Lemon Cream Cheese Cake Bars are one of the easiest and most popular desserts that I make. The recipe uses a cake mix as the base, with a cream cheese and lemon filling, then topped with a crumble of the cake mix mixture.
These bars are a light, cool, refreshing dessert that is perfect for a spring or summertime gathering. 
I have been making these bars for about 40 years. The original recipe was on the side of a cake box. I have made delicious variations of them, including LIME CREAM CHEESE CAKE BARS, and RASPBERRY LEMON CREAM CHEESE CAKE BARS.
How To Make Lemon Cream Cheese Cake Bars
(Full list of ingredients and instructions in printable recipe card.)
INGREDIENTS
*Yellow Cake Mix– This makes the easiest crust and crumble topping.
*Vegetable oil
*Eggs- Use large or extra-large eggs. One will be used on crust and one in the filling.
*Cream Cheese– Allow it to soften to room temperature to combine easier with the other ingredients.
*Sugar
*Lemon Juice- Freshly squeezed or lemon juice from a bottle can be used.
*Lemon Slices for Garnish (optional)
INSTRUCTIONS
- Assemble the ingredients. Preheat oven.
2. Line a brownie pan with parchment paper.
3. Prepare the crust. In a medium size bowl, combine the cake mix, oil and 1 egg with a fork until combined and still crumbly. Save 3/4 cup for later use. Press the remaining mixture into bottom of the pan. Bake for 9 minutes. Remove from the oven.
4. Prepare the cream cheese layer. Mix together the cream cheese, sugar, an egg, and the lemon juice.
5. Spread cream cheese mixture over the crust. Top with reserved cake mix and return to oven. Bake for 14-18 minutes, or until cream cheese layer is set. Allow bars to cool in pan about 30 minutes.
6. Remove from pan, by picking up sides of parchment paper, and move to a cooling rack. Cool another 2 hours, Wrap in Cling Wrap and refrigerate until ready to use.
7. Cut into desired size bars. Makes 24 ( 1 1/2 inch bars).
Why You’ll Love These Lemon Cream Cheese Cake Bars
- This is a quick and easy recipe to make with few ingredients.
- This is a pretty and elegant looking dessert.
- They are perfect to take to a party or event.
- People always ask for the recipe, and comment on how much they like them.
Helpful Tips
- Use a brownie pan to bake these bars in. (11 x 7 1/2-inch pan). This will make them just the right thickness.
- Make sure to line the pan with parchment paper. The bars won’t stick in the pan, and it is easier to remove once baked.
- Use a fork when combining the ingredients for the cake mix crust. Do not use a mixer. You want it to retain a crumble consistency, not a cookie dough one.
- Do not overcook the bars or they will become dry.
- I like to trim a thin line on all 4 edges of the bars before I cut them into squares. Use a long, sharp knife. This will make the bars look nicer. We just eat the edges as snacks.
Frequently Asked Questions
Can I make these ahead of time?
Yes! I make them a day ahead of time, wrap them tightly in Cling wrap after they are cooled, refrigerate, and cut them the next day.
Store in the refrigerator for up to 3 days.
Can these bars be frozen?
Yes! They can be frozen in an airtight container for up to 2 months. Defrost overnight in the fridge or on the counter for a couple of hours before serving.
This post was shared on Sweet Little Bluebird Weekend Potluck.
LEMON CREAM CHEESE CAKE BARS
Ingredients
- 1 (15.25 oz) box yellow cake mix
- 1/3 cup vegetable oil
- 2 large eggs (divided between crust & filling)
- 1 (8 oz) package cream cheese, softened
- 1/3 cup sugar
- 1 Tablespoon lemon juice
- 1 lemon sliced for garnish (optional)
Instructions
- Preheat oven to 350 degrees F. Line an 11 x 7 1/2-inch pan (brownie pan) with parchment paper.
- Place the cake mix in a medium size mixing bowl. Add the oil and 1 egg. Stir the mixture together with a fork until combined and mixture is still crumbly. Save 3/4 cup of the mixture for later use. Press the remaining mixture into the pan.
- Bake for 9 minutes then remove from the oven.
- Place the cream cheese, sugar, lemon juice, and the 1 remaining egg into a large mixing bowl. Beat ingredients together, using an electric mixer, until well combined and smooth.
- Spread cream cheese mixture over the crust. Crumble the reserved topping and drop evenly over top of the cream cheese.
- Bake for 14-18 minutes, or until cream cheese is set and top crust is light golden brown. Remove from the oven.
- Set pan on a wire cooling rack and cool for about 30 minutes. Remove the cake bars from the pan by picking up the parchment paper on the side, set on a cutting board.
- Allow bars to cool about 2 hours. Cut into the size bars desired. Yields 24 (1 1/2-inch bars). Refrigerate bars prior to serving.
Notes
- Calorie count provided is an estimate and will vary based on cooking methods and brands of ingredients used
- Use a brownie pan to bake these bars in. (11 x 7 1/2 inch pan). This will make them just the right thickness.
- Make sure to line the pan with parchment paper. The bars won’t stick in the pan, and it is easier to remove once baked.
- Use a fork when combining the ingredients for the cake mix crust. Do not use a mixer. You want it to retain a crumble consistency, not a cookie dough one.
- Do not overcook the bars or they will become dry.
