I love this recipe because it’s effortless yet delivers maximum comfort. The cake mix makes the crust perfectly chewy and buttery, while the cream cheese layer bakes into a smooth, sweet, custard-like topping. I also like that these bars travel well and can be made ahead of time. They’re just as delicious chilled from the fridge as they are at room temperature — soft, gooey, and full of nostalgic flavor.
Ingredients
(Note: All ingredient amounts are listed in the recipe card below.)
I preheat the oven to 350°F (175°C) and line a 9×13-inch pan with parchment paper for easy removal.
To make the base, I mix together the cake mix, one egg, and the softened butter until a thick dough forms. I press this mixture evenly into the bottom of the prepared pan.
For the topping, I beat the softened cream cheese until smooth. Then I add the remaining three eggs, powdered sugar, and vanilla, mixing until creamy and fully combined.
I pour the cream cheese mixture over the base and spread it evenly.
I bake the bars at 350°F for 10 minutes, then reduce the oven temperature to 325°F and continue baking for 45–50 minutes, until the top is golden and set around the edges.
I let the bars cool completely before cutting them. The center sinks slightly as it cools — that’s normal and gives it the perfect gooey texture.
Once cooled, I cut the bars into squares and refrigerate any leftovers in an airtight container, separating layers with parchment paper.
Servings and Timing
This recipe makes about 28 bars. Prep time is 10 minutes, bake time 1 hour, for a total of 1 hour and 10 minutes. Each bar contains approximately 197 calories.
Variations
I sometimes use a chocolate or spice cake mix instead of yellow cake for a fun twist. For a nutty variation, I sprinkle chopped pecans over the crust before adding the topping. When I want a tangier flavor, I add a teaspoon of lemon zest to the cream cheese layer. These bars also taste amazing with a dusting of powdered sugar or a drizzle of caramel sauce once cooled.
Storage/Reheating
I store the chess bars in the refrigerator in an airtight container for up to 5 days. I layer them with parchment paper to prevent sticking. Before serving, I like to bring them to room temperature for about 30 minutes to restore their soft, gooey texture. They also freeze well — I wrap individual bars tightly in plastic wrap and freeze for up to 2 months. To enjoy again, I thaw them overnight in the fridge.
FAQs
Do chess bars need to be refrigerated?
Yes, I always refrigerate them since they contain cream cheese. It keeps them fresh and safe to eat.
Can I use a different cake mix flavor?
Absolutely — white, butter, or even red velvet cake mix work beautifully.
Why did my bars sink in the middle?
That’s normal! The center is supposed to be slightly sunken and gooey once cooled.
Can I make these ahead of time?
Yes, I usually make them a day in advance. They taste even better after chilling overnight.
How can I tell when they’re done baking?
The edges should be golden and set, and the center should jiggle slightly but not look wet.
Can I make them gluten-free?
Yes, I use a gluten-free yellow cake mix, and they turn out just as delicious.
What’s the best way to cut them cleanly?
I chill the bars first and use a sharp knife wiped clean between each cut.
Can I add nuts or toppings?
Definitely. I like adding pecans, coconut flakes, or even mini chocolate chips.
How long can they sit out at room temperature?
They’re fine for a few hours, but I store them in the fridge after serving.
Can I double this recipe?
Yes, I double it easily and bake it in two pans for parties or potlucks.
Conclusion
These Chess Bars are one of my favorite desserts to bake because they’re so simple yet taste absolutely decadent. I love the contrast between the buttery cake crust and the rich, creamy top — it’s comfort in every bite. Whether I’m bringing them to a family gathering or keeping them as a sweet treat at home, these bars never disappoint. They’re timeless, gooey, and always a crowd favorite.
Rich, gooey, and irresistibly buttery, these classic Southern Chess Bars feature a chewy cake base topped with a sweet, creamy cream cheese layer. Made with simple pantry ingredients, they’re a nostalgic dessert that’s as easy as it is delicious.
Total Time:1 hour 10 minutes
Yield:28 bars
Ingredients
1 box yellow cake mix
1 stick (4 oz) butter, softened
1 egg (for base)
3 eggs (for topping)
8 oz cream cheese, softened
16 oz powdered sugar
1 tsp vanilla extract
Instructions
Preheat the oven to 350°F (175°C) and line a 9×13-inch pan with parchment paper.
Make the Base: In a large bowl, mix the cake mix, 1 egg, and softened butter until a thick dough forms. Press evenly into the bottom of the prepared pan.
Prepare the Topping: Beat softened cream cheese until smooth. Add remaining 3 eggs, powdered sugar, and vanilla extract. Mix until creamy and well combined.
Pour the cream cheese mixture over the crust and spread evenly.
Bake at 350°F for 10 minutes, then reduce oven temperature to 325°F and bake an additional 45–50 minutes, until golden and set around the edges.
Cool completely before cutting. The center will sink slightly as it cools — that’s normal and gives the bars their signature gooey texture.
Cut into squares and refrigerate any leftovers in an airtight container.
Notes
Use chocolate, white, or spice cake mix for fun flavor variations.
Sprinkle chopped pecans or coconut over the crust for added texture.
Add lemon zest for a tangy twist in the cream cheese layer.
Dust with powdered sugar or drizzle with caramel before serving.
Store refrigerated for up to 5 days or freeze for up to 2 months.
