Slow Cooker Crack Chicken Dip

Get ready to be obsessed with this slow cooker crack chicken dip! The combination of chicken, cream cheese, Velveeta, bacon, and ranch seasoning creates an addicting snack that’s perfect for holiday gatherings, game days, and parties!

Reasons You’ll Love This Recipe

Loaded with Flavor: If you love the taste of my crack chicken pasta or crack chicken soup, get ready to be blown away by the deliciousness of this slow cooker crack chicken dip.

Addictively Delicious: There’s a reason why this dip is known as “crack” dip! It’s so good you won’t be able to stop eating it!

So Easy to Make: This recipe could not be easier to make! Simply add all of the ingredients to your slow cooker, and in a couple of hours, you’ll have creamy, cheesy, bubbly perfection! It will be love at first bite! 

Ingredients for Slow Cooker Crack Chicken Dip

This slow cooker crack chicken dip recipe comes together so effortlessly with simple ingredients. Even though it’s easy to make, it’s super tasty! Everyone will be asking for the recipe! See the recipe card at the bottom of the post for exact measurements.

Cooked Chicken: For convenience, you can use rotisserie chicken, which is already filled with flavor.

Cream Cheese: The creamy, rich base of the dip.

Sour Cream: Adds creaminess and a hint of tanginess.

Evaporated Milk: Creates a smooth and creamy consistency, and doesn’t separate while cooking.

Ranch Seasoning: You can use a packet of dry ranch dressing mix from the store or try whipping up some of this homemade ranch seasoning mix! Three tablespoons is equivalent to one dry packet of ranch mix.

Onion Powder: Adds some delicious savory onion flavor.

Bacon: For a wonderful smoky taste that’s impossible to resist.

Velveeta Cheese: Highly recommend Velveeta for the best creamy texture.

Green Onion: Chopped green onion garnished on top makes for a pretty presentation.

Let’s Make Slow Cooker Crack Chicken Dip!

This easy creamy slow cooker crack chicken dip recipe takes less than 10 minutes to prep! Then, let the crockpot do all the work! Follow these super simple instructions below.

Combine: Add the shredded chicken, cream cheese, sour cream, evaporated milk, ranch powder, onion powder, ¾ cup bacon, and Velveeta cheese into a slow cooker. Put the lid on, then cook for 2 hours on LOW.

Mix: Stir the dip until smooth and combined. Garnish with the remaining ¼ cup crumbled bacon and chopped green onions on top.

Enjoy: Serve warm with a sliced baguette, crackers, or chips.

Tips and Variations

Here are some simple tips and ways you can change it up to make this appetizer just the way you like it!

Chicken: Leftover cooked chicken breasts are perfect for this recipe, but using a rotisserie chicken makes this dip even easier!

Cheese: The Velveeta gives this dip the creamiest slow-cooked texture, but feel free to use 2 cups of shredded cheddar cheese if you prefer.

Bacon: Cut down on time and use pre-cooked bacon slices. Pop it in the microwave, chop it up, and your bacon is ready in no time!

Make it Spicy: Add some diced jalapeños or a few shakes of hot sauce to make it spicy and give it a little kick!

Bake it: If you’d rather bake the dip, make my original crack chicken dip! It’s a similar recipe that gets baked in the oven for 25 to 30 minutes.

Dipping Ideas: We like bagel chips, but feel free to use anything you want for dipping! Try crostini, crackers, chips, veggies, or a sliced baguette.

Storing and Reheating Leftover Dip

Crack chicken dip in the slow cooker is so effortless to throw together, and it’s great as a leftover, too. It’s one of my favorites to make for a party because you can keep it on warm in the crock pot, so it stays perfectly heated the entire time!

In the Refrigerator: Once your dip has cooled, place it in a sealed airtight container. It will last in the refrigerator for about 3-4 days. 

To Reheat: If you want to warm this dip back up, place it in the slow cooker for about 30 minutes on low or until heated through. Or, you can reheat it in the microwave until warm.

More Delicious Hot Dips!

Warm dips are welcome at any party or gathering, especially this time of year! If you agree, then you must try these tried and true favorites.

Creamy Tuscan Dip (Marry Me Dip)

10 mins

Creamy Chicken Alfredo Dip

25 mins

Insanely Delicious Hot Crab Dip

25 mins

Rotel Dip

20 mins

Print

Slow Cooker Crack Chicken Dip

Get ready to be obsessed with this slow cooker crack chicken dip! The combination of chicken, cream cheese, Velveeta, bacon and ranch seasoning creates an addicting snack that’s perfect for holiday gatherings, game day and parties!
Course Appetizer, dip
Cuisine American
Keyword crack chicken dip, slow cooker crack chicken dip recipe
Prep Time 10 minutes minutes
Cook Time 2 hours hours
Total Time 2 hours hours 10 minutes minutes
Servings 8 people
Calories 408kcal
Author Alyssa Rivers

Ingredients

2 cups cooked chicken, shredded8 ounces cream cheese, softened1 cup sour cream1 (12- ounce) can evaporated milk1 package dry ranch dressing powder½ teaspoon onion powder1 cup chopped cooked bacon, divided16 ounces Velveeta cheese, cubed2 tablespoons chopped green onion, for garnish

Instructions

Add the shredded chicken, cream cheese, sour cream, evaporated milk, ranch powder, onion powder, ¾ cup bacon, and Velveeta cheese into a slow cooker. Put the lid on, then cook for 2 hours on LOW.
Stir the dip until smooth and combined. Garnish with the remaining ¼ cup bacon pieces and chopped green onions on top.
Serve warm with a sliced baguette, crackers, or chips.

Nutrition

Calories: 408kcal | Carbohydrates: 10g | Protein: 27g | Fat: 29g | Saturated Fat: 15g | Polyunsaturated Fat: 2g | Monounsaturated Fat: 7g | Trans Fat: 0.02g | Cholesterol: 110mg | Sodium: 1271mg | Potassium: 425mg | Fiber: 0.1g | Sugar: 7g | Vitamin A: 1151IU | Vitamin C: 1mg | Calcium: 390mg | Iron: 1mg

Black Frosting

This delicious black frosting is fun to make for special occasions, especially for Halloween, seasonal treats, and desserts. It’s made with black cocoa powder, which tastes just like Oreo’s! The best part is that it won’t dye your mouth, hands, or clothing! It’s the perfect frosting for witchy cakes and other dramatic parties.

Reasons You’ll Love This Recipe

All Natural: Black cocoa powder is a natural alternative to artificial black food dyes. It gives the same deep black color without the chemicals.

No Food Dye: You would need a lot of black food coloring to get a deep black, which stains everything! This black frosting doesn’t use that!

Avoids Activated Charcoal: Using activated charcoal to dye food can interfere with medications and isn’t ideal for food use. Stick to black cocoa for a safer option.

Ingredients Needed to Make Black Buttercream Frosting

You can have the most stunning and delicious black frosting with just a few simple ingredients. You probably have most of these ingredients in your pantry already, minus the black cocoa powder. Scroll to the recipe card at the bottom of the post for exact measurements.

Granulated Sugar: Gives the sweetness that helps balance the bitterness of the cocoa powder.

Black Cocoa Powder: The secret ingredient! This gives the frosting its incredible flavor and intense black color.

All Purpose Flour: Adds a little body to the frosting.

Milk: Provides a smooth creaminess to the frosting.

Unsalted Butter: Adds flavor and richness.

Vanilla Extract: Complements the chocolate flavor from the cocoa powder.

Salt: Enhances the overall flavor of the frosting.

Black Frosting Recipe Instructions

Following these step-by-step instructions, you will have the most beautiful black frosting! Your friends and family will be in awe of how you got the most delicious frosting to be black and not turn their mouths black!

Whisk: Add the sugar, black cocoa powder, and flour to a pan and then whisk to combine. Then, add the milk to the pan and whisk until combined.

Cook: Cook over medium heat while whisking until it reaches a thin pudding-like consistency, about 10 minutes.

Chill: Remove the milk mixture from the heat and then transfer to a small heat-proof bowl. Cover with plastic wrap so it touches the surface of the milk mixture. Chill in the fridge for at least 40 minutes until it has set up into a thick paste.

Beat: Add the butter to the bowl of a stand mixer fitted with the whisk attachment. Whip on high speed for about 8 minutes until the butter is light and fluffy. Scrape down the sides and bottom of the bowl to ensure all of the butter is whipped.

Slowly Incorporate: Add the cooled milk mixture to the whipped butter one scoop at a time. Whip on medium speed until fully incorporated.

Scrape and Beat: Scrape down the sides and bottom of the bowl and switch to the paddle attachment. Add the vanilla and salt and beat on medium speed for 10-13 minutes. The frosting will have a smooth, fluffy texture with a nice glossy shine.

Black Frosting Tips and Variations

Why Black Cocoa Powder is Important: Use black cocoa powder, not regular cocoa powder or Dutch-processed powder. It’s more alkalized, giving a darker chocolate flavor and deep black color that won’t stain your teeth or use activated charcoal.

Brand Matters: Some brands of black cocoa powder have more of a brown tint. I recommend using Wincrest or The Cocoa Trader brands for the best results.

Deeper Black: If you refrigerate for 24 hours, the black cocoa powder will darken. You could add just a few drops of black food coloring for a true black.

Is your frosting looking gray or brown? Beating too much air into the frosting will cause it to lighten in color. Try mixing it at a lower speed with the paddle attachment. Then, cover the frosting and refrigerate it to let it darken in color.

Cook Time Matters: Cook the milk mixture until it’s thick, like pudding or regular yogurt. It should not run off the spoon or fall off in thick chunks.

Combine Slowly: Don’t add the milk mixture to the butter too quickly. Add it in one spoonful at a time, letting each spoonful fully incorporate before adding the next. Scrape down the sides and bottom of the bowl as needed.

Gluten-Free Flour: I have not tested this recipe with gluten-free flour, so I cannot attest to whether or not it would work as a substitute.

Keep Mixing: Don’t worry if the frosting looks like it is splitting as you add the milk mixture! Keep mixing, and then beat it for the amount of time in the instructions or until it comes together.

How to Store Leftover Black Frosting

Refrigerate: This black frosting can be made up to 7 days before. I recommend at least 24 hours for the black color to deepen. Store in an airtight container in the refrigerator. Let it sit at room temperature for 30-60 minutes before using. You will likely need to re-whip the frosting briefly before using it to frost your treats.

Freeze: You can store black frosting in an airtight container in the freezer for up to 3 months. Let it thaw overnight in the refrigerator and then follow the instructions above before using it to frost your desserts.

Keep Refrigerated: Whatever dessert you use this frosting on will need to be refrigerated because of the milk in the frosting.

Dark Dessert Inspiration

If you are hosting a Halloween party, you must make this black frosting to frost my black velvet cake. Placed next to my Halloween charcuterie board, and the most adorable mummy cookie bites. Here are a few more ideas for your spooky party!

Black Velvet Cake

1 hr 5 mins

Black Forest Cake

1 hr 20 mins

Poison Caramel Apples

1 hr

Halloween Cupcakes

1 hr 5 mins

Print

Black Frosting

This delicious black frosting is fun to make for special occasions, especially for Halloween, seasonal treats, and desserts. It’s made with black cocoa powder, which tastes just like Oreo’s! The best part is that it won’t dye your mouth, hands, or clothing! It’s the perfect frosting for witchy cakes and other dramatic parties.
Course Dessert, pantry staple
Cuisine American
Keyword black buttercream, black ermine frosting, Black Frosting, black frosting that doesn’t stain teeth, black frosting without food coloring, No dye black frosting
Prep Time 1 hour hour
chill time 40 minutes minutes
Total Time 1 hour hour 40 minutes minutes
Servings 3.5 cups
Calories 1013kcal
Author Alyssa Rivers

Ingredients

1 cup granulated sugar½ cup black cocoa powder4 tablespoons all-purpose flour1 cup milk1 ½ cups unsalted butter, room temperature1 teaspoon vanilla extract1 dash salt

Instructions

Add the sugar, black cocoa powder, and flour to a pan and whisk to combine. Add the milk and whisk to combine. Cook over medium heat while whisking until it reaches a thin pudding-like consistency, about 10 minutes.
Remove the milk mixture from the heat and transfer to a small heat-proof bowl. Cover with plastic wrap so it touches the surface of the milk mixture and chill in the fridge for at least 40 minutes until it has set up into a thick paste.
Add the room-temperature butter to the bowl of a stand mixer fitted with the whisk attachment and whip on high speed for about 8 minutes until light and fluffy. Scrape down the sides and bottom of the bowl a couple of times to ensure all of the butter is whipped.
Add the cooled flour mixture to the whipped butter one scoop at a time while whipping on medium speed until fully incorporated.
Scrape down the sides and bottom of the bowl and switch to the paddle attachment. Add the vanilla and salt and beat on medium speed for 10-13 minutes, until smooth and fluffy, with a nice glossy shine.

Notes

3 1/2 cups of frosting is enough for a 2-layer 8-inch cake or 24 cupcakes. 

Nutrition

Calories: 1013kcal | Carbohydrates: 72g | Protein: 6g | Fat: 83g | Saturated Fat: 52g | Polyunsaturated Fat: 3g | Monounsaturated Fat: 21g | Trans Fat: 3g | Cholesterol: 218mg | Sodium: 40mg | Potassium: 264mg | Fiber: 3g | Sugar: 61g | Vitamin A: 2544IU | Calcium: 122mg | Iron: 2mg

Jalapeño Chicken

Delicious Jalapeño Chicken will become an instant favorite with the very first bite. Tender chicken pieces are cooked with jalapeños and then coated in a sticky, sweet, and spicy sauce. Serve over rice for an easy meal. You’ll be craving it on repeat!

Reasons You’ll Love This Recipe

So Much Flavor: Imagine perfectly cooked tender chicken coated with the most incredibly spiced sauce. This meal is full of flavor you’ll want to share with everyone.

Simple: The ingredient list might seem long, but most of the ingredients are pantry staples. Plus, this meal comes together quickly, making it perfect for busy weeknights.

Versatile: Feel free to customize this jalapeño chicken to fit your taste preferences and use the ingredients you have available.

Ingredients for Making Jalapeño Chicken

If you love spicy food, then this Asian-inspired jalapeño chicken is for you! The recipe starts with breaded pieces of chicken and sauteed with jalapeño slices, diced onion, and minced garlic. Then, add the sweet, savory, spicy sauce and cook everything together until it’s warm and flavorful. Everyone will be begging for seconds! See the recipe card at the bottom of the post for exact measurements.

Chicken

Boneless Skinless Chicken Breasts: Cut these into cubes that are similar in size so that they cook evenly. 

Breading: A mix of cornstarch and all-purpose flour coats the chicken so that it’s crispy on the outside.

Salt and Pepper: To flavor the chicken.

Vegetable Oil: This is a great oil for cooking the chicken and veggies.

Onion: Diced and sautéed to provide the recipe with a complex depth of flavor.

Jalapeños: Sliced and sautéed with the chicken to release their heat and flavor the dish.

Garlic: Freshly minced garlic infuses the meal with a wonderful savory flavor!

Sauce

Chicken Broth: Creates the perfect base for the sauce while providing savory flavor.

Soy Sauce: Adds major savory, salty flavor to the sauce. Use low-sodium if desired.

Shaoxing Wine: This is a common rice wine used in Chinese cooking. It has a slightly sweet and briny flavor. You can sub with sherry wine, if you’d like.

Brown Sugar: Balances out the spicy and savory flavors with a hint of sweet.

Ground Ginger: Adds a peppery spice and sweetness.

Jalapeño: Gives an extra kick of heat to the sauce.

Cornstarch: Used to thicken the sauce.

Rice: Try serving the chicken over my perfect instant pot white rice.

How to Make Jalapeño Chicken

Get ready for a huge punch of flavor with this jalapeño chicken recipe! It’s a breeze to make, uses simple ingredients, and is beyond delicious! I love how the chicken is crispy on the outside and tender on the inside. Then, it’s drenched in the sauce, which really takes it to the next level!

Make the Sauce: Mix the sauce ingredients in a small bowl and set aside. In a separate large bowl, whisk together the cornstarch, all-purpose flour, salt, and pepper.

Bread the Chicken: Dice the chicken breast into 1-inch cubes. Toss the cubed chicken into the cornstarch and flour mixture until every piece is coated. Heat the vegetable oil in a large skillet or wok over medium-high heat.

Cook: Carefully place the breaded chicken into the skillet. Cook the chicken, stirring continuously, until it has all been seared evenly, about 5 minutes.

Sauté the Veggies: Add in the onion and jalapeños, and continue to sauté until tender and the chicken is browned. Add in the garlic and sauté for another minute.

Add the Sauce: Pour the sauce mixture over the chicken and vegetables. Reduce the heat to medium-low, and cook until the sauce thickens and coats everything evenly.

Serve: Remove the chicken from heat and serve fresh over rice. Enjoy!

Tips and Variations

Even though this recipe is easy to follow, here are some tips to make it perfect for you!

Chicken Thighs: Feel free to swap the chicken breasts for boneless chicken thighs for juicer chicken. 

Soy Allergy: If you have a soy allergy, then use tamari or coconut aminos to replace the soy sauce

Reduce the Heat: Remove the seeds from your jalapeños to reduce the heat slightly. But remember, this will be a spicy dish either way.

Add Oil: You may need to add more oil after cooking the chicken before adding the jalapeños and onions.

Storing Leftover Jalapeño Chicken

Leftover jalapeño chicken stores well and is great for quick lunches and dinners over the next few days! Transfer it to an airtight container and store it in the fridge for up to 4 days.

More Delicious Chicken Recipes

No boring chicken recipes around here! We have tons of flavorful ways to serve a protein-packed meal. Here are a few of my family’s favorites. They are all so easy and tasty!

Cowboy Chicken

35 mins

Monterey Chicken

1 hr 45 mins

Creamy Chicken Marsala

25 mins

Chicken Adobo

2 hrs

Print

Jalapeño Chicken

Delicious Jalapeño Chicken will become an instant favorite with the very first bite. Tender chicken pieces are cooked with jalapeños and then coated in a boldly-flavored sticky, sweet and spicy sauce. Serve over rice for an easy meal you’ll be craving on repeat!
Course Dinner, lunch, Main Course
Cuisine Asian, Asian American
Keyword asian chicken, jalapeño, jalapeño chicken, spicy chicken
Prep Time 10 minutes minutes
Cook Time 30 minutes minutes
Total Time 40 minutes minutes
Servings 4 people
Calories 515kcal
Author Alyssa Rivers

Ingredients

Chicken

1 ½ pounds boneless skinless chicken breasts, about 2 breasts½ cup cornstarch¼ cup all-purpose flour1 teaspoon salt½ teaspoon black pepper¼ cup vegetable oil½ cup diced yellow onion, ¼ medium onion2 jalapeños sliced into thin rounds2 teaspoons minced garlic, 2 cloves

Sauce

½ cup chicken broth½ cup soy sauce¼ cup Shaoxing wine, or sherry wine¼ cup brown sugar1 teaspoon ground ginger1 jalapeno, de-seeded and minced2 teaspoons cornstarchCooked rice for serving

Instructions

Mix the sauce ingredients in a small bowl and set aside. In a separate large bowl, whisk together the cornstarch, all-purpose flour, salt, and pepper.
Dice the chicken breast into 1-inch cubes. Toss the cubed chicken into the cornstarch and flour mixture until coated. Heat the vegetable oil in a large skillet or wok over medium-high heat.
Carefully place the breaded chicken in the skillet. Cook the chicken, stirring continuously, until seared evenly, about 5 minutes.
Add the onion and jalapeños, and continue to saute everything together until tender and the chicken is browned. Add in the garlic and saute for another minute.
Pour the sauce mixture over the chicken and vegetables, reduce the heat to medium-low, and cook until the sauce thickens and coats everything evenly.
Remove the chicken from heat and serve fresh over rice.

Notes

This is a spicy recipe, to reduce some of the heat you can remove the seeds from the jalapeños before using them. 

Nutrition

Calories: 515kcal | Carbohydrates: 41g | Protein: 41g | Fat: 18g | Saturated Fat: 3g | Polyunsaturated Fat: 9g | Monounsaturated Fat: 4g | Trans Fat: 0.1g | Cholesterol: 109mg | Sodium: 2515mg | Potassium: 798mg | Fiber: 1g | Sugar: 15g | Vitamin A: 167IU | Vitamin C: 16mg | Calcium: 40mg | Iron: 2mg

No-Bake Pumpkin Cheesecake

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!

Reasons You’ll Love This Recipe

No Oven Required! This no-bake pumpkin cheesecake is a quick and easy, no-fuss recipe.

Looks elegant and tastes amazing: Impress your friends and family this holiday season! Everyone loves the wonderful combination of creamy pumpkin cheesecake with a spiced Biscoff cookie crust!

Great make-ahead dessert: This cheesecake needs 6 hours to set in the fridge, so it’s perfect for making the day before Thanksgiving or another fall celebration. Plus, it makes 12 servings to feed a crowd!

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.

No-Bake Pumpkin CheesecakeTips and Variations

This no-bake pumpkin cheesecake is a favorite of mine because it tastes so good and is hassle-free! Here are some simple tips and ways to change it up!

For the Crust: Use the flat bottom of a glass or measuring cup to press the crust into the pan. This helps it stay together well without sticking to your fingers and making a huge mess.

Room Temperature Cream Cheese: The cream cheese will become silky smooth if you let it sit at room temperature for 1-2 hours before preparing the filling. It will still work if the cream cheese is chilled, but it may take a little bit longer to beat it before it is smooth. 

Scrape the Bowl: Make sure you scrape the sides and bottom of the bowl! If the cream cheese sticks to the bowl and isn’t scraped down, you will end up with unincorporated chunks of cream cheese throughout your cheesecake filling.

Mini Cheesecakes: You can make mini no-bake pumpkin cheesecakes by dividing the crust into a muffin tin lined with muffin liners and pressing each one with the crust into the bottom. After the crusts have chilled, divide the filling evenly in the cups and chill for at least 4 hours.

Graham Cracker Crust: You can use standard graham cracker crumbs instead of Biscoff cookie crumbs if desired.

Cheesecake Texture: If your cheesecake is still soft after chilling, the cream cheese was likely too warm when mixed. Let it sit at room temp for no more than two hours, and skip the microwave to avoid over-softening.

Use Whipped Topping: You can swap heavy cream for an 8-ounce container of thawed whipped topping. Just fold it into the cream cheese mixture in step 4. It’s easy to use and has stabilizers to help your cheesecake hold its shape.

Storing Leftover

One thing that makes this fall dessert so great is that you can make it ahead of time. Plus, leftovers keep fresh for a week, and you can freeze them!

In the Refrigerator: No-bake pumpkin cheesecake needs to be stored in the refrigerator until serving to prevent it from getting soft. Cover leftovers and store in the refrigerator for up to 7 days.

In the Freezer: No-bake pumpkin cheesecake can be frozen for up to 3 months. The thawed cheesecake will likely lack the same structure as a freshly made no-bake cheesecake. Whipped cream tends to break down after being thawed. You can freeze it by removing it from the springform pan and placing it on a parchment-lined baking sheet in the freezer for 4-6 hours. Once it is frozen, wrap it in 1-2 layers of plastic wrap, followed by a layer of foil.

To thaw: Remove the foil and plastic wrap and place the cheesecake on a serving plate. Cover and place it in the refrigerator overnight to allow it to fully thaw before serving.

More Pumpkin Dessert Recipes

Nothing hits the spot quite like a fall dessert! I can’t get enough of this no-bake pumpkin cheesecake, but I have so many great pumpkin recipes to choose from! Here are a few more tried and true favorites that my family loves.

Pumpkin Roll Bars

55 mins

Pumpkin Dump Cake

1 hr 10 mins

Pumpkin Crème Brûlée

4 hrs 50 mins

Pumpkin Cheesecake with Caramel Sauce

1 hr 45 mins

Print

No-Bake Pumpkin Cheesecake

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!
Course Dessert
Cuisine American
Keyword fall desserts, No bake cheesecake with pumpkin, no bake pumpkin cheesecake recipe, No-Bake Pumpkin Cheesecake, thanksgiving dessert
Prep Time 40 minutes minutes
chill time 6 hours hours
Total Time 6 hours hours 40 minutes minutes
Servings 12 Servings
Calories 359kcal
Author Alyssa Rivers

Equipment

1 9-inch springform pan

Ingredients

Crust

2 cups Biscoff cookie crumbs, about 27 cookies or one 8.8-ounce package¼ cup brown sugar5 tablespoons unsalted butter, melted1 pinch salt

Filling

1 cup heavy cream, chilled20 ounces cream cheese, room temperature1 ¼ cup pumpkin purée cup granulated sugar cup brown sugar, packed1 teaspoon vanilla extract2 ¼ teaspoon pumpkin pie spice¼ teaspoon salt

Instructions

Crust

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

Filling

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.
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.
Add the vanilla, pumpkin pie spice, and salt. Mix until combined.
Remove the whipped cream from the refrigerator and gently fold it into the cream cheese mixture until no streaks of white remain.
Add the filling to the chilled crust and smooth the top. Cover and chill for 6-8 hours or overnight before serving.
Serve 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.

Nutrition

Calories: 359kcal | Carbohydrates: 23g | Protein: 4g | Fat: 29g | Saturated Fat: 17g | Polyunsaturated Fat: 1g | Monounsaturated Fat: 7g | Trans Fat: 0.2g | Cholesterol: 83mg | Sodium: 219mg | Potassium: 154mg | Fiber: 1g | Sugar: 20g | Vitamin A: 5047IU | Vitamin C: 1mg | Calcium: 79mg | Iron: 1mg

Weekly Meal Plan #20

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

Creamy Lemon Parmesan Chicken

4.66 from 20 votes
Creamy Lemon Parmesan Chicken is an incredible restaurant-quality meal you can make in under 30 minutes. Tender, juicy chicken is smothered in a creamy lemon parmesan sauce- it’s a meal the family will go crazy for! 

View Recipe

Easy Teriyaki Noodles

5 from 1 vote
Packed with flavor, these easy Teriyaki Noodles are so much better than takeout! Throw these together in just 20 minutes with pantry staples for the perfect busy weeknight dinner. You can keep it vegetarian or serve it alongside your favorite protein.

View Recipe

Cheeseburger Soup

4.90 from 119 votes
Award Winning Cheeseburger Soup is a thick and hearty soup with lean, tender ground beef, shredded carrots, diced celery and potatoes in a warm and creamy cheese soup. This is an award winning soup and it is excellent! 

View Recipe

Steak Diane

5 from 3 votes
Juicy and succulent Steak Diane is the perfect dinner for any occasion. Diane refers to the delicious cream sauce made that includes mustard, Worcestershire sauce, and Cognac. The steak is flattened and seared in butter, and couldn’t be more flavorful!

View Recipe

Pesto Salmon

Pesto Salmon is the BEST salmon you will ever make! Smothered in fresh basil pesto and soaked in roasted tomatoes, this salmon is then baked to perfection for a juicy and tender salmon fillet.

View Recipe

How Many Does it Feed?

This free weekly meal plan is just what you need to get your week started. It provides five meals that will feed 4-6 (depending on if you are feeding adults or kids), AND it includes a shopping list! With fresh new ideas and easy-to-make recipes, having a weekly menu plan will be a lifesaver.

Why Should I Meal Plan? 

If you haven’t tried planning your meals ahead of time, this is going to be a game-changer for you! Here’s why I swear by meal planning:

Time Saver: No more 4:00 PM panic about dinner. With a menu plan, you know exactly what’s on the menu, what you need, and how long it takes to cook.

Money Saver: Meal planning works wonders for your wallet. When you organize your shopping list for the week, then you’ll easily spot opportunities to buy in bulk and creatively repurpose leftovers for future meals. It’s a clever approach that keeps more money in your pocket.

Bye-Bye Takeout: When your dinners are planned ahead of time and groceries are stocked, you’re less likely to hit the drive-thru. Because you are cooking at home, that means more savings and healthier eating. Win-win!

Side Dishes for Dinner

Smashed Brussels Sprouts

1 hr 10 mins

Garlic Butter Rice

25 mins

Croissant Bread

4 hrs

How to Boil Corn on the Cob

15 mins

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

Storing Leftovers for Meal Planning

I only meal plan Monday-Friday because we sometimes have plans over the weekend or I have leftovers that we can have to finish off the week! If you do have leftovers, make sure to store them properly in an airtight container in your fridge.

Cowboy Chicken

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!

Reasons You’ll Love This Recipe

Budget-Friendly: This recipe uses simple ingredients, that don’t cost much! I’m always on the lookout for good food that doesn’t break the bank!

Quick and Easy to Make: Prep for this meal is quick and easy! Simply sear your chicken and onions, dump some cans into your skillet, bake and dinner is served.

Delicious Flavors: All of the seasonings you need to create his dish combine to make an explosion of incredible flavor! Your family will be begging for more!

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.

Cowboy Chicken Tips and Variations

This recipe is fantastic the way it is. But if you are looking to add a little flare or change things up to suit your tastes, here are some tips and variation ideas for you.

Chicken Breast Size: For the chicken breasts, just make sure they are a size that will fit 4 in your skillet. 

Cheese Options: Try using Monterey jack, pepper jack or cheddar cheese in place of Mexican blend for a little variation. 

Cook Chicken: Always make sure your poultry is completely cooked through; use a thermometer to check the internal temperature of your chicken before eating. (Must be 165 degrees Fahrenheit) 

Topping Ideas: You can add some sour cream, green onions, avocado, or try adding diced jalapeno for some spice!

Serving Ideas: You can serve it over white rice, cilantro lime rice, Mexican rice, or mashed potatoes. You can also shred it and use it to top nachos, in tacos, or stuffed in burritos.

Storing Leftover Chicken

If you are lucky enough to have leftover cowboy chicken, follow my instructions below for safe and easy storage.

Refrigerator: Make sure the dish has cooled completely before transferring to a foodsafe container. You can store the leftovers in an airtight container in the fridge for up to 4 days. 

Freezer: Once the dish has cooled completely, wrap it tightly in a freezer bag or heavy-duty aluminum foil. Get out as much air as possible to prevent freezer burn. If you want you can freeze these individually or all together. Just make sure you thaw them in your fridge over night when you are ready to reheat.

More Cowboy-Inspired Dishes to Try

If you are like me, then you will love all things cowboy! The combination of bowl flavors and simple, hearty ingredients just makes me and my tummy happy! Here are some of my top cowboy recipes that I know you’ll love.

Amazing Cowboy Beans

55 mins

Cowboy Cornbread Casserole

50 mins

Mouthwatering Cowboy Caviar

20 mins

Cowboy Hamburger Soup

30 mins

Print

Cowboy Chicken

This cowboy chicken recipe is packed with bold flavors. The hearty chicken is seared with lots of vibrant seasonings, surrounded by corn, black beans, and fire-roasted tomatoes, all smothered in melty cheese.
Course Dinner, lunch, Main Course
Cuisine American, Tex Mex
Keyword cowboy, cowboy chicken
Prep Time 5 minutes minutes
Cook Time 30 minutes minutes
Total Time 35 minutes minutes
Servings 4 people
Calories 990kcal
Author Alyssa Rivers

Ingredients

4 chicken breasts, about 2 pounds1 tablespoon paprika2 teaspoons cumin2 teaspoons oregano1 teaspoon garlic powder1 teaspoon salt½ teaspoon onion powder½ teaspoon pepper¼ teaspoon chili powder2 tablespoons olive oil, divided½ yellow onion, chopped, about 1/3 cup2 teaspoons garlic, minced1 15-ounce can corn, drained1 15-ounce can black beans, drained1 15-ounce can fire-roasted tomatoes,2 tablespoons lime juice1 cup shredded Mexican blend cheese,¼ cup fresh cilantro chopped

Instructions

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. Divide this mixture in half.
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 the chicken breasts for 2-3 minutes on each side in the skillet. Remove from the skillet and set aside.
Add the onion to the skillet and saute until tender. Add in the garlic, corn, black beans, tomatoes with their juice, lime juice, and remaining seasoning blend.
Stir and cook until the mixture comes to a gentile boil. Remove from heat and add the chicken breasts back to the skillet. Sprinkle the cheese over the chicken.
Bake the chicken for 20-25 minutes until it reaches 165 degrees Fahrenheit. Remove the dish from the oven and let it rest for at least 5 minutes before serving.
Top with the fresh cilantro and serve on its own or over rice.

Nutrition

Calories: 990kcal | Carbohydrates: 132g | Protein: 63g | Fat: 22g | Saturated Fat: 7g | Polyunsaturated Fat: 2g | Monounsaturated Fat: 9g | Trans Fat: 0.03g | Cholesterol: 172mg | Sodium: 1936mg | Potassium: 1340mg | Fiber: 10g | Sugar: 98g | Vitamin A: 1712IU | Vitamin C: 12mg | Calcium: 310mg | Iron: 5mg

Mozzarella Stuffed Meatballs

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!

Reasons to Make These Meatballs

Quick and Easy Dinner: Mozzarella stuffed meatballs are a quick and easy weeknight dinner! They only take 15 minutes to prep and 30 minutes to bake.

Fun Twist on Meatballs: Melty cheese on the inside of a meatball? Yes, please! Your family will love this recipe and they’ll want it on repeat!

Tender and Juicy: The oven bakes your meatballs to tender and juicy perfection! The oven is my favorite way to cook meatballs!

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.

Tips and Variations

Follow my tips for these tasty mozzarella stuffed meatballs! I also have some fun variations below you’ll love!

Stuffing Tips: The meatballs should be about 1 to 1 ½ inches in diameter. No mozzarella should be peaking through the meat once the meatball is finished forming because the cheese will ooze out.

Cheese: Fresh mozzarella cheese is best and it melts perfectly, but you can switch up the cheese if you prefer. Pepper jack cheese smoked gouda, or even cheddar cheese would work well!

Switch up the Sauce: You don’t have to use a marinara sauce to serve these meatballs. Alfredo, pesto, or a carbonara-style sauce would be delicious as well!

Make a Meatball Sub: These meatballs are perfect make a great meatball sub! My kids love it when we have leftovers for this very reason because it’s so yummy!

Storing and Reheating

These mozzarella stuffed meatballs stay juicy and moist and are perfect for lunch or dinner throughout the week. Follow my instructions below for storing and also reheating leftovers. 

In the Refrigerator: Store in an airtight container then place in the refrigerator. Your meatballs will last for up to 4 days.

In the Freezer: Store in a freezer bag or airtight container for 1-2 months. Thaw overnight in the fridge before reheating.

To Reheat: Reheat these meatballs in a skillet over medium heat until warmed through. Add more marinara if needed. You can also reheat these meatballs in the microwave until warmed through.

More Meatball Recipes You’ll LOVE!

Buffalo Chicken Meatballs

30 mins

Saucy Asian Meatballs

22 mins

Hawaiian Meatballs

40 mins

Crockpot BBQ Meatballs

2 hrs 5 mins

Print

Mozzarella Stuffed Meatballs

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!
Course Dinner, Main Course
Cuisine American, Italian American
Keyword mozzarella meatballs, mozzarells stuffed meatballs recipe, stuffed meatballs
Prep Time 15 minutes minutes
Cook Time 30 minutes minutes
Total Time 45 minutes minutes
Servings 6 people
Calories 270kcal
Author Alyssa Rivers

Ingredients

1 pound lean ground beef¼ cup Italian bread crumbs¼ cup grated parmesan cheese pre-grated from the jar¼ cup yellow onion minced, about ¼ small onion2 teaspoons garlic minced, about 2 cloves1 egg1 teaspoon dried oregano1 teaspoon dried basil1 teaspoon salt½ teaspoon pepper8 ounces mozzarella cheese diced into ½ inch piecesMarinara sauceSpaghetti noodles for serving

Instructions

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. 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.

Notes

Originally Posted December 12, 2016 

Updated on September 24, 2024

Nutrition

Calories: 270kcal | Carbohydrates: 6g | Protein: 28g | Fat: 14g | Saturated Fat: 8g | Polyunsaturated Fat: 1g | Monounsaturated Fat: 5g | Trans Fat: 0.3g | Cholesterol: 108mg | Sodium: 825mg | Potassium: 344mg | Fiber: 1g | Sugar: 1g | Vitamin A: 349IU | Vitamin C: 1mg | Calcium: 261mg | Iron: 3mg

 

Louisiana Casserole

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!

Reasons You’ll Love This Recipe

Comfort Food: If you’re craving some warm, cozy, classic comfort food, you will love this hearty Louisiana casserole. 

Easy to Make: This dish comes together so quickly and easily. You can whip this up in less than an hour, which includes prep and cook time! 

So tasty: The combination of bold spices with cajun-style ingredients, plenty of texture, and the crisp topping will be a dinner that you’ll want to enjoy again and again!

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!

Louisiana Casserole Tips and Variations

It’s hard to get this casserole wrong. It really is so simple to put this casserole together and it tastes amazing! But here are a few tips and substitution ideas so it turns out exactly how you like it!

For the Topping: For the breadcrumb topping, I used plain breadcrumbs. You can try panko breadcrumbs as a substitute.

Thaw Frozen Shrimp: If you use frozen shrimp, be sure to thaw it completely before cooking it with the sausage and veggies. 

Pre-Cooked Rice: To save time, I like to use pre-cooked rice that you heat in the microwave. 5-minute rice should also work just fine.

Sausage: This recipe calls for andouille sausage, but you can use a kielbasa or other link sausage of your choice!

Spice Level: Want to spice things up? I recommend adding a seeded and diced jalapeño to the skillet with the bell peppers and onions. You can also mix in some red pepper flakes for that extra kick of heat!

Storing Leftovers

This Louisiana casserole has the best texture when it is served fresh out of the oven. However, leftovers can be stored and enjoyed for a few days after cooking. This dish makes a great lunch for the next day! Here are my tips for storing and reheating leftovers.

In the Refrigerator: Stored properly in an airtight container, leftovers will last up to 4 days in the refrigerator.

Reheating: I recommend reheating in the microwave until warmed through. I always start with using 30 second increments, so I don’t over cook the shrimp.

Freezing: I do not recommend freezing this recipe.

More Casserole Recipes

Casseroles make some of the best meals. They are usually super easy to throw together and taste amazing. Try out some of my other family favorites! For more dinner inspiration, find my full list of casseroles here!

Million Dollar Ravioli Casserole

1 hr

Chicken Tetrazzini Casserole

40 mins

Swedish Meatball Casserole

45 mins

Cowboy Cornbread Casserole

50 mins

Print

Louisiana Casserole

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!
Course Dinner, Main Course, main dish
Cuisine American, cajun, Southern
Keyword casserole, louisiana, louisiana casserole recipe
Prep Time 20 minutes minutes
Cook Time 20 minutes minutes
Total Time 40 minutes minutes
Servings 8 people
Calories 348kcal
Author Alyssa Rivers

Ingredients

1 pound shrimp, peeled and deveined¼ cup butter, salted½ yellow onion, minced, about 1/3 cup1 green bell pepper, diced, about 1 cup1 red bell pepper, diced, about 1 cup2 cloves garlic, minced, about 2 teaspoons14 ounces andouille sausage, cut into ¼ inch rounds1 teaspoon salt½ teaspoon pepper3 cups cooked rice, white or brown1 14.5-ounce can fire-roasted tomatoes,2 tablespoons cajun seasoning

Breadcrumb topping

½ cup parmesan cheese, grated cup plain bread crumbs½ teaspoon salt½ teaspoon pepper

Instructions

Preheat oven to 375 degrees Fahrenheit and spray a 9×13-inch baking dish with non-stick cooking spray.
Heat the butter in a large skillet over medium-high heat. Add the onion, red, and green pepper to the skillet and saute until the vegetables become tender.
Add the garlic, sausage, and shrimp to the skillet, season with salt and pepper, saute until the shrimp mostly pink.
Add the vegetables and meat to the baking dish along with the rice, tomatoes, and cajun seasoning. Stir everything well.
In a small bowl mix together the parmesan cheese, bread crumbs, salt, and pepper. Top the casserole with the breadcrumb mixture.
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.
Remove from the oven and allow the casserole to rest for a few minutes before serving.

Notes

If you are using frozen shrimp, thaw it before cooking. 

 

You can use jumbo or mini shrimps in this recipe, the shrimp I used was a medium-sized, standard shrimp fresh at the deli of my local grocery store. 

 

I used minute rice for this recipe but you can make regular rice with a rice maker.  To get 3 cups of cooked rice you will need to cook about 1 cup of dry rice.

Nutrition

Calories: 348kcal | Carbohydrates: 24g | Protein: 14g | Fat: 22g | Saturated Fat: 9g | Polyunsaturated Fat: 3g | Monounsaturated Fat: 8g | Trans Fat: 0.3g | Cholesterol: 62mg | Sodium: 1022mg | Potassium: 320mg | Fiber: 2g | Sugar: 2g | Vitamin A: 1631IU | Vitamin C: 32mg | Calcium: 105mg | Iron: 2mg

Graham Cracker Crust

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!

Reasons to Love This Recipe

No Baking Required: It doesn’t get any easier than a no-bake pie! This pie crust recipe comes together quickly with no fuss.

Best Taste and Texture: This crust is perfectly sweet and buttery tasting, plus it’s just the right amount of crisp and crumbly while still holding its shape.

Simple Ingredients: It only takes 3 ingredients to whip up this easy pie crust!

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.

Tips for Making Graham Cracker Crust

This delicious graham cracker crust really is so easy to make! Here are some tips and variations to make it just the way you like it.

Baking the Crumb Crust: Should you use a no-bake or baked graham cracker crust? It comes down to preference. No-bake crusts have more butter, making them softer and richer in flavor. Baked crusts are crisper and have a nuttier taste, and they use less butter since the oven helps bind the crust. Both types work for recipes that don’t require baking the filling.

Baked Crust instructions: If you want to prepare your own crust, mix 1 ½ cups graham cracker crumbs, ⅓ cup granulated sugar, and five tablespoons of melted salted butter. Press it into a 9-inch pie pan and bake at 325 degrees Fahrenheit for 12 minutes. Let it cool completely before adding your filling of choice.

Making Graham Cracker Crumbs: If you want to make your own graham cracker crumbs, mix 1 ½ cups graham cracker crumbs, ⅓ cup granulated sugar, and five tablespoons of melted salted butter. Press it into a 9-inch pie pan and bake at 325 degrees Fahrenheit for 12 minutes. Let it cool completely before adding your filling of choice.

Use Different Flavors: You can substitute the traditional honey graham cracker crumbs for another flavor of graham cracker, like, cinnamon or chocolate, you can swap them out for the same amount!  

Unsalted Butter: If you use unsalted butter instead of salted butter, add 1-2 dashes of salt to the graham cracker mixture.

Make Ahead

To make this graham cracker pie crust super convenient, you can make it ahead of time, and then all you will have to do is fill it and serve it! 

Freezer: If you want to bake it ahead and use it much later, you can! Once you have baked it and let it cool, wrap it in plastic wrap and cover it with aluminum foil. It will last 1-2 months in your freezer! When you are ready to use it, put it in your fridge to thaw.

Refrigerate: If you’d like to use the crust within a day or two, then after you have baked it and it has cooled, cover it with aluminum foil and store it in your fridge for 1-2 days. You can also store it the same way without baking it.

Ways to Use a Graham Cracker Crust

Graham cracker crust can be used to make so many fabulous pies! It’s definitely a favorite of mine, and it’s way easier than a regular pastry pie crust. Here are some delicious pie recipes to use your perfect graham cracker crust!

No Bake Pistachio Cream Pie

3 hrs 15 mins

No-Bake Fresh Peach Pie

4 hrs 20 mins

No Bake S’mores Pie

No-Bake Strawberry Cheesecake

3 hrs 45 mins

Print

Graham Cracker Crust

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!
Course Dessert
Cuisine American
Keyword graham cracker crust, graham cracker pie crust, homemade graham cracker crust, how to make graham cracker crust, no-bake graham cracker crust
Prep Time 10 minutes minutes
chill time 30 minutes minutes
Total Time 40 minutes minutes
Servings 1 9-inch crust
Calories 1605kcal
Author Alyssa Rivers

Ingredients

1 ½ cups graham cracker crumbs cup granulated sugar½ cup salted butter melted

Instructions

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.
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 bottom and up the sides of the dish. Set it in the refrigerator to chill while you prepare your chosen filling, or at least 30 minutes before adding the filling.

Notes

Baked graham cracker crust:

Mix 1 ½ cups graham cracker crumbs, ⅓ cup granulated sugar, and 5 tablespoons of melted salted butter. Press it into a 9-inch pie pan and bake at 325 degrees Fahrenheit for 12 minutes. Let it cool completely before adding your filling of choice.

Nutrition

Calories: 1605kcal | Carbohydrates: 162g | Protein: 10g | Fat: 105g | Saturated Fat: 60g | Polyunsaturated Fat: 4g | Monounsaturated Fat: 28g | Trans Fat: 4g | Cholesterol: 244mg | Sodium: 1561mg | Potassium: 252mg | Fiber: 4g | Sugar: 96g | Vitamin A: 2836IU | Calcium: 127mg | Iron: 5mg

Sweet Corn Tamale Cakes (Cheesecake Factory Copycat)

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!

Reasons You’ll Love This Recipe

A Crowd Favorite: Serve these sweet corn tamale cakes as an appetizer for a party or gathering, and everyone will ask you for the recipe!

Fast and Easy: You only need six key ingredients to make these corn cakes, and they can be ready in less than 30 minutes, with toppings and everything!

Restaurant Quality: With fresh ingredients and crispy cakes, these turn out just as delicious, if not better than the Cheesecake Factory version.

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!

Sweet Corn Tamale Tips and Variations

Here are some simple tips and ways that you can change up this recipe to make these perfect every time you make them!

Corn: Thawed frozen corn works best! It gives the corn cakes the perfect texture. Canned corn can be substituted, just make sure to drain it well.

Masa Harina: This Mexican flour can be found at most grocery stores. If you can’t find it, then corn meal is a great substitute! If the batter is too sticky, then I suggest you put extra Masa Harina on your hands to help shape the cakes.

Skillet vs Oven: I love the crisp outer edge from cooking the cakes in a skillet and they also cook faster. However, you can cook these in the oven for 20-25 minutes, flipping halfway through the baking time.

Southwest Drizzle: When I recreated this recipe, I wanted to simplify every step! Any taco or Southwest seasoning will work for this southwestern sauce. I love the added chipotle flavor in the Southwest seasoning. You can add a splash of milk to thin it out if you prefer. Or make my Southwest Dressing to have on hand when you make the corn cakes!

Leftover Sweet Corn Tamale Cakes

These sweet corn cakes are best served warm and right away! I don’t recommend storing leftovers if the corn cakes have been sitting in the verde with toppings. Here’s how to store only the corn cakes!

In the Refrigerator: Place leftover corn cakes in an airtight container. Store in the fridge for up to 3 days!

To Reheat: Pop leftover corn cakes in the microwave and heat until warmed through. You can also reheat leftovers in the air fryer at 360 degrees Fahrenheit for 3 minutes on each side. Top with toppings and enjoy!

More Cheesecake Factory Copycat Recipes

If you love Cheesecake Factory as much as I do, you need to add these copycat recipes to your menu! They’re all tried and true and family favorites that I make all the time. They might even be tastier than the restaurant version!

The Best Avocado Egg Rolls (Cheesecake Factory Copycat)

20 mins

Chicken Madeira (Cheesecake Factory Copycat)

30 mins

Cheesecake Factory Brown Bread

2 hrs 25 mins

Louisiana Chicken Pasta (Cheesecake Factory Copycat)

40 mins

Print

Sweet Corn Tamale Cakes

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!
Course Appetizer, Dinner
Cuisine Mexican American
Keyword cheesecake factory copycat, sweet tamale corn cakes recipe
Prep Time 15 minutes minutes
Cook Time 15 minutes minutes
Total Time 30 minutes minutes
Servings 4 cakes
Calories 696kcal
Author Alyssa Rivers

Ingredients

Corn Cakes

1 ½ cups thawed frozen corn, divided½ cup softened butter, (1 stick)¼ cup sugar½ teaspoon salt¼ cup all-purpose flour½ cup masa harina flour, or cornmeal1 tablespoon olive oil, for frying

Toppings

cup mayonnaise2 tablespoons Southwest seasoning, or taco seasoning (storebought or homemade)1 cup salsa verde, divided (storebought or homemade)½ cup pico de gallo, divided (storebought or homemade)¼ cup sour cream, divided1 avocado, deseeded and chopped3 tablespoons chopped cilantro

Instructions

Corn Cakes

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, along with the remaining 1/2 cup whole corn kernels.
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 1 teaspoon of additional masa flour at a time if the batter is too sticky.
Shape 1/2 cup of the batter into a small patty measuring about 3 inches in diameter.
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.

Toppings

Mix the mayonnaise and Southwest seasoning in a small bowl.
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.
Pour the salsa verde on the bottom of a large plate 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!

Nutrition

Calories: 696kcal | Carbohydrates: 55g | Protein: 6g | Fat: 53g | Saturated Fat: 20g | Polyunsaturated Fat: 11g | Monounsaturated Fat: 18g | Trans Fat: 1g | Cholesterol: 77mg | Sodium: 1308mg | Potassium: 561mg | Fiber: 6g | Sugar: 22g | Vitamin A: 1690IU | Vitamin C: 13mg | Calcium: 52mg | Iron: 2mg
1 6 7 8 9 10 112