WHY YOU’LL LOVE CREAM CHEESE AND SALSA DIP

• Three ingredients. Yes, that’s it!
  
• Comes together in minutes.
  
• Easy to make ahead for parties.
  
• Creamy with just enough zip.
  
• Works with chips, crackers, or veggies.

Cream Cheese Salsa Dip

This is the dip you make when you don’t want to think or measure. Or impress anyone with effort.

You spread. You spoon. You sprinkle. That’s the whole thing.

Inspired by our 4-layer pizza dip, this cream cheese salsa cheese dip bakes up hot and bubbly… with a Tex-Mex twist.

And once you stir it, everything turns into this creamy, scoopable situation that people hover over. No one asks what’s in it. They just keep dipping.

This is not fancy food… it’s reliable food. And sometimes that’s exactly what you need!

INGREDIENT NOTES

• Cream Cheese: Bricks are the way to go, not the stuff in a tub. And make sure it’s softened, or spreading it into the pan will be a pain. This is not the step to rush!
  
• Salsa: Use one you like on its own. Mild, medium, chunky… this is where the flavor lives. I love our lazy day blender salsa for this recipe.
  
• Monterey Jack: Melts smoothly (especially when freshly shredded) and doesn’t overpower the salsa cream cheese dip. A solid choice here.

VARIATIONS 

Spicy: Use hot salsa or add diced jalapeños between layers.

Heartier: Add black beans or corn before topping with shredded cheese.

Extra Cheesy: Sprinkle a little more Monterey Jack on top. Trust me, no one complains!

Smoky: Use fire-roasted salsa for deeper flavor.

Flavor Swap: Try mild cheddar for a bolder take, Pepper Jack for heat, or your favorite Mexican cheese blend.

Party Size: Double everything and use a larger dish.

Easy Snacking: Layer personal-size portions into ramekins so no one has to share.

SERVING SUGGESTIONS 

• Scoop up cream cheese and salsa dip with tortilla chips or sturdy crackers.
  
• Pair with bell pepper and cucumber slices for balance.
  
• Serve crispy sheet pan tacos or quesadillas.
  
• Put out salsa cream cheese dip next to wings or sliders and watch it disappear.
  

CREAMY SALSA DIP CREAM CHEESE FAQ 

Cream cheese dips work because fat carries flavor. That’s the secret. The salsa doesn’t get lost… it softens and spreads through the cream cheese as it heats, and then the cheese on top locks everything together. 

I’ve made versions of this cream cheese salsa cheese dip for decades, and the mistake people make is overcomplicating it.

You don’t need extra seasoning. You don’t need fancy cheese blends. Let the ingredients do their job. 

Trust me, when a recipe works this well… it’s best to leave it alone!

TOOLS NEEDED 

• Small Baking Dish: Something shallow works best for even heat.
  
• Cheese Grater: Fresh shreds melt (and taste) better!
  
• Spatula or Spoon: For spreading and layering.
  
• Oven: No tricks. Just bake it.
  
• Broiler (Optional): If you like a little color on top.

Enjoy!

With love, from our simple kitchen to yours.

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Cream Cheese Salsa Dip

This 3-ingredient Cream Cheese Salsa Dip disappears faster than you can make another batch! Easy, flavorful, and party (or snack time) ready.

Course Appetizer

Cuisine Mexican

Method Oven

Prep Time 5 minutes minutes

Cook Time 20 minutes minutes

Total Time 25 minutes minutes

Servings 4

Calories 323cal

Author Donna Elick

Ingredients

• 8 ounces cream cheese, softened
• 1 cup salsa
• 4 ounces Monterey Jack cheese shredded (about 1 cup)

Instructions

• PREPARE OVEN: Preheat the oven to 375°F. Lightly grease a small oven-safe baking dish.
• LAYER CREAM CHEESE: Spread 8 ounces cream cheese, softened evenly across the bottom of the prepared dish.
• ADD SALSA: Spoon 1 cup salsa over the cream cheese and spread it into an even layer, covering the surface completely.
• TOP WITH CHEESE: Sprinkle 4 ounces Monterey Jack cheese evenly over the salsa.
• BAKE: Place the dish in the oven and bake for 15 to 20 minutes, until the cheese is fully melted and bubbly around the edges.
• STIR AND SERVE: Remove from the oven and gently stir to slightly blend the layers. Serve warm.

Notes

Make-Ahead: Assemble the dip up to 24 hours ahead. Cover and refrigerate, then bake just before serving.

Storage: Store leftovers in an airtight container in the refrigerator for up to 3 days.

Reheating: Reheat in the microwave in 30-second intervals or in a 350°F oven until warmed through.

Add-Ins: For extra flavor, layer in diced jalapeños, black beans, or corn between the salsa and cheese.

Baking Tip: For a lightly browned top, broil for 1 to 2 minutes at the end, watching closely.

Nutrition

Serving: 1 | Calories: 323cal | Carbohydrates: 8g | Protein: 11g | Fat: 28g | Saturated Fat: 17g | Cholesterol: 82mg | Sodium: 775mg | Sugar: 5g | Fiber: 1g | Calcium: 285mg | Iron: 1mg

Originally published January 2026

Disclosure: Posts may contain affiliate links. If you purchase a product through an affiliate link your price will remain the same and The Slow Roasted Italian will automatically receive a small commission. Thank you for supporting us, it helps us keep creating new recipes.

The post Cream Cheese Salsa Dip appeared first on The Slow Roasted Italian.

WHY YOU’LL LOVE COFFEE CAKE WITH CREAM CHEESE

• Easy to Make: Mix, layer, and bake!
  
• Perfect Texture: Buttery cake with velvety filling.
  
• Bakery-Worthy: Impressive cinnamon streusel topping.
  
• Customizable: Add nuts, berry flavor, or a sweet glaze.

Cream Cheese Coffee Cake

Coffee cake instantly takes me back to childhood. It was the dessert my mom pulled out whenever company was coming over. Her secret weapon. 

She was obsessed with Entenmann’s, and my dad happened to have a friend who worked there.

So every now and then, we’d get boxes of cream cheese coffee cakes “gifted” to us when they were just about to go out of date. And let me tell you… we felt like royalty.

Now, making my own coffee cake feels like carrying on that tradition. But with an upgrade. 

This one has that buttery crumb that melts on your tongue, a silky cream cheese layer that likes to show off, and a thick cinnamon streusel that would’ve put Mom’s beloved Entenmann’s to shame. 

Honestly, if cream cheese coffee cake were sitting in a bakery case, I’d elbow someone to grab the last slice. It’s that good.

Another coffee cake I just can’t get enough of is my Copycat Starbucks Coffee Cake. It tastes like it came right off the Starbucks counter, but you didn’t even have to leave your house!

INGREDIENT NOTES 

• Butter: Salted or unsalted works, but adjust the salt depending on which you use. Unsalted gives you more control over flavor.
  
• Sugars: Combining both granulated and brown sugar in the cake batter adds moisture while keeping the crumb tender. You’ll need extra of each for the filling and the streusal topping.
  
• Cream Cheese: Always use full-fat brick-style cream cheese for structure. Whipped or spreadable ones won’t set properly.
  
• Whole Milk & Sour Cream: Again, full-fat is the way to go for this coffee cake with cream cheese recipe. It’s the key to a rich, moist crumb and the best flavor!
  
• Flour: Measure by spooning and leveling, not scooping, to keep the cake tender.
  
• Cinnamon: Adds cozy flavor to both the cake and the topping.

VARIATIONS 

Berry Swirl: Add a few spoonfuls of raspberry or blueberry jam to the cream cheese layer.

Nutty Crunch: Mix ½ cup chopped pecans or walnuts into the streusel for texture.

Glazed Finish: Drizzle with a simple vanilla glaze once cooled for extra sweetness.

Mini Version: Bake cream cheese coffee cakes in two 8×8-inch pans and freeze one for later.

SERVING SUGGESTIONS 

• Morning Sip: Enjoy a slice (or two) with tea, coffee, or a maple latte.
  
• Simple Breakfast: Add a bowl of fresh fruit or a few sausages to your plate.
  
• Brunch Spread: Pair this cream cheese coffee cake recipe with sheet pan fried eggs and veggies or a hearty ham and cheese quiche.
  
• Indulgent Dessert: Serve with a scoop of ice cream or a sweet glaze.
  

CREAM CHEESE COFFEE CAKE RECIPE FAQ 

When I first made this coffee cake with cream cheese recipe, I learned the key to the perfect texture: don’t overmix after adding the flour. Overmixing builds gluten and turns tender cake into chewy bread. 

The streusel? The magic happens when you mix it with a fork (not a spoon) to get that crumbly bakery-style texture. 

After testing it dozens of ways, I’ve found 325°F is the sweet spot: the cake bakes evenly, the cream cheese sets perfectly, and the crumble turns golden without burning.

TOOLS NEEDED

• 9×13-inch Baking Dish: For baking coffee cake with cream cheese filling.
  
• Hand or Stand Mixer: To properly mix the cake batter and filling.
  
• Mixing Bowls (3 total): One for the batter, one for the filling, and one for the streusel.
  
• Spatula and Whisk: To make the crumb topping and spread the layers in the pan.
  
• Wire Cooling Rack: For cooling the cream cheese coffee cake before slicing.

Enjoy!

With love, from our simple kitchen to yours.

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Other Easy Cake Recipes

Italian Lemon Cream Cake (Olive Garden Copycat Recipe)

Coca Cola Cake (Cracker Barrel Recipe Copycat) + Video

Hershey’s Chocolate Cake Recipe – Family Favorite

Almond Blueberry Breakfast Cake Recipe + Video

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Cream Cheese Coffee Cake

Cream Cheese Coffee Cake is as luscious and indulgent as you imagine, with a cinnamon-kissed crumble topping for a bakery-style finish.

Course Dessert

Cuisine American

Method Oven

Prep Time 15 minutes minutes

Cook Time 45 minutes minutes

Total Time 1 hour hour

Servings 16 slices

Calories 498cal

Author Donna Elick

Ingredients

Cake

• 12 tablespoons unsalted butter softened
• 3/4 cup granulated sugar
• 1/4 cup packed light brown sugar
• 3 large eggs room temperature
• 1/3 cup whole milk room temperature
• 1/3 cup sour cream room temperature
• 1 tablespoon pure vanilla extract
• 2 1/3 cups all-purpose flour
• 3/4 teaspoon baking powder
• 1/2 teaspoon baking soda
• 1/2 teaspoon ground cinnamon
• 1/4 teaspoon kosher salt

Filling

• 2 packages 8 ounces each cream cheese softened to room temperature
• 1/2 cup granulated sugar
• 1 large egg

Streusel Topping

• 1 cup unsalted butter melted (see notes if using salted butter)
• 1 cup packed light brown sugar
• 1/4 cup granulated sugar
• 3 cups all-purpose flour
• 2 teaspoons ground cinnamon
• 1/4 teaspoon kosher salt

Instructions

• Preheat the Oven: Preheat oven to 325°F. Grease a 9×13-inch baking dish with nonstick spray or line with parchment paper for easier slicing.
• Make the Cake Batter: In a large mixing bowl, cream together 12 tablespoons unsalted butter, 3/4 cup granulated sugar, and 1/4 cup packed light brown sugar using a hand or stand mixer on medium speed until light and fluffy, about 2 minutes. Add 3 large eggs, 1/3 cup whole milk, 1/3 cup sour cream, and 1 tablespoon pure vanilla extract; beat until smooth.
• Add Dry Ingredients: Sprinkle 2 1/3 cups all-purpose flour evenly over the top of the wet mixture, then add 3/4 teaspoon baking powder, 1/2 teaspoon baking soda, 1/2 teaspoon ground cinnamon, and 1/4 teaspoon kosher salt directly on top. Mix on low just until combined. Do not overmix.
• Layer the Cake: Spread half of the cake batter evenly in the prepared baking dish, using an offset spatula to smooth the surface.
• Prepare the Cream Cheese Filling: In another mixing bowl, beat 2 packages 8 ounces each cream cheese, 1/2 cup granulated sugar, and 1 large egg together on medium-high speed for 2–3 minutes, until light, creamy, and smooth. Spread evenly over the first layer of cake batter.
• Add the Final Cake Layer: Dollop the remaining batter over the filling and gently spread it out with a spatula to cover completely.
• Make the Streusel Topping: In a medium bowl, whisk together 1 cup unsalted butter, 1 cup packed light brown sugar, and 1/4 cup granulated sugar. Add 3 cups all-purpose flour, and 2 teaspoons ground cinnamon, 1/4 teaspoon kosher salt then stir with a fork until the mixture is crumbly and evenly moistened. Sprinkle evenly over the top of the cake.
• Bake the Coffee Cake: Bake for 43–48 minutes, or until the edges are golden and the top is set. A toothpick inserted halfway into the cake layer (not all the way to the cream cheese center) should come out clean.
• Cool Before Slicing: Place the pan on a wire rack and cool for at least 30 minutes before cutting. If sliced too soon, the cream cheese layer will not be set and the cake may fall apart.

Notes

Storage: Store leftovers in an airtight container at room temperature for up to 2 days or in the refrigerator for up to 5 days.

Freezing: Wrap slices individually or the whole cake tightly in plastic wrap, then foil. Freeze for up to 2 months. Thaw in the refrigerator overnight and warm in the microwave for 15–20 seconds to serve.

Reheating: For a freshly-baked texture, reheat slices in a 300°F oven for 8–10 minutes, or microwave briefly just until warm.

Ingredient Notes:

If using salted butter, reduce added salt to 1/8 teaspoon in the cake and 1/8 teaspoon in the streusel.

Room temperature ingredients blend better and yield a more tender crumb — cold ingredients cause curdling and dense cake.

The cream cheese layer will remain slightly soft even when fully baked — don’t overbake trying to make it firm.

Nutrition

Serving: 1 | Calories: 498cal | Carbohydrates: 68g | Protein: 6g | Fat: 23g | Saturated Fat: 14g | Cholesterol: 97mg | Sodium: 154mg | Sugar: 36g | Fiber: 1g | Calcium: 58mg | Iron: 2mg

Originally published December 2025

Disclosure: Posts may contain affiliate links. If you purchase a product through an affiliate link your price will remain the same and The Slow Roasted Italian will automatically receive a small commission. Thank you for supporting us, it helps us keep creating new recipes.

The post Cream Cheese Coffee Cake appeared first on The Slow Roasted Italian.

If you want to make this crock pot cheesecake extra sweet, drizzle some homemade Caramel Sauce over the top just before serving.

New recipes like this are the best! I love that simple ingredients are needed only to create the perfect creamy cheesecake. And in the crockpot? It’s true! 

You can literally make the perfect homemade cheesecake recipe in the best way, all by using a slow cooker. 

It’s literally like nothing that you’ve ever bought from the grocery store. 

This easy cheesecake recipe is a game-changer when it comes to dessert time. 

One bite of this creamy New York cheesecake topped with fresh berries, and it’s all over from here. 

And I say this with full confidence, knowing that I’ve made a ton of incredible cheesecake recipes over the years. 

I was MORE than impressed with how this creamy cheesecake recipe turned out, and honestly, it’s become my go-to cheesecake recipe because of the simplicity and how good it tastes fresh AND the next day. 

It’s safe to say that the creamy texture makes this my personal favorite – and most people who try it agree! 

It’s a good thing that it can feed a crowd, because people will definitely be gobbling it up and asking for more! 

Ready to get started? Follow the recipe card below to get started making the creamiest cheesecake, ever! 

Creamy Cheesecake

Enjoy a delicious, sweet cheese cake without all the fuss by making it in your crockpot! No more stressing out over not opening the oven door to check on it! 

Would you like to make a cheesecake that doesn’t require baking? Try my peanut butter cheesecake for a no-hassle cheesecake recipe!

Try some more baking in a slow cooker with this Peach Cobbler recipe. You can make it with fresh, frozen, or canned fruit.

Or make one of my Best Ever Cheesecake Salads for when you want that rich, tangy flavor in just a few minutes!

How To Make Sweet Cheese Cake In A Crock Pot

First, make the crust from crushed graham crackers and melted butter. It’s faster in a food processor, but you can easily do it by hand if needed. 

I love using a classic graham cracker crust because it’s the perfect balance of texture and flavor. 

Mix together the filling ingredients until smooth. Then, press the crust into your cake pan and smooth the filling over the top.

Cook just until set, then turn off the slow cooker and leave covered for another hour. 

Your creamy cheesecake will finish baking from the residual heat, and then you can place it in the fridge to cool. You’ll have a crack-free cheesecake in no time at all! 

Slow Cooker Cheesecake Tips and Tricks

• Always use high heat. The temperature difference between low temperature and high is the same, but using the High setting means it reaches that temperature faster. 
  
  Unless a recipe says otherwise, the High setting is the best choice for creamy cheesecake.
• Does it need a water bath? Because the lid collects moisture while cooking, it creates the perfect steamy environment to prevent any cracks. 
  
  There’s no need to use special racks or add additional water to the bottom.
• Keep it covered. Moisture will escape any time you remove the lid, so leave it on until you’re ready to check for doneness.
• When is it done? Usually, you’ll know your slow cooker baked cheesecake is done when the edges are set and there’s just a slight jiggle to the center. 
  
  In this case, turn off your crockpot when the center no longer looks wet and shiny.

Choosing The Right Pan Size

This crock pot cheesecake recipe fits perfectly in an 8” cake pan. Just line it with enough foil to hang over the sides so it’s easy to lift out once set.

For smoother edges, use an 8” springform pan. 

Because they tend to be a little thicker, I recommend testing an empty pan in your slow cooker first to make sure it will fit.

To make this sweet cheese cake recipe in a 6” pan instead, reduce all of the ingredients by a third.

Crock Pot Cheesecake FAQ

Enjoy!

With love, from our simple kitchen to yours.

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Best Crock Pot Creamy Cheesecake Recipe + Video

This crock pot creamy cheesecake is delicious, sweet, and perfectly fluffy! Make this recipe for a no fuss dessert with only 6 ingredients.

Course Dessert

Cuisine American

Method Slow Cooker

Prep Time 30 minutes minutes

Cook Time 3 hours hours

Total Time 3 hours hours 30 minutes minutes

Servings 8

Calories 693cal

Author Donna Elick

Ingredients

• 18 honey graham crackers 2 packages
• 10 tablespoons butter melted
• 24 ounces cream cheese 3 8-ounce bricks, room temperature or softened
• 1 cup granulated sugar
• 4 large eggs room temperature
• 1 1/2 teaspoons vanilla extract
• 2 tablespoons all-purpose flour

Instructions

• Add the graham crackers to the bowl of a food processor. Run until graham crackers are finely ground. With the machine running, slowly pour in the melted butter.
• Add the cream cheese to the bowl of the stand mixer. Pour the sugar over top, then cream together at medium speed.
• Add the eggs, one at a time, scraping down the sides of the bowl occasionally. Mix in the vanilla and flour until just incorporated.
• Tear off two sheets of aluminum foil, approximately 16” long. Fit inside the cake pan, making sure to get it as tight to the pan edges as possible. Do the same with the second piece of foil, perpendicular to the first. The pan should be completely lined with foil, with overhang all the way around. Press the overhang along the sides.
• Pour the buttered graham cracker mixture into the prepared pan. Press the mixture evenly in along the bottom. If desired, you can also press it up the sides.
• Pour in the cheesecake filling and spread to the edges. Tap on the counter top a few times to release any air bubbles.
• Place pan in slow cooker. Cook on HIGH for 3 hours. Turn slow cooker off and leave covered for another hour. Transfer to fridge to cool for at least 4 hours or overnight.
• To remove from pan: Unfurl foil from the sides of the pan. Gently pull up on opposite sides. Cake should slide out. Gently pull foil back from sides of cheesecake and transfer to serving plate.

Video

Nutrition

Serving: 1 | Calories: 693cal | Carbohydrates: 55g | Protein: 11g | Fat: 49g | Saturated Fat: 27g | Cholesterol: 205mg | Sodium: 619mg | Sugar: 36g | Fiber: 1g | Calcium: 125mg | Iron: 2mg

Originally published April 2018, updated and republished October 2025

Disclosure: Posts may contain affiliate links. If you purchase a product through an affiliate link your price will remain the same and The Slow Roasted Italian will automatically receive a small commission. Thank you for supporting us, it helps us keep creating new recipes.

The post Best Crock Pot Creamy Cheesecake Recipe + Video appeared first on The Slow Roasted Italian.

I swear, this is the perfect comfort food. There are so many boxed versions out there, but I’m so over the flavor of those! 

What I love about this homemade macaroni is that there are many different types of cheeses. You’ll love this new family favorite that shows how easy mac can be. 

This recipe can be a side dish or the main star of the dinner table for your family gatherings. I think that this is a main course – why not? 

When it comes to comfort food dishes, you can’t top this. It literally has the best flavor, and every bite is loaded with each kind of cheese. 

This is a must at family dinners moving forward, without a doubt. To make this crazy good mac n cheese recipe, follow the simple tips on the recipe card below! 

Mac and Cheese with Cream Cheese

If macaroni and cheese is one of your favorite meals, you’re in the right place, because it is one of our favorite comfort foods too! 

One pot meals are always a winner in my book, and using a crock pot just takes that to the next level. 

Every ooey, gooey bite of this homemade mac and cheese with cream cheese creates an explosion of flavor in your mouth!

When life is hectic, there’s nothing better than tossing a handful of ingredients into a pot. 

Flip a switch and come back a few hours later to a hot, delicious meal, ready to eat.

This is our daughter’s favorite recipe, and she has been making it herself since she was 7 years old. 

I guess this is the best testimonial you could have — crock pot mac and cheese with cream cheese is a kid-friendly favorite, and the recipe is easy enough for a picky 7 year old to make!

Love mac and cheese? Don’t miss our copycat for TGI Fridays’ rich & indulgent Mac and Cheese Copycat next!

Try more restaurant style macs in the comfort of your own kitchen with our Applebee’s 4 Cheese Mac and Cheese & KFC Mac and Cheese Copycat!

Macaroni and Cheese with Cream Cheese

Cream cheese and white cheddar are a bit tangy, while freshly grated Pepper Jack adds enough heat to make it interesting. 

Plus, because it cooks right in the creamy sauce, corkscrew pasta soaks up all of that fantastic cheesy, saucy goodness!

The best thing about this macaroni and cheese with cream cheese recipe is the short prep time – it takes just 5 minutes! 

Oh, and it cooks to creamy, heavenly goodness in only 2 hours!!

I’ve got another easy crock pot macaroni and cheese recipe made with Gruyere and mozzarella, plus a few extra spices for plenty of bold flavor. 

Or, try another one — homemade mac and cheese with cream cheese, PLUS bacon and fresh chiles! 

I think that dish tastes just like a jalapeño popper! Or try our smoked cream cheese that is always a hit!

Ingredient Notes and Substitutions

• Cream cheese – Using cream cheese in mac and cheese helps add another layer of flavor to the cheese sauce. Also, it acts as a thickener, helping the sauce stick to the ridges of the noodles. 
  
  You can also use my smoked cream cheese in this recipe to really amp up the flavor.
  
• Other cheeses
  
  This macaroni and cheese with cream cheese also has 2 other cheeses — medium sharp white cheddar and Pepper Jack. 
  
  When I make it for a potluck dish or when I know kids will be eating with us, I often swap the Pepper Jack out and use Colby Jack instead. 
  
  You could also easily use Monterey Jack Cheeses or mature cheddar cheese for a fun flavor. Any type of melty cheese will work! 
  
• Pasta – We use cellentani, otherwise known as corkscrew pasta, for this creamy mac and cheese. 
  
  If you want a substitute, any type of small pasta with ridges on it works well. Good options are penne, ziti, rigatoni, or even elbow macaroni would be fine.
  
• Cayenne pepper – There is only a pinch of cayenne in this dish, just enough spicy heat to wake up your taste buds. 
  
  If you’re sensitive to spicy foods, feel free to leave it out.

Crock Pot Macaroni and Cheese Recipe Tips & Tricks

• Cook to al dente. 
  
  The initial cooking time will vary based on the type of noodle you use. If possible, start checking the noodles at the 1 hour mark. 
  
  When the pasta is no longer crunchy and has a slight bite to it, you’re ready for the next step.
• How to keep it creamy. 
  
  The three cheese sauce does thicken as it cools, which can sometimes make it a bit dry and difficult to scoop. 
  
  If you plan on keeping the crockpot mac n cheese in the slow cooker, use the “warm” setting, and stir in a little extra milk before everyone digs in. 

Crock Pot Mac and Cheese with Cream Cheese FAQs

Prep Ahead Instructions

There’s not much to do in advance for this recipe, except maybe grate the cheeses. (You can also buy pre-shredded cheese to save on time!) 

However, we do sometimes make 3 cheese mac and cheese to portion out for lunches during the week.

KITCHEN HACK – Reheating Mac and Cheese

I have a hack that makes reheating even easier, especially if you’re taking lunch on the go!

Before transferring to storage containers, stir additional milk into the mac n cheese to thin out the sauce. 

This way, it will be easier to scoop when it’s cold from the fridge, and you won’t need to add any additional liquid when you reheat it.

Storing and Reheating Cream Cheese Mac and Cheese

Once cool, you can refrigerate the leftovers for 3 to 5 days in an airtight container. (You can also cover it with plastic wrap until the next time you eat it) 

Use the same trick of adding extra milk as noted above, or simply add the liquid before reheating.

Or, for individual portions, reheat in the microwave or on the stove top until creamy and warmed through.

Enjoy!

With love, from our simple kitchen to yours.

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Crockpot Mac and Cheese with Cream Cheese + Video

Mac and Cheese with Cream Cheese is made in a slow cooker with THREE cheeses! This recipe makes the cheesiest comfort food meal ever!

Course Main

Cuisine American

Method Slow Cooker

Prep Time 5 minutes minutes

Cook Time 2 hours hours 10 minutes minutes

Total Time 2 hours hours 15 minutes minutes

Servings 8

Calories 584cal

Author Donna Elick

Equipment

• slow cooker
• box grater
• slow cooker liners

Ingredients

• 1 pound cellentani (corkscrew) pasta uncooked, or other small pasta shape
• 4 tablespoons unsalted butter sliced into tablespoon-sized pieces
• 4 ounces cream cheese cut into 1 ounce pieces
• 1 teaspoon kosher salt
• 1/2 teaspoon cayenne pepper
• 3 cups whole milk
• 1/2 cup heavy cream
• 2 cups freshly shredded cheddar cheese I use sharp cheddar
• 1 cup freshly shredded pepper jack cheese

Instructions

• Pour the uncooked pasta onto the bottom of a 6-quart slow cooker. Scatter the butter and cream cheese pieces over the pasta.
• Sprinkle the salt and cayenne pepper over the top and pour the milk and cream into the slow cooker.

  Stir to combine everything and smooth the pasta into one even layer coated in sauce.
• Cover and cook on low for 1 to 2 hours, until the pasta is chewy (not quite crunchy, but very al dente). Your cook time will vary if you use a different pasta or different size crockpot, so start with 1 hour and adjust from there.
• Stir once halfway through the cook time and be sure to smooth the pasta into one layer so it is well coated with the sauce.
• Once the pasta is ready, sprinkle on the cheddar and pepper Jack cheeses and stir to combine. Cover and continue cooking for 10 minutes.

  The cheeses will melt into the sauce to create the most luxurious creamy cheese sauce.
• Stir before serving. Enjoy!

Video

Notes

1. I love the flavor in this recipe, but when I am preparing it for a crowd I substitute Colby Jack cheese for the Pepper Jack. It gives it a great flavor, but it isn’t overly spicy for sensitive palates.
2. The cheese sauce will thicken as it cools. If you plan to hold the mac and cheese in the slow cooker on warm, add extra milk as needed to keep the sauce nice and creamy.
3. Also, if you are going to refrigerate it to eat later, add enough milk to the pasta to thin out the sauce before refrigerating. That way when you pull it out, it will scoop easily and the mac and cheese will warm up perfectly in the microwave or on the stove top. We do this every week and portion it out for easy lunches.

Nutrition

Serving: 1cup | Calories: 584cal | Carbohydrates: 49g | Protein: 22g | Fat: 34g | Saturated Fat: 20g | Cholesterol: 98mg | Sodium: 648mg | Sugar: 7g | Fiber: 2g | Calcium: 455mg | Iron: 1mg

Originally published October 2017, updated and republished October 2025

Disclosure: Posts may contain affiliate links. If you purchase a product through an affiliate link your price will remain the same and The Slow Roasted Italian will automatically receive a small commission. Thank you for supporting us, it helps us keep creating new recipes.

The post Crockpot Mac and Cheese with Cream Cheese + Video appeared first on The Slow Roasted Italian.

Is there ever such a thing as too much chocolate? I’d like to think not. This is why this is the best chocolate cake – because it’s loaded with chocolate flavor. 

Pair it with a little bit of vanilla ice cream, or just enjoy the chocolate cake layers as they are. 

The fun part about making a decadent cake like this is that there is no wrong way to eat it. It’s the perfect moist cake, and I love that it uses simple ingredients! 

I’m pretty much obsessed with the layers of rich chocolate cake, because the key to a perfect cake – is layers of goodness!

And while this might be my favorite chocolate cake recipe to make, I see no reason why you can’t take the flavor even more over the top with this chocolate tres leches cake! 

If you’re going to make the best chocolate cake recipe there is, make it your own! 

And I’ve got plenty more cake recipes for you to bake! This Italian rainbow cake steals the show every time I host an Italian dinner!

Triple Chocolate Cake

The secret to this mouthwatering triple layer chocolate cake is espresso powder! 

When mixed with water and added to the batter, it creates an incredibly moist texture that melts in your mouth.

Don’t worry, it simply enhances the chocolate flavor – your dessert won’t taste like coffee at all.

Up for some more Triple Chocolate goodness? Try our Triple Chocolate Cookies!!

For another delicious and chocolatey cake, try my Copycat Chili’s Molten Lava Cake!

Craving more chocolatey desserts? Try these gooey smores cookies or boozy brownies made with Baileys Irish Cream.

And if stacking this chocolate 3 layer cake is too intimidating, then poke cakes are what you’re looking for!

Triple Chocolate Cake Recipe Tips and Tricks

• Use room temperature ingredients. This goes for both the batter and the frosting! The ingredients will combine together much easier, and there won’t be any lumps.
  
• Don’t have buttermilk? Easily make your own in minutes! Whisk 1 tablespoon of lemon juice or vinegar into 1 cup of regular milk, then let it sit for 5 to 10 minutes. 
  
  Once thickened and curdled, use as directed.
  
• Line your pans. Adding a round of parchment paper to the bottom of your round pans will ensure that your cakes release easily. You can also use nonstick spray. 
  
• Keep it chilled. Since there is cream cheese in the rich chocolate frosting, store your triple layer chocolate cake (including any leftovers!) in the refrigerator. 
  
  Cover or transfer to an airtight container and enjoy within 3 to 5 days.
  
• Tip for slicing: Run a large, sharp knife under hot water, then dry completely. The warm blade will glide easily through your triple chocolate layer cake for perfect, clean slices.

Decorate Like A Pro!

First, let those cake layers cool. I know it will be tempting to get it all assembled, but warm cake will crumble — and melt your frosting!

Allow your cakes to cool for at least an hour at room temperature, but longer is better. You can also pop them in the refrigerator to speed up the process.

Before stacking this triple chocolate layer cake, add a small dab of frosting to your stand or cardboard round. 

This will hold the bottom layer in place so it doesn’t slide around.

Then, use a large piping bag to evenly apply the frosting before smoothing it with an offset spatula. It works in between the layers and the outside of the dessert as well!

Don’t forget to add toppings to the top of cake as well! You can add semi-sweet chocolate chips, chocolate ganache, melted milk chocolate – or anything else that you’re craving! 

Triple Chocolate Cake FAQ

Enjoy!

With love, from our simple kitchen to yours.

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Best Ever Triple Chocolate Layer Cake (Easy Moist Recipe)

Triple Chocolate Cake has three decadent layers filled with sweet frosting and mini chocolate chips. This recipe takes just an hour to make!

Course Dessert

Cuisine American

Method Oven

Prep Time 25 minutes minutes

Cook Time 34 minutes minutes

Total Time 59 minutes minutes

Servings 16

Calories 730cal

Author Donna Elick

Equipment

• stand mixer OR
• electric hand mixer
• mixing bowls
• 3 9-inch round cake pans
• heat-resistant silicone spatula
• wire cooling rack
• offset spatula

Ingredients

• 3 cups granulated sugar
• 2 3/4 cups all-purpose flour
• 1 cup unsweetened cocoa powder
• 1 1/2 teaspoons baking powder
• 1 1/2 teaspoons baking soda
• 1 1/2 teaspoons kosher salt
• 1 cup buttermilk at room temperature
• 4 large eggs at room temperature
• 1/2 cup vegetable oil
• 2 teaspoons vanilla extract
• 1 cup boiling water
• 1 tablespoon espresso powder

Frosting

• 1 1/2 cups unsalted butter at room temperature
• 6-7 cups powdered sugar plus more as needed
• 4 ounces cream cheese softened
• 2 teaspoons pure vanilla extract
• 1 cup unsweetened cocoa
• 1/4 cup heavy cream

Garnish (optional)

• 1/2 cup mini chocolate chips divided, plus more as desired

Instructions

• Preheat the oven to 350°F. Grease and flour three 9-inch round baking pans. Line with parchment paper and set aside.
• In a microwave-safe bowl, stir together 1 cup of water and instant espresso powder. Microwave and bring to a boil for 30-40 seconds, while watching closely to make sure it doesn’t overflow. Set aside to cool.
• In the bowl of a standing mixer, place sugar, flour, cocoa, baking powder, baking soda, and salt on low speed until combined.
• Next, add buttermilk, eggs, oil, and vanilla extract. Mix together on medium speed until well combined and smooth (about 2-3 minutes). Stir in cooled espresso and mix until combined. Divide batter evenly into the 3 prepared baking pans.
• Bake for 30 to 35 minutes at 350°F or until a wooden toothpick inserted into the center comes out clean. Allow cakes to cool for about 10-15 minutes, and then turn them out onto wire cooling racks to cool completely.
• Once the cakes have cooled, frost them and enjoy!

Frosting

• In a large mixing bowl of a standing mixer (or you can use a hand mixer), beat together the softened butter and cream cheese until creamy and fluffy.
• Add in cocoa and vanilla and beat until combined. Alternate adding in powdered sugar(starting with a cup at a time) and heavy cream, mixing in between each ingredient. If the final consistency is too thick, add more cream. If it’s too thin, add more powdered sugar.
• To assemble the cake, place the first layer down on the serving plate. Add a smooth, even layer of frosting. Evenly top with 1/4 cup mini chocolate chips. Place the second cake layer on top and coat with another even layer of frosting. Evenly top with the remaining ¼ cup mini chocolate chips. Place the third cake layer on top. Cover the entire cake with an even layer of frosting. Top with mini chocolate chips or add additional decorating if desired.
• Chill in the refrigerator for one hour for easy slicing. Serve and enjoy!

Notes

Leftovers should be stored in the refrigerator (in an airtight container) since there is cream cheese in the frosting.

If stored properly, the cake will last 3-5 days in the refrigerator.

To freeze an entire cake, place it in the freezer until it hardens (about 1.5-2 hours). Then, tightly cover in plastic wrap and wrap again with aluminum foil. Freeze for up to 2-3 months. You can also freeze individual slices. Freeze each slice on a plate for about an hour. Then tightly cover in plastic wrap and again with foil. Thaw in the refrigerator when ready to eat.

You might be wondering why espresso powder is added to this cake recipe? Adding espresso powder with water makes the cake moist and gives it an incredible texture that melts in your mouth.

I don’t have espresso powder, can I use something else? You can substitute the espresso powder and water mixture for a cup of coffee.

Nutrition

Serving: 1 | Calories: 730cal | Carbohydrates: 111g | Protein: 7g | Fat: 33g | Saturated Fat: 17g | Cholesterol: 101mg | Sodium: 426mg | Sugar: 86g | Fiber: 5g | Calcium: 85mg | Iron: 3mg

Originally published March 2013, updated and republished October 2025

Disclosure: Posts may contain affiliate links. If you purchase a product through an affiliate link your price will remain the same and The Slow Roasted Italian will automatically receive a small commission. Thank you for supporting us, it helps us keep creating new recipes.

The post Best Ever Triple Chocolate Layer Cake (Easy Moist Recipe) appeared first on The Slow Roasted Italian.

This recipe was adapted from the original slow cooker mac and cheese on this site and from The Simple Kitchen Cookbook. 

Have you ever made slow cooker macaroni before? If not – you’re in for a treat! Not only is the cooking process super simple – but slow cooker recipes like this are the ultimate comfort food. We also have an easy sheet pan mac and cheese recipe that is amazing!

This creamy macaroni is literally perfect for the whole family! 

I’ve been cooking crockpot macaroni for years – and it’s such an easy recipe. I prefer it over the taste of stovetop mac – and it’s a great option to pair with hot dogs, casseroles, or any easy dinner idea. 

This is also good to serve at family holidays because this easy crock pot mac recipe can serve a ton of people! 

And if you want to whip up a double batch, go for it! There’s no doubt that with the great flavor, it’s going to get gobbled up fast! 

As the pasta cooks, you’ll have time to go about your day! This is the best mac in terms of taste!

Slow Cooker Mac and Cheese

This is absolutely one of my favorite ways to make this dish. I promise you — this recipe will change the way you make mac and cheese!

No more stirring by the stove or checking the oven, waiting for the sauce to thicken. This slow cooker mac and cheese is delicious and easy to make.

The best part? No crazy ingredients or methods or pre-boiling the pasta. Simply add everything to the slow cooker and wait for it to work its magic.

The secret to the ultimate creamy crock pot mac and cheese is four different types of cheese! Holy Yum!

To see us make this 4 cheese mac and cheese recipe from start to finish, watch the video in this post!

There’s no shortage of dishes you can make in the crockpot. During the week, I love coming home to a hot meal that’s ready to eat.

And for game day, you can make a big batch of chicken wings, meatballs, and even carnitas to keep everyone fed and happy.

Add a crunchy twist with our Cheez It Mac and Cheese recipe! I know it sounds weird, but its surprisingly addicting!

And for your next mac n’ cheese night, don’t miss our 4-Cheese Subway Mac and Cheese! It’s a spot-on copycat of the Subway favorite with four melty cheeses in every bite.

Ingredient Notes and Substitutions

• Pasta – You can make creamy mac and cheese in the crock pot with elbow macaroni, small or medium shells, rotini, penne… Basically, any short pasta will work. 
  
  Personally, I like the shape and size of cellentani! Just be sure to start checking after 1 hour, as some noodle varieties will cook faster than others.
  
• Cheese – I like to use sharp cheddar cheese, Gruyere cheese, mozzarella, and cream cheese, but this creamy mac and cheese crock pot recipe is incredibly versatile! 
  
  You could easily use extra cheese like sharp cheddar, Monterrey Jack cheese, or any other real cheese that you like. Even some Parmesan cheese!
  
  Pre-shredded cheese works well, but I swear that freshly shredded cheese gives the best results! 
  
• Milk and Heavy Cream – This combo helps to thicken the sauce while keeping it nice and creamy. 
  You can use all milk if you prefer, but all cream would be too thick. 
  
• Seasonings – A little goes a long way in making the flavor that much more interesting! Paprika adds a little heat, while salt enhances everything. 
  
  You can also add garlic powder, onion powder or any other flavors to this great recipe. 
  
  Dijon mustard is optional but highly recommended. Feel free to swap with stone ground or yellow mustard, or ground mustard powder. New recipes like this are versatile! 

Tips for Making Creamy Crockpot Mac and Cheese

• Choose your cheese. 

Use any combination you would like, or just one variety if that’s what you have on hand. 

The key is to choose at least one variety that melts down really smooth and another that is aged for flavor.

You can also grate your own or use bagged shreds to save time — just know that freshly grated melts down smoother. 

And no matter your cheese preferences, be sure to use the same total amount as specified in the recipe for the best consistency.

• Give it a stir. 

No need to precook the pasta for creamy crock pot mac and cheese, though it’s important to stir everything a few times to ensure it all cooks evenly. 

This also prevents the noodles from sticking to the bottom or sides and potentially burning.

• Make it your own! 

If you want to add some protein, grilled chicken or smoked sausage are both excellent additions. 

For a spicier kick, include some cayenne pepper, red pepper flakes, or a few dashes of your favorite hot sauce. Swapping one of the cheeses for Pepper Jack would do it too!

Creamy Mac and Cheese Crock Pot FAQ

Storing and Reheating 4 Cheese Mac and Cheese

Once cooled, leftovers of this creamy slow cooker mac can be refrigerated for up to 4 days in an airtight container.,

Reheat creamy crockpot mac and cheese in the microwave or on the stove over low heat until warmed through.

Stir frequently and add a splash or two of milk or cream to get the cheese sauce nice and creamy again.

Enjoy!

With love, from our simple kitchen to yours.

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Creamy Slow Cooker Mac and Cheese Recipe + Video

Slow Cooker Mac and Cheese is so easy, it just about cooks itself! Make creamy 4 cheese mac and cheese for dinner or a potluck side.

Course Side Dish

Cuisine American

Method Slow Cooker

Prep Time 5 minutes minutes

Cook Time 1 hour hour 10 minutes minutes

Total Time 1 hour hour 15 minutes minutes

Servings 8

Calories 740cal

Author Donna Elick

Ingredients

• 1 pound cellentani pasta also known as cavatappi, uncooked
• 4 tablespoons unsalted butter sliced into 1-tbsp pieces
• 4 ounces cream cheese cut into 1-oz pieces
• 1 teaspoon kosher salt
• 1/2 teaspoon paprika
• 1/2 teaspoon Dijon mustard
• 4 cups whole milk
• 1 1/2 cup heavy cream
• 2 cups freshly shredded sharp cheddar cheese
• 1 cup fresh shredded Gruyere cheese
• 1/2 cup shredded mozzarella cheese
• fresh Italian parsley for garnish

Instructions

• Pour the uncooked pasta onto the bottom of your slow cooker. I love my 6-quart for this recipe. Scatter the butter and cream cheese pieces over the pasta. Sprinkle the salt, paprika and mustard over the top and pour the milk and cream into the slow cooker. Stir to combine everything and smooth the pasta into one even layer coated in sauce.
• Cover and cook on low for 1 to 2 hours, until the pasta is chewy (not quite crunchy, but very al dente). Your cook time will vary if you use a different pasta, so start with 1 hour and adjust from there.
• Stir once halfway through the cook time and be sure to smooth the pasta into one layer so it is well coated with the sauce.
• Once the pasta is ready, sprinkle on the cheddar, Gruyere and mozzarella cheeses and stir to combine. The cheese will melt into the sauce to create the most luxurious creamy cheese sauce. Cover the mac and cheese and cook for 10 minutes, until the cheese is melted and it comes together.
• Stir before serving and garnish with fresh parsley.

Video

Notes

The cheese sauce will thicken as it cools. If you plan to hold the mac and cheese in the slow cooker on warm, add extra milk as needed to keep the sauce nice and creamy. Also, if you are going to refrigerate it to eat later, add enough milk to the pasta to thin out the sauce before refrigerating. That way when you pull it out, it will scoop easily and the mac and cheese will warm up perfectly in the microwave or on the stove top. We do this every week and portion it out for easy lunches.

Nutrition

Serving: 1 | Calories: 740cal | Carbohydrates: 51g | Protein: 27g | Fat: 48g | Saturated Fat: 29g | Cholesterol: 146mg | Sodium: 748mg | Sugar: 9g | Fiber: 2g | Calcium: 609mg | Iron: 1mg

Originally published May 2018, updated and republished August 2025

Disclosure: Posts may contain affiliate links. If you purchase a product through an affiliate link your price will remain the same and The Slow Roasted Italian will automatically receive a small commission. Thank you for supporting us, it helps us keep creating new recipes.

The post Creamy Slow Cooker Mac and Cheese Recipe + Video appeared first on The Slow Roasted Italian.

This dirt dessert recipe is a fun way to create a unique treat for birthday parties or a simple dessert for the kids. 

It’s a great make-ahead dessert that is not only a fun treat, but it actually looks like real dirt as well! But don’t worry – making this Oreo dirt cake recipe requires simple steps only! 

This would be the perfect treat for a themed dessert and is a fun spin on the dirt pudding cups. 

You may have seen this recipe before where the ingredients are added to individual cups, but I’ve found that making it as a larger dessert is the easiest way for me. 

People really like it when I make this Oreo dirt pudding recipe because it’s literally like a chocolate delight in every bite. 

It’s quickly become my favorite dessert recipe to make for a fun addition to family gatherings or a summer BBQ. 

Grab the Oreo cookies from the store, and get ready to make this classic dirt dessert. 

The steps to making this easy dirt pudding recipe are simple – and the best part is that I give you all the steps below on the recipe card! 

Dirt Pudding

Picture this: velvety cheesecake meets dreamy and creamy chocolate pudding, all nestled on a crunchy Oreo crust. Are you drooling yet?!

You already know how much I love cheesecake… so I thought, why not combine it with dirt pudding to create a totally delicious dessert option!

This dirt pudding recipe is a great one for kids’ parties. The addition of gummy worms makes it so much fun. 

They’ll get a kick out of the “dirt” too — it’s made out of crushed Oreos!

This is one of my favorite cheesecake bar recipes! 

If you’re looking for more, I also love my strawberry cheesecake-flavored option for summer and this tasty peppermint version for the holidays. 

Ingredient Notes and Substitutions

• Oreos – You need a LOT of cookies for this Oreo dirt pudding cheesecake bars recipe! I would pick up two packages to make sure you have enough. Don’t skimp on those Oreo layers! 
  
• Cream Cheese – For the cheesecake filling, of course! Use your favorite brand. You can also use low-fat options if you’d like as any work for this cream cheese mixture. 
  
• Sour Cream – My secret to the creamiest filling ever. Sour cream adds a touch of extra tang and smoothness that I just adore.
  
• Powdered Sugar – Another one of my cheesecake bar secrets! I like to use powdered sugar instead of granulated for velvety smooth results.
  
• Chocolate Pudding – The proof is in the… chocolate pudding! Here’s where much of the chocolatey flavor of this dessert comes from. 
  
  You could technically make this with instant vanilla pudding or butterscotch pudding as well and turn this Oreo pudding cake into a sand bucket look! (other instant pudding mix flavors would work, too)
  
• Gummy Worms – You need to add some worms to your Oreo dirt pudding! 
  
  Not only do they add even more sweetness and a touch of color, but they also give this dish a bit of whimsy! I used two 7-oz bags. 
  
  Don’t forget that you can add some cool whip to the top as well! 

Dirt Pudding Recipe Tips and Tricks

• Chill the crust.

After you’ve made the homemade Oreo crust, you need to pop it in the freezer to chill for about 15 minutes. 

This step helps everything set and ensures a firm base for the cheesecake layer. Just as a note, you’ll generally want to follow this rule when making any cheesecake bar recipe.

• Don’t want gummy worm overload?

You can easily leave them out of the batter. A simple chocolate cheesecake filling is perfectly fine for this dirt pudding recipe!

I do recommend adding them to the top, though. Your kids will absolutely love it!!

• Add the chocolate topping with care.

It’s best to add the chocolate topping to 1-2 cheesecake bars at a time. If you don’t, the chocolate will harden before you’re able to add the Oreos and worms on top.

Storing and Freezing Oreo Dirt Pudding Cheesecake Bars

You can store your dirt pudding cheesecake bars in an airtight container in the fridge for 3-4 days. 

If you want to freeze this recipe for later, make sure that the bars are completely set before slicing them into individual pieces. 

Wrap each one tightly in plastic wrap and aluminum foil, then freeze in an airtight container. 

Oreo dirt pudding cheesecake bars will keep for 2-3 months. Thaw overnight in the fridge before serving!

Kitchen Tools You Will Need

• 9×9 Pan – The perfect dish for cheesecake bar recipes.
• Food processor or rolling pin for pulverizing Oreos for the crust.
• Mixing Bowls – I like to have a variety of sizes on hand, and this set has them all.

Cheesecake Bar Recipes FAQ

Enjoy!

With love, from our simple kitchen to yours.

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Easy Dirt Pudding Cheesecake Bars Dessert Recipe

Dirt Pudding cheesecake bars are the perfect dessert mashup with rich chocolate cheesecake and a crunchy Oreo crust you will love.

Course Dessert

Cuisine American

Method No Bake

Prep Time 20 minutes minutes

chill time 4 hours hours 15 minutes minutes

Total Time 4 hours hours 35 minutes minutes

Servings 9

Calories 628cal

Author Donna Elick

Equipment

• 9×9 pan
• electric mixer

Ingredients

Crust Ingredients:

• 20 Oreos crushed (about 2 cups)
• 5 tablespoons of unsalted butter melted

Cheesecake Layer Ingredients:

• 16 ounces of cream cheese softened
• 1 cup powdered sugar
• 1 3.9 ounce package of chocolate pudding
• 1/3 cup sour cream
• 1 teaspoon pure vanilla extract
• 7 Oreos crushed (about 1 cup)
• 1 tablespoon chocolate syrup
• About 2 cups of gummy worms I used 2 7 oz bags of gummy worms, divided

Topping Ingredients:

• 1 cup mini semi-sweet chocolate chips
• crushed Oreos about 13 – I like to take the filling out of mine for the topping
• gummy worms

Instructions

• Line a 9×9” square baking dish with parchment paper.
• Make the crust by crushing Oreos in a food processor or zippered bag. Add the melted butter and mix with the crushed Oreos.
• Press the Oreo crust into the prepared pan and press down.
• Freeze the crust for at least 15 minutes while you make the cheesecake layer.
• In a large mixing bowl, beat the cream cheese and powdered sugar together until smooth with a hand mixer.
• Add the chocolate pudding and beat well.
• Once smooth, add the sour cream and vanilla and mix until combined.
• Stir in the crushed Oreos and a handful of gummy worms (about 1/2 cup).
• Pour the cheesecake batter over the prepared crust.
• Drizzle the chocolate syrup over the batter and add another handful of gummy worms (optional).
• Fold the chocolate syrup and gummy worms into the batter while you press it into the pan.
• Smooth the top, cover, and refrigerate for 4-6 hours (cheesecake can also be frozen)
• Once the cheesecake bars are set, remove the cheesecake bars from the refrigerator and cut them into 9 bars (you could also cut them into 16 bars)..
• For the topping, remove the middle of the Oreo and crush just the cookies in a zippered bag.
• Melt chocolate chips in the microwave in 30 second increments until smooth (stirring between).
• Spoon about 1 tablespoon of chocolate onto each cheesecake bar.
• Top with crushed Oreos and garnish with a gummy worm (work 1-2 at a time so the Oreos and gummy worm stick to the chocolate before it hardens..
• Once the chocolate has hardened, serve immediately or store in the refrigerator.

Notes

I used 2, 7 oz bags of gummy worms

Adding the gummy worms to the batter is optional. You can leave it a simple chocolate pudding cheesecake without them hidden inside.

Add the chocolate topping to 1-2 at a time so the chocolate doesn’t harden before adding the Oreos and gummy worm on top.

Nutrition

Serving: 1 | Calories: 628cal | Carbohydrates: 57g | Protein: 7g | Fat: 42g | Saturated Fat: 23g | Cholesterol: 74mg | Sodium: 308mg | Sugar: 41g | Fiber: 3g | Calcium: 84mg | Iron: 6mg

Originally published September 2023, updated and republished July 2025

Disclosure: Posts may contain affiliate links. If you purchase a product through an affiliate link your price will remain the same and The Slow Roasted Italian will automatically receive a small commission. Thank you for supporting us, it helps us keep creating new recipes.

The post Easy Dirt Pudding Cheesecake Bars Dessert Recipe appeared first on The Slow Roasted Italian.

Who says that you can’t make your very own tiny cheesecake with creamy cheesecake filling? If you want to sit and eat an entire cheesecake, this is about to be your new favorite dessert. 

And the best part? You can add any and all of your favorite toppings and enjoy every bite.

I love to top with fresh raspberries, but you could also top with cherries and cherry pie filling, chocolate ganache, fresh fruit, or even go topping free and just enjoy the classic cheesecake taste. 

The first time you make this sweet treat, follow the recipe card below! You can’t go wrong with the easy steps! 

Mini Cheesecake Recipe

Anyone can make my mini cheesecake recipe — I mean it! 

I have all of the best tips worked right into it: straining the sauce for silky smoothness, a simple crust with only 3 ingredients, and a filling whisked at low speed to avoid any cracks or bubbles in the cake. 

See? I’ve thought of everything — because I want everyone to love these scrumptious mini raspberry cheesecakes as much as I do!! I know cheesecakes can be tricky. 

That’s why I have recipes for all kinds of bakers and snackers: a lemon cake for those without a sweet tooth, a no-fuss crockpot recipe, and a cheesecakey ice cream for when you’re not feeling like cake at all!

Ingredient Notes and Substitutions

• Raspberries – Feel free to use frozen berries to make the sauce! Just let them thaw first. 
  
• Fruit Nectar – This is like a thick, sort of acidic, and extra sweet fruit juice. Almost any flavor works: peach, mango, pineapple, etc. 
  
• Graham Crackers – Want to use other graham cracker flavors for the crusts? Go for it! A chocolate crust would be ridiculously tasty with the raspberry flavoring, that’s for sure.
  
• Cream Cheese – Unfortunately, I can’t really recommend low-fat cream cheese for my mini cheesecake recipe. 
  
  Since these cakes are being baked, we’re going to avoid ingredients that have too much moisture, and that includes low-fat cream cheese.
  
• Lemon – You’ll need 2 teaspoons of lemon zest and 3 tablespoons of lemon juice. One large lemon should do it, or two medium-sized ones. 
  
  An orange is a good substitute for lemon in this mini raspberry cheesecake recipe!

Tips and Tricks for Making Perfect Mini Cheesecake Bites

• Don’t have a food processor for your graham cracker crust?

Break the crackers apart, toss them in a freezer bag, and crush them up by hand!

I’ve found that a rolling pin or meat mallet is best for this trick.

• Use room-temperature eggs and cream cheese.

It’s easiest to combine ingredients that are all the same temperature. Plus, you’re less likely to have a lumpy, bumpy filling than if the ingredients are all different temperatures.

So, let the eggs and cream cheese come to room temperature before you get started.

Eggs take 30 minutes to reach room temperature, and cream cheese takes a whole hour! Speed it up a bit by slicing the blocks into smaller pieces.

• A few time-saving (and pre-planning) tricks.

The reduced raspberries can take up to an hour to chill, so try making the sauce well beforehand. 

That way, you’re not waiting around for it to cool before starting this mini cheesecake bites recipe.

Same deal for the crusts — you can make those the day before. 

Or, use premade mini graham cracker crusts from the grocery store to save the 20 minutes or so it takes to make them from scratch. 

While I do swear by my homemade graham cracker crust, and use it for so many different desserts, I understand that sometimes we just need to save time!

Prep Ahead

• Bake graham cracker crusts
• Make raspberry topping, then chill
• Bring eggs and cream cheese to room temp

Kitchen Tools You Will Need

• Food Processor or Rolling Pin for pulverizing graham crackers for the crust.
• Muffin Pan – Silicone is a great non-stick option, but a standard metal pan helps small cakes to brown evenly all the way around.
• Stand Mixer or large mixing bowl with Hand Mixer for whipping up your mini raspberry cheesecake filling.

Serving Suggestions

Once you’ve topped your cheesecakes with raspberry sauce, let them chill for an hour to finish setting.

Then, pop a fresh raspberry on top of each one just before serving. A tiny sprig of mint would make them look extra fancy.

Dress up this mini cheesecake bites recipe even more with a dollop of whipped cream or a drizzle of chocolate.

These are perfect for dessert buffets with other mini desserts: cream puffs, individual trifles, cake pops, and boozy rum balls are a few ideas to get you started!

Mini Cheesecake Bites Recipe FAQ

Storing and Freezing Mini Raspberry Cheesecake

Raspberry cheesecake will last for up to 4 days in the fridge. Keep well covered and don’t let them come to room temperature if you plan on saving them!

These mini raspberry cheesecakes also freeze extraordinarily well for up to two months! They’re already individually-portioned-sized. 

Again, just cover really well with a few layers of plastic wrap and let them thaw before serving.

Enjoy!

With love, from our simple kitchen to yours.

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Raspberry Mini Cheesecake Recipe

There’s no way to describe this Mini Cheesecake Recipe other than drool-worthy!! It has my mouth watering just thinking about it!

Course Dessert

Cuisine American

Method Oven

Prep Time 30 minutes minutes

Cook Time 24 minutes minutes

chill time 1 hour hour 30 minutes minutes

Total Time 2 hours hours 24 minutes minutes

Servings 6 mini cheesecakes

Calories 330cal

Author Donna Elick

Equipment

• small saucepan
• strainer
• muffin pan
• cupcake liners
• mixing bowl
• electric mixer

Ingredients

Raspberry Sauce Topping

• 2 cups fresh raspberries plus extra fresh berries to decorate
• 1/2 cup granulated Sugar
• 5 tablespoons Fruit Nectar
• 1/4 cup water optional
• 1 tablespoon Cornstarch optional

Graham Cracker Crust

• 1 package graham crackers 9 full sheets
• 2 tablespoons granulated sugar
• 3 tablespoons unsalted butter melted

Cheesecake Filling

• 2 8-ounce packages cream cheese (room temperature)
• 1 cup granulated sugar
• 1 tablespoon all-purpose flour
• 1 teaspoon vanilla extract
• 2 large eggs room temperature
• 1 large lemon 2 teaspoons lemon zest and 3 tablespoons lemon juice

Instructions

Raspberry sauce topping

• Prepare the Raspberry Sauce Topping: Combine the raspberries, sugar and fruit nectar in a small saucepan. Bring to simmer on medium heat, and cook for 10 minutes, stirring often and crushing the berries with a large fork or potato masher. Cook the mixture down until it has thickened.
• Strain the thickened raspberry sauce through a wire sieve into a bowl, pressing the pulp with the back of a spoon. Discard solids and chill the sauce.

For the crust

• Preheat the oven to 350°F. Line a jumbo muffin pan with 6 liners, or a cupcake pan with 12 liners.
• Add the graham crackers and sugar to the bowl of a food processor. Pulse the graham crackers to crumbs. Pour the melted butter through the spout and continue to pulse until combined.
• Press an even amount of graham cracker crust into the bottom of each muffin or cupcake liner. Press down the crusts firmly, using a small glass, or the backside of a small measuring cup.
• Bake for 8 minutes. Set aside.

For the cheesecake filling

• In a mixing bowl, combine the room temperature cream cheese and sugar. Beat with an electric mixer at low speed until smooth and creamy.
• Add the flour, vanilla extract, eggs, lemon juice, and lemon zest. Beat at low speed, scraping the bowl, until combined.
• Divide the cheesecake filling evenly among the liners, and place in the oven. Bake mini cheesecakes for approx. 20-24 minutes. The centers will still jiggle a little but the edges should be set.
• Cupcake size may require less baking time, so start checking them around 18 minutes.
• Remove from the oven and let cool at room temperature for 20 minutes, then transfer to the fridge and chill for an hour. The centers will sink in a little, but it’s okay, because the Raspberry sauce will fill the depressions.
• When the mini cheesecakes have cooled, divide the Raspberry Sauce Topping evenly onto each of the mini cheesecakes. Chill for an hour.
• Garnish with fresh Raspberries, or whipped cream. Enjoy!

Notes

You can use frozen raspberries in this recipe.

You can crush graham crackers in a plastic bag if you don’t have a food processor. Than pour them into a bowl, add sugar and butter and stir until completely combined.

Nutrition

Serving: 1 | Calories: 330cal | Carbohydrates: 65g | Protein: 3g | Fat: 8g | Saturated Fat: 4g | Cholesterol: 70mg | Sodium: 40mg | Sugar: 58g | Fiber: 3g | Calcium: 26mg | Iron: 1mg

Originally published July 2023, updated and republished July 2025

Disclosure: Posts may contain affiliate links. If you purchase a product through an affiliate link your price will remain the same and The Slow Roasted Italian will automatically receive a small commission. Thank you for supporting us, it helps us keep creating new recipes.

The post Raspberry Mini Cheesecake Recipe appeared first on The Slow Roasted Italian.

This just might be the perfect dessert. It tastes just like it came from the Cheesecake Factory, and for this reason, you’ll be instantly obsessed with this creamy peanut butter cheesecake. 

The smooth peanut butter paired with your favorite candy makes this perfect for any cheesecake lover. 

The next time that you’re craving a great recipe that peanut butter lovers will enjoy, don’t forget about this Reese’s peanut butter cup cheesecake. 

The first time that I made this cheesecake, I thought about how yummy it was for a long time! This decadent dessert is a peanut butter lover’s dream! 

Reeses Cheesecake

No bake desserts are a favorite of ours in the summer months, especially because they help to keep the kitchen cool. 

Plus, they’re perfect for taking to picnics and potlucks!

Our perfectly creamy Reese’s no bake cheesecake is loaded with crunchy candies and flavored morsels, then topped with crushed peanut butter cups for a mouthful of flavor!

Before you dress up your cheesecake with toppings, save our 3 Ingredient No Bake Cheesecake! It’s the easiest cheesecake recipe you’ll reach for every single time and it’s highly customizable!

And don’t miss more of our easy cheesecakes like this rich chocolate swirl!

Looking for more no bake cheesecake recipes? I have a lemon blueberry version that’s light and refreshing, or try this jarred version with fresh strawberries that’s perfect for a large cookout.

There’s even a recipe that is similar to this one, but it tastes exactly like a Monster cookie!

Want more chocolate peanut butter desserts? Try our Chocolate Peanut Butter Graham Cracker Bars for a fun s’mores twist on the classic combo!

Ingredient Notes and Substitutions

All you need are a few simple ingredients to make this delicious recipe. You’ll love the creamy peanut butter cheesecake filling! 

• Graham Cracker Crust – Grab a premade crust from the store to save on prep time, or make your own if you prefer!
  
  (and if you want to use chocolate graham crackers as a fun twist – I think that’s a good idea, too!) 
  
  Crushing up graham crackers to make graham cracker crumbs is not a lot of hard work! You just need to crush them into fine crumbs, and I use a food processor typically for that. 
  
  Homemade graham cracker crust needs time to chill until firm, so plan accordingly. 
  
  You could also make a buttery Oreo crust to hold the cheesecake batter as well! A crunchy Oreo crust sounds yummy! Make this the best cheesecake for your cravings! 
  
• Sour Cream – Plain Greek yogurt is a good replacement in this Reeses peanut butter cheesecake if you want something a little less tangy. It also has fewer calories and is lower in fat.
  
• Peanut Butter – You’ll need no-stir PB to create the best peanut butter mixture for your Reeses cheesecake filling. 
  
  More natural varieties can have a slightly gritty texture that won’t blend as smoothly.
  
• Candies – This no bake peanut butter cheesecake is loaded with peanut butter chips, Reese’s Pieces, and chopped Reese’s peanut butter cups!

You can even add mini Reeses, white chocolate Reeses peanut butter cups, or rich chocolate ganache on the top of the cheesecake. 

A chocolate drizzle, chocolate ganache topping, or a chocolate sauce made from melted milk chocolate chips sounds like the perfect way to change this to a type of Reeses chocolate cheesecake recipe!

You could also drizzle some hot fudge on top of the peanut butter layer to make this the ultimate dessert. 

Tips for Making Peanut Butter No Bake Cheesecake

• Soften the cream cheese. 

Allow the blocks to sit on the counter for at least 30 minutes. 

Or, place fully unwrapped blocks on a heat-safe plate and microwave for 20-30 seconds at 50% power.

This is an essential step to make life easier when prepping no-bake cheesecake. We even do it in our no-bake cheesecake that only has 3 ingredients (and it helps oh-so much!)

• Balance the flavors.

If you prefer a more even chocolate to PB ratio, you can use an Oreo cookie crust instead — either store-bought or homemade.

Or, simply drizzle some chocolate syrup over the Reeses cheesecake once set!

• Make it fancy.

For a more decorated finish, replace the candy topping with swirls of whipped cream around the outside. 

Then, gently press a mini Reese’s cup into each swirl so there’s one with every slice of Reese’s cheesecake.

• Short on time? 

Pop the dessert in the freezer for 3 hours so it will set up faster! Leave off the candy topping, then add it just before serving instead.

Storing and Freezing Reeses Peanut Butter Cheesecake

Once set, Reeses cheesecake will keep for 3 to 4 days in the refrigerator before the texture starts to change. Be sure to store the leftovers in an airtight container for the best results. 

If you plan on freezing no bake peanut butter cheesecake, leave off the Reese’s cups and add them just before you are ready to serve.

Wrap the dessert tightly in a layer of plastic and foil, then store in the freezer for up to 3 months. Place in the refrigerator overnight so it thaws slowly and evenly.

No Bake Peanut Butter Cheesecake FAQ

Enjoy!

With love, from our simple kitchen to yours.

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Other No Bake Dessert Recipes

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No Bake Reese’s Peanut Butter Cheesecake Recipe

Reeses Cheesecake is the ultimate creamy and crunchy dessert. Prep no bake peanut butter cheesecake in minutes, then chill until set!

Course Dessert

Cuisine American

Method No Bake

Prep Time 15 minutes minutes

Total Time 6 hours hours 15 minutes minutes

Servings 12 1 9inch pie

Calories 393cal

Author Donna Elick

Ingredients

• 1 9-inch graham cracker pie crust
• 12 ounces cream cheese softened
• 1 cup powdered sugar
• 2/3 cup sour cream
• 1/4 cup creamy peanut butter
• 1 teaspoon pure vanilla extract
• 1/2 cup peanut butter morsels
• 1/2 cup Reese’s Pieces
• 12 Reese’s peanut butter cups smashed

Instructions

• Beat cream cheese and powdered sugar together.
• Add sour cream, peanut butter, and vanilla and beat well until smooth.
• Stir in peanut butter morsels and Reese’s Pieces.
• Pour batter into graham cracker crust and top with smashed peanut butter cups.
• Refrigerate 6-12 hours before serving.

Notes

For a quicker option, freeze pie for 3 hours without the Reese’s peanut butter cups on top and then add them before serving.

Nutrition

Serving: 1 | Calories: 393cal | Carbohydrates: 36g | Protein: 7g | Fat: 26g | Saturated Fat: 12g | Cholesterol: 39mg | Sodium: 258mg | Sugar: 25g | Fiber: 1g | Calcium: 61mg | Iron: 1mg

Originally published August 2021, updated and republished July 2025

Disclosure: Posts may contain affiliate links. If you purchase a product through an affiliate link your price will remain the same and The Slow Roasted Italian will automatically receive a small commission. Thank you for supporting us, it helps us keep creating new recipes.

The post No Bake Reese’s Peanut Butter Cheesecake Recipe appeared first on The Slow Roasted Italian.

Air fryer jalapeño poppers are such an easy appetizer recipe. If you’re a fan of spicy jalapenos, you’re not going to want to miss this golden brown finger food. 

This recipe makes the perfect poppers and is one of my favorite recipes to make. 

If you need ideas for delicious appetizers, make sure that stock up on fresh jalapeños from the grocery store or your garden – and enjoy! 

The quick cooking time means that you’ll be eating the stuffed jalapenos in no time at all. 

And just so you know, not all jalapenos are spicy peppers. The halved pepper with the seeds removed tends to help with the spice, so you don’t have to worry if these jalapeños poppers are too spicy or not. 

Just be sure that you use wear plastic gloves when you’re cutting the peppers so that you don’t get jalapeño juice on your hands and then in your eyes! 

Air Fryer Jalapeno Poppers

If you love a boatload of flavor in one super easy and quick snackable party food, then this jalapeno poppers air fryer recipe is definitely for you!!

Fair warning, though — I often have to make a double batch because one serving usually isn’t enough!

Crisp, juicy, and spicy chiles are stuffed with smooth cream cheese and savory bacon bits, then topped with melty cheddar and a sprinkling of crunchy crackers. 

Air fried jalapeno poppers have the perfect storm of texture and flavors! They go great with our air fryer burgers.

If you don’t have an air fryer, I have a ton of jalapeno recipes you can make! 

My Jalapeño Cheddar Biscuits are tender, spicy, and full of buttery flavor!

Enjoy the flavors of jalapeno poppers smoked, stuffed into pretzel bombs and meatballs, or in a creamy skillet dip!

Ingredient Notes and Substitutions

• Jalapeño peppers – I like to make these with larger peppers for nice, big bites! 
  
  But you could get away with smaller ones — just keep in mind you won’t be able to fit as much filling.
  
  And also keep in mind that each jalapeno pepper is going to have a mind of its own in terms of spice level and heat. (and you might want to wear gloves when you are cutting those jalapeno halves so that the spice doesn’t get on your hands – or worse in your eyes when you rub them later!)
  
• Cooked Crumbled Bacon – You can use bacon bits for air fryer jalapeno poppers, but I like making it fresh! 
  
  In fact, whenever I make bacon in the oven, I cook extra to crumble and use throughout the week.
  
  You can also cook up a slice of bacon or two in your trusty air fryer to use for this recipe. It’s a game changer! 
  
• Cracker Crumbs – I like to use Ritz, but any butter cracker will do! Try to avoid thinner crackers (such as Saltines) that may get a bit soggy once in contact with the filling.
  
• Cream Cheese and Cheddar Cheese – While you can’t go wrong with cheddar cheese, Monterey or Colby Jack are great substitutes.
  
  I like to use freshly shredded cheese for this great recipe because it provides the perfect texture for the cheesy center. 
  
  Cream Cheese Alternatives: Mascarpone cheese is pretty close in flavor and texture. For a lighter option, try plain Greek yogurt.
  
• Green Chiles and Chives – Either of these can be left out if you’re not a fan. 

You can also alter some flavors of these jalapeno peppers by adding green onions, garlic powder, onion powder, Monterey jack cheese, sharp cheddar cheese, or other fun flavors. 

You can cook bacon slices and crumble them up, or buy the bacon crumbs already packaged and ready. All are great options for this classic appetizer! 

This air fryer jalapeno poppers recipe is my best friend when it comes to easy air fryer recipes and the perfect game day snack. 

The hot air makes this low carb snack have the best results and flavor! 

How to Air Fry Jalapeno Poppers

• Use parchment paper.

This helps with crisping and with clean up — a win-win!!

Air fryer parchment liners are sold ready to use, but you can also cut a square of regular kitchen parchment to fit your basket. 

Just be sure to poke holes to allow for air flow.

• Cook in batches.

Not only do you want them in a single layer (no stacking!), but there should be some space between each popper so they crisp on all sides.

This jalapeno poppers air fryer recipe makes 12 total, so that means 2 or 3 rounds depending on the size of your fryer.

• Want more bacon? Make bacon wrapped air fryer jalapeno poppers!!

The only thing better than bacon on the inside is when it’s on the outside too!

Wrap poppers in a strip of bacon, then place them in your fryer seam-side down — where the two ends of the piece of bacon meet.

Be sure to air fry jalapeno poppers until the bacon is completely cooked.

Best Sauces for Air Fried Jalapeno Poppers

You can’t go wrong with dipping sauces that are smooth, cool, and zesty — it’s a great combo with the spicy and savory flavors in the poppers.

My first recommendation is a chipotle lime mayo. 

It has a bit of heat, but the acidity of the lime and creaminess of the mayo tones down the spicy air fryer jalapeno poppers!

Air fried jalapeno poppers are also fantastic dipped in barbecue ranch dressing (cool and a bit sweet), a simple marinara, or any yogurt-based sauce. 

Jalapeno Poppers Air Fryer FAQ

Reheating Jalapeno Poppers In Air Fryer

This appetizer is best eaten while it’s hot and fresh. The cracker crumbs and the jalapeno both become soggy and soft after a night in the fridge. 

But if you do keep leftovers and want some the next day, air fry jalapeno poppers again for a couple of minutes. 

You could also reheat them in the oven for 15-20 minutes at 325°F.

Enjoy!

With love, from our simple kitchen to yours.

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Other Spicy Game Day Food

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Air Fryer Jalapeno Poppers (Jalapeño Recipe with Bacon)

Air Fryer Jalapeno Poppers are insanely scrumptious — stuffed with melty cream cheese and cheddar, crispy bacon, and chives.

Course Snack

Cuisine Mexican

Method Air Fryer

Prep Time 10 minutes minutes

Cook Time 7 minutes minutes

Total Time 17 minutes minutes

Servings 4 3 popper servings

Calories 509cal

Author Donna Elick

Equipment

• shallow bowls
• air fryer
• parchment paper

Ingredients

• 6 large jalapeno peppers halved and deseeded
• 6 ounces cream cheese softened
• 8 ounces bacon cooked and crumbled
• 1/2 cup shredded cheddar cheese
• 4 ounces diced green chiles drained
• 1/2 cup cracker crumbs I use Ritz
• 1 teaspoon melted butter
• 2 tablespoons finely chopped chives

Instructions

• Add softened cream cheese to a mixing bowl and beat until creamy. Add bacon crumbles, cheddar cheese and green chiles, then beat until well blended.
• Place jalapeno halves on a plate. Fill generously with cream cheese filling.
• Mix cracker crumbs and butter together in a shallow dish.
• Press each stuffed jalapeno, filling side down, firmly into cracker crumbs.
• Preheat the air fryer to 400°F.
• Line the air fryer with a parchment paper liner, then place jalapeno halves in a single layer. onto the liner. Air fry for 6-7 minutes, or until topping is beginning to brown.
• Remove from the air fryer, garnish with chives, serve and enjoy!

Nutrition

Serving: 1 | Calories: 509cal | Carbohydrates: 14g | Protein: 14g | Fat: 44g | Saturated Fat: 20g | Cholesterol: 97mg | Sodium: 792mg | Sugar: 5g | Fiber: 1g | Calcium: 167mg | Iron: 1mg

Originally published September 2022, updated and republished July 2025

Disclosure: Posts may contain affiliate links. If you purchase a product through an affiliate link your price will remain the same and The Slow Roasted Italian will automatically receive a small commission. Thank you for supporting us, it helps us keep creating new recipes.

The post Air Fryer Jalapeno Poppers (Jalapeño Recipe with Bacon) appeared first on The Slow Roasted Italian.