These Easy Cake Mix Lemon Cheesecake Bars are a perfect way to welcome Spring. The bright burst of lemon flavor and sweet cream cheese layers make this a definite crowd-pleaser. Using a lemon cake mix and lemon frosting makes these delicious lemon bars an easy-to-assemble dessert. They will leave everyone wanting more. 😉
These Lemon Cheesecake Bars have become a family (and friend) favorite. They are so moist and finger-lickin’ delish! If you like lemon and you like cheesecake, you’ll LOVE these bars. They are sweet, lemony, creamy, AND oh sooooo amazingly good! I like to cut them up into one-inch squares so when I eat 5 of them I don’t feel so guilty. We call that diet-sized in our house. 😉
This is not a Kitchen Cents original recipe. Many years ago, my cousin made a similar recipe for us. I’d never tasted anything quite like it. The story goes… when my cousin was younger, she made these lemon bars with their yummy cream cheese layers for 4-H and entered them in the county fair. She won a nice big ribbon at the county fair and went on to the state fair. At the state fair, she scored another big blue ribbon. They were that good!
These creamy cheesecake lemon bars are awesome. I can dare say, once you try these they will become one of your favorite lemon bars. 🙂
Ryan, my awesome husband, helped me put this little video together to show you how I make these delicious cheesecake lemon bars.
Just look at those layers!!! You would think there were a thousand ingredients in these decadent lemon bars, but there aren’t. There are only 6 ingredients! Crazy… I mean, crazy good! 😉
The bottom layer is a dense cake-like crust filled with delicious lemon flavor. The middle layer is a creamy lemon cheesecake filling that’s baked right in. We don’t stop there. The final layer is a sweet and tangy lemon cream cheese frosting that’ll leave you lemony satisfied.
These lemon bars are easy to make. You can find the full printable recipe and directions here. I start by mixing the lemon cake mix, eggs, and butter. Once mixed, it turns into a thick dough. I press it into a greased 9×13-inch pan (I love my glass pyrex pan) to form the crust. Then I make the middle lemon cheesecake filling.
To make the cheesecake filling, I start by blending the cream cheese and lemon frosting together. This is where it gets a bit tricky. Once the frosting and cream cheese are well blended, I split the mixture in half. One-half will be used as the cheesecake filling and the other will be the frosting (after the bars have baked and cooled).
With the half set aside for the cheesecake filling, I add the eggs and spread it over the crust. Then pop it in the oven for about 40 minutes. Once it’s baked, I let it cool completely then spread the remaining frosting cream cheese mixture on top. That’s it! Easy peasy lemon squeezy!
What’s your favorite lemon dessert?
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*Recipe loosely adapted from Taste of Home