I will forewarn you, the first part of my little romance below has nothing to do with Lemon Vanilla Fig Cheesecake Bars. Not a thing.

You were warned.

I typically make all my recipes from scratch. Of course, there is the occasion, here and there, when I’ll “cheat” for the sake of time, convenience, or simply to “use up” what’s on hand. In this case, I had no real reason to “cheat,” other than I was left with a jar of store-bought vanilla frosting. THIS immediately brought me back to my childhood – snacks. No matter the flavor – chocolate or vanilla – store-bought, out of the “can” frosting slathered between two giant graham crackers in the afternoon following a long day of school is actually the next best thing to heaven. In fact, it may just be heaven in some circumstances. It really is the.best.thing.ever. If you have not yet tried this combination, you must drop what you’re doing NOW and head to the store to stock up on supplies: canned frosting and graham crackers.
ANYWAY, after all that, I felt as though I should fancy things up just a little bit with this can of frosting. I wanted something seasonal, or so I thought. I then I realized, who am I kidding, we don’t get much “seasonal” produce here in my neck of the woods. Heck with that, I’ll make whatever I want! Thus, we have Lemon Vanilla Fig Cheesecake Bars.

Lemon Vanilla Fig Cheesecake Bars

8 oz. biscuit cookies
8 Tbs. butter, melted
8 oz. cream cheese, softened
16 oz. store-bought vanilla frosting
juice and zest of 1 lemon, divided
1/4 tsp. Hamptons Lemon Salt
2 cups dried golden figs, sliced

Preheat the oven to 325 degrees.
Process the cookies in the food processor until fine and crumbly. Add the melted butter and pulse again until well combined.
Line the bottom of a quick release pan with parchment and press the cookie crust into the bottom.
Bake for about 15 minutes, until golden brown.
Wipe down the inside of the food processor and whip together the cream cheese, frosting, the lemon juice, and half the lemon zest until smooth and creamy. Add the salt and whip again.
Once the crust has cooled a bit, slather the cream cheese frosting over the baked goodness and allow to chill and set for several hours.
Decorate with the dried figs and remaining lemon zest.
Slice and serve – or eat the whole thing! What the heck 🙂

YUM!

It’s not graham crackers and frosting, but it’s pretty darn good!