Skip to Content
Menu

Lemon Cheesecake Bars

  • Save Recipe
  • Prep 20 min
  • Total 4 hr 45 min
  • Servings 48
  • Save
  • Print
  • Pinterest
  • Facebook
  • Email
Ready to Make?
  • Save
  • Shop
  • Share
  • Keep Screen On
Homemade lemon bars from a mix? Incredibly good!
Updated May 23, 2022
  • Save
  • Shop
  • Share
  • Keep Screen On

Ingredients

  • 1 box Betty Crocker™ Delights Super Moist™ Lemon Cake Mix or 1 box Betty Crocker™ Super Moist™ Yellow Cake Mix
  • 1/4 cup butter or margarine, softened
  • 3 eggs
  • 1 package (8 oz) cream cheese, softened
  • 1 cup powdered sugar
  • 2 teaspoons grated lemon peel
  • 2 tablespoons lemon juice

Steps

  • 1
    Heat oven to 350°F (325°F for dark or nonstick pan). In large bowl, beat dry cake mix, butter and 1 of the eggs with electric mixer on low speed until crumbly. Press in bottom of ungreased 13x9-inch pan.
  • 2
    In medium bowl, beat cream cheese with electric mixer on medium speed until smooth. Gradually beat in powdered sugar on low speed. Stir in lemon peel and lemon juice until smooth. Reserve 1/2 cup; refrigerate. Beat remaining 2 eggs into remaining cream cheese mixture on medium speed until blended. Spread over cake mixture.
  • 3
    Bake bars 23 to 28 minutes or until set. Cool completely, about 1 hour. Spread with reserved cream cheese mixture. Refrigerate about 3 hours or until firm. For bars, cut into 8 rows by 6 rows. Store covered in refrigerator.

Tips from the Betty Crocker Kitchens

  • tip 1
    How many lemons do you need for this recipe? One will be fine--it will yield 1 1/2 to 3 teaspoons grated peel and 2 to 3 tablespoons lemon juice.
  • tip 2
    Bake bars in the exact pan size called for in a recipe to ensure moist (not overbaked) bars.
  • tip 3
    Garnish each bar with a curl of lemon peel for an extra-special touch.

Nutrition

Nutrition Facts are not available for this recipe
© 2024 ®/TM General Mills All Rights Reserved