The title Cream Cheese Squares refers to an irresistibly creamy, easy dessert incorporating a soft layer of cake topped with a luscious layer of cream cheese. This one uses a yellow cake mix as a base, resulting in a buttery, somewhat dense bottom layer that pairs perfectly with the smooth, sweetened cream cheese on the top.
The prep is easy: you mix the cake mix with eggs and butter to create the crust, and then whip together a sweet cream cheese mixture for the topping. When layered, the dessert bakes up to a soft, golden finish, the cream cheese layer remaining creamy and rich. These squares slice easily once cooled, so they’re ideal for serving at parties or as a quick treat for family and friends.
Eat these squares as is, or sprinkle some confectioner’s sugar on top for a touch of elegance and additional sweetness. With a delicious balance of buttery cake and creamy topping, these glorious confection will surely be a hit!
Why You’ll Love It:
Simple to Prepare: A cake mix base and cream cheese topping are simple to make, so this recipe is easy beginner fare. Try our Ooey Gooey Bars next.
Crowd-Pleaser: These squares are irresistible — anyone with a sweet tooth will be happy.
Flexible: You can load flavors, toppings or garnishing on top of these squares, making them your own.
Ideal for Sharing: You can make a lot with the 9×13-inch size, so it’s a winner at parties or potlucks.
Key Ingredients:
Yellow Cake Mix: This makes it easy and still gives you that nice sweet dense base underneath the cream cheese topping. You could also sit on white or butter cake mix instead.
Eggs: Whisked eggs mingle with the cake mix and butter to give the crust structure and moisture.
Butter: You want softened butter that will blend in easily and be the source of that deep buttery flavor in the cake base. Skip melted butter, which can make the crust too dense to hold its shape. If you like this, you'll love our Double Strawberry Cake.
Confectioner’s Sugar: As a fine sugar, this is great for the sweetening the cream cheese mixture, leaving it smooth and creamy.
Cream Cheese: Full-fat, softened cream cheese is recommended for ideal flavor and texture. This softens it, which helps it get incorporated, resulting in a smooth, lump-free topping.
Vanilla Extract: Adds warmth to the topping and rounds out the flavor.
INGREDIENTS LIST WITH AMOUNTS AND STEPS AT THE RECIPE CARD ON THE BOTTOM
Instructions for cream cheese squares:
Step 1: Preheat the Oven
First, preheat your oven to 350°F (175°C). Preheating the oven brings it up to the right temperature so the cream cheese squares bake evenly and turn out with the best texture.
Step 2: Make the Cake Base
In a large mixing bowl, mix the dry ingredients and cake mix together. Next, stir in the beaten eggs and softened butter until all ingredients are well-combined. Using an electric mixer or a wooden spoon, mix until smooth and fully incorporated.
Prepare the Baking Pan: Grease a 9×13-inch baking pan very well with butter (which will help the baked goods release) or line it with parchment paper to easily pull out when baked.
More recipes you might like
Fit the Cake Layer: Pat the cake mix with the tines of a fork until it’s spread in a leveled, even layer across the bottom of the pan to fill the entire base. For another easy option, see our 4-Ingredient Lemon Cream Cheese Dump Cake.
Step 3: Make the cream cheese topping
For Cream Cheese Topping: In a separate bowl, prepare the rich topping by mixing the confectioner’s sugar with the soft cream cheese and vanilla extract until smooth and spreadable.
Spread The Filling: Pour the cream cheese mixture on top of the cake layer and use a spatula to spread it out evenly over the surface.
Step 4: Bake the Squares
Bake: Place pan in the hot oven and bake for 35 minutes. The top should have set and be lightly golden, but do not overbake; you want the cream cheese layer to remain soft and creamy.
Cool: Once baked, take out the pan and let cool completely, so that the layers set properly, and cut when firm.
Step 5: Cut and Serve
Cut Into Squares: When cool, score the dessert with a sharp knife and cut into squares, wiping the knife between cuts to keep the sides clean.
Serve: Transfer the cream cheese squares to a platter, and serve plain or dusted with confectioner’s sugar for slightly more sweet kick.
Serving Suggestions
With Fresh Berries: Top with fresh strawberries, raspberries or blueberries for a fresh flavor contrast to the rich filling.
With Whipped Cream: Top each square with a cloud of whipped cream for fluffy counterpoint.
On a Dessert Board: Arranged cookies, brownies and fruit with others for an impressive dessert spread that will feed a crowd.
For a cream cheese treat that makes four dozen, try Pumpkin Cookies with Cream Cheese Frosting.
If you like cream cheese squares, Cucumber Cream Cheese Bites offer a savory ranch-and-dill filling on crisp cucumber rounds.
Storage Tips
Refrigeration: Store any leftover cream cheese squares in an airtight container within your refrigerator for up to 5 days. Keeping the temperature cool allows the cream cheese layer to hold its shape and stay fresh.
Freezing: These squares freeze well. Freeze them individually (lay them out in a single layer on a baking sheet), then move them to an airtight container or freezer bag for up to 2 months. (The duck can be defrosted in the fridge overnight before serving.) You might also like our Pineapple Coconut Surprise Cake.
Room Temperature: Since it’s cheese, cream cheese squares, like most foods, shouldn’t sit out longer than 2 hours in warm weather for food safey.
Variations
Use a chocolate cake mix as the base for these Chocolate Cream Cheese Squares to give them a rich cocoa flavor that bounces off the creamy topping.
Lemon Cream Cheese Squares: Switch the yellow cake mix for lemon, and mix a teaspoon of lemon zest into the cream cheese topping for a peppy, citrusy kick.
Spiced Cream Cheese Squares: The advantage of using a spice cake mix means you can add just a pinch of cinnamon or nutmeg in the cream cheese batter for a warm, cozier taste that’s perfect for fall.
Pumpkin Cream Cheese Squares: To make a seasonal pumpkin-flavored version, stir ½ cup of pumpkin puree and 1 teaspoon of pumpkin pie spice into the cream cheese topping.
Nutty Topping: Top with chopped pecans or walnuts before baking for more texture and a nutty crunch. Try our Lemon Cake To Die For next.
Conclusion:
Cream Cheese Squares Recipe a new classic dessert, buttery cake layered and smooth cream cheese topping. These squares are as simple as they are tasty — perfect for get-togethers, real or virtual potlucks, family reunions or just a sweet bite at home. Now devour their rich, cake-like, creaminess! If you like this, you'll love our Pecan Pie Brownie Bombs.
Cream Cheese Squares
Want This Recipe Later?
We'll send this recipe straight to your inbox.
Ingredients
- 1 box yellow cake mix for cake base
- 2 large eggs beaten, for cake base
- 1/2 cup butter softened, for cake base
- 4 cups confectioner’s sugar for topping
- 8 oz cream cheese softened, for topping
- 1 tsp vanilla extract for topping
Instructions
- Preheat your oven to 350°F (175°C). Butter a 9×13-inch baking pan or line with parchment paper for easy removal.
- In a large mixing bowl, combine the yellow cake mix, beaten eggs, and softened butter. Mix until smooth, then press evenly into the bottom of the prepared pan.
- In another bowl, blend the confectioner’s sugar, softened cream cheese, and vanilla extract until smooth. Spread the mixture over the cake layer in an even layer.
- Bake in the preheated oven for 35 minutes until the top is set and lightly golden. Avoid overbaking to keep the cream cheese layer soft.
- Let the pan cool completely. Cut into squares, wiping the knife between cuts for clean edges. Serve as-is or dust with extra confectioner’s sugar.
Notes
Nutrition
Made this recipe? Tap a star to rate it.
Made this recipe?
Tap a star to rate it. It helps other cooks find it.
Nutrition values are estimates based on the listed ingredients and serving count. Actual values vary with brands, cuts and portion sizes.
1 comment
Did exactly as recipe called for, baked 40 minutes because it still had liquid. They set up like gooey bars, not the look of cheese cake. They taste good, but they taste like gooey cake if you have ever made that