I’m going to start right off by saying I don’t like lemon baked goods. There, I’ve said it. I like lemons, lemonade, lemon candies etc but I have never tried a lemon cake, cookie, danish etc that I actually liked. So, why am I sharing a recipe for lemon cheesecake bars? The answer is simple, I had a lemon cake mix in the pantry.
Why was there a lemon cake mix in my pantry? By accident, of course. As most of you know, Ron does most of the grocery shopping. I make the list in AnyList and then he shops when he is out and about for work. I had a white cake mix on the list but he accidentally grabbed the yellow cake mix that was next to it. It was an honest mistake and we’ve all done it at one time or another.
The lemon cake mix was sitting in my pantry for a few months, mocking me every time I looked in there so I decided it was time to use it. I remembered a recipe for Chocolate Cheesecake Bars that I had made several years ago so I dug out that old recipe and modified it for lemon cake and voila! A new recipe was born.
I brought most of the Lemon Cheesecake Bars to church on Wednesday night but I kept some at home for Ron and Jordan who both like lemon. My girls at church couldn’t get enough of them and begged for seconds until I relented. After church some of the parents and youth kids stopped by my class to see if I had any leftovers to share with them. I went home with an empty container and a full heart because so many people loved my treats!
Did you know that you could make lemon cheesecake bars from a lemon cake mix? You can and the results are delicious!
- 1 18.25 oz Lemon Cake Mix divided
- 3 eggs
- 1/3 cup butter melted
- 2 8 oz cream cheese softened
- 3/4 cup sour cream
- 1/4 cup lemon juice
- 12 oz white chocolate chips
Preheat oven to 350° F. Line a 13 x 9" pan with aluminum foil. set aside.
Measure out 1 cup of cake mix and set aside.
In a medium mixing bowl, mix together the remaining cake mix, 1 egg, and melted butter with an electric mixer on medium speed.
Press the mixture into the bottom of the prepared pan.
Bake for 10 minutes.
While the crust is baking, in a large mixing bowl beat the cream cheese, reserved cake mix, sour cream, lemon juice, and 2 eggs until smooth.
Fold in the white chocolate chips.
Spread the filling mixture onto the baked crust.
Bake an additional 30-35 minutes until center is just barely set.
Remove from oven and allow to cool completely on a wire rack.
Once cooled, place in refrigerator at least 2 hours before cutting into bars and serving.
So easy, right? I hope you enjoy this recipe and all of the easy recipes I share here on The Mom Maven. Please share them on your social networks. I just ask that you not copy and share the entire recipe with photos. Please use the sharing buttons below and share the link to this post. Thanks!