Lemon Cheesecake Squares (Soft, Creamy & So Easy)
These lemon cake mix cheesecake bars are one of those happy kitchen surprises. Instead of a classic firm lemon bar, you get a rich, slightly chewy base topped with a smooth, tangy cheesecake layer that’s full of fresh lemon flavor.
And the best part? They’re made with a simple box of cake mix, which means less fuss and more time to enjoy baking (and eating).
This is the kind of dessert that feels just a little special—but comes together with everyday ingredients you probably already have in your kitchen.
Perfect for spring gatherings, summer weekends, or just a quiet afternoon with a cup of tea.
Time
Prep: 20 min
Bake: 25 min
Difficulty
Easy
Makes
20 – 24
squares
Best For
Parties
Potlucks, Tea Time
Why You’ll Love These Lemon Cheesecake Squares
- Similar to lemon bars, this recipe is easy to make
- A great addition to your lemon desserts recipes
- They’re made with simple ingredients you probably have in your pantry.
- A perfect recipe for parties and potlucks, the yield is 20 – 24 squares
- They are a burst of fresh lemon and creamy cheesecake all at the same time!
What You’ll Need (Simple Ingredients)
- lemon cake mix (you could also use a yellow cake mix)
- unsalted butter
- fresh lemons
- powdered sugar
- large eggs
- 9 X 13 baking pan
- Baking spray or parchment paper
Can I use any flavor of cake mix?
Yes, but lemon cake mix gives you the best flavor. You can use vanilla, yellow or white cake mix if that’s what you have—just add a little extra lemon juice or zest to boost the flavor.
How to Make Lemon Cheesecake Squares
1. Cake Mix, Butter & Egg in medium bowl 
2. Use a hand mixer 
3. Place batter in bottom of 9 X 13 plan 
4. Press batter into the pan 
5. Mix cream cheese 
6. Add in eggs & powdered sugar 
7. Mix until smooth and creamy 
8. Pour onto cake mix layer 
9. Ready to Bake
Before You Bake
Lemon Cheesecake Squares (Soft, Creamy & So Easy)
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Equipment
Ingredients
Bottom Crust
- 1 15.25 oz lemon cake mix
- 1/2 cups butter - unsalted, very soft
- 1 egg - large, room temperature
Filling
- 1 8 oz cream cheese - full fat, very soft
- 3 cups powdered sugar - sifted
- 2 eggs - large, room temperature
Glaze
- 1 1/2 cups powdered sugar - sifted
- 3 tbsp lemon juice - freshly squeezed
Instructions
Bottom Crust
- Preheat the oven to 350F/180C
- Spray a 9X13 pan with Baking Spray and set aside
- In a large bowl, mix the cake mix, butter, and egg, using a small hand mixer. The batter tends to spray – so you could also use a small food processor to mix it up.
- Press the batter into the baking pan.
Filling
- In a medium bowl, use a small hand mixer to mix the cream cheese until it is soft and creamy.
- Gradually add the sifted powdered sugar and the eggs and mix until really smooth.
- Pour the cream cheese mixture over the top of the bottom crust.
- Bake for 20 to 25 minutes until the edges are lightly golden.
- Let cool.
Glaze
- Mix 1 1/2 cups of sifted powdered sugar with about 3 tbsp of fresh lemon juice. Pour the glaze over the cooled squares. It will be a bit runny, but that’s ok!
- Enjoy!
Nutrition
These are estimated values generated from a nutritional database using unbranded products. Please do your own research with the products you’re using if you have a serious health issue or are following a specific diet.
Judy Kahansky
Judy Kahansky is an experienced writer and baker, creating delicious desserts (including pie!) for over 40 years. She loves to take classic and vintage recipes and update them to fit the busy lives of her readers. When not baking, Judy and her husband Mark are passionate golfers, enjoy the simple life, and are travelers and dog lovers, spending as much time as they can with their sweet pup Ruby.
