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Delicious no-bake pumpkin cheesecake topped off with whipped cream is the perfect fall dessert. It has a creamy cheesecake filling with real pumpkin puree that sits in an irresistible Biscoff cookie crust. It’s easy to make, rich, and perfectly spiced!

Ingredients You’ll Need to Make Pumpkin Cheesecake

This no-bake pumpkin cheesecake recipe is everything you could ever want in a fall dessert! If you’re a bit intimidated to make a traditional cheesecake, this no-bake recipe is perfect for beginners. For exact measurements, scroll to the recipe card below.

Crust

Biscoff Cookie Crumbs: You’ll need 2 cups of cookie crumbs, which is equal to about one 8.8-ounce package of Biscoff cookies. Look for Lotus, which is a common brand of speculoos cookies available at most grocery stores.

Brown Sugar: To sweeten the crust.

Unsalted Butter: Melted butter is mixed with crushed Biscoff cookies to bind the crumbs together, similar to a graham cracker crust.

Salt: Just one pinch will balance the sweetness.

Filling

Heavy Cream: Adds a light and airy texture to the filling.

Cream Cheese: For a rich creaminess reminiscent of a classic cheesecake, it’s best to use the full-fat variety.

Pumpkin puree: For best results, use Libby’s brand canned pumpkin.

Sugar: This recipe uses both granulated sugar and brown sugar for a richer, sweeter flavor.

Vanilla Extract: For extra warm flavor.

Pumpkin Pie Spice: A must for the ultimate fall flavor, full of cinnamon, cloves, nutmeg, ginger, and other classic flavors. You can use store-bought or try my homemade pumpkin spice recipe.

Salt: Intensifies and enhances the flavors.

No-Bake Pumpkin Cheesecake Instructions

If you love cheesecake and pumpkin, this is the dessert for you! It’s simple to make, but plan ahead because it does take some time to set up in the refrigerator. Make it the day before your holiday celebration, and it will be one less thing to worry about the day of!

Biscoff Cookie Crust

Blend: Add the cookies to a blender or food processor and pulse until finely ground. Add the crumbs, brown sugar, and pinch of salt to a medium bowl. Add the melted butter and stir until all the crumbs are moistened and resemble very wet sand.

Form Crust: Spray a 9-inch springform pan with pan spray, and then press the crumb crust into the bottom and up the sides. Place the crust in the refrigerator to chill while you prepare the filling. Whip Cream: In a large bowl, whip the cream until you reach stiff peaks. Cover the bowl and place it in the refrigerator to chill until you are ready to use it.

Pumpkin Cheesecake Filling

Beat: In another large bowl, use a stand mixer fitted with the paddle attachment or hand mixer to beat the cream cheese until smooth. Scrape down the sides and bottom of the bowl once or twice as you beat it to be sure it is smooth. Add both sugars and the pumpkin and beat again until smooth.

Mix: Add the vanilla, pumpkin pie spice, and salt. Mix until combined.

Fold: Remove the whipped cream from the refrigerator and gently fold it into the cream cheese mixture until no streaks of white remain.

Fill and Chill: Add the filling to the chilled crust and smooth the top. Cover and chill for 6-8 hours or overnight before serving.

Serve: Serve it straight from the refrigerator. For the best slices, run a large knife under very hot water, dry it with a clean kitchen towel, and slice. Rinse the knife clean and heat again between each cut for the cleanest results.

This week’s meal plan has a wide variety of meals and I made sure there was something for everyone! My family’s favorite is the Award Winning Cheeseburger Soup, you will love it!

What’s on the Menu?

This week has a wide variety of different foods. I covered all the bases with chicken, Asian, steak, seafood, and a delicious hearty soup! Don’t forget to add in a delicious dessert to the menu! I love anything with strawberries to follow up my yummy steak Diane!

Monday: Creamy Lemon Parmesan Chicken

Tuesday: Teriyaki Noodles

Wednesday: Award Winning Cheeseburger Soup

Thursday: Steak Diane

Friday: Pesto Salmon

My weekly meal plans always include a printable shopping list that is measured out and ready to go. It makes things so easy!

This cowboy chicken recipe is packed with bold flavors. The chicken is seared with lots of vibrant seasonings, surrounded by corn, black beans, and fire-roasted tomatoes, all smothered in melty cheese. Your family will love this quick meal that is ready in just 35 minutes!

Ingredients You Need to Make Cowboy Chicken

The ingredients list might look long, but it is mostly the seasonings you need. Most of the items you probably already have. Scroll down to the recipe card for exact measurements!

Chicken Breast: This crowd-pleasing protein is great for absorbing the flavors and gives the best texture.

Paprika: Adds a hint of smokey sweetness.

Cumin: Cumin really adds to the southwest flavors in this dish.

Oregano: Provides a robust herbal flavor with a hint of bitterness, which is a great balance to all of the other flavors.

Garlic Powder: Adds the best savory flavor that complements all of the other ingredients.

Salt and Pepper: Enhances all of the flavors in the dish.

Onion Powder: Gives a blast of robust, savory flavor.

Chili Powder: Adds a slight kick of heat and balances out the other savory flavors.

Olive Oil: Acts as a fat to seal in the flavor of the chicken.

Yellow Onion: Sauteed onion gives a sweet, caramelized flavor and soft texture.

Cloves Garlic: This gives a punch of that wonderful savory flavor you can only get from fresh garlic.

Can of Corn: Adds a sweet, juicy pop of yellow color.

Can of Black Beans: Not only does this add a fabulous texture, the fiber you get from beans is so good for you!

Can of Fire Roasted Tomatoes: I feel like this is the secret ingredient for making it taste smokey and southwest cowboy style.

Fresh Lime Juice: The acidity in the limes balances out the savory, smokey and sweet flavors completing the entire dish.

Shredded Mexican Cheese: Adds a creamy, melty topping that keeps in moisture and locks in flavor.

Fresh Cilantro: The kiss of freshness to any Mexican dish.

Cowboy Chicken Recipe Instructions

This cowboy chicken is a breeze to whip up, making it a go-to for your busy weeknights. The hearty chicken and bold flavors are sure to be a hit with your kids. Just follow my simple step-by-step instructions below, and you’ll have a delicious meal in no time!

Prep: Preheat oven to 375 degrees Fahrenheit. In a small bowl, whisk together the paprika, cumin, oregano, garlic powder, onion powder, salt, pepper, and chili powder, then divide this mixture in half.

Coat Chicken: Rub the chicken breasts with half of the spice mixture. Heat the olive oil in a large oven-safe skillet over medium-high heat.

Sear Chicken: Sear the chicken breasts for 3-4 minutes on each side in the skillet, then remove and set the chicken aside.

Saute Onion and Add Ingredients: Add the onion to the skillet and saute until the onion is tender. Once tender, add in the garlic, corn, black beans, and tomatoes with their juice, lime juice, and remaining seasoning, and blend in the pan.

Simmer: Stir and cook until the mixture comes to a gentile boil. Once it boils, remove from heat then add the chicken breasts back to the skillet and sprinkle the cheese over the chicken.

Bake: Bake the chicken for 20-25 minutes until they reach a temperature of 165 degrees Fahrenheit. Remove the dish from the oven and let it rest for at least 5 minutes before serving.

Serve: Top with the fresh cilantro and serve on its own or over rice.

Mozzarella Stuffed Meatballs take classic meatballs to the next level! Tender and juicy with melty cheese on the inside. Serve these meatballs as a party appetizer or over spaghetti noodles for a hearty meal!

Ingredients to Make Mozzarella Stuffed Meatballs

The meatball base uses staple ingredients, just make sure to have your cheese on hand because it’s the BEST part of this recipe! Follow the recipe card below for exact measurements.

Ground Beef: I prefer lean ground beef for this recipe!

Italian Breadcrumbs: Give the texture and structure of the meatballs.

Parmesan Cheese: Adds a delicious cheesy flavor to the meatball mixture!

Egg: The egg helps add structure and bind the meatball mixture together.

Onion: Finely minced onion for added flavor.

Garlic: Fresh garlic always.

Oregano and Basil: Add delicious flavor using Italian seasonings.

Salt and Pepper: Helps balance and enhance the flavors.

Mozzarella Cheese: Cubed fresh mozzarella gives the best melty results but I list other options below!

Homemade Marinara: Use jarred marinara or try my homemade recipe because it is fantastic!

Spaghetti Noodles: For serving, but use any kind of noodles you like!

How to Make Mozzarella Stuffed Meatballs

Homemade meatballs are so easy and fun to make! Who wouldn’t love melty cheese oozing out of their meatballs? The best part is that you pop them in the oven and then warm them in your favorite sauce. Easy peasy and the whole family will want these meatballs on the weekly dinner rotation!

Preheat oven to 375 degrees Fahrenheit and line a baking sheet with parchment paper. In a large bowl, add the ground beef, bread crumbs, parmesan cheese, onion, garlic, egg, oregano, basil, salt, and pepper.

Mix until everything is just combined.

Take about 1 ½ tablespoons of meatball mixture in your hand and start forming it into a ball. Take one piece of the diced mozzarella, pop it into the center of the meatball, and continue to form a ball around the cheese. The meatballs should be 1 inch in diameter.

Place the finished meatballs onto the prepared baking sheet pan. Once the meatballs are all formed, place them in the oven and bake for 15-20 minutes, flipping halfway through.

While the meatballs are baking, cook the noodles according to the package directions. Remove the cooked meatballs from the oven.

In a large saucepan or pot, add the meatballs and marinara sauce. Cook over medium-high heat until the sauce is heated evenly and the meatballs are all coated in sauce. Remove the meatballs and sauce from the heat and serve with the cooked pasta.

This delicious Louisiana Casserole has become an instant favorite in our house! It has all of the delicious flavors of a jambalaya in an easy-to-make casserole. Tasty andouille sausage, shrimp, veggies, rice, and cajun seasoning come together for a complete meal on the table in just 40 minutes!

Ingredients Needed for Louisiana Casserole

The ingredients needed to make this Louisiana casserole recipe are classic cajun ingredients that come together for major flavor and texture. This meal is similar to a traditional jambalaya, but everything is cooked together in one dish. It’s savory and hearty, with warm spices that make this casserole irresistible. Check out the recipe card at the bottom of the post for exact measurements.

Shrimp: For convenience, buy your shrimp peeled and deveined.

Andouille Sausage: A smoked sausage commonly used in Cajun cuisine.

Cooked Rice: I used minute rice for this recipe, but you can make regular rice with a rice maker.

Yellow Onion: Adds a sweet, savory flavor and a bit of texture.

Red Bell Pepper: Gives the dish a beautiful color and a slightly sweet crunch.

Green Bell Pepper: Provides a green color, which adds contrast, making the dish look appetizing and tastes amazing!

Canned Fire Roasted Tomatoes: Adds the most delicious smoky flavor.

Butter: Cooking the vegetables in butter adds a rich, deep flavor.

Garlic: Freshly minced garlic is one of the best ingredients to pair with shrimp (just ask this brown butter spicy shrimp), and along with the other veggies, it adds depth and complexity.

Salt and Pepper: To enhance all of the flavors.

Cajun Seasoning: You can use a store-bought spice blend or try this homemade cajun seasoning.

Breadcrumb topping

Parmesan Cheese: For sharp cheesy flavor.

Bread Crumbs: Adds golden, crispy texture on top of the casserole.

Salt and Pepper: For extra flavor.

How to Make Louisiana Casserole

Trust me when I say this is an easy recipe to follow. Most of the ingredients are ready to go! You just need to sauté the veggies, heat the sausage, and cook the shrimp, and dinner is served! The whole family will love this one. Here’s how everything comes together:

Prep: Preheat oven to 375 degrees Fahrenheit and spray a 9×13-inch baking dish with non-stick cooking spray.

Sauté Veggies: Heat the butter in a large skillet over medium-high heat. Then add the onion, red, and green pepper to the skillet and sauté until the vegetables become tender.

Sauté Sausage and Shrimp: Add the garlic, sausage, and shrimp to the skillet, season with salt and pepper, sauté until the shrimp are mostly pink.

Combine All Ingredients: Add the vegetables and meat to the baking dish along with the rice, tomatoes, and cajun seasoning. Stir everything together.

Mix the Topping: Mix the parmesan cheese, bread crumbs, salt, and pepper, in a small bowl. Then sprinkle the top of the casserole with this mixture.

Bake: Place the dish in the oven and bake for 20 minutes, until the top is golden brown and the rice has had time to soak in any excess juice.

Rest and Serve: Remove from the oven and allow the casserole to rest for a few minutes before serving. Enjoy!

Learn how to make the perfect homemade Graham Cracker Crust! It comes together in just 10 minutes with 3 simple ingredients for the right amount of buttery sweetness and crunch! You’ll never buy one from the store again!

Graham Cracker Crust Recipe

Every baker needs a reliable graham cracker crust recipe to have in their arsenal. This one is simple to make and so delicious! It’s my go-to recipe, from cream cheese pie to my key lime tart. While you can always use a store-bought crust, homemade tastes so much better, and it has a much better texture than a packaged crust from the store.

Ingredients You’ll Need

One of my favorite things about this pie crust recipe is that the ingredient list is short and sweet. You need only three simple ingredients to make it! Exact measurements of the ingredients can be found below in the recipe card.

Graham Cracker Crumbs: You can purchase graham cracker crumbs in a box down the baking aisle or make the crumbs yourself by crushing about 12 sheets of graham crackers.

Granulated Sugar: For wonderful sweetness without overwhelming the graham cracker flavor.

Salted Butter: Melted butter is what will bind the tiny crumbs and sugar together. It also will give the crust an incredibly rich and buttery flavor. 

How to Make a Graham Cracker Crust

This recipe only takes about 10 minutes to make! Then, you can chill the crust for 30 minutes or bake it for 12 minutes before adding your filling.

Mix Ingredients: Add the graham cracker crumbs and sugar to a medium bowl and mix. Add the melted butter and mix evenly until the crumbs resemble wet sand.

Press into the Pie Dish: Pour the crumb mixture into a 9-inch pie dish and use your hands or a flat-bottomed measuring cup or glass to press the crumbs evenly into the sides and bottom of the pan. Set it in the refrigerator to chill while you prepare your chosen filling, or at least 30 minutes before adding the filling.

Homemade Sweet Corn Tamale Cakes are an explosion of delicious flavor in every bite! With this easy recipe, you can bring this Cheesecake Factory favorite right to your own kitchen. Add the signature topping to really take these to the next level!

What are Sweet Corn Tamale Cakes?

The sweet corn tamale cakes are my family’s favorite appetizer to order when we eat at Cheesecake Factory. If you’ve never had them or don’t have a Cheesecake Factory in your area, you’re in for a real treat with this homemade tamale cake recipe!

These start with a simple batter that includes corn and masa flour (or cornmeal), which is formed into patties and pan-fried until crispy golden brown. Then, mix together a southwest-seasoned mayo and garnish the cakes with all your favorite Mexican-style toppings. Not only does this dish taste amazing, but the presentation is colorful and vibrant!

Ingredients You’ll Need

These corn cakes have the perfect crispy texture on the outside, and then they get a ton of fresh flavor from the sauce and toppings! Here are all of the ingredients that you need. Check out the recipe card at the bottom of the post for all of the exact measurements!

Corn Cakes

Corn: For this recipe, we’re processing some of the corn in a food processor and then keeping some of it in whole kernels.

Butter: This will help bind the ingredients, add richness, and make these super crispy when fried.

Sugar: For a hint of sweetness.

Salt: To enhance all the flavors.

Flour: All-purpose flour and Masa Harina flour (or cornmeal) form the base for these corn cakes.

Olive Oil: For frying the cakes.

Tamale Cake Toppings

For the Sauce: Combine mayonnaise with Southwest seasoning or taco seasoning for extra spiced flavor.

Salsa Verde: Use store-bought or homemade salsa verde for serving.

Pico de Gallo: Pico de Gallo, also called salsa fresca, is made with fresh tomatoes, onion, jalapeño, lime, and cilantro. For convenience, you can buy it pre-made from the store.

Sour Cream: Adds creaminess and a tangy taste to the cakes.

Avocado: Provides the topping with extra creaminess and flavor.

Cilantro: Garnish with fresh cilantro!

How to Make Tamale Cakes

This sweet corn tamale cake recipe is easy to make and so incredibly tasty. These will be a hit no matter if you serve them for a light meal or a fun appetizer!

Corn Cakes

Prep Corn: Thaw and drain the frozen corn. Pulse 1 cup of corn in a food processor until smooth. Add the pulsed corn to a large bowl, with the remaining 1/2 cup whole corn kernels.

Make the Batter: Add the all-purpose flour, masa flour, salt, butter, and sugar. Use a pastry cutter or two forks to mix the butter into the rest of the ingredients until the batter forms. Add one teaspoon of additional masa flour at a time if the batter is too sticky.

Form into Patties: Shape 1/2 cup of the batter into a small patty measuring about 3 inches in diameter. 

Fry: Heat a large skillet with olive oil over medium-high heat. Add the corn cakes and cook for 5 minutes until golden brown. Carefully flip each cake and cook for 5 minutes on the other side. Alternatively, you can bake the corn cakes in the oven for 20-25 minutes, flipping halfway through the baking time.

Make the Sauce: Mix the mayonnaise and Southwest seasoning in a small bowl.

Sauce in Bag: Spoon the mixture into a small Ziplock bag. Snip a small corner of the bag using scissors to drizzle on top of the corn cakes.

Plate the Corn Cakes: Pour the salsa verde on the bottom of a large plate, and then place the corn cakes on top of the salsa verde. Garnish the top of each cake with sour cream, avocado, pico de Gallo, a drizzle of the seasoned mayonnaise mixture, and chopped cilantro. Enjoy!

Using a slow cooker is the best way to have meals ready to go at dinner time without putting in a lot of work! Check out the coconut curry chicken— Everyone goes CRAZY for it!

What’s for Dinner?

I LOVE using my slow cooker. Slow cooker meals are so easy to throw together and then you just let the crockpot do all the work! These meals are full of delicious flavor, the coconut curry chicken is a viral recipe for a reason! Check out all of my other meal plans here.

Monday: Coconut Curry Chicken

Tuesday: Slow Cooker Beef Bourguignon

Wednesday: Crockpot Olive Garden Chicken with Pasta

Thursday: Crockpot Salsa Chicken

Friday: Slow Cooker Honey Garlic Pork Chops

My weekly meal plans always include a printable shopping list that is measured out and ready to go. It makes things so easy!

Crispy, flavorful Fried Calamari is a delicious appetizer that tastes like something you would order in a fancy restaurant. The calamari is tenderized, breaded and then fried to golden brown, crunchy perfection. Take it to the next level with marinara sauce for dipping!

What is Fried Calamari?

You’ll find fresh calamari in the seafood department at most grocery stores. We love it so much that we always have to order it, if we see it on the menu! It’s also easy to make at home.

You can find fresh calamari at most grocery stores in the seafood department. You can also find frozen squid in the freezer aisle. The key to making sure your calamari is tender, is to first soak it in a milk and lemon juice mixture. Then you’ll bread it with a simple mix of flour, cornstarch and seasonings. Fry it up in just minutes to a perfect golden brown. Its crispy goodness will have you coming back for seconds and thirds!

Ingredients You’ll Need For Crispy Fried Calamari

The ingredients for this calamari recipe are simple. Other than the calamari, you probably already have what you need! To get that delicious crispiness, it’s all about the ratio of flour to cornstarch. Exact measurements can all be found below in the recipe card.

Calamari Rings: You can use either calamari rings that are sold already cleaned (seen below) or a whole squid, which you will to be cut into tubes before use.

Milk and Lemon Juice: Soaking the calamari in a mix of whole milk and lemon juice will make it tender and also help the breading adhere to it.

Flour/Cornstarch: For the breading, you’ll need a mix of all-purpose flour and cornstarch for golden brown crispiness. The flour is what will fry up golden brown and the cornstarch will give the exterior that crispy crunch.

 Dried Dill: Gives the perfect complimentary flavor to the squid.

Paprika: Adds a nice peppery flavor that gives a bit of heat.

Salt & Pepper: To taste!

Oil: Vegetable oil for frying.

Lemon Wedges: Serve with lemon wedges to squeeze a bit of fresh lemon juice over the top for brightness in every bite.

How to Make Fried Calamari

Frying crispy calamari is much easier to make at home than you might think! The steps are simple and the calamari only takes about 3 minutes to fry!

Prep: Prepare the calamari rings by thawing them if they are frozen. Pat the rings dry and place them into a bowl.

Coat with Milk and Lemon Juice: Pour the milk and lemon juice over the rings and stir to combine and coat the rings evenly in the milk mixture.

Mix: In a separate bowl whisk together the flour, cornstarch, salt, dill, paprika, and pepper.

Dredge in Flour Mixture: Remove the rings from the milk mixture, allowing excess liquid to drip off, and toss them in the flour mixture. Place the breaded calamari rings onto a plate or sheet pan and prepare a second plate or sheet pan by lining it with paper towels.

Fry: Heat about an inch of oil in a large skillet over medium-high heat. When the oil is hot carefully place the battered calamari into the hot oil and fry them for about 3 minutes until they are golden brown.

Finish Frying and Serve: Once you finish frying the calamari, place them onto a paper towel-lined plate or sheet pan. Work in batches until you’ve cooked all the calamari, then serve it fresh with lemon wedges.

Crispy outside with a warm, flavorful filling, these Shrimp Egg Rolls are beyond delicious! They’re packed with a mix of vermicelli noodles, sautéed veggies, shrimp and plenty of flavorings, then fried till crunchy and golden brown. Serve them as an appetizer, a light main or party side dish!

Ingredients Needed to Make Shrimp Egg Rolls

This shrimp egg roll recipe is made with fresh ingredients and loaded with authentic Asian flavors. The filling consists of sautéed vegetables, shrimp and plenty of flavorings. Serve them as appetizers or as the main course with fried rice, vegetable stir fry and/or this asian cucumber salad. They’re always a hit! Check out the recipe card at the bottom of the post for exact measurements.

Vermicelli Noodles: Soft, thin rice noodles add heartiness to the filling.

Sesame Oil: For tossing the noodles, sautéing the vegetables and adding rich flavor.

Green Cabbage: Shredded cabbage adds crunch and a nice texture.

Carrots: Shredded carrots for additional crunch and hint of sweetness.

Green Onions: Chopped green onions add a mild onion flavor.

Garlic: Freshly minced garlic for extra flavor.

Ginger: Fresh ginger adds a slightly peppery, yet sweet taste.

Oyster Sauce: For a complex taste that is earthy, slightly sweet and salty.

Soy Sauce: Creates wonderful umami flavor.

Shrimp: The star protein of the recipe and what makes them super satisfying.

Salt and Pepper: To taste!

Egg Roll Wrappers: To hold all of the filling ingredients together and become crispy and golden brown on the outside when fried!

How to Make Shrimp Egg Rolls

Don’t be intimidated to roll the egg rolls, check out the visual guide below for step-by-step instructions. It’s actually super easy! Here’s how everything comes together:

Cook the Vermicelli: Cook the vermicelli according to the package directions, rinse under cold water, then lightly toss in a little sesame oil to keep them from sticking together. Set aside.

Sauté the Veggies: In a large skillet heat the sesame oil over medium-high heat. To the skillet add the cabbage, carrots, and green onions. Saute the vegetables until they become tender, about 5 minutes.

Add the Remaining Ingredients: Add garlic, ginger, oyster sauce, soy sauce, shrimp, salt, and pepper. Saute everything together until the shrimp has turned pink and cooked through. Remove the shrimp and vegetable filling from the heat and set aside.

Prep Work Station: Meanwhile, prepare a clean work surface with egg roll wrappers, a small bowl of water, the filling, and the vermicelli noodles.

Fill the Paper Wrappers: Working one at a time, place a wrapper with a corner facing you, then add some of the shrimp and vegetable filling along with some vermicelli noodles into the lower ⅓ of the wrapper.

Roll: Roll the corner up over the filling, fold the sides in, and continue rolling using a little water on the edge of the wrapper to seal it closed. While the egg rolls are being filled, heat 2 inches of oil in a large skillet over medium-high heat.

Fry: Once all the egg rolls are filled, start frying them in batches. There should be space between all the egg rolls while they fry. Fry the egg rolls for 3-4 minutes, until golden brown.

Cool: Remove the fried shrimp egg rolls from the pan, and set them aside on a paper towel-lined plate to cool while you fry the rest of the rolls.