Name: Cheesecake Chess Squares Recipe
Prep time: 10 min
Cook time: 40 min
Total time: 50 min
Ingredients: 15.25 ounces yellow cake mix (1 box); 3 eggs; 8 ounces cream cheese (softened); ½ cup butter (1 stick, melted); 4 cups powdered sugar (1 pound)

So I forgot an ingredient for my Sunday treat. I began searching for something else I could make and have all of the ingredients. I have a ton of cream cheese. That’s when I came across these Cheesecake Chess Squares. They seemed too simple… but thought I would give them a try. Holy Cow! My husband doesn’t eat too many treats but he came home for lunch just to grab a couple of these and ran out the door again. Delicious is all I can say!

Cheesecake Chess Squares Recipe

5 from 1 vote

Super simple cheesecake squares that taste amazing! Only a few simple ingredients to make this dessert!

Prep Time 10

Cook Time 40

Total Time 50

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Ingredients

▢ 15.25 ounces yellow cake mix, 1 box
▢ 3 eggs
▢ 8 ounces cream cheese, softened
▢ ½ cup butter, 1 stick, melted
▢ 4 cups powdered sugar, 1 pound

Equipment

Instructions

Preheat oven to 300 degrees.
Spray a 9x13 dish with cooking spray.
Mix cake mix, melted butter and one egg to a soft dough. Press into the bottom of the pan.
Then mix the powdered sugar, softened cream cheese and remaining two eggs until smooth.
Pour on top of crust and bake for 40-50 minutes until top is golden brown.

Notes

You can make this with any flavor of cake mix

Nutrition

Calories: 345 kcal · Carbohydrates: 54 g · Protein: 4 g · Fat: 14 g · Saturated Fat: 6 g · Trans Fat: 1 g · Cholesterol: 57 mg · Sodium: 376 mg · Potassium: 147 mg · Fiber: 1 g · Sugar: 43 g · Vitamin A: 321 IU · Calcium: 73 mg · Iron: 1 mg

Cuisine: American

Course: Dessert

Did You Make This Recipe?We’d love to hear your thoughts! Leave a review or a question in the comment section below the post.

Recipe from Kevin&Amanda

Questions & Reviews

*Kimmer* says:

You can make this with any flavor of cake mix. My personal favorites are a Butter Pecan one and a Red Velvet. And thanks for calling them chess squares. Everybody else I know calls it "ooey gooey butter cake" and I was starting to feel alone.

Trish - Mom On Timeout says:

These look totally amazing! Thanks for sharing!

Jean May says:

Would using margarine instead of butter change the taste, or do you always use real butter? Thanks!

Eric Pepple says:

These sound fantastic, can't wait to try :)

Happy Blogging!
Happy Valley Chow

Six Sisters says:

I actually don't love the taste of butter so I made them with margarine. :) they turned out awesome!!!

Angela Carter says:

mmm, yes. In the Midwest, we call this classic Gooey Butter Cake. It is my Potluck staple. It never fails and is shockingly delicious. (nice to know if I'm out of butter margarine will be ok.)

kanani says:

These sound delicious! Would it be the same ratios and would it even work if I use a gluten free cake mix?

Cyd says:

We have never made it with a gluten free cake mix so we are not sure how it would turn out or if you would need to alter the recipe in some way.

Carol says:

I was thinking of making these for a bake sale. Would they have to be refrigerated?

Cyd says:

Just regrigerate them until ready to take to the bake sale and you should be just fine.

Carol says:

A friend asked me how these are gluten free if a cake mix is used. We aren’t gluten free and I couldn’t answer her. Do you know?

Janis Hall says:

I can't tell you how excited I am to find this recipe. Years ago, my cousin used to make this. I only knew it by "Joyce's Cheesecake". Because it was so delicious, I was very happy she was willing to share it with me. Used to make it all the time. But thru the years I lost the recipe and couldn't remember exactly how to make it. Thank you, Thank you, Thank you!!! (People that don't like cheesecake, LOVE THIS!)

T Murphy says:

These were great! I tried with a cinnamon bun cake box and the house smelled amazing! Easy recipe but mine were still a bit jiggly at 50 minutes, had to bake a few extra minutes.

Join The Discussion

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*Kimmer* says:

You can make this with any flavor of cake mix. My personal favorites are a Butter Pecan one and a Red Velvet. And thanks for calling them chess squares. Everybody else I know calls it "ooey gooey butter cake" and I was starting to feel alone.
Trish - Mom On Timeout says:

These look totally amazing! Thanks for sharing!
Jean May says:

Would using margarine instead of butter change the taste, or do you always use real butter? Thanks!
Eric Pepple says:

These sound fantastic, can't wait to try :)

Happy Blogging!
Happy Valley Chow
Six Sisters says:

I actually don't love the taste of butter so I made them with margarine. :) they turned out awesome!!!
Angela Carter says:

mmm, yes. In the Midwest, we call this classic Gooey Butter Cake. It is my Potluck staple. It never fails and is shockingly delicious. (nice to know if I'm out of butter margarine will be ok.)
kanani says:

These sound delicious! Would it be the same ratios and would it even work if I use a gluten free cake mix?
Cyd says:

We have never made it with a gluten free cake mix so we are not sure how it would turn out or if you would need to alter the recipe in some way.
Carol says:

I was thinking of making these for a bake sale. Would they have to be refrigerated?
Cyd says:

Just regrigerate them until ready to take to the bake sale and you should be just fine.
Carol says:

A friend asked me how these are gluten free if a cake mix is used. We aren’t gluten free and I couldn’t answer her. Do you know?
Janis Hall says:

I can't tell you how excited I am to find this recipe. Years ago, my cousin used to make this. I only knew it by "Joyce's Cheesecake". Because it was so delicious, I was very happy she was willing to share it with me. Used to make it all the time. But thru the years I lost the recipe and couldn't remember exactly how to make it. Thank you, Thank you, Thank you!!! (People that don't like cheesecake, LOVE THIS!)
T Murphy says:

These were great! I tried with a cinnamon bun cake box and the house smelled amazing! Easy recipe but mine were still a bit jiggly at 50 minutes, had to bake a few extra minutes.