4.49 from 83 votes

Lemon Cheese Bars

These Lemon Cheese Bars are an easy, sweet, tart dessert that’s a total hit! They’re made with a yellow cake mix base, a lemony cheesecake filling, and a cake mix crumble topping.

Lemon cheese bar on a spatula.


I don’t know about you, but I love anything lemon. I’ll take lemon desserts over any other fruit desserts any day! 

These Lemon Cheese Bars are one of my favorite lemon desserts. The bottom is a fluffy yellow cake, and the top is a lemony cheesecake topping that practically melts in your mouth. The combination of textures is delicious, and the lemon flavor comes through just the right amount!

Plus, this recipe is kept extra simple with cake mix rather than a made-from-scratch cake! 

Why You’ll Love This Recipe

  • Minimal ingredients. We’re keeping it extra simple by starting with a cake mix. In addition to that, you need eggs, cream cheese, sugar, lemon juice, and oil! 
  • Amazing texture. The cake layer is light and fluffy, while the cheesecake layer is smooth and velvety. They go together perfectly!
  • Divine flavor. These treats are perfectly sweet and have just the right amount of lemon flavor. They are not overpowering but sweet and just slightly tangy.

Ingredients

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    The full printable recipe card with measurements and instructions is found at the bottom of the post.

    • Yellow Cake Mix: You will need the cake mix plus the additional ingredients listed on the box (oil and egg).
    • Eggs: You’ll use one egg for the cake layer and one egg for the cheesecake layer.
    • Cream Cheese: Make sure you use a full-fat block of cream cheese.
    • Sugar: Regular granulated sugar works great.
    • Lemon Juice: I recommend fresh lemon juice for the best flavor.
    Ingredients on a white marble background.

    How to Make Lemon Cheese Bars

    These mouthwatering lemon cheesecake bars taste like you got them at a high-end bakery, but they take just 10 minutes to prep! 

    • Step One: Begin by preheating the oven to 350°F.
    • Step Two: Add the cake mix, egg, and oil to a bowl and mix until it reaches a crumbly consistency—reserve ½ cups of the mixture for later. 
    Collage of mixing ingredients in a bowl.
    • Step Three: Pat the remaining mixture into an ungreased 9-inch square baking pan. Bake for 15 minutes, then remove the pan from the oven.
    Collage of baking the recipe.
    • Step Four: While the first layer is in the oven, start preparing the second layer. In another bowl, beat cream cheese, lemon juice, sugar, and egg until smooth.
    Collage of mixing the filling ingredients in a bowl.
    • Step Five: Spread the filling in the pan over the baked layer. Sprinkle with reserved crumbs.
    • Step Six: Bake for 20 minutes. Let cool before cutting into squares.
    Collage of baking the recipe.

    Recipe Tips and Tricks

    • Don’t forget to split up the cake layer. We’re sandwiching the cheesecake layer by baking half the cake, layering on the cream cheese mix, then adding the rest of the cake mix. 
    • Use a full-fat cream cheese block. The flavor is better, and the texture is creamier. 
    • Soften the cream cheese. It doesn’t blend well with the other ingredients if it’s too cold. Softening the cream cheese first ensures that there are no lumps!
    • Let the first cake layer cool before you add the cheesecake filling. If it’s piping hot, it will just melt the cream cheese! 
    The recipe on a parchment paper.

    Variations and Substitutions

    • Try another cake mix. I use yellow cake mix for this recipe, but you could also use white cake mix, vanilla cake mix, or lemon cake mix if you like the extra lemon flavor.
    • Make it more lemony. Use lemon cake mix and add some fresh lemon zest to the cream cheese mixture for an extra zip of flavor.
    • Add a topping. After they cool, try sprinkling the finished lemon cheese bars with powdered sugar or drizzling the top with some icing.
    A piece of the recipe with a bite out of it.

    Storage Instructions

    Finished lemon cheese bars must be stored in the fridge, because the cheesecake layer won’t last at room temperature. They will last for up to 3 days. 

    Can They Be Made Ahead and Frozen?

    Yes! To freeze these bars, let them cool completely, then place them in a freezer-safe container and freeze them for up to 3 months.

    When you’re ready to enjoy them again, let them thaw in the fridge first!

    A pile of the recipe on a plate.

    How Do You Know When They Are Done?

    You’ll know the bars are done when the cake layer on top is baked through and the cheesecake layer is firm. 

    You can double-check the cake layer by inserting a toothpick into the center of the baking dish. If it comes out with cake crumbs on it, it needs a couple more minutes. If it comes out clean, it’s good to go!

    How To Cut Without Making a Mess?

    Cool them first! If you slice into the bars while they’re still warm, you’ll end up with a gooey mess from the cream cheese layer. 

    Let them cool completely before you slice into them for the best texture! 

    A plate of the recipe.

    Lemon Desserts

    You’ll also love these French Vanilla Cream Bars and Cool Whip Cookies.

    Follow me on Instagram @simplystacieblog, Facebook at Simply Stacie, TikTok @simplystacierecipes or Pinterest at @simplystacie and let me know how you liked this recipe and my other recipes.

    4.49 from 83 votes

    Lemon Cheese Bars

    Created by Stacie Vaughan
    Servings 24
    Prep Time 10 minutes
    Cook Time 35 minutes
    Total Time 45 minutes
    Slightly tart and sweet, this easy dessert is going to be a hit! Save time by using a box of cake mix topped with a lemony cheesecake topping.

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    Ingredients
     
     

    • 1 box yellow cake mix
    • 2 large eggs divided
    • ½ cup vegetable oil
    • 1 package cream cheese 8oz/250g package, softened
    • cup sugar
    • 1 tsp lemon juice

    Instructions

    • Preheat oven to 350°F.
    • Add cake mix, 1 egg and oil to a bowl and mix together until it's a crumbly consistency. Reserve ½ cup of the mixture. Pat the remaining mixture into an ungreased 9-inch square baking pan. Bake for 15 minutes. Remove from oven.
    • In another bowl, beat cream cheese, lemon juice, sugar and 1 egg until smooth. Spread in the pan over the baked layer. Sprinkle with reserved crumbs.
    • Bake for 20 minutes. Let cool before cutting into squares.

    Notes

    If you can’t find yellow cake mix, you could substitute white cake mix in its place.
    Shop the recommended products Plus browse all of my favorite products I use to create easy everyday recipes!

    Nutrition

    Serving: 1g | Calories: 172kcal | Carbohydrates: 21g | Protein: 2g | Fat: 9g | Saturated Fat: 3g | Polyunsaturated Fat: 5g | Cholesterol: 18mg | Sodium: 195mg | Sugar: 13g

    The information shown is an estimate provided by an online nutrition calculator. It should not be considered a substitute for a professional nutritionist’s advice.

    Course Desserts
    Cuisine American
    Keyword bars, lemon

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    4.49 from 83 votes (79 ratings without comment)

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    34 Comments

    1. 5 stars
      I had lost this fabulous recipe from long ago, hoped to find it online. Voila! I’m thrilled to find exactly what I remembered but didn’t dare try without a recipe. Thank you Stacie.

    2. Hi Stacie, if my yellow cake mix calls for 1 cup of water and 3 eggs, do you recommend I add that extra egg and water as well? Or should I leave them out and just add 1/2 cup oil and one egg to the cake mix and one egg to the cream cheese mix?
      Thank you in advance!

      1. Hi! Great question—and I’m glad you asked before making them! For this recipe, you’ll want to ignore the instructions on the back of the cake mix box and just follow the recipe as written. So yes, just add the ½ cup of oil and one egg to the cake mix—no water or extra eggs. Then use the second egg in the cream cheese layer. The cake mix acts more like a crust here than a traditional cake, which is why we don’t prepare it the usual way. Hope you enjoy the Lemon Cheese Bars! Let me know how they turn out!

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