There’s something irresistibly creamy and sweet about this **Cream Cheese Cake Mix Bars Recipe** that always gets rave reviews when I bring it to gatherings. Imagine soft, golden cake layered with a dreamy, tangy cream cheese topping—pure comfort in every bite.
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Why You'll Love This Recipe
When I first tried making Cream Cheese Cake Mix Bars, I was hooked—not just because they’re delicious, but because they’re simple and foolproof. This recipe effortlessly blends pantry staples into something elegantly decadent.
- Simple yet impressive: Using a cake mix cuts down prep time without sacrificing that homemade feel.
- Delicious texture contrast: Moist, tender cake base with a smooth, tangy cream cheese layer on top.
- Great make-ahead option: These bars stay fresh and even taste better the next day.
- Perfect for sharing: Cut into bite-sized pieces, they’re ideal for parties and potlucks.
Ingredients & Why They Work
The magic of this Cream Cheese Cake Mix Bars Recipe lies in the harmony between simple ingredients—each playing an important role in flavor and texture. Here’s a little insight on what to look for when shopping.
- Cream cheese: Make sure it’s softened to room temperature; this ensures a silky cream cheese layer without lumps.
- Unsalted butter: Melted butter adds richness, and using unsalted lets you control salt levels better.
- Yellow cake mix: The base of the bars—preferably the classic 15.25-ounce box for the perfect thickness.
- Eggs: They bind everything together—fresh, large eggs work best here.
- Powdered sugar: This sweetens and smooths out the cream cheese topping beautifully.
- Vanilla extract: Adds warmth and depth of flavor.
- Almond extract: Just a touch amps up the cream cheese’s subtle tang with a hint of nuttiness.
Make It Your Way
This Cream Cheese Cake Mix Bars Recipe is like a blank canvas—I've tweaked it over time, and you’ll find it’s fun to customize based on your cravings or the occasion.
- Variation: Once, I swapped the yellow cake mix for chocolate, turning it into a chocolate-cream cheese delight that everyone adored.
- Dietary modification: For a slightly lighter option, try using reduced-fat cream cheese, though the texture will be less rich.
- Seasonal tweaks: Adding fresh lemon zest to the cream cheese layer gives a lovely brightness perfect for spring and summer.
- Difficulty: This recipe is perfect for beginners—you don’t have to be a pro baker to nail it.
Step-by-Step: How I Make Cream Cheese Cake Mix Bars Recipe
Step 1: Soften the Cream Cheese Like a Pro
I always take the cream cheese out of the fridge first thing and let it sit on the counter until it’s super soft—this usually takes at least 30 minutes. If I’m short on time, popping it in the microwave for 15-second bursts works wonders. No lumps here means a silky topping that spreads beautifully.
Step 2: Prep Your Pan for Easy Removal
Line your 9×13 baking pan generously with parchment paper, letting it hang over the edges by at least an inch. This little trick is a lifesaver for lifting out the whole slab of bars without messing up the edges.
Step 3: Mix the Cake Base
Next, melt your butter either in the microwave (about 45 seconds) or on the stove, then quickly stir in your yellow cake mix and two eggs. I like to beat this with a hand mixer for about a minute until the batter is smooth and even—no clumps, just silky batter that spreads with ease.
Step 4: Prepare the Cream Cheese Layer
In the same bowl (less washing, yay!), beat together the softened cream cheese with the remaining two eggs, powdered sugar, vanilla, and almond extracts until the mixture is luscious and smooth. Scraping the bowl down a couple times helps everything combine perfectly.
Step 5: Layer and Bake
Spread your cake batter evenly in the pan first, then pour the cream cheese mixture over the top—spread gently so you don’t mix the layers. Bake at 350°F for 35 to 40 minutes. The edges will turn a beautiful golden brown, and it’s okay if the center jiggles slightly—that’s exactly what you want for that creamy texture.
Step 6: Cool and Slice
Set the pan on a wire rack and cool completely for about 2 hours. Then, run a knife around the edges, use the parchment overhang to lift the whole block onto a cutting board, and slice into 24 tasty bars. Optional sprinkle of powdered sugar on top adds a lovely finishing touch.
Top Tip
I’ve been making these bars for years, and a few little tricks made a huge difference in my results. Trust me, they’ll help you get the texture and flavor just right every time.
- Softening Cream Cheese: Don’t rush this step—cold cream cheese can cause lumps, so soften it entirely before mixing.
- Beating the Batter: Use a hand or stand mixer and beat each layer until smooth to avoid grainy or uneven texture.
- Even Layering: Spread the cake batter evenly to avoid thin spots, and pour the cream cheese topping gently for distinct layers.
- Don’t Overbake: Remove from oven when the edges turn golden but the center jiggles slightly; it sets as it cools.
How to Serve Cream Cheese Cake Mix Bars Recipe
Garnishes
I usually keep it simple with just a light dusting of powdered sugar, but lately I’ve enjoyed adding fresh berries—like raspberries or blueberries—on top for a pop of color and tartness that balances the sweetness.
Side Dishes
These bars pair beautifully with a cup of strong coffee or a glass of cold milk. For brunch, I like serving them alongside fresh fruit salad or a light yogurt parfait to keep things balanced.
Creative Ways to Present
For holiday parties, I once cut them into mini squares and topped each with a swirl of whipped cream and a sprinkle of crushed pistachios—such a crowd-pleaser! They also look adorable stacked on a dessert platter with other treats.
Make Ahead and Storage
Storing Leftovers
Once cooled, I keep these bars in an airtight container at room temperature for up to two days. After that, I transfer them to the fridge to keep the cream cheese fresh, and they still taste fantastic.
Freezing
These bars freeze wonderfully. I wrap individual pieces tightly in plastic wrap and keep them in a freezer-safe bag. When I want a sweet snack, I thaw them overnight in the fridge and enjoy them the next day, almost like freshly baked.
Reheating
I find these bars taste best served at room temp or chilled, but if you prefer warm, a quick 10-15 second zap in the microwave softens them nicely without losing the cream cheese’s luscious texture.
Frequently Asked Questions:
Absolutely! While yellow cake mix is classic, you can swap it for chocolate, spice, or even funfetti for a unique twist. Just expect the flavor and color to change accordingly.
The quickest way is to microwave cream cheese in 15-second bursts, checking softness after each. Alternatively, cut it into smaller chunks to sit at room temperature for 30-60 minutes for even softening without melting.
This recipe relies heavily on cream cheese and butter, so making it fully dairy-free or vegan would require specialty substitutes like vegan cream cheese and coconut oil instead of butter. Texture and flavor will differ, so experimentation is key.
The edges should be golden brown, and while the center might still jiggle a little when you gently shake the pan, that’s perfect. The bars will finish setting as they cool, so avoid overbaking to keep them moist.
Final Thoughts
I honestly can’t recommend this Cream Cheese Cake Mix Bars Recipe enough—it’s one of those recipes that feels both nostalgic and special. Whether you’re baking for family, friends, or just because, these bars deliver creamy, comforting bites every time. I’m confident you’ll love them as much as I do.
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Cream Cheese Cake Mix Bars Recipe
- Prep Time: 15 minutes
- Cook Time: 40 minutes
- Total Time: 2 hours 55 minutes
- Yield: 24 servings
- Category: Dessert
- Method: Baking
- Cuisine: American
Description
These luscious Cream Cheese Cake Bars combine a buttery yellow cake base with a smooth, rich cream cheese topping infused with vanilla and almond extracts. Baked to golden perfection and chilled to set, they are perfect for a delightful dessert or a sweet snack anytime.
Ingredients
Base
- 1 box 15.25 ounce yellow cake mix
- ½ cup unsalted butter
- 2 large eggs
Cream Cheese Topping
- 8 ounces cream cheese
- 2 large eggs
- 1 pound powdered sugar, about 4 cups
- 1 teaspoon vanilla extract
- 1 teaspoon almond extract
Instructions
- Soften Cream Cheese: Pull the cream cheese from the fridge and leave it on the counter until softened. Alternatively, microwave in 15-second bursts for 30 to 60 seconds until very soft.
- 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 of bars later.
- Melt Butter: Place the butter in a microwave-safe bowl and heat until melted, about 45 seconds. You can also melt it in a small saucepan over medium heat but let it cool slightly before use.
- Make Cake Base Batter: Add the yellow cake mix and 2 eggs to the melted butter. Beat with a hand or stand mixer until smooth, about 1 minute. Spread this thick batter evenly into the prepared pan.
- Prepare Cream Cheese Mixture: In the same bowl, combine the softened cream cheese, remaining 2 eggs, powdered sugar, vanilla extract, and almond extract. Beat on medium-low speed until fully smooth and combined, scraping down the sides as needed. Pour this mixture evenly over the cake base in the pan.
- Bake Bars: Bake for 40 minutes until the edges are golden brown. The center may jiggle slightly—that’s okay as the bars will continue to cook as they cool. Remove from oven and cool on a wire rack for 2 hours to set.
- Slice and Serve: Run a knife around the edges to loosen the bars. Lift the entire slab out using the parchment paper and transfer to a cutting board. Cut into 24 equal pieces. Optionally, dust with extra powdered sugar before serving.
Notes
- Softening cream cheese properly ensures a smooth topping without lumps.
- Allowing the bars to cool completely before slicing helps them hold their shape.
- Using parchment paper for lining the pan provides an easy way to lift the bars out cleanly.
- You can substitute almond extract with additional vanilla extract if preferred.
- Store leftovers in an airtight container in the refrigerator for up to 5 days.
Nutrition
- Serving Size: 1 bar
- Calories: 290 kcal
- Sugar: 28 g
- Sodium: 210 mg
- Fat: 15 g
- Saturated Fat: 9 g
- Unsaturated Fat: 5 g
- Trans Fat: 0 g
- Carbohydrates: 35 g
- Fiber: 0.5 g
- Protein: 3 g
- Cholesterol: 70 mg
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