Lemon Cream Cheese Squares
Lemon cream cheese squares combine a simple cake mix crust with a rich, tangy cream cheese filling for an easy dessert that's bright, gooey, and ready in under an hour.
Lemon cream cheese squares combine a simple cake mix crust with a rich, tangy cream cheese filling for an easy dessert that's bright, gooey, and ready in under an hour.
Delivery in as fast as one hour.*
Prices vary by store
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In a mixing bowl, combine the lemon cake mix, melted butter, and one egg. Mix with your hands until a dough forms.
Grease a 9x13 inch baking dish. Press the dough evenly into the bottom of the dish to form the crust.
In a separate bowl, use a hand mixer to beat together the block of cream cheese and two eggs until combined.
Add the powdered sugar and lemon extract to the cream cheese mixture. Mix until smooth and well combined.
Pour the cream cheese filling over the crust and spread evenly.
Bake in a preheated oven at 350°F for 45-50 minutes, until the edges are golden brown and the center is set.
Let cool completely before cutting into squares to serve.
Store covered in the refrigerator for up to 3 days or freeze for up to 1 month; thaw in the fridge before serving.
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.
Use 1 tbsp fresh lemon zest plus 1 tbsp lemon juice as a substitute, though the flavor will be slightly less intense.
The cream cheese filling should be set but still slightly jiggly in the center when gently shaken. Edges will be lightly golden.
Yes. Vanilla or white cake mix works as a neutral base, but lemon flavor complements the cream cheese filling best.
Chill fully, then cut with a sharp knife dipped in hot water and wiped clean between cuts.
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