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Chocolate Lemon Cream Bars

A jazzed-up chocolate cake mix forms the layers that sandwich is a lemony cream cheese center in these bars shared by Renee Schwebach. "I took these treats to the office, and they were a big hit with my co-workers," she writes from Dumont, Minnesota.
  • Total Time
    Prep: 20 min. Bake: 20 min.
  • Makes
    4 dozen


  • 1 package devil's food cake mix (regular size)
  • 1/2 cup butter, softened
  • 1 large egg, room temperature
  • 1/2 cup chopped walnuts
  • 1 package (8 ounces) cream cheese, softened
  • 1 can (14 ounces) sweetened condensed milk
  • 1 large egg
  • 3 tablespoons lemon juice
  • 2 to 3 teaspoons grated lemon zest


  • In a large bowl, beat the cake mix, butter and egg on low speed until combined. Stir in walnuts. Set aside 1 cup for topping. press the remaining mixture into a greased 13x9-in. baking pan. Bake at 350° for 8-10 minutes or until set. Cool for 5 minutes.
  • In a large bowl, beat cream cheese until smooth. Beat in the milk, egg, lemon juice and zest until blended. Pour over the crust. Crumble reserved cake mixture over the top.
  • Bake for 18-22 minutes or until set. Cool completely before cutting. Store in the refrigerator.
Nutrition Facts
1 each: 116 calories, 6g fat (3g saturated fat), 22mg cholesterol, 129mg sodium, 13g carbohydrate (9g sugars, 0 fiber), 2g protein.
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  • Foodie
    Jul 9, 2019

    Goes great with coffee. I think 2 eggs instead of 1 are needed in the chocolate base ingredients though. I let the single large egg called for come to room temperature for its binding affect, but chocolate base was difficult to work with, then baked product was a little messy with some crumbling.