Lemon Cheesecake Bars

Lemon Cheesecake Bars

Sometimes I Want Easy: Lemon Cheesecake Bars from a Cake Mix

Sometimes I want easy. There, I said it.

There are so many recipes floating around social media, in food magazines, on cooking shows—recipes that promise to help you cut corners in the kitchen. And usually? I skip right past them. I’m not that person. I like a challenge. I like recipes with long ingredient lists, dishes that build layers upon layers of flavor. You’ve probably already figured that out from the recipes I’ve posted so far.

But I have my moments. Weaknesses. Real-life moments.

Sometimes I’ve got ingredients hanging around that need to be used. Sometimes they’re close to expiring, and I’m loath to throw food away. That was the case here. A box of lemon cake mix, sitting in the pantry, ticking down the days. Why did I even buy it? Who knows. But I wasn’t going to make a plain boxed cake. That’s just not me.

So I turned that mix into Lemon Cheesecake Bars.

Yes, you read that right.

The cake mix pulls double duty here—becoming both the crust and the crumbly topping. And by adding fresh lemon zest and juice, you breathe new life into that boxed mix and ensure a brightness you just can't fake. The filling? Light, creamy, tangy, and just sweet enough. Think cheesecake meets lemon bar, but way easier.

I’m a gigantic fan of cheesecake in all forms, and this quick-and-easy version totally worked. Not overly rich. Not overly sweet. Just bright, balanced, and simple. And—most importantly—Mom-approved. (Ask her about Starbucks' Lemon Loaf sometime. She’s a fan. A big one.)

So here’s to occasionally cutting corners, making something fabulous with what you’ve got, and still ending up with a dessert that tastes like sunshine.

Bon Appétit!