Fresh Fig Cheesecake Tart

Beautiful fresh fig cheesecake tart is a simple dessert recipe with fresh flavors and a stunning design that will make you feel like a pastry chef! 

I originally didn’t plan to create this dessert recipe but the other day I found a large box of fresh figs in my grocery store and couldn’t resist – I bought it all with the idea of making a fig tart. I’m completely obsessed with this summer fruit and never miss an occasion to eat them when they are in season, usually in early fall.

Figs are precious, delicate, and loaded with sweet flavors. For all these reasons, I always prefer to eat them raw, whether I enjoy the whole fruit or use them halved in my recipes. As for this fresh fig cheesecake tart, the idea is to lift up the flavors without taking over the taste of fresh figs.

Which crust to use for a fig tart?

We start with the crust, a homemade sweet butter pie crust, that I like to use in my fruit pie recipes, such as this Meringue Strawberry Rhubarb Pie for instance. First I prepare the crust, then I pre-bake it. Alternatively, and because it’s a cheesecake-based recipe, you could go for a graham cracker crust such as the one I use for this recipe or speculoos crust for this recipe. I like the idea of the butter crust though, that brings this stunning bakery style to the recipe.

An original cheesecake filling

Then comes the cheesecake filling, that is basically a mix between masacarpone and… goat cheese! In this fig tart recipe, goat cheese cuts the sweetness of the filling and make the fig stand out even more. I like that the dessert is halfway between cheese and dessert. Now, there are a few alternatives to this recipe and you do not necessary need to use one single sort of cheese.

How to replace mascarpone? Instead of mascarpone, you could also use cream cheese or ricotta cheese in the same proportions. The fat content will be different but this will not change the final result of the recipe.

What if I don’t like goat cheese? Good news for you: you don’t need to absolutely use some goat cheese in the recipe. My recommendation if using mascarpone or cream cheese besides would be to replace goat cheese with ricotta cheese, that has roughly the same texture. But there is no wrong with using one of the other two cheeses instead. Just stick to the same proportions.

Now note that this is a baked cheesecake and you will need to cut the baking time when the cheese is firm on the sides but still jiggling in the center. The filling will set when cooling. Also, make sure the cheesecake filling doesn’t turn yellow~ish; it should keep its white color.

How to prepare fresh figs?

Again, I like to use figs raw when they are fresh. To me it’s the absolute best way to use them. So basically I cut them in half or quarters and layer them on top of the cooled cheesecake filling. Then, I drizzle some honey, chopped pistachios, and it’s ready!

Alternatively, you can roast the halved or quartered figs with some honey in a sauté pan. If doing so, let them cool slightly before placing them on top of the cheesecake filling.

Honey or maple syrup? You can totally substitute honey with maple syrup or agave syrup in this recipe, especially if you are looking for stronger, woody flavors. Agave syrup would work too, but keep in mind that it will not bring any additional flavor as it is pretty neutral in taste.

More delicious recipes with fresh figs:

• Fig & Goat Cheese Pizza with a Whole Wheat Crust
• Fig Salad with a Vanilla & Black Pepper Syrup
• Fancy Balsamic Tomato Galette with Prosciutto and Fresh Figs
• Vegan Fig & Almond Smoothie
• Baked Brie-Camembert Pyramid with Fresh Figs

For the final touch, sprinkle some chopped nuts on top on top of your fresh fig cheesecake tart. I used pistachios here, but note that slivered almonds and chopped hazelnuts would do to. Note that the pie and cheesecake filling can be prepared in advance; then you will just need to add fresh figs at the last minute.