I bake these Gooey Butter Cake Bars when I crave a indulgent dessert that’s simple yet impressively rich. A buttery crust topped with a creamy, sweet gooey layer delivers that “just-baked” comfort in every bite—and they hold together beautifully for easy serving.

Why You’ll Love This Recipe

I love how these bars are a dream for both bakers and dessert lovers: the crust is buttery, the filling is custard-like, and they require minimal ingredients and effort. They’re perfect for potlucks, gatherings, or whenever I want a slice that feels like homemade indulgence without fuss.

ingredients

(Here’s a tip: Check out the full list of ingredients and measurements in the recipe card below.)

All-purpose flour
Granulated sugar
Butter, melted
Cream cheese, softened
Egg
Vanilla extract
Powdered sugar

directions

I preheat the oven to 175 °C (350 °F) and line an 8×8-inch baking pan with parchment paper, leaving an overhang for easy removal.
Make the crust: In a bowl, I mix melted butter, sugar, and flour until just combined. I press it evenly into the bottom of the pan.
I bake the crust for 10–12 minutes, just until set and lightly golden around the edges.
Make the gooey layer: While the crust bakes, I beat softened cream cheese with granulated sugar, add an egg and vanilla, then fold in flour until smooth.
I pour the cream cheese mixture over the warm crust, spreading it gently.
I bake for 25–30 minutes, until the edges are set and golden but the center still jiggles slightly.
I remove the pan and let the bars cool completely on a rack. Once cool, I sprinkle a layer of powdered sugar on top.
I lift the bars out using the parchment, slice into squares, and enjoy their buttery, gooey layers together.

Servings and timing

Servings: Yields 16 small bars (4×4 grid)
Prep time: ~15 minutes
Bake time: ~35–40 minutes (including crust bake)
Cooling time: ~1 hour (rooms-temp rest)
Total time: ~1 hour 55 minutes (mostly hands-off)

Variations

Citrus twist: I stir in 1 tsp lemon or orange zest into the cream cheese layer for brightness.
Chocolate swirl: I melt ½ cup chocolate chips and drop spoonfuls over the filling before baking, swirling with a knife.
Nutty crunch: I sprinkle chopped pecans or walnuts on top before baking for texture.
Spiced dusting: I mix a pinch of cinnamon or nutmeg into the powdered sugar topping for warmth.

storage/reheating

I store the bars in an airtight container at room temperature for up to 3 days—no fridge needed. If I want them warm, I reheat individual bars in the microwave for about 10 seconds for that fresh-from-oven gooeyness.

FAQs

How do I know when they’re done?

I look for golden, set edges and a center that still jiggles—it will firm up as they cool.

Can I use low-fat cream cheese?

Yes, though the texture is slightly lighter; the bars still turn out creamy and sweet.

Can I freeze them?

Absolutely—I freeze wrapped bars for up to one month. I thaw them in the fridge or at room temperature before serving.

Can I make them in a 9×13 pan?

Yes—I use a 9×13 but bake a few minutes longer, watching for edges to set and center to jiggle.

What’s the best way to cut them?

I use a sharp knife wiped clean between cuts to get neat edges—then dust powdered sugar just before serving.

Conclusion

I adore how these Gooey Butter Cake Bars combine buttery crust and creamy filling into a dessert that’s easy to make yet always impressively sweet. They’re part cookies, part cake, and totally comforting. I hope these squares become your go-to for cozy baking and happy gatherings—I know they’re a favorite in my kitchen!