Soft, gooey Lemon Cake Mix Cookie Bars with almonds, cranberries, white chocolate, coconut, and cream cheese filling on a soft lemon cookie base are like a cross between a lemon bar and a 7-layer bar. These tangy lemon bars are ultra decadent and an easy dessert recipe for spring and summer gatherings.
For more lemon desserts, try Lemon Bars with Graham Cracker Crust, Lemon Blueberry Cookies, and Lemon Poke Cake.
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❤️You're Going to Love These Cake Mix Lemon Cookie Bars
- Soft lemon cookie base made with a handy-dandy box of cake mix
- Layers of sliced almonds, dried cranberries, white chocolate chips, and coconut -- like a 7-layer bar!
- Gooey cream cheese-condensed milk combo creates a cheesecake layer that ties it all together
- A delicious dessert for lemon lovers that comes together with simple ingredients and minimal effort.
These cake mix lemon cookie bars with almonds, cranberries, white chocolate, coconut, and cream cheese combine everything I love about a traditional lemon bar and decadent 7-layer bars into one easy dessert.
I mix the cake mix into a soft cookie dough, press it into the pan, and layer on the toppings. Then, I pour the cream cheese condensed milk mixture on top, add the coconut, and bake until toasty on top and gooey in the middle. Super easy and crazy delicious.
Want to try the rest of my layer bar recipes? Pumpkin Layer Bars, Carrot Cake Mix Bars, Nutter Butter Bars, and my favorite Hello Dolly Bars.
🍋Ingredients
See recipe card at the bottom of the post for the full list of ingredients and exact amounts.
- Lemon cake mix. I tested this recipe with 13.25 oz. Betty Crocker and 15.25 oz. Duncan Hines lemon cake mixes, and both worked well.
- Butter. Use soft and squishy butter so it mixes easily into the cake mix.
- Sliced almonds, toasted preferably. The lemon flavor pairs beautifully with almonds. For the best flavor, toast the almonds.
- Dried cranberries. Add chewy texture and tart flavor.
- White chocolate chips. For a sweet vanilla flavor.
- Cream cheese. Mixing cream cheese with the sweetened condensed milk creates a gooey cheesecake layer and makes the filling a little less sweet.
🫐Variations or Substitutions
Give these cake mix layer bars your own twist by trying different flavors of cake mix, dried fruit, and nuts.
- Cake mix. Create a classic sugar cookie base with yellow cake mix, or try chocolate, red velvet, carrot, or spice cake mix.
- Dried fruit. Use any dried fruit, such as dried cherries, dried blueberries, or raisins.
- Nuts. Walnuts, pecans, pistachios -- use what you love. Toasting them first adds big flavor.
🥣How to Make Lemon Cranberry Bars Using Cake Mix
Step 1. Make the lemon cookie bar base. In a large bowl, mix the lemon cake mix, butter, and egg on low speed until a soft dough forms. Break the dough into pieces and gently press it into a greased or parchment-lined 9x13 cake pan.
Step 2. Add the toppings. Sprinkle the almonds, cranberries, and white chocolate chips on top of the lemon cake layer.
Step 3. Make the cream cheese filling. Whip the cream cheese until fluffy. Add the condensed milk and mix until smooth. Pour the mixture evenly over white chocolate chips.
Step 4. Top with coconut. Evenly spread the coconut over the cream cheese layer. Gently press it down with a fork.
Step 5. Bake. Bake at 350 for 30-35 minutes until the coconut is lightly toasted. Do not overbake. If desired, broil the coconut for 1-2 minutes (not recommended with parchment paper).
Step 6. Chill and enjoy. Let the bars cool at room temperature for 1-2 hours, then refrigerate for 2-4 hours until firm. Cut into squares and enjoy!
👉Helpful Hint: To lift the bars out easily for clean cutting -- and to leave yourself open with the option to broil the coconut at the end -- line the pan with foil (parchment can burn).
✅Tips for the Best Lemon Cake Mix Bars
- Soften the butter until you can press your finger through it. It should be squishy.
- Use room temperature cream cheese so there are no lumps in the condensed milk layer.
- Gently press the dough into the pan. Pressing too firmly can make the crust tough.
- Don't overbake. The center should look set but still soft for gooey layers.
🎁Storage & Freezing Instructions
- Storage. Because of the cream cheese layer, these lemon coconut cranberry bars are best kept chilled. Store them in an airtight container in the refrigerator for up to 5 days. For the best texture, let the bars sit at room temperature for 10-15 minutes before serving so the layers soften slightly.
- Freezing. These lemon cake mix bars freeze well for up to 3 months. Freeze cooled bars in a freezer-safe container or zip-top bag with parchment between layers. Thaw overnight in the refrigerator.
😋More Easy Cake Mix Recipes
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📖 Recipe
Lemon Coconut Cranberry Cake Mix Cookie Bars
Ingredients
- 1 box lemon cake mix 13.25 or 15.25 oz.
- 1 large egg
- 1 stick butter, softened it should be squishy-soft
- ½ cup sliced almonds toasted for best flavor
- ½ cup dried cranberries
- 1 cup white chocolate chips
- 4 ounces cream cheese, softened
- 14 ounces sweetened condensed milk
- 2 cups sweetened coconut
Instructions
- Preheat the oven to 350 degrees. Line a 9 x 13 pan with foil or spray with nonstick cooking spray.
- In a large mixing bowl, mix the lemon cake mix, soft butter, and egg on low to medium speed until a thick, soft dough forms. Break the dough into pieces and lay them in the pan. Gently press them into an even layer. Don't pack it too firmly, or the crust may become hard.
- Sprinkle the almonds, dried cranberries, and white chocolate chips on top of the lemon cookie base.
- In a mixing bowl, whip the softened cream cheese until smooth and creamy. Add the condensed milk and mix until combined. Pour the cream cheese mixture in an even layer over the toppings.
- Add the coconut on top of the cream cheese layer. Gently press the coconut into the filling with a fork or clean hands to help it adhere.
- Bake for 30-35 minutes until the coconut is lightly toasted. Do not overbake. Mine were perfectly baked through and gooey at 30 minutes. If desired, briefly toast the coconut under the broiler for an additional 1-2 minutes, but WATCH CLOSELY. Not recommended if your pan is lined with parchment paper.
- Cool the bars at room temperature for 1-2 hours. Chill in the refrigerator for 2-4 hours or overnight until firm. Cut into squares. Store leftovers covered in the refrigerator.
Notes
- Line the pan with foil so the bars lift out easily, and you can broil the coconut, if preferred (parchment can burn).
- Soften the butter until you can press your finger through it. It should be squishy.
- Use room temperature cream cheese so there are no lumps in the condensed milk layer.
- Gently press the dough into the pan. Pressing too firmly can make the crust tough.
- Don't overbake. The center should look set but still soft for gooey layers. Bake until the coconut is lightly toasted with an internal temperature of 175-195.
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