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Cream Cheese Cake Mix Bars Recipe

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4.8 from 16 reviews

These rich and creamy cheesecake bars combine the sweetness of a yellow cake base with a smooth cream cheese topping, creating a delightful dessert perfect for any occasion. The bars are easy to prepare, baked to golden perfection, and cut into 24 delicious servings.

Ingredients

Scale

Base

  • 1 box 15.25 ounce yellow cake mix
  • ½ cup unsalted butter
  • 2 large eggs

Cheesecake Topping

  • 8 ounces cream cheese
  • 2 large eggs
  • 1 pound powdered sugar (about 4 cups)
  • 1 teaspoon vanilla extract
  • 1 teaspoon almond extract

Instructions

  1. Soften Cream Cheese: Remove the cream cheese from the refrigerator and set it out until softened. Alternatively, microwave it in 15-second bursts for 30 to 60 seconds until very soft.
  2. Preheat Oven and Prepare Pan: Preheat the oven to 350°F. Line a 9×13-inch baking pan with parchment paper, ensuring it hangs over the sides by at least 1 inch for easy removal.
  3. Melt Butter: Place the butter in a microwave-safe bowl and heat until melted, approximately 45 seconds. You may also melt it on the stovetop in a small saucepan over medium heat, then allow it to cool slightly.
  4. Prepare Cake Base: Add the yellow cake mix and 2 eggs to the melted butter. Beat with a hand or stand mixer until smooth, about one minute. Spread this thick batter evenly into the prepared baking pan.
  5. Make Cheesecake Topping: In the same bowl, add the softened cream cheese, 2 eggs, powdered sugar, vanilla extract, and almond extract. Beat on medium-low speed until the mixture is smooth and fully combined, scraping the sides as needed. Pour evenly over the cake batter layer in the pan.
  6. Bake the Bars: Bake for 40 minutes until the edges are golden brown. The center may still be slightly jiggly, which is normal as it will continue to set while cooling.
  7. Cool Completely: Remove the pan from the oven and place on a wire rack. Allow the bars to cool completely for 2 hours before cutting for the best texture.
  8. Serve: Run a knife around the edges of the cooled bars, lift the entire slab out using the parchment paper edges, and place on a cutting board. Cut into 24 pieces. Optionally, sprinkle additional powdered sugar on top before serving.

Notes

  • Softening cream cheese at room temperature or microwaving ensures a smooth topping without lumps.
  • Using parchment paper that hangs over the edges simplifies removing the bars from the pan.
  • The slight jiggle in the center after baking is normal; the bars will firm up as they cool.
  • For firmer bars, chill in the refrigerator for an additional hour after cooling.
  • You can substitute almond extract with extra vanilla extract if preferred.
  • Ensure the butter has cooled a little before mixing with eggs to avoid cooking them prematurely.

Nutrition

Find it online: https://judyrecipes.com/cream-cheese-cake-mix-bars-recipe/