These Velvety Cream Cheese Gooey Bars are made with yellow cake mix, cream cheese, powdered sugar, eggs, and vanilla. Pure gooey bliss.

Let me be upfront: these gooey bars were born out of sheer panic and a weird craving for something nostalgic. It was one of those days. You know the kind. My hair looked like a bird’s nest, I had three deadlines staring me down, and to top it all off, I’d promised dessert for a get-together that night—because of course I did.

I opened the pantry, saw a dusty box of yellow cake mix, and thought, “Well, here we go.” The cream cheese in the fridge was almost at the edge of being questionable, and I crossed my fingers as I pulled it out. It passed the sniff test. Good enough.

this recipe

What happened next was part therapy, part alchemy. I mixed, poured, baked, and hoped for the best. When I took that first bite—slightly warm, edges chewy, middle just barely set—I swear I exhaled for the first time that day. It tasted like sugar cookies and cheesecake had a lovechild. And I may or may not have eaten three before they even cooled.

Since then, these Velvety Cream Cheese Gooey Bars have become a staple. They’re the dessert equivalent of putting on cozy socks after a long day. Easy, a little indulgent, and absolutely no one ever complains when you show up with a tray.

Why You’ll Love This Velvety Cream Cheese Gooey Bars Recipe?

I could say it’s the texture (which, yes, incredible). I could mention the buttery base or that luscious cream cheese topping. But it’s more than that.

They’re reliable. Comforting. Unfussy. They’re the kind of dessert that doesn’t care if your measuring was a little off or if your cream cheese had a few stubborn lumps. They still turn out. Every time.

• No mixer needed. A bowl, a spoon, maybe a little elbow grease.

• No complicated steps. Mix. Pour. Bake. That’s it.

• No judgement. Whether you eat them warm, cold, or straight from the pan with a fork (hi, me).

• They hold up. A day later, they’re even better. Fridge chill gives them cheesecake vibes.

• They’re low-effort magic. And sometimes, that’s the best kind of magic.

Ingredient Notes:

These are pantry-staple bars, which is part of their charm. No obscure ingredients. No weird grocery trips. Just the good stuff.

• Yellow cake mix – I like Pillsbury, but anything in the 18.25 oz zone works. Just don’t use a mix with pudding in it. It gets weird.

• Butter – Room temp. I repeat: room temp. Cold butter will make you cry.

• Eggs – You’ll need 3 total. Separate them mentally so you don’t accidentally throw all 3 into the crust like I’ve 100% done.

• Cream cheese – Full fat. The low-fat kind just doesn’t deliver that rich, velvety texture.

• Powdered sugar – Nearly the whole box. Save a little for that glorious snow-dusting at the end.

• Vanilla – I mean, do I need to explain? Just use it. It matters.

How To Make Velvety Cream Cheese Gooey Bars?

(aka: how to get gooey without losing your cool)

Step 1. Preheat and prep
Crank your oven to 325°F. Spray a 9×13-inch pan or line it with parchment if you’re a “I hate scrubbing pans” person like me.

Step 2. Make the crust
Mix the cake mix, butter, and one egg in a bowl. It’s going to be thick. Like, playdough thick. Press it into your pan and try not to overthink it. Uneven edges = rustic charm.

Step 3. Make the filling
Beat the cream cheese until smooth (or as smooth as you can without digging out the mixer). Add the eggs, vanilla, and slowly mix in the powdered sugar. Go slow unless you want your kitchen to look like a snow globe exploded.

Step 4. Pour and bake
Spread that creamy goodness over your crust. Bake for 40–45 minutes. The top should be golden and puffed, but still a little wiggly. Don’t wait for it to be firm. Gooey is in the name for a reason.

Step 5. Cool and dust
Let it sit for at least 30 minutes. The top will deflate a little—it’s okay. That’s part of the charm. Sprinkle with the remaining powdered sugar like a boss and slice into squares.

Storage Options:

If, by some miracle, you don’t eat the whole pan immediately:

• Store in an airtight container at room temp for 2–3 days.

• Chill in the fridge for a firmer, cheesecake-like vibe (highly recommend).

• Freeze for up to 2 months. Just wrap tightly and defrost when you need a little sugar hug.

Variations and Substitutions:

• Cake mix flavor swap: Try lemon or spice cake for a fun twist.

• Add-ins: Swirl in a little jam before baking. Or toss some chopped nuts or white chocolate chips on top.

• Mini version: Make them in muffin tins for individual servings. Bonus: no slicing!

• Toppings: Caramel drizzle, a dollop of whipped cream, or a berry on top. Go wild.

What to Serve with Velvety Cream Cheese Gooey Bars?

• A cup of black coffee

• Cold milk (you’re never too old)

• Berries or whipped cream, if you’re feeling elevated

• Or just a fork and a little alone time

Frequently Asked Questions:

Can I use low-fat cream cheese?
You can, but I wouldn’t. The texture won’t be as rich or, well, gooey.

How will I know when they’re done?
The edges will be golden and the center will have a slight jiggle. Don’t overbake! Trust the goo.

Do they have to be dusted with powdered sugar?
Nope. But do it anyway. It makes them look like bakery bars even if you made them in slippers with unwashed hair.

Seriously—if you make these Velvety Cream Cheese Gooey Bars, I want to know. Did you eat them straight from the pan? Did your family fight over the corner piece? Did you keep the last one hidden in the fridge and pretend you forgot to share?

Tag me. Message me. Shout it from the kitchen.

Life’s short. Make it gooey.

Keep the Flavor Coming – Try These:

Pumpkin Pecan Cobbler

Delicious Mexican Picadillo Recipe

Delicious Brown Sugar Glazed Ham Recipe

4 from 2 votes

Velvety Cream Cheese Gooey Bars

Prep Time 10 minutes mins

Cook Time 45 minutes mins

Total Time 55 minutes mins

Embark on a journey to dessert bliss. With our Velvety Cream Cheese Gooey Bars. Where each bite. Weaves a tale of comfort. And indulgence. Imagine the warmth of a buttery. Crumbly crust meeting the rich, smooth embrace of a cream cheese filling. Creating a symphony of flavors. That dance across your palate. Crafted with love. And simple ingredients. This recipe invites you. Into a moment of pure joy. A celebration of sweetness. That’s meant to be shared. Whether it’s the golden, flaky top that catches your eye. Or the promise of a gooey center. That entices you. These bars are more than just a treat. They’re a heartwarming experience. Lovingly baked into every slice.

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24 Servings

Ingredients

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For the Crust:

• 1 box yellow cake mix I use Pillsbury (18.25 oz)
• 1 stick of butter at room temperature
• 1 egg

For the Gooey Filling:

• 1 package 8 oz cream cheese, at room temperature
• 1 box approximately 16 oz powdered sugar, reserve ¼ cup for topping
• 1 teaspoon vanilla extract
• 2 eggs

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Instructions

 

1. Preheat Oven & Prepare Pan: Set your oven to 325°F (163°C). Spray a 9x13-inch baking dish with non-stick cooking spray.
2. Make the Crust: In a large bowl, mix together the yellow cake mix, softened butter, and 1 egg until it forms a crumbly mixture. Press this into the bottom of your prepared pan, covering the bottom and slightly up the sides.
3. Prepare the Filling: In another bowl, beat the softened cream cheese until smooth. Add 2 eggs and the vanilla extract, mixing well. Gradually add in the powdered sugar (leave out ¼ cup for later), beating until creamy.
4. Assemble & Bake: Pour the cream cheese filling over the crust in the baking dish. Bake in the preheated oven for 40 to 45 minutes, or until the top is golden brown and the filling is set.
5. Cool & Finish: Let the bars cool in the pan. They will puff up initially but settle as they cool. After about 10 minutes of cooling, sprinkle the reserved ¼ cup of powdered sugar over the top. Allow to cool completely before cutting into bars.
6. Enjoy your Velvety Cream Cheese Gooey Bars slightly warm or cooled, according to your preference!

Notes

To transform these Velvety Cream Cheese Gooey Bars. Into a gluten-free delight. Without sacrificing their irresistible charm. Simply swap the regular yellow cake mix. For your favorite gluten-free alternative. The key is to find a gluten-free cake mix. That closely mimics the texture. And the sweetness of its traditional counterpart. Ensuring your bars retain their beloved velvety texture. And buttery crust. With this small. But impactful adjustment. You can enjoy the same decadent treat. Now welcoming to those with gluten sensitivities. Dive into this inclusive version. And let the rich, gooey layers of cream cheese and cake. Bring a smile to everyone at the table. No exceptions.

Audrey

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Bitty

I’m Bitty, owner of nodashofgluten.com, where I share simple, delicious recipes for all tastes, including gluten-free. Check out my “About Me” page for more info!

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