Lemon Cream Cheese Bars

Name: Lemon Cream Cheese Bars
Prep time: 25 min
Total time: 3 h 15 min
Yield: 20 serving(s)
Ingredients: 1/2 c. (1 stick) salted butter, melted, plus more for the pan; 1 (15.25-ounce) box lemon or yellow cake mix; 4 large eggs, at room temperature; 1 (8-ounce) block cream cheese, at room temperature; 4 c. powdered sugar, plus more for dusting; 1 tbsp. lemon zest, plus 2 tablespoons lemon juice (from 1 lemon); 2 tsp. vanilla extract; Liquid yellow food coloring (optional)

This easy treat starts with a box of cake mix!

By Leah PerezUpdated: Jan 8, 2026

2 Ratings

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the pioneer woman's lemon cream cheese bars

C.W. Newell

Yields:

20 serving(s)

Prep Time:

25 mins

Total Time:

3 hrs 15 mins

A cross between a cake, bar, and cheesecake, these gooey lemon cream cheese bars are truly something special. The luscious, creamy center and buttery golden crust are inspired by St. Louis's famous ooey gooey butter cake (get the recipe for ooey gooey butter cake here). But it's the zesty lemon twist that puts these treats in a league of their own.

Beyond their taste, the best thing about these bars is how ridiculously easy they are to make—all thanks to a box of cake mix. They're also one of the best dessert bar recipes because they stay perfectly soft and gooey even when made a day ahead, so they're particularly perfect for toting along to potlucks, picnics, and bake sales. Just before you serve them, be sure to dust the bars with a good coating of powdered sugar for a sweet finish.

If you're a citrus fan, find even more luscious lemon dessert recipes here.

What's the difference between lemon bars and lemon cream cheese bars?

Traditional lemon bars (like this lemon bar recipe) have a buttery shortbread crust and tangy lemon curd filling that bakes into a smooth, sliceable layer. Lemon cream cheese bars, on the other hand, have a softer, more cake-like texture. They also contain less lemon juice than classic lemon bars, making them far less tart. Instead, they’re rich and velvety with a hint of tangy sweetness from the cream cheese.

How do you know when lemon cream cheese bars are done baking?

When these bars are done baking, the edges will be set and the top will be golden brown with a shiny crust. Once they’re out of the oven, it’s important to let the bars cool completely before slicing so they have time to fully set up and hold their shape.

Do you have to refrigerate lemon cream cheese bars?

Nope! These bars don’t need to be refrigerated. They keep well stored in an airtight container at room temperature for up to three days.

Can you freeze lemon cream cheese bars?

Yes, you can. Once the bars have cooled, wrap them in a layer of plastic, then a layer of foil and freeze for up to three months. The bars can be sliced and wrapped individually or left uncut before freezing. Let the bars thaw in the refrigerator overnight or at room temperature for about an hour. Dust them with powdered sugar just before serving.

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Ingredients

1/2 cup (1 stick) salted butter, melted, plus more for the pan
1 (15.25-ounce) box lemon or yellow cake mix
4 large eggs, at room temperature
1 (8-ounce) block cream cheese, at room temperature
4 cups powdered sugar, plus more for dusting
1 Tbsp. lemon zest, plus 2 tablespoons lemon juice (from 1 lemon)
2 tsp. vanilla extract
Liquid yellow food coloring (optional)

Directions

1. Step 1Preheat the oven to 350°F. Lightly grease a 9-by-13-inch baking pan with butter. Line with parchment paper leaving a 1-inch overhang on 2 sides and butter again.
2. Step 2In a stand mixer fitted with the paddle attachment, combine the cake mix, melted butter, and 1 egg. Mix on medium-low speed until combined, 30 seconds. Press the mixture into the bottom of the prepared pan and set aside. Clean the mixing bowl.
3. Step 3In a stand mixer fitted with the paddle attachment, beat the cream cheese on low speed until smooth, about 1 minute. Gradually add the powdered sugar, beating until well combined, about 1 minute. Increase the speed to medium-high and beat until fluffy, 2 to 3 minutes. Reduce the speed to low and beat in the remaining 3 eggs, 1 at a time, along with the lemon zest, lemon juice, vanilla, and 2 to 3 drops of the food coloring, if using.
4. Step 4Pour the mixture over the cake mix in the pan and spread evenly. Bake until the top is golden and develops a shiny crust, 45 to 50 minutes.
5. Step 5Allow to cool completely in the pan set on a wire cooling rack, at least 2 hours. Gently lift the bars out of the pan, using the parchment as handles. Slice the bars into 20 squares (5 slices on the long side and 4 slices on the short side). Dust with powdered sugar before serving.