These lemon cream cheese squares are the best summer dessert!!
Lemon Cream Cheese Squares
A bright, zesty twist on my husband’s family’s classic cream cheese square recipe! I am absolutely obsessed with all things lemon, especially when spring rolls around. These are the perfect balance of a chewy cake base and a silky, tangy cheesecake topping. They are always a massive hit at brunch or family gatherings!
Ingredients
The Base:
* 1 box lemon cake mix
* 1 egg
* 1 stick butter (almost melted)
The Cream Mixture:
* 1 block (8 oz) cream cheese, softened
* 2 eggs
* 16 oz powdered sugar
* 1 tablespoon lemon extract
Instructions
1. Preheat & Prep: Preheat your oven to 350°F and grease a 9x13 inch baking dish.
2. Make the Crust: In a large bowl, mix the lemon cake mix, 1 egg, and the almost melted butter. The mixture will be thick. Press and flatten it evenly into the bottom of your prepared dish.
3. Mix the Topping: In a separate bowl, beat the cream cheese, 2 eggs, powdered sugar, and lemon extract on high until smooth and creamy.
4. Layer: Pour the cream mixture over the cake base and spread it to the edges.
5. Bake: Bake for 45–50 minutes until the edges are golden brown and the center is set.
6. Cool: Let them cool completely before slicing into squares.
**Pro Tip:** For the cleanest, most professional-looking squares, chill the pan in the fridge for at least 2 hours before cutting. Wipe your knife with a warm, damp cloth between every single slice!
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If you're a fan of bright, citrusy desserts, these lemon cream cheese squares are a fantastic summer treat to try. What I love most about this recipe is how it perfectly balances the chewy texture of the lemon cake base with the creamy and slightly tangy cream cheese topping. The use of lemon extract really enhances the zing, making each bite refreshingly flavorful. One tip I've found helpful is to make sure the cream cheese is fully softened before mixing, as this ensures a smooth, lump-free topping. Also, baking until the edges turn golden and the center is set but not overbaked keeps the texture just right—moist and creamy without being runny. After baking, chilling the pan for a couple of hours not only makes slicing easier but also improves the flavors as everything sets nicely. Using a warm, damp knife for slicing helps you achieve those clean, professional-looking squares. These squares are incredibly versatile too; you can garnish them with fresh lemon zest, a light dusting of powdered sugar, or even a dollop of whipped cream to elevate their presentation. They make a standout dessert for brunches, potlucks, or even a casual afternoon tea. Overall, this recipe is simple enough for a quick bake but special enough to impress your guests. If you love lemon and cream cheese desserts, this recipe definitely deserves a spot in your summer baking repertoire.
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