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These cheesecake bites will blow your mind when you taste them. I found this gem tucked away in my grandma's old recipe collection and tweaked it through the years in my kitchen. The rich, tangy layer sitting on that butter-based crust makes an unbeatable sweet treat. They always vanish quickly whenever my family gets together.
An Easy Crowd-Pleaser
What makes these squares so great is how quickly they come together. The smooth topping blends wonderfully with the buttery bottom, creating these amazing little bites that folks can't stop eating. I bring them to community events and friend gatherings since they don't mess up during travel and get compliments from everyone who takes a bite.
Basic Stuff You'll Want
- Butter: A half cup softened to make everything rich and tasty.
- Cream Cheese: One 8 ounce box for that smooth, creamy layer.
- Vanilla Extract: Just a teaspoon to enhance the overall taste.
- Yellow Cake Mix: This handy item creates a quick and reliable base.
- Confectioner's Sugar: Four cups to create that velvety topping.
- Eggs: Two large ones for the right texture.
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Prep Steps
- Final Touch
- Wait till they're completely cool before cutting into squares. Sharp, clean cuts make them look fantastic.
- Baking Time
- Stick it in the oven for around 35 minutes until you see a light golden color appear on top.
- Whip Up The Topping
- Mix your cream cheese, confectioner's sugar and vanilla until it's smooth as silk then spread it over your base.
- Make Your Base
- Combine the cake mix with eggs and butter until it forms a smooth dough then press it down in your pan.
- Get Started
- Heat your oven to 350°F. I put parchment in my 9x13 pan to make cleanup a breeze.
Tasty Variations
I sometimes throw in fresh lemon zest for a zingy kick or add mini chocolate chips when I want extra sweetness. My sister makes a gluten free version using special cake mix and they turn out just as good. You can cut back on sugar if you'd rather taste more of the cream cheese tang.
Storage Tips
You can leave these squares out for a day or two but they'll last nearly a week if you pop them in the fridge. They taste fantastic whether slightly cold or at room temp. I always bring them to my reading group and they're always the first thing to disappear.
Frequently Asked Questions
- → What’s the benefit of using cake mix?
It’s fast and reliable. Cake mix gives consistent results and saves time while keeping the base perfect.
- → Can I swap in low-fat cream cheese?
Full-fat gives the best texture and flavor, but lighter versions work too if you prefer.
- → Why should they be completely cool before cutting?
Cooling helps the creamy top firm up, giving you clean cuts and the right texture.
- → Is freezing these possible?
Absolutely. Wrap snugly and freeze for up to 3 months. Defrost overnight in the fridge.
- → How can I switch up the flavors?
Add lemon zest, sprinkle with small chocolate chips, or try different cake mixes to mix it up.