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LEMON CREAM CHEESE CAKE BARS

Easy cheesecake bars using a cake mix as a base, cream cheese and Lemon filling, topped with a crumble of the cake mix mixture.
Course Desserts
Cuisine American
Keyword Cream Cheese Cake Bars, Lemon Cheese Cake Bars
Prep Time 15 minutes
Cook Time 32 minutes
Total Time 47 minutes
Servings 24
Calories 316kcal
Author pamelashank2015

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
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.