Cream Cheese Bars

Baker beware! These are super addictive! I’ve made them twice now and everybody loves them. Very simple to throw together too.

It was so good but I did cut back on the iceing sugar to 1 1/2 cups

Powdered sugar overpowered the cream cheese flavor

Followed others suggestions to add vanilla to cream cheese. That worked out very well. I never expected this bar to be so light an creamy. Which is probably not a good thing you tend to nibble more that way. Thank you for a delicious recipe! This will diffidently be made again, an again.

Delicious!!!! So easy to make and so very, very good. I hated having to share.

We always called these Granny Squares my mama would make these every Thanksgiving and they never made it to the table My mama passed away 20 years ago but i still love making them using mama recipe which is this one my siblings say my granny squares taste a lot like my mama’s that makes me feel bad

Great base recipe for a dish my grandma used to make around berry season! I doubled the recipe using one box devils food cake mix for the bottom crust, pouring the double batch of cream cheese between, topped that with raspberry’s, and then crumbled a box of yellow cake mix (With egg and butter) over the top of my cheese cake. Baked for an extra 30 minutes to account for size and it was fricken fantastic! Definitely saving this!

I followed this recipe exactly, and while it was baking in the oven, I was reading through reviews and became very nervous because most people said it’s way too sweet. I thought I had wasted ingredients making this too-sweet dessert that no one will eat. After baking/cooling, I tried it and ….it’s really not “too” sweet at all! It’s delicious! That’s not to say that the amount of sugar can be lowered if you want, but it’s still great even if you use all 3.5 cups of powdered sugar.

I didn’t like these at all. Very sweet and the crust was very artificial tasting. I added some blueberries to the cream cheese mixture and I was glad to have them in there to vary the texture and appearance. Other family members thought they were okay, but I won’t make again.

Sweet, sweet, sweet. Kind of like a gooey condensed milk over a flat yellow cake crust. Even so, this definitely has promise. Made as directed. Was popular at home, but considered too sweet. (That did not stop them from looking for more of it and asking me to make it again, though). Popular at a party. Having said that, would definitely add lemon to cut the sweetness or reduce the powdered sugar. Will work on it, then will revise my rating once I’ve found the sweet (or not so sweet) spot.

I’ve made these and they are delicious, but a little too sweet for me, hence the 4 stars. Next time, and there will be a next time, I’ll cut down on the confectioners sugar.

Thanks for providing this recipe-know it by heart, just not the exacts and certainly don’t trust my memory anymore! I have been known to eat 75% of a pan of these before they’ve even cooled-so pathetic!!! The original yellow cake mix variety is my tried and true favorite but since it’s nearing trick or treat and thanksgiving (alas fall is here!), I am trying half original and half “pumpkin” cream cheese base. You just have to ensure you use enough cream cheese with the canned pumpkin pulp so the basic thickness of the mixture isn’t compromised to the point of being too thin. Regardless–original, lemon, chocolate, pumpkin, coconut, carrot, or any fruit or fruit flavored additions you may use, rest assured these ridiculously simple, yet seductive to any palate. You can’t go wrong!

Very easy to make, no expensive ingredients and they taste so good. I sprinkle some powdered sugar on top and cut the bars smaller.

Easy to make, but extremely sweet. I will try to make again, but with much less powered sugar.

Unlimited possibilities. Warning:please share these.people don’t make the same mistake as I. I made these using a deep glass dish..thick and gooey. I cut the sugar down a bit and still a little too sweet but oh so good. I will make these again using the raspberry idea…and a sheet pan.

I made it with a choc cake mix and saved some of the chocolate for a topping… Really good!

I have tried and liked it very much, especially at Christmas.

Delicious. I tried this for Thanksgiving. I used the other reviewers suggestions of 12 oz of cream cheese, lemon cake mix, some lemon oil, and only 3 cups of sugar. They came out a little thin with a 10×15 pan so next time I’ll try a 9×13 cake pan. Thanks for sharing this recipe and suggestions.

If I say its too sweet then it probably is….because I like sweet. This is sickening sweet. Won’t make again.

Overall a very tasty and easy dessert to make. I did reduce the sugar to 3 cups, used vanilla bean cream cheese (with an additional capful of vanilla extract), and added a layer of chopped walnuts and chocolate chips in between the cake crust and the cream cheese layer. Turned out delicious. I did find it helpful to chill the bars in the fridge before cutting them into squares. If I had any, I would have toasted some coconut flakes and put them on top too!!

So good! Can’t wait to try it next time with lemon cake mix.