Cake Mix Lemon Pie Cheesecake Bars

Tuesday, March 10, 2020
Cake Mix Lemon Pie Cheesecake Bars are a well-known favorite, and I changed them up a bit with coconut, we totally guarantee these to be a big hit!

These will also save time by using a box of cake mix topped with a lemony cheesecake topping and so super easy to make in minutes.

Lemon luscious little cookie bars that taste like a lemon pie with a cake cookie crust and start with a lemon cake mix and have a cheesecake filling!

This simplified recipe is done in minutes with little ease and not a lot of kitchen equipment.

There will be none left once they are cooled and you serve them these were gone in a flash!

Of course, if you want the plain lemon pie bars from scratch there is a bonus recipe for everyone that doesn't like using a cake mix!

Either recipe you make is an addicting lemon-lover delight!

You may have remembered my Copycat Starbucks Lemon Loaf Cake and Lemon Ricotta Cookies and Homemade Lemon Meringue Pie, always great desserts that anyone who loves lemon raves about when I make them.

Remember, you can choose a quick and easy cake mix bar version (which is super-fast )or a homemade version that takes a little more time.

Oh and one more recipe at the end of the printed recipe card, an alternate homemade Lime Pie bar which is another favorite!

So what are you waiting for let's get baking these delicious lemon or lime gems!

I love doctored cake mix recipes and this is one I make often when I need something in a hurry.

Just check out these easy recipes by scrolling down to the printable card.

these are lemon pie square cookie bars made with a cake mix

Easy Steps for Making These Decadent Lemon Pie Cheesecake Bars

  1. Preheat oven to 350 degrees.
  2. Beat the filling in a bowl with an electric hand mixer until it's well blended around 4 minutes.
  3.  Pour over the crust. 
  4. Bake at 350 degrees for 20 to 25 minutes and check the middle to see if it's set and not shakey.
  5.  If bars still aren't completed bake 5 more minutes.
  6. Cool completely before cutting, garnish with coconut if using, and sprinkle tops with powdered sugar if desired.

these are a lemon pie bar made with a cake mix with a cheesecake filling

Shopping List Lemon Pie Cheesecake Bars

Lemon Pie Bars Cake Mix Version ( see printable recipe card for exact measurements):

  • lemon cake mix
  • egg
  • butter softened
  • cream cheese softened
  • powdered sugar
  • freshly grated lemon zest
  • fresh lemon juice
  • pure vanilla extract
  • eggs
  • Optional Garnish: coconut, more powdered sugar

this is collage on how to make Cake Mix Lemon Pie Cheesecake Bars


  • Don't overbake, these taste better a little gooey
  • Always line with parchment paper to prevent sticking
  • Cool completely before cutting into squares
  • Use only freshly grated lemon and lemon juice
  • You can also do these bars with orange, pineapple or yellow cake mixes just substitute the coordinating flavors and fruit juices
  • Store in the refrigerator any leftovers up to 3 days

these are lemon cheesecake pie bar with coconut

Tools You Will Need to Make These Lemon Pie Coconut Bars

  1. A hand mixer
  2. Citrus zester
  3. Bowls medium size
  4. Measuring spoons
  5. Measuring cups
  6. Spatula
  7. Sharp knife for cutting squares
  8. Storage container

Pin for later Cake Mix Lemon Pie Coconut Bars

pin for later lemon pie cheesecake bars

Fast Cake Mix Recipes

Using a cake mix for the crust is just the beginning of making these semi-homemade lemon pie cheesecake bars or lemon pie squares, they're over-the-top delicious and everyone loves any of them.

Perfect for picnics, parties, and when you get unexpected guests these are sure to please every lemon or lime lover.

Check out the three delicious recipes below and let me know how you like these recipes.

All of them are fabulous and the lime pie squares can be made with Key West lime juice for a tropical taste!

Cake Mix Lemon Pie Cheesecake Bars

Cake Mix Lemon Pie Cheesecake Bars

Yield: 30
prep time: 10 Mcook time: 25 Mtotal time: 35 M
This is a bonus recipe card with three recipes for Lemon Pie Bars. The first one is done using a cake mix and quick and super fast but only semi-homemade. The second is an old-fashioned from a scratch version with everything from the crust to filling is homemade. The third is a lime version pie bar!


  • Lemon Pie Cheesecake Bar Cake Mix Version:
  • Crust:
  • 1 box lemon cake mix
  • 1 egg
  • 1 stick butter softened
  • Mix all together in a bowl, and press down into a 13 x  9 parchment paper-lined pan.
  • Filling:
  • 1 package  8 ounces of cream cheese softened
  • 2 cups of powdered sugar
  • 1 teaspoon fresh grated lemon zest
  • 2 tablespoons fresh lemon juice
  • 1 teaspoon pure lemon or vanilla extract
  • 2 eggs
  • Optional Garnish: 1/2 shredded coconut
  • See Below Instructions for Old Fashioned from Scratch Lemon or Lime Pie Bar Recipe


How to cook Cake Mix Lemon Pie Cheesecake Bars

  1. For the Cake Mix Lemon Cheesecake Pie Bar Baking Instructions:
  2. Preheat oven to 350 degrees.
  3. Beat the filling in a bowl with an electric hand mixer until it's well blended
  4. around 4 minutes.
  5. Pour over crust.
  6. Bake at 350 degrees for 20 to 25 minutes and check the middle to see if it's set and not shakey.
  7. If bars still aren't completed bake 5 more minutes. Cool completely before cutting, garnish with coconut if using and sprinkle tops with powdered sugar if desired.
  8. Old Fashioned Lemon Bars Instructions:
  9. Dough:
  10. 2 cups all-purpose flour
  11. 1 cup powdered sugar, plus more for dusting
  12. Pinch salt
  13. 2 sticks butter, at room temperature, plus more for greasing
  14. Filling:
  15. 4 eggs
  16. 2 cups granulated sugar
  17. 6 tablespoons all-purpose flour
  18. 6 tablespoons fresh lemon juice
  19. 1 tablespoon lemon zest
  20. 1 cup of coconut for topping
  21. Preheat oven to 350 degrees lightly greased a 9 by 13 by 2-inch pan.
  22. Make the crust by combining the flour, confectioners' sugar, and salt in a large bowl.
  23. Cut in the butter to make a crumbly mixture.
  24. Press the mixture into the prepared pan. You can use more powdered sugar to press down in the pan.
  25. Bake for 20 minutes. Make filling next.
  26. In another bowl, mix the eggs, granulated sugar, flour, and lemon juice sprinkle grated coconut on top.
  27. Pour this over the baked crust and bake for 25 minutes longer.
  28. Remove from oven cool completely.
  29. Top with coconut and sprinkle with powdered sugar.
  30. Alternate Recipe for Lime Coconut Squares
  31. 1 cup butter, softened
  32. 1/2 cup powdered sugar, plus more for decorating
  33. 2 1/4 cups all-purpose flour
  34. 3/4 cup sweetened shredded coconut, divided
  35. 1/2 teaspoon ground ginger
  36. 1 teaspoon grated lime zest
  37. 4 large eggs
  38. 1 3/4 cups granulated sugar
  39. 2/3 cup fresh lime juice or Key West Lime Juice
  40. 1/2 teaspoon baking powder
  41. 2 drops green food coloring optional for color
  42. Dough:
  43. Preheat oven to 350.
  44. Grease and flour a 9x13-inch baking pan.
  45. In the bowl of an electric mixer fitted with the paddle attachment, beat together butter and powdered sugar until fluffy.
  46. Stir in 2 cups of flour, ginger, 1/2 cup of coconut and lime zest. Mix until well combined.
  47. Press dough into baking pan and bake for 20-25 minutes or until dough is light brown in middle and browned along edges. Set aside.
  48. Filling:
  49. In a medium bowl, beat the eggs and granulated sugar. Stir in lime juice until blended.
  50. Stir in the 1/4 cup flour and the baking powder. Add 2 drops of green food color.
  51. Spread 1/4 cup of shredded coconut over baked crust. Pour lime mixture over top and bake for 20-25 minutes or until set and firm.
  52. Cool completely before cutting.
  53. Dust with powdered sugar and cut into pie squares.
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Pin for later Cake Mix Lemon Pie Coconut Bars

this is a pin for later on how to make cake mix lemon pie cheesecake bars

More Recipes To Try:

Dark Chocolate Cake Mix Cake

Cake Mix Red Velvet Cake

Cake Mix Carrot Cake Taste Like Scratch

Disclosure: This recipe was originally shared in 2010. It was edited and re-published in 2020.