Lemon Cream Cheese Squares

Pro tips

• Melt the butter completely before mixing with cake mix to ensure even, crumbly crust distribution.
• Press the crust firmly into the pan and bake for 5 minutes before adding filling to prevent a soggy bottom.
• Beat cream cheese until completely smooth before adding eggs to avoid lumps in the filling.
• Don't overbake the filling—it should jiggle slightly in the center; it will set as it cools.

Substitutions

• Butter → coconut oil or vegetable oil (use same amount; texture will be slightly lighter)
• Powdered sugar → granulated sugar (use same amount; filling will be less smooth)
• Lemon extract → 1 tbsp fresh lemon zest + 1 tbsp lemon juice (flavor will be fresher but less concentrated)

Storage & make-ahead

Store covered in the refrigerator for up to 3 days or freeze for up to 1 month; thaw in the fridge before serving.

Can I make lemon cream cheese squares ahead of time?

Yes. Store covered in the refrigerator for up to 3 days. They can also be frozen for up to 1 month; thaw in the fridge before serving.

What if I don't have lemon extract?

Use 1 tbsp fresh lemon zest plus 1 tbsp lemon juice as a substitute, though the flavor will be slightly less intense.

How do I know when they're done baking?

The cream cheese filling should be set but still slightly jiggly in the center when gently shaken. Edges will be lightly golden.

Can I use a different cake mix flavor?

Yes. Vanilla or white cake mix works as a neutral base, but lemon flavor complements the cream cheese filling best.

How should I cut these for clean squares?

Chill fully, then cut with a sharp knife dipped in hot water and wiped clean between cuts.