Lemon Cheesecake Squares (Soft, Creamy & So Easy)

Three rectangular pieces of lemon cake mix cheesecake bars are arranged on a white plate, each topped with a glossy layer of white icing.

Lemon Cheesecake Squares (Soft, Creamy & So Easy)

A delicious creamy lemon square, with a soft cake mix crust on the bottom, a delicious cream cheese filling, topped with an easy to make lemon glaze. All in a 9x13 pan to feed a crowd!

Keyword cheesecake bars, duncan hines lemon cake mix recipe, lemon bars, lemon cake mix cheesecake bars

Prep Time 20

Cook Time 25

Total Time 45

Servings

Calories 130kcal

Author Judy Kahansky

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