Cream Cheese Squares: A Culinary Delight

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In the world of sweet treats and comfort food, the Cream Cheese Squares stand out with their rich flavor and irresistible texture. This delightful dessert combines the ease of a box cake mix with the sophistication of cream cheese, resulting in a dish that’s as enjoyable to make as it is to eat. Perfect for any occasion, these squares are sure to become a favorite in your recipe collection.

The Story

The origins of Cream Cheese Squares can be traced back to the ingenious home cooks who aimed to create decadent desserts without the hassle of starting from scratch. By cleverly combining a ready-made cake mix with the luxurious texture of cream cheese, they crafted a dessert that feels both homemade and gourmet. This recipe is a tribute to their creativity, bringing simplicity and elegance to your kitchen.

Why You Should Make

Cream Cheese Squares are the perfect blend of simplicity and indulgence. If you’re looking for a dessert that can be whipped up in no time but has the taste and appearance of a bakery-quality treat, look no further. They’re ideal for busy weekdays, special occasions, or whenever you need a sweet pick-me-up.

How to Serve

These squares are best served chilled, making them a refreshing dessert option. For an extra touch of elegance, dust them with a sprinkle of confectioner’s sugar or drizzle with a simple glaze. Pair with a cup of coffee or tea for a delightful afternoon snack, or serve as a decadent finish to a meal.

How to Store

Keep the Cream Cheese Squares in an airtight container in the refrigerator for up to 5 days. For longer storage, they can be frozen for up to 3 months. Thaw in the refrigerator overnight before serving.


  • Ensure the cream cheese and butter are at room temperature to achieve a smooth filling.
  • For a lighter texture, you can whip the cream cheese mixture until fluffy before spreading over the cake layer.
  • A thin layer of jam or fruit preserves between the cake and cream cheese layers adds a lovely flavor contrast.

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