Yellow Cake Mix Cheesecake Bars
Yellow Cake Mix Cheesecake Bars are creamy vanilla cheesecake swirled over a buttery cake-mix crust and crowned with a crisp streusel topping. Only 10 minutes prep, no water bath, and they slice beautifully—perfect for potlucks, holidays, or anytime you want cheesecake without the fuss!
Why You’ll Love This Recipe
These Yellow Cake Mix Cheesecake Bars are the genius love-child of cheesecake and coffee cake: a sturdy, golden cake-mix base holds a silky-smooth cheesecake layer that bakes up perfectly crack-free, then gets finished with a crunchy streusel made from the same mix. You get three textures in one bite—tender crust, creamy center, and buttery crumbs—all with pantry staples and zero complicated steps. They’re make-ahead friendly, travel like champs, and disappear faster than regular cheesecake at any gathering. Kids call them “cheesecake blondies,” adults call them addictive!
Recipe Tips and Tricks
- Press bottom crust firmly so bars hold together.
- Reserve 1 cup dry cake mix for the streusel before adding wet ingredients.
- Beat cream cheese first until completely smooth—no lumps!
- Don’t overbake—center should still jiggle slightly when done.
- Chill at least 4 hours (overnight is best) for clean slices.
- Run knife under hot water and wipe clean between cuts.
- Add a little sour cream to cream cheese for extra tang.
Yellow Cake Mix Cheesecake Bars
Creamy cheesecake bars with buttery yellow cake mix crust and crunchy streusel topping—easy and irresistible.
Ingredients
- ¼ cup butter, softened (for streusel)
- ⅓ cup powdered sugar
- ½ cup (1 stick) butter, melted
- 1 box (15.25 oz) yellow cake mix, divided
- 1 tsp vanilla extract
- 16 oz (two 8-oz blocks) cream cheese, softened
- 3 large eggs, divided
Instructions
- Preheat oven to 350°F and line a 9×13 pan with parchment (or grease well).
- Reserve 1 cup dry cake mix for streusel topping; set aside.
- Mix remaining cake mix with melted butter and 1 egg until crumbly.
- Press mixture firmly into prepared pan to form an even crust.
- Beat cream cheese until completely smooth (no lumps!).
- Add powdered sugar, vanilla, and 2 remaining eggs; beat until silky.
- Pour cheesecake filling evenly over the crust.
- Make streusel: mix reserved 1 cup cake mix with softened ¼ cup butter until crumbly; sprinkle over filling.
- Bake 35–42 minutes until edges are golden and center has a slight jiggle.
- Cool completely, then chill 4+ hours (overnight is perfect), cut into squares, and serve chilled!
Notes
- Bars can be made 1–2 days ahead—flavor improves!
- Freeze beautifully; thaw in fridge overnight.
- For extra clean cuts, freeze 30 minutes before slicing.
- Travels great—just keep cool.
Nutrition Information
Yield
24Serving Size
1Amount Per Serving Calories 165Total Fat 14gSaturated Fat 8gUnsaturated Fat 6gCholesterol 61mgSodium 191mgCarbohydrates 6gFiber 0gSugar 5gProtein 5g
The recipes and nutritional information on Yum Tonight are for informational purposes only. Always consult a healthcare provider for personalized dietary advice.
Ingredients Notes
- Yellow Cake Mix (15.25 oz): Creates both crust and streusel.
- Cream Cheese (16 oz full-fat): Essential for rich, creamy texture.
- Butter (½ cup melted + ¼ cup softened): For crust and streusel.
- Eggs (3 total): Structure for cheesecake layer.
- Powdered Sugar (⅓ cup): Sweetens cheesecake without graininess.
Variations and Substitutions
- Chocolate Chip: Fold ½ cup mini chips into cheesecake batter.
- Lemon: Add 2 tbsp lemon zest + 1 tbsp juice to filling.
- Pumpkin: Add ½ cup pumpkin + 1 tsp pumpkin spice.
- Strawberry Swirl: Drop spoonfuls of jam and swirl.
- Gluten-Free: Use GF yellow cake mix.
- Brownie Bottom: Use chocolate cake mix for base.
- Oreo: Mix crushed Oreos into streusel.
- Fruit Topped: Add fresh berries after baking.
Storage Options
- Refrigerator: tightly covered up to 6 days
- Freezer: cut bars, flash-freeze, then store up to 3 months
- Serve: chilled or room temperature
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