There’s something truly special about recipes that carry the weight of family memories. For me, that particular joy comes from my great-grandmother’s signature dessert: the Lemon Supreme Bundt Cake from Duncan Hines. It wasn’t a dessert she reserved for grand holidays or elaborate parties; instead, it was a comforting staple, appearing often at family gatherings, a sweet testament to her love. I vividly remember standing by her side, a small child, eagerly waiting for my turn to pour the glistening glaze over the golden cake. That simple act was likely my very first introduction to the magical world of baking, a moment that sparked a lifelong passion.
Just this week, a wave of nostalgia washed over me, prompting thoughts of my beloved grandma and that familiar lemon scent. I found myself at the grocery store, a box of lemon cake mix in hand, unsure exactly what I’d create with it. The inspiration struck me this morning: why not use that beloved lemon cake mix as the base for adorable, individual mini cheesecakes? And to achieve that perfect bite-sized form, I envisioned baking them in a bar cookie pan. (Update: The specific Calphalon site link may no longer be active, so if you’re looking for that exact pan, a quick Google search for “Calphalon Classic Dessert Bar Pan” might help. However, don’t fret if you can’t find it; many other brands offer similar dessert bar pans, or you can easily adapt this recipe to standard muffin tins for round mini cheesecakes).
Why You’ll Love These Lemon Cheesecake Squares
The idea worked absolutely perfectly! The resulting lemon flavor in the cake base was just as vibrant and comforting as I’d remembered from my great-grandmother’s cake, providing a delightful foundation for the creamy cheesecake topping. These squares strike the perfect balance between the familiar lightness of a cake and the rich indulgence of a cheesecake. They’re not only incredibly delicious but also remarkably easy to make, leveraging the convenience of a boxed cake mix without sacrificing homemade taste. The individual portions make them ideal for entertaining, potlucks, or simply as a special treat for your family. Plus, the recipe is incredibly versatile!
In fact, while the lemon flavor is undeniably fantastic, I couldn’t help but imagine how equally delicious these would be with a simple vanilla cake mix base. That’s definitely next on my list to try! But honestly, I’m confident that you could experiment with just about any cake mix and instant pudding combination you can dream up for the bottom layer. Think chocolate cake with a classic vanilla cheesecake, or even a spice cake base with a pumpkin-spiced cheesecake filling for the fall. The possibilities are truly endless, making this a fantastic foundational recipe for countless easy, impressive desserts.
Tips for Success with Your Mini Cheesecakes
Achieving perfect lemon cheesecake squares is easier than you might think, especially with a few helpful tips:
- Room Temperature Ingredients are Key: For the cheesecake filling, ensure your cream cheese, egg white, and sour cream are at cool room temperature. This allows them to blend smoothly and incorporate air properly, preventing lumps and ensuring a silky-smooth texture. If your cream cheese is too cold, it will be hard to beat smooth and can result in a lumpy filling.
- Don’t Overbeat the Egg White: When adding the egg white to the cream cheese mixture, mix just until blended on the lowest speed. Overbeating can introduce too much air, which might cause the cheesecake filling to crack during baking.
- Measuring Cake Mix Accurately: The recipe calls for approximately a quarter of a standard cake mix box. While a cup plus two tablespoons is a good estimate (129 grams), using a kitchen scale for precision will yield the most consistent results. You can easily store the remaining cake mix in an airtight container or freezer bag for future batches or other small baking projects.
- Gentle Spreading: When layering the batter, gently spread the lemon cake batter to cover the bottom of each square. When adding the cheesecake topping, try to dollop it carefully rather than spreading vigorously to keep the layers distinct.
- Watch for Doneness: Cheesecake can go from perfectly set to overbaked quickly. Look for the tops and bottoms of the squares to appear just set. The centers might still have a slight jiggle, which is normal and indicates a creamy texture. They will firm up considerably as they cool.
- Cooling Process: Allowing the mini cheesecakes to cool in the pan for about 10 minutes helps them set further and makes them easier to remove. Transferring them to a cooling rack then to the refrigerator for a full chill is crucial for the cheesecake to firm up and for the flavors to meld beautifully.
Recipe
Lemon Cheesecake Squares
Cookie Madness
Pin Recipe
Ingredients
Filling:
- 8 oz cream cheese cool room temperature, important for a smooth filling
- ¼ cup granulated sugar
- ⅛ teaspoon salt
- 1 large egg white room temperature, helps bind without adding too much richness
- 1 tablespoon sour cream room temperature, adds a tangy creaminess
Cake Base:
- 1 cup plus 2 tablespoons 129 grams of lemon cake mix (approx. ¼ of a standard 15.25 oz box)
- 2 tablespoons lemon instant pudding mix enhances lemon flavor and moisture
- 1 large egg
- 4 teaspoons of vegetable oil
- ¼ cup water
- Garnish: Blueberry Ice Cream Topping or melted white chips optional, for an extra touch of flavor and visual appeal
Instructions
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Preheat your oven to 350 degrees F (175 C). Prepare your Calphalon Classic bar cookie pan (or similar square/rectangular pan, or even a muffin tin with liners) by generously spraying 12 of its squares with a flour-added baking spray. This non-stick preparation is crucial for easy removal of the baked squares.
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Using an electric mixer, beat the cool room-temperature cream cheese and granulated sugar together until the mixture is completely smooth and free of lumps. Then, add the room-temperature egg white and mix on the lowest speed of your mixer just until it is barely blended into the cream cheese mixture. Be careful not to overbeat the egg white, as this can incorporate too much air. Finally, gently stir in the room-temperature sour cream. Set this creamy filling aside.
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In a separate mixing bowl, combine the lemon cake mix, lemon instant pudding mix (this adds extra moisture and flavor!), the large egg, vegetable oil, and water. Beat these ingredients together with a hand-held mixer until the batter is smooth and well combined, with no dry spots remaining.
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Spoon approximately one generous tablespoon of the lemon cake batter into the bottom of each prepared square in your pan. Gently spread the batter with the back of the spoon or a small offset spatula to ensure that each square is evenly covered with a thin layer of cake base.
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Now, carefully place a generous tablespoon of the prepared cream cheese filling directly over the lemon cake batter in each square. Try to keep the two batters separate for a lovely layered effect.
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Bake the squares in the preheated oven for about 18 minutes, or just until the tops and bottoms appear set. The cheesecake layer should look firm around the edges, though the very center might still have a slight wiggle. Avoid overbaking to maintain a creamy texture. Let them cool in the pan for about 10 minutes to allow them to firm up slightly before attempting to remove them. Then, carefully pry the cakes out of the pan and transfer them to a wire cooling rack to cool completely. Once at room temperature, transfer them to the refrigerator to chill thoroughly for at least 1-2 hours before serving.
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For an optional but delightful garnish, you can add a small dollop of blueberry ice cream topping to the center of each chilled square, or create a simple white chocolate drizzle. To do this, put some white chocolate chips into a heavy-duty freezer bag. Microwave on high for 30 seconds, then knead the bag gently. Repeat this process in 15-second intervals until the chips are completely melted and smooth. Snip off a tiny bottom corner of the bag and pipe the melted white chocolate over the cooled cakes in a decorative pattern.
Notes
To maximize freshness and convenience, store your leftover cake mix in the freezer. I typically empty the remaining mix into a freezer-safe bag, label it with the type of cake mix and date, and then store it in the freezer. This way, it stays fresh for future use. You can use the remaining cake mix to whip up another batch of these delightful lemon cheesecake squares whenever the craving strikes, or even use it to make a half batch of cupcakes for a smaller treat.
Make-Ahead & Storage: These lemon cheesecake squares are perfect for making ahead! They taste even better after a few hours of chilling, allowing the flavors to fully develop. Store them in an airtight container in the refrigerator for up to 3-4 days. For longer storage, you can freeze them (without garnish) for up to 1 month. Thaw in the refrigerator overnight before serving and adding any fresh garnishes.
Flavor Variations: As mentioned, this recipe is highly adaptable. Try a vanilla cake base with cherry pie filling as a garnish, or a chocolate cake base with a peppermint cheesecake for a festive twist. A red velvet cake mix with a plain cream cheese topping would also be divine!
Serving Suggestions for Your Lemon Cheesecake Squares
These mini lemon cheesecake squares are delightful on their own, but a few simple additions can elevate them even further:
- Fresh Berries: A sprinkle of fresh blueberries, raspberries, or sliced strawberries adds a burst of color and a refreshing tartness that beautifully complements the lemon and cream cheese.
- Whipped Cream: A dollop of homemade whipped cream provides an extra layer of lightness and creaminess.
- Lemon Zest: A final dusting of fresh lemon zest can intensify the lemon aroma and flavor just before serving.
- Dusting of Powdered Sugar: For a simple yet elegant finish, a light dusting of powdered sugar makes these squares look even more inviting.
- Coffee or Tea: Pair these treats with a warm cup of coffee or a refreshing iced tea for a perfect afternoon pick-me-up or after-dinner indulgence.
Whether you’re looking for an easy dessert for a weeknight, a crowd-pleasing treat for a gathering, or simply a taste of nostalgia, these lemon cheesecake squares are sure to become a new favorite. They embody the comfort of homemade baking with the convenience of a modern shortcut, proving that delicious doesn’t always have to mean complicated. Enjoy creating these little bites of sunshine!