Ingredients:

  • 15.25 oz yellow cake mix
  • 0.5 cup grass-fed butter, melted
  • 3 large eggs, room temperature
  • 1 tsp vanilla bean paste
  • 8 oz Neufchâtel cheese, softened
  • 3 cups powdered sugar
  • 1 tsp pure vanilla extract

Instructions:

  1. Preheat your oven to 350°F (175°C) and line a 13x9-inch baking pan with parchment paper.
  2. In a large bowl, combine the yellow cake mix, one large egg, melted grass-fed butter, and vanilla bean paste. Stir until a stiff, dough-like consistency forms.
  3. Press the cake mix mixture firmly and evenly into the bottom of the prepared pan. Chill the base in the refrigerator for 10 minutes.
  4. In a stand mixer or using a hand mixer, beat the softened Neufchâtel cheese until smooth and creamy.
  5. Add the remaining two eggs and pure vanilla extract to the cheese, beating until well combined.
  6. Gradually add the powdered sugar (or powdered monk fruit) and beat on low speed until the mixture is silken and aerated.
  7. Pour the cream cheese mixture over the chilled base and spread evenly with an offset spatula.
  8. Bake for 40-45 minutes until the edges are golden brown and the center still has a slight, characteristic jiggle.
  9. Allow to cool completely in the pan before slicing into 16 squares.