American &#8211; Tessie's Table

Serving Suggestions

Serve chilled straight from the fridge: This cheesecake slices best when it’s fully chilled, so keep it in the fridge until just before serving. It holds its shape nicely and gives you those clean layers when you cut into it.
Add chocolate drizzle: A quick drizzle of melted chocolate or chocolate sauce over each slice works really well with the Oreo flavor. You can also sprinkle over a few extra crushed Oreos if you want to lean into that cookies and cream vibe a bit more.
Pair with coffee or espresso: The richness of the cheesecake balances really well with a strong coffee or espresso. Serve it alongside my Tres Leches Iced Latte, it’s such a good combo.
Serve with extra whipped cream: A little extra on the side never hurts, especially if you’re serving this for guests.
Build a dessert table for parties or holidays: This Oreo Cheesecake fits right in on a dessert table if you’re putting one together for a party or holiday. You could pair it with my Victoria Sponge Cake for something lighter and classic, and my Tres Leches Tiramisu for a creamy coffee-style dessert. It gives you a nice mix of textures and flavors so there’s something for everyone.

Photo Credit: Tessie’s Table.

Storage and Freezing

How should I store Oreo Cheesecake?

Store it covered in the fridge for up to 4 days. A springform pan with plastic wrap over the top works well, or transfer slices to an airtight container.

Can I freeze Oreo Cheesecake?

Yes, this freezes really well. Slice it first, wrap each slice individually, and freeze for up to 2 months. Transfer slices to the fridge and let them thaw overnight. Avoid microwaving so the texture stays smooth.

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Tips & Tricks

Let the brownie base cool completely: If the base is even slightly warm, the cheesecake layer can soften and lose structure. A fully cooled base gives you clean layers and better slices.
Use room temperature cream cheese: Cold cream cheese won’t mix smoothly and can leave lumps in the filling. Let it soften first so everything blends together properly.
Whip the cream to stiff peaks: This is what helps the cheesecake set. If it’s too soft, the filling won’t hold its shape when sliced.
Fold gently when combining: Take your time folding the whipped cream into the filling. This keeps the texture light instead of dense.
Chill overnight if possible: It will set better, slice cleaner, and taste even better the next day. This also makes it easier if you’re prepping for a party.

More Dessert Ideas

Looking for more meal inspiration?

Browse my No- Bake Desserts or check out my Full Dessert Collection for more inspiration.

Photo Credit: Tessie’s Table.

FAQ

Can I make Oreo cheesecake ahead of time?
Yes, and it’s actually better that way. Making it the day before gives it time to fully set and makes slicing much easier.
Can I use a different base instead of brownie?
You can use a classic Oreo crust if you prefer. The brownie base just adds a richer chocolate layer and makes it feel more like a full dessert.
Why isn’t my cheesecake setting?
It’s usually because the whipped cream wasn’t whipped to stiff peaks or it hasn’t chilled long enough. Give it more time in the fridge and it should firm up.
Can I freeze Oreo cheesecake?
Yes, slice it first, wrap each piece, and freeze for up to 2 months. Thaw in the fridge overnight for the best texture.
How do I get clean slices?
Use a sharp knife and wipe it between each cut. Running the knife under hot water first helps get those clean layers.
Can I use Cool Whip instead of whipped cream?
Yes, you can swap it in if you prefer. It will give you a slightly firmer, more stable filling, while fresh whipped cream gives a softer, more creamy texture.
How long does it last in the fridge?
It will keep well for about 4 days when stored covered. After that, the texture can start to soften.

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Oreo Cheesecake

This Oreo Cheesecake has a fudgy brownie base, a thick no-bake Oreo cheesecake filling, and whipped Oreo topping with mini Oreos to finish.

Course Dessert

Cuisine American

Keyword No Bake Cheesecake, Party Food, Summer, Sweet Treat

Prep Time 30

Cook Time 25

Chill Time 6

Total Time 6 55

Servings

Calories 769kcal

Equipment

Ingredients

For the Brownie Base:

½ cup 1 stick unsalted butter
¾ cup granulated sugar
½ cup light brown sugar packed
2 large eggs
1 teaspoon vanilla extract
½ cup unsweetened cocoa powder
½ cup all-purpose flour
¼ teaspoon salt
12 Oreo cookies roughly chopped

For the Oreo Cheesecake Filling:

16 oz cream cheese softened
½ cup granulated sugar
2 teaspoons vanilla extract
2 cups heavy whipping cream
1 cup powdered sugar
15 Oreo cookies crushed

For the Oreo Whipped Topping:

1 cup heavy whipping cream
½ cup powdered sugar
6 Oreo cookies finely crushed (almost like crumbs)
Mini Oreos for decorating

Instructions

Preheat oven to 350°F. Line the bottom of a 9-inch springform pan with parchment and lightly grease the sides.
Melt the butter in a saucepan, remove from heat, and whisk in both sugars until combined and glossy.
Whisk in the eggs and vanilla until smooth.
Stir in cocoa powder, flour, and salt until fully incorporated.
Fold in chopped Oreos, then spread the brownie batter evenly in the prepared pan.
Bake for 22–25 minutes or until the center is just set. Let cool completely in the pan.
Beat softened cream cheese, granulated sugar, and vanilla extract in a large bowl until smooth and creamy.
In a separate bowl, whip heavy cream and powdered sugar until stiff peaks form.
Fold the whipped cream into the cream cheese mixture until well combined and fluffy.
Stir in the crushed Oreos, then spoon the cheesecake mixture over the cooled brownie layer.
Smooth the top and chill in the fridge for at least 6 hours or overnight until firm.
Whip the heavy cream and powdered sugar for the topping until stiff peaks form, then gently fold in the finely crushed Oreos.
Transfer the Oreo whipped topping to a piping bag fitted with a star tip and pipe swirls around the edges.
Decorate with mini Oreos on top of the piped swirls before serving.

Notes

Let the brownie base cool completely: If the base is even slightly warm, the cheesecake layer can soften and lose structure. A fully cooled base gives you clean layers and better slices.

Use room temperature cream cheese: Cold cream cheese won’t mix smoothly and can leave lumps in the filling. Let it soften first so everything blends together properly.

Whip the cream to stiff peaks: This is what helps the cheesecake set. If it’s too soft, the filling won’t hold its shape when sliced.

Fold gently when combining: Take your time folding the whipped cream into the filling. This keeps the texture light instead of dense.

Chill overnight if possible: It will set better, slice cleaner, and taste even better the next day. This also makes it easier if you’re prepping for a party.

Nutrition

The post Oreo Cheesecake appeared first on Tessie's Table.

Slow Cooker BBQ Beef Tacos

Therese Buchanan — Mon, 06 Apr 2026 21:58:56 +0000

If you’re looking for an easy dinner that feels a little different from the usual taco night, these Slow Cooker BBQ Beef Tacos are such a good one to try. You get tender, saucy shredded beef with that smoky BBQ flavor, piled into warm tortillas and topped with crunchy slaw and fresh herbs. This is a great option for summer get-togethers, game day or some easy tacos to serve for Cinco de Mayo.

Photo Credit: Tessie’s Table.

These tacos start with my Slow Cooker BBQ Beef, which is one of those recipes I make on repeat because it can be used in so many ways. Once that’s ready, turning it into tacos is the easiest next step.

I like to layer the beef with my Homemade Creamy Coleslaw for a bit of crunch and extra Homemade BBQ Sauce, then add fresh toppings like cilantro and jalapeños. If you want to build it out even more, adding sides like Guacamole, Fresh Tomato Salsa, or Chipotle Corn Salsa makes it feel like a full spread without much extra work.

Why you’ll love these Slow Cooker BBQ Beef Tacos

Easy to make ahead:
The beef cooks low and slow in the crockpot, so you can make it earlier in the day and just reheat when you’re ready to assemble. It takes the pressure off dinner time completely.
Big flavor with simple ingredients:
The BBQ sauce gives the beef that rich, smoky flavor, and when you pair it with something fresh like coleslaw, it balances everything out really well.
Great for feeding a group:
This is one of those meals where everyone can build their own tacos, which makes it ideal for family dinners, parties, or casual weekends with friends.

Slow Cooker BBQ Beef Tacos with Coleslaw – My Go-To Way to Use Leftovers

This is usually what I make the day after I’ve done a batch of BBQ beef. I’ll have it the first night as sandwiches, then the next day it turns into tacos.

It reminds me of my dad cooking dinner when I was growing up. He’d cook something once and then find a few different ways to use it over the next couple of days. Like how he would turn potatoes and cabbage into Colcanon, then fry it up for breakfast the next day! Nothing complicated, just making the most of what you already have in the fridge.

Ingredients Needed for Slow Cooker BBQ Beef Tacos

Chuck roast: This is what gives you that tender, pull-apart beef after slow cooking. It holds up really well with the BBQ sauce.
BBQ sauce: Use my Homemade BBQ Sauce here if you can. It adds so much flavor and ties everything together.
Beef broth: Keeps the beef juicy while it cooks and helps create that sauce you mix everything into at the end.
Spices: Garlic powder, onion powder, smoked paprika, salt, and pepper keep it simple but flavorful.
Tortillas: Corn tortillas give more of a classic taco feel, while flour tortillas are softer and a bit more flexible. Either works here.
Coleslaw: My Homemade Creamy Coleslaw is perfect for this. It adds crunch and balances the richness of the beef.
Pickled jalapeños: Optional, but they add a nice little kick and cut through the BBQ sauce.
Fresh cilantro: Adds a bit of freshness right at the end.

Ingredients For The Slow Cooker BBQ Beef

Ingredients For The BBQ Beef Tacos

How to make Slow Cooker BBQ Beef Tacos

**For more detailed instructions, please refer to the printable recipe card below.**

Season the chuck roast with smoked paprika, cumin, garlic powder, cayenne if using, salt, and pepper.

Heat a skillet over medium-high heat and sear the beef on all sides until browned, about 3–4 minutes per side.

Transfer the beef to the slow cooker. Add chopped onion, minced garlic, beef broth, and apple cider vinegar. Cover and cook on low for 7–8 hours until the beef is tender.

Tender shredded beef with rich barbecue sauce, ideal for sandwiches or main dishes.

Remove the beef and shred it using two forks. Return the shredded beef to the slow cooker and mix in the BBQ sauce.

Warm the tortillas in a skillet or microwave until soft.

Fill each tortilla with BBQ beef. Top with coleslaw, jalapeños, cilantro, and extra BBQ sauce if you like.

Variations

Spicy BBQ tacos: Add hot sauce or chipotle peppers to the beef for a bit more heat. This works really well if you like a stronger kick.
Cheesy BBQ tacos: Sprinkle shredded cheddar or Monterey Jack over the beef while it’s still warm so it melts slightly before adding toppings.
Loaded BBQ tacos: Add crispy onions or crushed tortilla chips for extra crunch and texture.
Street-style BBQ tacos: Use small corn tortillas and keep it simple with beef, onion, cilantro, and a squeeze of lime.
BBQ ranch tacos: Drizzle a little ranch dressing over the top along with the BBQ sauce for a creamy finish.

Serving Suggestions

Serve with guacamole: A scoop of guacamole on the side or right on the taco adds a creamy element that pairs really well with the BBQ flavor.
Add fresh tomato salsa: Fresh Tomato Salsa keeps things light and adds a bit of acidity to balance the richness of the beef.
Include chipotle corn salsa: Chipotle Corn Salsa brings a slightly smoky, sweet flavor that fits right in with the BBQ.
Serve with fries or wedges: This turns it into more of a hearty meal, especially if you’re feeding a group.
Add a simple side salad: If you want something lighter, a quick salad like my Grilled Peach Salad works really well alongside these tacos.

Photo Credit: Tessie’s Table.

Storage and Freezing

How should I store Slow Cooker BBQ Beef Tacos?

Store the shredded BBQ beef in an airtight container in the fridge for up to 4 days. Keep it in the sauce so it stays moist.

Can I freeze Slow Cooker BBQ Beef Tacos?

Yes, it freezes really well. Let it cool completely, then store it in a freezer-safe container for up to 3 months. Once defrosted, reheat in a saucepan over low heat or in the microwave, adding a splash of broth or BBQ sauce if needed to loosen it up.

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Tips & Tricks

Let the beef cook long enough: If the beef isn’t shredding easily, it just needs more time. Cooking it low and slow is what gives you that tender shredded BBQ beef that works so well in tacos.
Mix the beef back into the sauce: Once shredded, stir it back into the BBQ sauce so it stays juicy and flavorful. This step makes a big difference.
Warm your tortillas: A quick heat in a dry pan makes them softer and easier to work with. It also helps bring out the flavor a bit more than just microwaving.
Add something fresh and crunchy: Coleslaw, cilantro, or even a bit of salsa helps balance out the richness of the BBQ beef.
Keep it simple when assembling: Don’t overload the tacos. A good layer of beef with a few toppings works best and keeps everything from falling apart.

More Slow Cooker Ideas

Looking for more meal inspiration?

Browse my Slow Cooker Recipes here or check out my Desserts if you want something sweet!

Photo Credit: Tessie’s Table.

FAQ

Can I make this ahead of time?
Yes, you can cook the BBQ beef ahead and reheat it when you’re ready. Just assemble the tacos fresh so everything tastes its best.
What cut of beef should I use?
Chuck roast is the best option because it becomes tender and easy to shred after slow cooking. It also has enough fat to stay juicy while it cooks. If you use a leaner cut, the beef can turn out a bit drier.
Can I make this without a slow cooker?
Yes, you can cook the beef in the oven instead. Place it in a covered dish or Dutch oven at 300°F for about 3–4 hours, or until it’s tender and easy to shred. Just make sure there’s enough liquid in the dish so it doesn’t dry out while cooking.
Corn or flour tortillas?
Both work here, so it really comes down to what you prefer. Corn tortillas give a slightly firmer texture and more traditional flavor, while flour tortillas are softer and easier to fold, especially if you’re adding a lot of filling.
How do I add more heat?
If you like a bit of spice, you can mix in some hot sauce or chipotle peppers with the BBQ beef, or just add sliced jalapeños on top. That way you can control the heat without changing the whole recipe.
How do I keep the tacos from getting soggy?
The best way is to assemble them right before serving. Keep the beef warm and the toppings separate until you’re ready to eat. Adding the coleslaw last helps keep a bit of crunch and stops everything from getting too soft.

Slow Cooker BBQ Beef Tacos

Slow Cooker BBQ Beef Tacos made with tender shredded beef, topped with coleslaw and fresh herbs. A simple, flavor-packed dinner that’s great for busy nights or feeding a crowd.

Course Main Course

Cuisine American, Tex Mex

Keyword BBQ, Cinco De Mayo, Party Food, Summer

Prep Time 10

Cook Time 8

Total Time 8 10

Servings

Calories 641kcal

Equipment

Ingredients

For the BBQ Beef:

2 –2.5 lb chuck shoulder roast
1 cup BBQ sauce plus more for serving
½ cup beef broth
1 teaspoon garlic powder
1 teaspoon onion powder
1 teaspoon smoked paprika
1 teaspoon salt
½ teaspoon black pepper

For the Tacos:

10 –12 small tortillas corn or flour
2 cups coleslaw (Try my homemade sauce)
½ cup pickled jalapeños optional
¼ cup fresh cilantro chopped
Extra BBQ sauce for drizzlin

Instructions

Place the chuck roast in the slow cooker. Sprinkle with garlic powder, onion powder, smoked paprika, salt, and pepper.
Pour in the beef broth and BBQ sauce, making sure the beef is well coated.
Cover and cook on low for 8 hours or until the beef is tender and easily shreds with a fork.
Remove the beef from the slow cooker and shred it using two forks.
Return the shredded beef to the slow cooker and toss it in the sauce until fully coated.
Warm the tortillas in a skillet over medium heat or in the microwave until soft and pliable.
Fill each tortilla with BBQ shredded beef.
Top with coleslaw, pickled jalapeños (if using), fresh cilantro, and a drizzle of BBQ sauce.
Serve immediately.

Notes

Let the beef cook long enough: If the beef isn’t shredding easily, it just needs more time. Cooking it low and slow is what gives you that tender shredded BBQ beef that works so well in tacos.

Mix the beef back into the sauce: Once shredded, stir it back into the BBQ sauce so it stays juicy and flavorful. This step makes a big difference.

Warm your tortillas: A quick heat in a dry pan makes them softer and easier to work with. It also helps bring out the flavor a bit more than just microwaving.

Add something fresh and crunchy: Coleslaw, cilantro, or even a bit of salsa helps balance out the richness of the BBQ beef.

Keep it simple when assembling: Don’t overload the tacos. A good layer of beef with a few toppings works best and keeps everything from falling apart.

Nutrition

The post Slow Cooker BBQ Beef Tacos appeared first on Tessie's Table.

Easy Easter Brunch and Dinner Recipes

Therese Buchanan — Mon, 30 Mar 2026 14:55:45 +0000

Easter is one of those holidays where you want the food to feel special, but you don’t want to spend the whole day in the kitchen. This collection of Easy Easter Brunch and Dinner Recipes is all about keeping things simple while still putting together a table that feels like a proper celebration. You’ll find a mix of easy mains, make-ahead sides, and desserts that are perfect for serving a crowd without the stress.

1. Rack Of Lamb

Photo Credit: Tessie’s Table.

Rack of lamb sounds intimidating, but this recipe proves it really isn’t. A quick sear, a simple crust of Dijon, garlic, and fresh herbs, and the oven does the rest without much babysitting. It’s the kind of impressive centerpiece that looks like you put in way more effort than you actually did.

2. Lemon Garlic Chicken Thighs

If you want a main that feels bright and fresh without a lot of effort, these are the ones to make. The lemon and garlic give the chicken a clean, zesty flavor that works really well for a spring dinner. They come out juicy every time, and the crispy skin makes them feel a little more special without any extra work.

3. Air Fryer Sweet Chili Salmon

This one is perfect if you want something lighter on the Easter table that still feels a little elevated. The sweet chili glaze gives it a sticky, glossy finish and a flavor that always surprises people in the best way. It’s ready in under ten minutes, which makes it a great option when you’ve already got a lot going on in the kitchen.

4. Slow Cooker Mississippi Pot Roast

This is the one I make when I want a hearty, crowd-pleasing centerpiece that basically takes care of itself. Five ingredients, one slow cooker, and you end up with the most tender, flavorful beef that pairs perfectly with mashed potatoes. It’s rich, comforting, and makes great leftovers the next day too.

5. Baked Spinach Artichoke Dip

This Baked Spinach Artichoke Dip is the kind of appetizer that disappears before you even sit down, so make a double batch. It comes together easily, bakes up hot and bubbly, and gives guests something warm to snack on while the rest of the meal comes together. It’s one of those crowd-pleasers that fits right into a holiday spread without adding any stress to your day.

6. Cheesy Green Beans

These Cheesy Green Beans are the kind of side dish that quietly steals the show at the holiday table. Tender green beans cooked in one pan with crispy bacon, butter, garlic, and a blend of melty cheeses — it’s rich, savory, and the kind of thing people go back for seconds of without even thinking about it. If you’re looking for something a little more exciting than the usual green bean casserole, this is your answer.

7. Brioche Buns

These Brioche Buns are the kind of thing that makes your whole Easter spread feel a little more homemade and special without actually being that complicated. The recipe skips the traditional step of proofing the yeast separately and just mixes it straight into the dry ingredients, which saves time and makes the whole process a lot more approachable. You end up with soft, buttery, bakery-style buns that are perfect for pulling apart at the table or piling high with whatever you’re serving.

8. Carrot Cake Cookies

These are a really fun addition to an Easter dessert spread if you want something that isn’t all chocolate. You get all the warm spice and carrot flavor of a classic carrot cake in a soft, easy-to-grab cookie with a cream cheese swirl right on top. They balance out the heavier chocolate desserts and always go faster than I expect.

9. Cadbury Egg Brownies

These are a staple on my Easter dessert tray every single year. You get a rich, fudgy brownie base with chunks of Cadbury mini eggs baked right in, and they melt slightly into the batter for the best texture. Simple to make, easy to slice and serve, and they always disappear quickly.

10. Crockpot Easter Candy Clusters

When the oven is already busy, this is the one I reach for. Everything melts together in the slow cooker, you scoop and let them set, and that’s it. They’re colorful, chocolatey, and perfect for setting out on the counter so people can grab one throughout the day.

11. No-Bake Biscoff Cheesecake

This is my go-to make-ahead dessert when I want something that looks impressive without any stress on the day. The cookie butter filling is smooth and rich, the Biscoff crust holds everything together beautifully, and it sets up overnight in the fridge so it’s ready to go when you need it. It always gets attention on the table.

12. Cadbury Egg Brownie Cookies

These sit right in between a brownie and a cookie, which is exactly why they work so well for Easter. You get that crackly top, soft fudgy center, and little pockets of Cadbury mini egg throughout. They’re great to have sitting out alongside the brownies because people can just grab one without needing anything sliced.

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The post Easy Easter Brunch and Dinner Recipes appeared first on Tessie's Table.

Carrot Cake Cookies

Therese Buchanan — Sun, 29 Mar 2026 14:56:51 +0000

If you’re looking for something a little different for Easter, these Carrot Cake Cookies with Cream Cheese Swirl are a really fun option. You get all the flavor of carrot cake in a soft cookie topped with a simple cream cheese swirl.

Photo Credit: Tessie’s Table.

These cookies bake up soft with warm spices and bits of carrot throughout. Instead of sandwiching them together like my Carrot Cake Sandwich Cookies, the cream cheese topping goes right on top, which makes them easier and quicker.

They’re a great addition to chocolate desserts like Cadbury Egg Brownies and Brownie Cookies, helping balance things out.

Why you’ll love these Carrot Cake Cookies

Soft carrot cake texture in cookie form:
These have that soft, slightly dense texture you expect from carrot cake, but in a cookie that’s easy to grab and serve.
Cream cheese frosting without extra steps:
You still get that classic cream cheese flavor, but instead of layering or sandwiching, you just spread it on top once they’re cooled.
A great Easter dessert that’s not all chocolate:
If you’re already making things like Cadbury Egg Brownies, these add a nice balance with something a little lighter but still full of flavor.

Easy Carrot Cake Cookies with Cream Cheese Frosting

This is one I like to make when I want something that isn’t all chocolate but still feels like an Easter dessert. They’ve got the same flavors as a classic carrot cake but are much easier to pull together. I’ll usually make these alongside something like my Crockpot Easter Candy Clusters or my Carrot Bundt Cake so there’s a mix of textures on the table.

They also hold up really well, so you can make them ahead and not worry about them drying out.

Ingredients Needed for Carrot Cake Cookies

Butter and sugars: Creates a soft cookie base with a little richness from the brown sugar.
Egg and vanilla: Helps bind everything together and adds a bit of flavor.
Flour and baking soda: Gives the cookies structure so they hold their shape but stay soft.
Cinnamon and nutmeg: Adds that classic carrot cake flavor without being too heavy.
Shredded carrots: Keeps the cookies moist and gives them that true carrot cake texture.
Pecans (optional): Adds a bit of crunch if you want some contrast.
Cream cheese and butter: The base for a smooth, spreadable frosting.
Powdered sugar: Sweetens and thickens the frosting so it holds nicely on top.

How to make Carrot Cake Cookies

**For more detailed instructions, please refer to the printable recipe card below.**

Cream butter, brown sugar, and granulated sugar together until light and smooth.

Add egg and vanilla extract, then mix until fully combined.

Add flour, baking soda, cinnamon, and nutmeg. to the wet mixture and mix until just combined.

Fold in shredded carrots and chopped pecans if using.

Scoop about 2 tablespoons of dough per cookie. Bake for 12-15 minutes, until the edges are set and the centers are still soft.

In a bowl, beat the powdered sugar and butter until smooth. Then add the cream cheese and vanilla extract, mixing until thick and creamy.

Spoon or pipe a swirl of cream cheese frosting onto each cooled cookie.

Sprinkle with chopped pecans ontop

Variations

Add raisins for a classic carrot cake flavor: If you like a more traditional carrot cake, stir in a small handful of raisins. It adds a bit of chew and pairs really well with the cream cheese topping.
Swap pecans for walnuts: Walnuts work just as well here and give a slightly softer crunch. Either option adds texture without changing the overall flavor too much.
Add coconut for extra texture: A little shredded coconut adds another layer of texture and makes the cookies feel a bit more like a bakery-style carrot cake.
Make carrot cake sandwich cookies: Use the same cookies and add the cream cheese frosting in between instead of on top. This turns it into more of a dessert-style cookie.
Skip the frosting for a simpler cookie: If you want something less sweet, you can leave off the cream cheese topping. The cookies still hold their own and work well as a lightly spiced snack.

Serving Suggestions

Add to an Easter dessert tray: These sit really well alongside chocolate desserts like your Rice Krispie Easter Nest and help balance things out with something a little less rich.
Serve with coffee or tea: The warm spices in the cookies pair really well with a hot drink, especially if you’re serving them after dinner.
Include in Easter treat boxes: Pack a few cookies into small boxes or bags along with other homemade treats like Oreo Truffles. They hold up well and are easy to transport.
Serve as part of a mixed dessert spread: Pair them with something like your Crockpot Easter Candy Clusters so you’ve got both baked and no-bake options on the table.
Set out for brunch or gatherings: These work just as well for a casual Easter brunch with Carrot Cake Cinnamon Rolls as they do for dessert later in the day.

Photo Credit: Tessie’s Table.

Storage and Freezing

How should I store Carrot Cake Cookies?

Store them in an airtight container in the refrigerator for up to 4 days. Because of the cream cheese topping, they shouldn’t be left at room temperature for long periods.

Can I freeze Carrot Cake Cookies?

Yes, but freeze them without the frosting. Once thawed, add fresh cream cheese topping for the best texture.

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Tips & Tricks

Use finely shredded carrots: Smaller pieces blend into the dough better and keep the texture soft without making the cookies too wet.
Don’t overmix the dough: Mix just until everything comes together. Overmixing can make the cookies a bit dense instead of soft.
Bake until just set: The centers should still be soft when you take them out. This keeps that soft, carrot cake-like texture.
Cool completely before adding frosting: If the cookies are even slightly warm, the cream cheese topping will melt and lose its shape.
Adjust frosting thickness as needed: If it feels too soft, add a bit more powdered sugar or chill it briefly before spreading.

More Easter Favorites

Looking for more meal inspiration?

Browse my Cookie ideas or check out my Desserts for more yummy ideas.

Photo Credit: Tessie’s Table.

FAQ

Do I have to refrigerate carrot cake cookies with cream cheese frosting?
Yes, because of the cream cheese topping, they should be stored in the fridge to keep them fresh and safe to eat.
Can I make carrot cake cookies ahead of time for Easter?
Yes, these are great for making ahead. Bake the cookies a day or two in advance and add the frosting before serving.
How many cookies does this recipe make?
This recipe makes about 12 large carrot cake cookies using a 2-tablespoon scoop. You can make smaller cookies if you prefer, just adjust the bake time slightly.
Can I freeze carrot cake cookies?
Yes, freeze the cookies without frosting for up to 2 months. Thaw and add the cream cheese topping when ready to serve.
Can I skip the nuts in carrot cake cookies?
Absolutely. The pecans are optional and the cookies will still turn out soft and flavorful without them.
Why are my carrot cake cookies too soft?
They may need a minute or two longer in the oven, or the carrots may have added extra moisture. Make sure they’re baked until just set.
Can I use pre-shredded carrots?
You can, but freshly shredded carrots work better because they’re softer and blend into the dough more evenly.

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Carrot Cake Cookies

Soft carrot cake cookies topped with a sweet cream cheese swirl. An easy Easter dessert packed with warm spices and classic flavor.

Course Dessert

Cuisine American

Keyword Christmas Cookies, Easy Dessert, Homemade, Kid Friendly, Party Food

Prep Time 15

Cook Time 12

Total Time 27

Servings

Calories 335kcal

Equipment

Ingredients

½ cup unsalted butter softened
½ cup brown sugar
¼ cup granulated sugar
1 large egg
1 teaspoon vanilla extract
1 ¼ cups all-purpose flour
½ teaspoon baking soda
1 teaspoon cinnamon
¼ teaspoon nutmeg
¾ cup shredded carrots
½ cup chopped pecans optional

Cream Cheese Swirl:

6 oz cream cheese softened
6 tablespoons unsalted butter softened
1½ cups powdered sugar adjust for thickness
½ teaspoon vanilla extract

Instructions

Preheat oven to 350°F and line a baking sheet with parchment paper.
Cream butter, brown sugar, and granulated sugar together until light and smooth.
Add egg and vanilla extract, then mix until fully combined.
Add flour, baking soda, cinnamon, and nutmeg. to the wet mixture and mix until just combined.
Fold in shredded carrots and chopped pecans if using.
Scoop about 2 tablespoons of dough per cookie (this makes about 12 large cookies). You can make smaller cookies if you prefer, just reduce the bake time slightly.
Place on the baking sheet and gently flatten slightly.
Bake for 10–12 minutes, until edges are set and centers are still soft.
Remove from oven and allow cookies to cool completely on a wire rack.
In a bowl, beat the powdered sugar and butter until smooth.
Add the cream cheese and vanilla extract, mixing until thick and creamy.
Spoon or pipe a swirl of cream cheese frosting onto each cooled cookie.
Sprinkle with some chopped pecans ontop if you like.

Video

Notes

Use finely shredded carrots: Smaller pieces blend into the dough better and keep the texture soft without making the cookies too wet.

Don’t overmix the dough: Mix just until everything comes together. Overmixing can make the cookies a bit dense instead of soft.

Bake until just set: The centers should still be soft when you take them out. This keeps that soft, carrot cake-like texture.

Cool completely before adding frosting: If the cookies are even slightly warm, the cream cheese topping will melt and lose its shape.

Adjust frosting thickness as needed: If it feels too soft, add a bit more powdered sugar or chill it briefly before spreading.

Nutrition

The post Carrot Cake Cookies appeared first on Tessie's Table.

Cadbury Egg Brownie Cookies

Therese Buchanan — Sun, 29 Mar 2026 14:56:45 +0000

If you love a soft, fudgy cookie with a rich chocolate center, these Cadbury Egg Brownie Cookies are exactly what you want for Easter. They’ve got that crackly top like a brownie, with chunks of Cadbury mini eggs baked right in.

Photo Credit: Tessie’s Table

These cookies sit somewhere between a brownie and a cookie, which is why they work so well for Easter baking. You get that deep chocolate flavor with a soft center and slightly crisp edges.

They’re also a great addition to an Easter dessert spread alongside Cadbury Egg Brownies and something simple like Carrot Cake Cookies for a mix of textures.

Why you’ll love these Cadbury Egg Brownie Cookies

Fudgy brownie texture in cookie form:
These cookies stay soft in the center with that signature shiny, crackly top. They bake up like a brownie but are easy to serve and portion.
Perfect Easter cookie idea:
Cadbury mini eggs add color and texture without extra work. Just chop and fold them in and you’ve got a seasonal cookie ready to go.
Simple and quick to make:
No chilling, no complicated steps. The dough comes together fast and bakes in minutes.

Cadbury Egg Brownie Cookies (Crackly Top Chocolate Cookies)

This is one of those recipes I like to make when I can’t decide between cookies and brownies. You still get that rich chocolate base, but in a smaller, grab-and-go form. They’re great to have sitting out alongside other Easter treats because people can just grab one without needing to slice anything.

Ingredients Needed for Cadbury Egg Brownie Cookies

Butter and chocolate chips: Melted together to create that rich base.
Granulated sugar and brown sugar: Gives sweetness and helps create the crackly top.
Eggs: Adds structure and helps with that glossy finish.
Vanilla extract: Brings out the chocolate flavor.
Flour and cocoa powder: Gives structure while keeping the cookies soft.
Baking powder: Helps them lift slightly.
Salt: Balances everything.
Cadbury mini eggs: Chopped for even distribution throughout the cookies.

How to make Cadbury Egg Brownie Cookies

**For more detailed instructions, please refer to the printable recipe card below.**

Melt butter and chocolate chips together until smooth, and let cool slightly.

Whisk sugars, eggs, and vanilla until thick and glossy.

Add flour, cocoa powder, baking powder, and salt, and mix until combined.

Stir in the melted chocolate mixture.

Fold in chopped Cadbury mini eggs and chill for 30 minutes.

Scoop dough onto a baking sheet and add extra mini eggs on top. Bake until tops are crackly and centers are soft.

Variations

Extra chocolate: If you want these a bit richer, add a handful of chocolate chips or chunks to the dough. It gives you more melted chocolate throughout without changing the texture.
Stuffed cookies: Press a whole mini egg into the center of each cookie before baking. It softens in the oven and gives you a really nice gooey middle when you bite into it.
Use different Easter candy: You can swap the Cadbury mini eggs for other Easter chocolates if that’s what you have. Anything chocolate-based works well here.
Make cookie bars instead: If you don’t feel like scooping cookies, press the dough into a lined pan and bake it like bars. It ends up closer to your Cadbury Egg Brownies but with the same flavor.
Add a little sea salt: A light sprinkle after baking helps balance the sweetness and brings out the chocolate flavor without making them taste salty

Serving Suggestions

Serve with Cadbury Egg Brownies: If you’re putting together an Easter dessert spread, these work really well alongside my brownies. You’ve got something sliceable and something easy to grab.
Add to a dessert tray: Pair them with Crockpot Easter Candy Clusters and my Rice krispie Easter Eggs for a fun and simple dessert board. It looks put together without needing a lot of extra effort.
Serve slightly warm: They’re especially good when the centers are still soft. A quick few seconds in the microwave brings them right back to that fresh-baked texture.
Include in Easter treat boxes: These hold their shape well, so they’re easy to pack into boxes or bags with other homemade treats like my Carrot Cake Cookies.
Serve with coffee or milk: Nothing fancy here, but it works. The chocolate flavor pairs really well with both, especially after dinner. Try my Tres Leches Iced Latte!

Photo Credit: Tessie’s Table

Storage and Freezing

How should I store Cadbury Egg Brownie Cookies?

Store them in an airtight container at room temperature for up to 4 days. They stay soft if sealed properly, but if you leave them out they’ll dry out quickly.

Can I freeze Cadbury Egg Brownie Cookies?

Yes, they freeze really well. Place them in a sealed container or freezer bag and freeze for up to 2 months. Thaw at room temperature or warm slightly in the microwave. You can also freeze the dough. Scoop the dough onto a tray, freeze until solid, then transfer to a bag. Bake straight from frozen and just add a couple of extra minutes to the bake time.

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Tips & Tricks

Whisk the eggs and sugar until glossy: This step is what gives you that crackly brownie top. If you rush it, the cookies will still taste good but won’t have that classic brownie finish.
Don’t overbake the cookies: The centers should look slightly underdone when you take them out. They’ll continue to set as they cool, which keeps that soft brownie texture.
Chop the Cadbury mini eggs into different sizes: Some smaller pieces melt into the dough, while larger chunks give you bites of chocolate throughout. That mix makes a big difference in texture.
Let the melted chocolate cool slightly before mixing: If it’s too hot, it can affect the texture of the dough and make it harder to get that smooth consistency.
Use parchment paper for easy cleanup and better baking: It helps prevent sticking and keeps the bottoms from overbrowning.

More Easter Ideas

Looking for more meal inspiration?

Browse my Easter ideas or check out my Desserts for more yummy ideas.

Photo Credit: Tessie’s Table

FAQ

Why did my brownie cookies spread too much?
This usually means the dough was too warm or the butter was too soft. If your dough feels loose, chill it for 20–30 minutes before baking so the cookies hold their shape better.
Why didn’t my cookies spread?
If they stayed thick and didn’t flatten, the dough was likely too cold or had a bit too much flour. Let the dough sit at room temperature for a few minutes before baking.
How do I get that crackly brownie top?
That shiny top comes from properly mixing the sugar and eggs until smooth and slightly glossy. Don’t rush that step, it’s what gives them that classic brownie look.
How do I know when brownie cookies are done?
The edges should look set but the centers will still be soft. They continue to firm up as they cool, so don’t overbake them.
Can I make the dough ahead of time?
Yes, you can make the dough and keep it in the fridge for up to 24 hours. It actually helps deepen the flavor and makes the dough easier to handle.
Can I use a box brownie mix?
You can, but the texture will be a bit different. You’ll need to adjust the liquid so the dough is thick enough to scoop.
What kind of chocolate works best?
A mix of chocolate chips and chopped chocolate works really well. The chips help keep structure while the chopped chocolate melts into the cookies.
Can I add mix-ins like Cadbury Cream Eggs or nuts?
Yes, just fold them in at the end. Try not to overload the dough so the cookies can still spread properly.
Why are my cookies dry instead of fudgy?
They were likely overbaked. Pull them from the oven when the centers still look slightly underdone for that soft, brownie-like texture.
Do I need to chill the dough every time?
Not always, but if your kitchen is warm or the dough feels soft, chilling helps control spreading and gives you thicker cookies.

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Cadbury Egg Brownie Cookies

Soft brownie cookies with crackly tops and chunks of Cadbury mini eggs. A rich Easter cookie recipe that’s chewy, chocolatey, and easy to make.

Course Dessert

Cuisine American

Keyword Double Chocolate, Easter, Holiday Cookies, Kid Friendly, Party Food

Prep Time 15

Cook Time 12

Chill time 30

Total Time 57

Servings

Calories 351kcal

Equipment

Ingredients

½ cup unsalted butter
1 cup semi-sweet chocolate chips
¾ cup granulated sugar
¼ cup brown sugar
2 large eggs
1 teaspoon vanilla extract
¾ cup all-purpose flour
¼ cup unsweetened cocoa powder
½ teaspoon baking powder
½ teaspoon salt
1 cup chopped Cadbury mini eggs plus ½ cup for sprinkling on top

Instructions

Preheat oven to 350°F and line a baking sheet with parchment paper.
Melt butter and chocolate chips together in the microwave in 30-second intervals, stirring until smooth. Let cool slightly.
In a bowl, whisk together granulated sugar, brown sugar, eggs, and vanilla until thick and glossy.
Stir in flour, cocoa powder, baking powder, and salt until just combined.
Pour in the melted chocolate mixture and mix until combined.
Fold in chopped Cadbury mini eggs.
Chill for 30 min
Scoop about 2 tablespoons of dough per cookie (this makes about 12 large cookies). You can make smaller cookies if you prefer, just reduce the bake time slightly.
Bake for 10–12 minutes, until tops are crackly and centers are soft.
Let cool on the baking sheet for a few minutes before transferring to a wire rack.

Video

Notes

Whisk the eggs and sugar until glossy:
This step is what gives you that crackly brownie top. If you rush it, the cookies will still taste good but won’t have that classic brownie finish.

Don’t overbake the cookies:
The centers should look slightly underdone when you take them out. They’ll continue to set as they cool, which keeps that soft brownie texture.

Chop the Cadbury eggs into different sizes:
Some smaller pieces melt into the dough, while larger chunks give you bites of chocolate throughout. That mix makes a big difference in texture.

Let the melted chocolate cool slightly before mixing:
If it’s too hot, it can affect the texture of the dough and make it harder to get that smooth consistency.

Use parchment paper for easy cleanup and better baking:
It helps prevent sticking and keeps the bottoms from overbrowning.

Nutrition

The post Cadbury Egg Brownie Cookies appeared first on Tessie's Table.

Crockpot Easter Candy Clusters

Therese Buchanan — Fri, 27 Mar 2026 18:27:44 +0000

If you need a quick and easy Easter treat, these Crockpot Easter Candy Clusters are one of the easiest recipes you can make. Everything melts right in the slow cooker, then you just scoop and let them set. They’re colorful, chocolatey, and perfect for Easter baskets, dessert trays, or just having something sweet ready to go.

Photo Credit: Tessie’s Table.

This is the kind of recipe that works when you don’t feel like turning on the oven but still want something homemade. It’s also a great one to make alongside other Easter desserts like my Cadbury Egg Brownies or Carrot Cake Cookies with Cream Cheese Swirl if you’re putting together a full dessert spread.

You can switch up the mix-ins depending on what you have, which makes it really flexible. It’s also a good one to make ahead since they store well and hold their shape.

Why you’ll love these Crockpot Easter Candy Clusters

Easy to make:
Everything goes straight into the slow cooker, so there’s very little effort involved. No complicated steps or baking required.
Perfect for Easter:
The pastel M&M’s and sprinkles give these that fun Easter look without any extra work. They’re great for baskets, parties, or dessert boards.
Great for making ahead:
These hold up really well, so you can make them a day or two before you need them and not worry about anything going stale.

Easy Easter Candy Clusters for Baskets, Parties, and Dessert Tables

This Crockpot Easter Candy Clusters recipe is one I always make when I want something quick but still fun to put out. It’s Easter candy you can prep ahead, set on the counter, and everyone just keeps grabbing throughout the day.

I usually make a batch while I’m already working on other Easter desserts like my carrot bundt cake or carrot cake sheet cake, so I have a mix of baked treats and no-bake options ready to go.

Ingredients Needed for Crockpot Easter Candy Clusters

White almond bark: This melts smoothly and sets firmly, which is what holds everything together. You can also use white chocolate chips if needed.
Salted peanuts: Adds a bit of crunch and balances the sweetness. You can swap these if you prefer something else.
Pastel M&M’s: These give the clusters their Easter look and add extra chocolate throughout.
Mini marshmallows (optional): Adds a softer texture inside the clusters.
Easter sprinkles: Sprinkle these on top right after scooping for a festive finish.

How to make Crockpot Easter Candy Clusters

**For more detailed instructions, please refer to the printable recipe card below.**

Chop almond bark into smaller pieces.

Add almond bark to the slow cooker.

Cover and cook on low, stirring every 20–30 minutes until melted and smooth.

Stir in peanuts, M&M’s, and marshmallows if using.

Mix until everything is well coated.

Scoop spoonfuls onto a lined baking sheet to form clusters. Sprinkle with Easter sprinkles immediately. Let it sit until fully set.

Variations

Use milk chocolate instead: Swap the almond bark for milk chocolate for a richer flavor. This gives a completely different feel but still works really well with the mix-ins.
Add pretzels: Mix in broken pretzel pieces for a sweet and salty combo. It also adds a bit more crunch.
Make it nut-free: Skip the peanuts and use more M&M’s, pretzels, or even cereal to bulk them up.
Use different candies: Try mini eggs, crushed cookies, or other seasonal candies depending on what you have.
Drizzle with chocolate: Once set, drizzle with melted chocolate for a layered look and extra flavor.

Serving Suggestions

Add to Easter dessert trays: These sit really well alongside other treats like Cadbury Egg Brownie Cookies and make a nice mix of textures.
Use for Easter baskets: Wrap a few in a bag or container and add them to baskets as a homemade treat.
Serve with brownies: Pair them with Cadbury Egg Brownies for a simple dessert spread with both baked and no-bake options.
Set out for gatherings: These are easy to grab and hold up well at room temperature, so they’re great for parties.
Pack for gifting: Add them to small boxes or bags for an easy homemade gift.

Photo Credit: Tessie’s Table.

Storage and Freezing

How should I store Crockpot Easter Candy Clusters?

Store the clusters in an airtight container at room temperature for up to one week. Keep them in a cool spot so they don’t soften. You can also refrigerate them if your kitchen is warm, which helps them hold their shape.

Can I freeze Crockpot Easter Candy Clusters?

To freeze, place them in a freezer-safe container and freeze for up to 2 months. Let them come to room temperature before serving.

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Tips & Tricks

Stir regularly while melting: This helps prevent the chocolate from overheating or burning, especially around the edges.
Use the warm setting if needed: If your slow cooker runs hot, switch to warm once things start melting to keep it smooth.
Work quickly when scooping: The mixture will start to set as it cools, so it’s best to scoop right away.
Line your trays first: Have everything ready before you start scooping so you can move quickly.
Don’t overcrowd the mix-ins: Make sure everything is coated well so the clusters hold together properly.

More Easter Ideas

Looking for more meal inspiration?

Browse my No-Bake Dessert ideas or check out my Full Desserts list for more yummy ideas.

Photo Credit: Tessie’s Table.

FAQ

Can I use chocolate chips instead of almond bark?
Yes, but almond bark melts more smoothly and sets firmer. If using chocolate chips, add a little oil to help with melting.
Can I make these ahead of time?
Yes, these are great for making a day or two in advance.
Do I need to refrigerate them?
Not necessarily, but if your kitchen is warm, it can help them stay firm.
Can I freeze Easter candy clusters?
Yes, they freeze well. Just let them thaw at room temperature before serving.
Can I make these without a slow cooker?
Yes, you can melt everything in a double boiler or microwave and follow the same steps.

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Crockpot Easter Candy Clusters

Easy Crockpot Easter Candy Clusters made with almond bark, M&M’s, and peanuts. A simple no-bake treat perfect for Easter baskets and parties.

Course Dessert

Cuisine American

Keyword Easter, Easy Dessert, Kid Friendly, Party Food

Prep Time 10

Cook Time 1

Total Time 1 10

Servings

Calories 247kcal

Equipment

Ingredients

24 oz white almond bark chopped into pieces
1 cup salted peanuts
1 cup pastel M&M’s
1 cup mini marshmallows optional
Easter sprinkles

Instructions

Add almond bark to the slow cooker.
Cover and cook on low for 1–2 hours, stirring every 20–30 minutes until fully melted and smooth.
Once melted, stir in peanuts, M&M’s, and mini marshmallows if using.
Mix until everything is well coated in the melted chocolate.
Line a baking sheet with parchment paper.
Scoop spoonfuls of the mixture onto the parchment to form clusters.
Immediately sprinkle with Easter sprinkles before the chocolate sets.
Let clusters sit at room temperature until fully hardened.
Once set, store or serve.

Video

Notes

***NOTES***

Stir regularly while melting: This helps prevent the chocolate from overheating or burning, especially around the edges.

Use the warm setting if needed: If your slow cooker runs hot, switch to warm once things start melting to keep it smooth.

Work quickly when scooping: The mixture will start to set as it cools, so it’s best to scoop right away.

Line your trays first: Have everything ready before you start scooping so you can move quickly.

Don’t overcrowd the mix-ins: Make sure everything is coated well so the clusters hold together properly.

Nutrition

The post Crockpot Easter Candy Clusters appeared first on Tessie's Table.

Cadbury Egg Brownies

Therese Buchanan — Fri, 27 Mar 2026 18:27:40 +0000

If you’re making Brownies this Easter, these Cadbury Egg Brownies always get attention. You get a rich, chocolatey brownie base with chunks of Cadbury mini eggs baked right in, and they melt slightly into the batter for the best texture.

Photo Credit: Tessie’s Table.

This is a simple homemade brownie recipe that doesn’t take much effort but gives you that soft, fudgy center everyone wants. It’s also a great one to pair with something like Crockpot Easter Candy Clusters if you want a mix of baked and no-bake treats on your table.

They’re perfect for Easter dessert trays, gifting, or just having something ready to slice and serve when people stop by.

Why you’ll love these Cadbury Egg Brownies

Rich and fudgy texture:
These brownies stay soft in the center with just the right amount of chew around the edges. The Cadbury mini eggs melt slightly into the batter, which makes every bite extra chocolatey.
Perfect for Easter:
Using Cadbury mini eggs instantly gives these that seasonal feel without needing anything complicated. Just chop and fold them in.
Easy to make from scratch:
No box mix needed here. The batter comes together quickly and bakes up perfectly every time.

Cadbury Egg Brownies for Easter Dessert Tables

This is one I make every year around Easter because it’s easy and always goes quickly. I usually chop the Cadbury mini eggs into chunks so you get little pockets of chocolate throughout instead of it all blending in.

It reminds me a bit of baking at home growing up, just simple ingredients turned into something everyone keeps going back for. And once they’re sliced and set out, they don’t last long.

Ingredients Needed for Cadbury Egg Brownies

Unsalted butter: Gives the brownies richness and helps create that soft texture.
Granulated sugar: Sweetens and helps create that classic shiny top.
Brown sugar: Adds a deeper flavor and keeps the brownies moist.
Eggs: Helps bind everything together and gives structure.
Vanilla extract: Brings out the chocolate flavor.
All-purpose flour: Provides structure without making them too dense.
Cocoa powder: Gives a strong chocolate base.
Salt: Balances the sweetness.
Baking powder: Adds just a bit of lift.
Cadbury mini eggs: The star of the recipe. Chop them so they distribute evenly.

How to make Cadbury Egg Brownies

**For more detailed instructions, please refer to the printable recipe card below.**

Whisk melted butter, granulated sugar, and brown sugar until smooth.

Add eggs and vanilla, mixing until glossy and combined.

Stir in flour, cocoa powder, salt, and baking powder until just combined.

Fold in chopped Cadbury mini eggs.

Pour into the prepared pan and spread evenly and press the extra chopped mini eggs on top.

Bake until the center is just set but still soft. Let cool completely before slicing.

Variations

Add chocolate chips: Stir in extra chocolate chips for even more chocolate throughout. This makes them extra rich and slightly gooey.
Use your favorite candy bar: You can chop up any candy you like and mix it through for a fun twist.
Swirl in peanut butter: Add spoonfuls of peanut butter and lightly swirl before baking for a different flavor.
Make them thicker: Use a smaller pan for thicker brownies and adjust bake time slightly.
Add frosting: Once cooled, add a layer of chocolate or cream cheese frosting for a dessert-style brownie.

Serving Suggestions

Add to an Easter dessert board: Slice the Cadbury Egg brownies into squares and add them to a dessert board with a mix of cookies and candy. They pair really well with your Carrot Cake Cookies with Cream Cheese Swirl and help fill out a colorful Easter spread without much extra effort.
Serve with ice cream for an easy dessert: Warm a brownie slightly and serve with a scoop of vanilla ice cream. The warm chocolate and cold ice cream combo works every time and turns this into more of a plated dessert.
Pair with no-bake treats: Set these out alongside Crockpot Easter Candy Clusters for a mix of baked and no-bake options. It gives a nice variety of textures and makes your dessert table feel more complete.
Make a brownie sundae bar: Cut the brownies into smaller squares and set out toppings like whipped cream, chocolate sauce, and sprinkles. Let everyone build their own, which is always a hit at gatherings.
Package for Easter treats or gifting: Wrap a few brownie squares in parchment or add them to small boxes or bags. They hold up well and make a simple homemade Easter treat to share.

Photo Credit: Tessie’s Table.

Storage and Freezing

How should I store Cadbury Egg Brownies?

Store brownies in an airtight container at room temperature for up to 4 days. You can refrigerate them if you prefer a firmer texture, especially if your kitchen is warm.

Can I freeze Cadbury Egg Brownies?

To freeze, wrap tightly and store for up to 2 months. Let thaw at room temperature before serving.

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Tips & Tricks

Use room temperature eggs: This helps the batter mix more evenly and gives you that smooth, glossy texture. Cold eggs can make the batter seize slightly, which affects the final texture of your brownies.
Don’t overbake the brownies: For fudgy Cadbury Egg brownies, it’s better to pull them out slightly early. The center should still look a little soft. They’ll continue to set as they cool, giving you that rich, dense texture people look for in homemade brownies.
Chop the Cadbury mini eggs evenly: Cutting them into smaller chunks helps distribute the chocolate throughout the batter. If the pieces are too big, they can sink or create uneven pockets.
Line your pan with parchment paper: This makes it much easier to lift the brownies out and slice them cleanly. It also prevents sticking, especially with fudgier brownies.
Let brownies cool completely before slicing: This is key for clean cuts. Warm brownies will fall apart, while fully cooled brownies will hold their shape and give you those nice square slices.

More Easter Ideas

Looking for more meal inspiration?

Browse my Cookie ideas or check out my Desserts for more yummy ideas.

Photo Credit: Tessie’s Table.

FAQ

How do I make fudgy brownies instead of cakey brownies?
To get fudgy brownies, avoid overbaking and don’t add extra flour. Using a combination of butter, brown sugar, and cocoa powder also helps create that dense, rich texture.
Can I use a box mix for Cadbury Egg brownies?
Yes, you can use a brownie mix and stir in chopped Cadbury eggs. It’s a quick shortcut, but a homemade brownie recipe will give you a richer flavor and better texture.
Do Cadbury mini eggs melt in brownies?
They soften and melt slightly while baking but still hold some shape. This creates little pockets of chocolate throughout the brownies, which is exactly what you want.
Can I freeze Cadbury Egg brownies?
Yes, these brownies freeze really well. Wrap them tightly and store for up to 2 months. Let them thaw at room temperature before serving.
Why did my brownies turn out dry?
This usually happens from overbaking or adding too much flour. Make sure to measure carefully and remove the brownies when the center is still slightly soft.
Can I make these brownies ahead of time?
Yes, these are great for making ahead. You can bake them a day or two in advance and store them until ready to serve.
What size pan should I use for brownies?
A 9×9 pan works best for this recipe. If you use a smaller pan, the brownies will be thicker and need a longer bake time.

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Cadbury Egg Brownies

Rich chocolate brownies loaded with chopped Cadbury mini eggs. A perfect Easter dessert that’s fudgy, easy, and packed with chocolate flavor.

Course Dessert

Cuisine American

Keyword Chocolate, Easter, Kid Friendly, Party Food

Prep Time 10

Cook Time 35

Total Time 45

Servings

Calories 287kcal

Equipment

Ingredients

½ cup unsalted butter melted
1 cup granulated sugar
½ cup brown sugar
2 large eggs
1 teaspoon vanilla extract
¾ cup all-purpose flour
½ cup unsweetened cocoa powder
½ teaspoon salt
½ teaspoon baking powder
1½ cup chopped Cadbury mini eggs keep the ½ cup for sprinkling on top

Instructions

Preheat oven to 350°F and line a 9×9 baking pan with parchment paper.
In a bowl, whisk together melted butter, granulated sugar, and brown sugar until smooth.
Add eggs and vanilla extract, then whisk until glossy and well combined.
Stir in flour, cocoa powder, salt, and baking powder until just combined. Do not overmix.
Fold in 1 cup of chopped Cadbury mini eggs.
Pour batter into the prepared pan and spread evenly.
Sprinkle the extra chopped Cadbury mini eggs on top.
Bake for 30–35 minutes, until the center is just set and still slightly fudgy.
Let cool completely before slicing into squares.

Video

Notes

Use room temperature eggs:
This helps the batter mix more evenly and gives you that smooth, glossy texture. Cold eggs can make the batter seize slightly, which affects the final texture of your brownies.

Don’t overbake the brownies:
For fudgy Cadbury Egg brownies, it’s better to pull them out slightly early. The center should still look a little soft. They’ll continue to set as they cool, giving you that rich, dense texture people look for in homemade brownies.

Chop the Cadbury eggs evenly:
Cutting them into smaller chunks helps distribute the chocolate throughout the batter. If the pieces are too big, they can sink or create uneven pockets.

Line your pan with parchment paper:
This makes it much easier to lift the brownies out and slice them cleanly. It also prevents sticking, especially with fudgier brownies.

Let brownies cool completely before slicing:
This is key for clean cuts. Warm brownies will fall apart, while fully cooled brownies will hold their shape and give you those nice square slices.

Nutrition

The post Cadbury Egg Brownies appeared first on Tessie's Table.

Slow Cooker BBQ Beef

Therese Buchanan — Sun, 22 Mar 2026 16:32:12 +0000

If you’re looking for an easy slow cooker dinner that’s packed with flavor, this Slow Cooker BBQ Beef is one to keep on repeat. It’s tender, saucy, and perfect for piling onto buns, stuffing into tacos, or serving over rice for a simple, filling meal.

Photo Credit: Tessie’s Table.

Slow cooker BBQ beef is one of those recipes that works all year round. It’s great for game days, busy weeknights, Summer get-togethers, or even meal prep since it makes a big batch and reheats really well. You can keep it classic, piled high on a sandwich with Homemade Coleslaw, or switch things up and use it in things like Beef Nachos or loaded baked potatoes.

Why you’ll love this Slow Cooker BBQ Beef

Easy slow cooker dinner:
This is a true set-it-and-forget-it recipe. Once everything is in the slow cooker, you can get on with your day while it does all the work.
Tender and full of flavor:
The chuck roast cooks low and slow until it’s fall-apart tender, soaking up all the smoky spices, garlic, and BBQ sauce.
So many ways to serve it:
You can keep it simple with sandwiches or turn it into tacos, rice bowls, or even loaded fries. It’s one of those recipes that never gets boring.

Slow Cooker BBQ Beef for Easy Weeknight Dinners and Summer Parties

This is one of those recipes I end up making on repeat because it stretches into so many meals. I’ll start with BBQ beef sandwiches the first night, then use the leftovers for tacos or pile it onto Baked Potatoes the next day.

It’s perfect for busy weeknights when you want something filling without a lot of effort, but it also works really well for summer parties. You can make a big batch, keep it warm in the slow cooker, and let everyone build their own sandwiches or plates. It’s an easy option when you’re feeding a group and don’t want to be stuck in the kitchen.

Ingredients Needed for Slow Cooker BBQ Beef

Chuck shoulder roast: this cut is perfect for slow cooking because it becomes really tender and easy to shred after a long cook.
Onion: adds a bit of sweetness and depth as it cooks down with the beef.
Garlic: brings in that classic savory flavor that works so well with BBQ.
Smoked paprika: gives the beef a subtle smoky flavor even before adding BBQ sauce.
Ground cumin: adds warmth and a slightly earthy flavor that rounds everything out.
Garlic powder: boosts the overall garlic flavor without overpowering it.
Cayenne pepper: optional, but great if you like a little heat.
BBQ sauce: Try my homemade BBQ sauce or use your favorite here since it really sets the tone for the final flavor.
Apple cider vinegar: helps balance the sweetness of the BBQ sauce and keeps everything from feeling too heavy.
Beef broth or water: keeps the meat moist while it cooks and helps build flavor.
Salt and pepper: essential for bringing everything together.

How to make Slow Cooker BBQ Beef

**For more detailed instructions, please refer to the printable recipe card below.**

Season the chuck roast with smoked paprika, cumin, garlic powder, cayenne if using, salt, and pepper.

Heat a skillet over medium-high heat and sear the beef on all sides until browned, about 3–4 minutes per side.

Transfer the beef to the slow cooker. Add chopped onion, minced garlic, beef broth, and apple cider vinegar. Cover and cook on low for 7–8 hours until the beef is tender.

Remove the beef and shred it using two forks.

Return the shredded beef to the slow cooker with the juices and stir in the BBQ sauce.

Tender shredded beef with rich barbecue sauce, ideal for sandwiches or main dishes.

Cook for another 30 minutes. Taste and adjust seasoning as needed, then serve.

Variations

Spicy BBQ Beef: Add extra cayenne or a few dashes of hot sauce to the slow cooker. This gives the beef a bit more kick without changing the overall flavor too much.
Honey BBQ Beef: Stir in a little honey along with the BBQ sauce. It adds a touch of sweetness that works really well for sandwiches.
BBQ Beef Tacos: Use the shredded beef in soft tortillas and top with slaw or cheese. It’s a great way to switch things up from the usual sandwich.
Loaded BBQ Fries: just like my Loaded Tater Tots, you can spoon the beef over crispy fries and top with cheese and green onions. This is always a hit for a casual dinner or game day.
BBQ Beef Rice Bowls: If you love my Chipotle Bowls, you can serve this BBQ beef over rice with some roasted veggies or corn. It turns into a really filling, easy meal.

Serving Suggestions

On toasted buns: Pile the BBQ beef onto soft buns and add coleslaw for a classic sandwich. The crunch from the slaw works really well with the tender beef.
Over mashed potatoes: Spoon the beef and extra sauce over creamy mashed potatoes. It soaks in and makes every bite extra flavorful.
With nachos: Use this as a topping for nachos with cheese, jalapeños, and sour cream. It’s an easy way to turn leftovers into something fun.
In tacos: Fill tortillas with the beef and add your favorite toppings. This is a great quick dinner using leftovers.
With baked potatoes: Split open a baked potato and load it up with BBQ beef and cheese. It’s simple but really satisfying.

Photo Credit: Tessie’s Table.

Storage and Freezing

How should I store Slow Cooker BBQ Beef?

Store any leftover BBQ beef in an airtight container in the fridge for up to 4 days. The flavor actually gets better as it sits, so it’s great for meal prep.

Can I freeze Slow Cooker BBQ Beef?

To freeze, let the beef cool completely, then store it in freezer-safe containers or bags for up to 3 months. When reheating, add a splash of broth or extra BBQ sauce to keep it from drying out.

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Tips & Tricks

Don’t skip seasoning the beef well: This is where a lot of the flavor starts, so be generous with salt, pepper, and spices.
Sear for extra flavor: It’s optional, but it adds a deeper flavor and makes a noticeable difference in the final dish.
Use a good BBQ sauce: Since it’s a key ingredient, try my Homemade BBQ Sauce pick one you really like. It will shape the overall flavor of the beef.
Shred while warm: The beef will be much easier to shred right after cooking while it’s still hot.
Let it sit after adding sauce: That extra 30 minutes helps the beef soak up the BBQ sauce and makes it more flavorful.

More Beef Dinners

Looking for more meal inspiration?

Browse my Slow Cooker ideas and check out my Desserts for more yummy ideas.

Photo Credit: Tessie’s Table.

FAQ

Can I skip searing the beef?
Yes, you can skip it if you’re short on time. The beef will still turn out tender, but searing adds a bit more depth to the flavor.
Can I cook this on high instead of low?
You can cook it on high for about 4–5 hours, but cooking on low gives the best texture.
What’s the best cut of beef to use?
Chuck roast works best because it becomes tender and shreds easily after slow cooking.
Can I make this ahead of time?
Yes, this is a great make-ahead recipe. You can cook it the day before and reheat it when needed.
Can I add vegetables to this?
You can add things like bell peppers or even carrots, but keep it simple if you want a more classic BBQ flavor.
How do I keep it from drying out?
Make sure there’s enough liquid in the slow cooker and don’t overcook it. Adding extra BBQ sauce when reheating also helps.
Can I use a different sauce?
Yes, you can switch up the BBQ sauce or even mix in different flavors like honey or hot sauce.
Is this good for meal prep?
Yes, it stores and reheats really well, making it perfect for planning ahead.
Can I use this for other recipes?
Definitely. It works great in tacos, sandwiches, rice bowls, and more.
How do I reheat it?
Reheat on the stove or in the microwave with a little extra sauce or broth to keep it moist.

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Slow Cooker BBQ Beef

Slow Cooker BBQ Beef made with tender shredded beef and smoky sauce. Perfect for sandwiches, tacos, and easy summer parties.

Course Main Course

Cuisine American

Keyword Comfort Food, Party Food, Potluck, Summer

Prep Time 15

Cook Time 8

Total Time 8 15

Servings

Calories 301kcal

Equipment

Ingredients

2.5 lbs chuck shoulder roast
1 onion chopped
4 cloves garlic minced
1 tablespoon smoked paprika
1 teaspoon ground cumin
1 teaspoon garlic powder
1/2 teaspoon cayenne pepper optional for spice
1/2 cup BBQ sauce Try my homedase sauce or use your favorite kind
1 tablespoon apple cider vinegar
1 cup beef broth or water
Salt and pepper to taste

Optional Topping

1 Cup Homemade Coleslaw

Instructions

Prepare the Beef: Season the chuck roast generously with smoked paprika, cumin, garlic powder, cayenne (if using), salt, and pepper.
Sear the Beef (Optional): Heat a cast iron skillet or stainless steel pan over medium-high heat until it’s hot. Place the seasoned beef in the hot, dry skillet and sear it for about 3-4 minutes per side, or until it’s nicely browned. Let the beef sit without moving it to get a good sear.
Note: You can also use oil in the skillet if you prefer, for an easier sear.
Slow Cook: Transfer the beef to the slow cooker. Add the chopped onion, minced garlic, beef broth, and apple cider vinegar.
Cook: Cover and cook on low for 7-8 hours, until the beef is tender and shreds easily.
Shred the Beef: Remove the beef and shred it with two forks. Return the shredded beef to the slow cooker with the juices.
Add BBQ Sauce: Stir in the BBQ sauce and cook on low for an additional 30 minutes to allow the flavors to meld.
Serve: Taste and adjust seasoning as needed. Serve the BBQ beef on buns, in tacos, or over rice.

Notes

***Notes***

-Don’t skip seasoning the beef well:
This is where a lot of the flavor starts, so be generous with salt, pepper, and spices.

-Sear for extra flavor:
It’s optional, but it adds a deeper flavor and makes a noticeable difference in the final dish.

-Use a good BBQ sauce:
Since it’s a key ingredient, pick one you really like. It will shape the overall flavor of the beef.

-Shred while warm:
The beef will be much easier to shred right after cooking while it’s still hot.

-Let it sit after adding sauce:
That extra 30 minutes helps the beef soak up the BBQ sauce and makes it more flavorful.

Nutrition

The post Slow Cooker BBQ Beef appeared first on Tessie's Table.

Homemade BBQ Sauce

Therese Buchanan — Sun, 22 Mar 2026 16:32:06 +0000

If you’ve ever wanted a simple homemade BBQ sauce that actually tastes better than store-bought, this one is it. It’s rich, a little tangy, slightly sweet, and has just enough smokiness to make it perfect for everything from ribs to shredded beef.

Photo Credit: Tessie’s Table

This homemade BBQ sauce recipe is one of those staples you’ll end up making on repeat. It uses pantry ingredients you probably already have and comes together in under 20 minutes on the stovetop.

It’s perfect for brushing onto grilled meats, mixing into slow cooker recipes, or even using as a dipping sauce. If you’re making something like shredded beef or pulled pork, this sauce works beautifully stirred right in. It would be especially good with your Slow Cooker BBQ beef or BBQ beef tacos.

Why you’ll love this Homemade BBQ Sauce

Quick and easy:
You can make this BBQ sauce in one saucepan in about 15–20 minutes. No complicated steps, just stir, simmer, and you’re done.
Balanced flavor:
This sauce hits all the right notes. It’s sweet from brown sugar, tangy from vinegar, and has a little smoky depth that makes it taste like it’s been cooking all day.
Super versatile:
Use it for grilling, slow cooking, dipping, or even drizzling over loaded tater tots or baked potatoes. It works with chicken, beef, pork, and more.

Easy BBQ Recipes for Summer Parties and Game Day

If you’re making this homemade BBQ sauce, it’s perfect for summer cookouts, game day spreads, or anytime you’re feeding a group. It works really well mixed into pulled pork, drizzled over loaded fries, or served alongside your favorite party snacks.

If you’re looking for ideas, try it with my BBQ beef, loaded tater tots, or beef nachos. These are the kinds of easy, shareable recipes that always go fast at gatherings and are great to prep ahead.

Ingredients Needed for Homemade BBQ Sauce

Ketchup – The base of the sauce. It gives sweetness, body, and that classic BBQ flavor.
Brown sugar – Adds sweetness and helps create that rich, slightly sticky texture.
Apple cider vinegar – Brings tanginess and balances out the sweetness.
Worcestershire sauce – Adds depth and a slightly savory note.
Yellow mustard – Gives a subtle tang and rounds out the flavor.
Smoked paprika – Adds that smoky BBQ flavor without needing a grill.
Garlic powder – For a mild, savory kick.
Onion powder – Adds extra depth and a bit of sweetness.
Salt – Enhances all the flavors.
Black pepper – Adds a little bite.
Water – Helps thin the sauce to your desired consistency.

Variations

Spicy BBQ sauce: Add a pinch of cayenne pepper or a few dashes of hot sauce. This gives it a nice kick without overpowering the base flavor.
Honey BBQ sauce: Swap part of the brown sugar for honey. It adds a slightly different sweetness and a smoother finish.
Smokier version: Add a drop or two of liquid smoke along with the smoked paprika. A little goes a long way here.
Bourbon BBQ sauce: Stir in a splash of bourbon and let it simmer for a few extra minutes so the alcohol cooks off. It adds a deeper, richer flavor.
Less sweet version: Reduce the brown sugar slightly and add a bit more vinegar for a sharper, tangier sauce.

Serving Suggestions

Brush onto grilled chicken: Use it during the last few minutes of grilling so it caramelizes slightly without burning.
Mix into shredded beef or pork: Stir it through my Slow Cooker BBQ Beef for an easy, flavorful filling for tacos or sandwiches.
Serve as a dipping sauce: It’s great with chicken tenders, fries, or onion rings.
Drizzle over loaded baked potatoes: Add it over potatoes with cheese, sour cream, and BBQ Pulled Pork for an easy dinner.
Use on burgers: Spread it on buns or mix into ground beef for extra flavor.

Photo Credit: Tessie’s Table

Storage and Freezing

How should I store Homemade BBQ Sauce?

Store the BBQ sauce in an airtight container or jar in the fridge for up to one week. The flavor actually gets better after a day or two as everything blends together.

Can I freeze Homemade BBQ Sauce?

You can also freeze it in small portions for up to 3 months. Let it thaw in the fridge overnight and give it a good stir before using.

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Tips & Tricks

Let it simmer, don’t rush it: Giving the sauce time to simmer helps all the flavors come together and slightly thickens the texture.
Taste at the end: Everyone’s preference is different, so adjust sweetness, tang, or spice before serving.
Don’t overdo the liquid smoke: If you’re using it, start with a very small amount. Too much can overpower the sauce quickly.
Use a whisk for a smooth sauce: This helps break everything up and gives you a nice, even consistency.
Double the batch: This sauce keeps well, so it’s worth making extra to have on hand for the week.

Easy Dinner Ideas

Looking for more meal inspiration?

Browse my Dinner ideas or check out my Desserts for more yummy ideas.

Photo Credit: Tessie’s Table

FAQ

Can I make this BBQ sauce ahead of time?
Yes, and it actually tastes even better after sitting for a day in the fridge. The flavors have more time to develop.
Can I make it thicker?
Let it simmer a little longer to reduce, or use slightly less water.
Can I make it thinner?
Just add a splash of water until it reaches your preferred consistency.
Can I use tomato sauce instead of ketchup?
You can, but you’ll need to adjust the sweetness and seasoning since ketchup already has sugar and flavor built in.
Can I use this in a slow cooker?
Yes, it works great mixed into slow cooker chicken, beef, or pork.
How long does it last in the fridge?
About one week when stored in an airtight container.
Can I can this BBQ sauce?
This recipe isn’t tested for canning, so it’s best to store it in the fridge or freezer.

Homemade BBQ Sauce

Homemade BBQ Sauce is sweet, tangy, and smoky with simple pantry ingredients. Perfect for chicken, ribs, and slow cooker meals.

Course Dressing, Side Dish

Cuisine American

Keyword Kid Friendly, Party Food, Summer

Prep Time 5

Cook Time 15

Total Time 20

Servings

Calories 152kcal

Equipment

Ingredients

2 cups ketchup
¾ cup brown sugar packed
¼ cup apple cider vinegar
2 tablespoon Worcestershire sauce
2 tablespoon yellow mustard
2 teaspoon smoked paprika
2 teaspoon garlic powder
2 teaspoon onion powder
1 teaspoon salt
1 teaspoon black pepper
½ cup water

Instructions

Add all ingredients to a medium saucepan.
Stir until everything is well combined.
Place over medium heat and bring to a gentle simmer.
Reduce heat to low and let simmer for 10–15 minutes, stirring occasionally.
Remove from heat and let cool slightly.
Taste and adjust seasoning if needed, then store or use as desired.

Notes

***Notes***

-Let it simmer, don’t rush it:
Giving the sauce time to simmer helps all the flavors come together and slightly thickens the texture.

-Taste at the end:
Everyone’s preference is different, so adjust sweetness, tang, or spice before serving.

-Don’t overdo the liquid smoke:
If you’re using it, start with a very small amount. Too much can overpower the sauce quickly.

-Use a whisk for a smooth sauce:
This helps break everything up and gives you a nice, even consistency.

-Double the batch:
This sauce keeps well, so it’s worth making extra to have on hand for the week.

Nutrition

The post Homemade BBQ Sauce appeared first on Tessie's Table.

Red Velvet Truffles

Therese Buchanan — Wed, 11 Feb 2026 17:59:57 +0000

These Red Velvet Truffles are an easy no-bake dessert made with baked red velvet cake, cream cheese, and white candy melts. They’re simple to prep, easy to decorate, and fit right in on a holiday dessert table any time of year.

Photo Credit: Tessie’s Table.

Red velvet truffles work well for holidays when you want something that is easy to make and looks great. You can make them ahead, keep them chilled, and pull them out when needed, which makes them great for parties, gifting, or dessert trays. If you like no-bake treats like my Oreo Truffles, this recipe follows the same low-stress idea but with a red velvet twist.

Why you’ll love these Red Velvet Truffles

Easy to make ahead:
These truffles can be prepped in stages, so you’re not rushing on the day you need them. You can roll them, chill them, dip them, and store them without worrying about texture changes.
Classic red velvet flavor:
Using baked red velvet cake gives you that familiar cocoa flavor and soft texture without being heavy. The cream cheese keeps the filling smooth but not sticky.
Works for multiple occasions:
The white candy coating and red crumb topping fit right in for winter holidays or February desserts. You can dress them up or keep them simple depending on what you need.

Are Red Velvet Truffles a Good Make-Ahead Dessert?

If you’ve ever hosted during the holidays, you know how helpful make-ahead desserts are. These red velvet truffles are easy to prep early and keep chilled until you’re ready to serve. They also work really well for Valentine’s Day since they can be made in advance and decorated simply, just like my Heart Cake Pops!. Having them ready in the fridge takes a lot of pressure off, no matter the occasion.

Ingredients Needed for Red Velvet Truffles

Red velvet cake: This recipe uses half of a baked red velvet cake made according to the box directions. Using baked cake gives the truffles a soft, even texture that holds together well.
Cream cheese: Softened cream cheese binds the cake crumbs and keeps the filling smooth without making it greasy.
Unsalted butter: A small amount adds richness and helps the mixture come together without overpowering the cake.
Powdered sugar: This adds sweetness and firms up the mixture so the truffles are easy to roll.
Vanilla extract: A little vanilla rounds out the cocoa flavor in the cake.
White candy melts: These coat the truffles smoothly and set up well, making them easy to handle.

How to make Red Velvet Truffles

**For more detailed instructions, please refer to the printable recipe card below.**

Bake the red velvet cake according to the instructions on the box and let it cool completely.

Crumble half of the cooled cake into fine crumbs and set aside one tablespoon of crumbs for topping.

Beat the softened cream cheese, butter, powdered sugar, and vanilla until smooth.

Add the cake crumbs to the cream cheese mixture and mix until evenly combined and the mixture holds together easily

Scoop and roll the mixture into 24 evenly sized truffles and place them on a parchment-lined baking sheet.

Melt the white candy melts until smooth.

Dip each truffle into the melted coating and return to the baking sheet.

Drizzle extra melted chocolate over the top and sprinkle the reserved red velvet crumbs on top.

Variations

Chocolate coating: Swap the white candy melts for milk or dark chocolate if you want a deeper chocolate flavor. The red velvet still comes through nicely.
Pink drizzle finish: Use pink candy melts for a light drizzle on top if you want a softer color variation without changing the base recipe.
Mini truffles: Roll the mixture smaller and make bite-sized truffles. They work well for dessert platters or gifting boxes.
Crumb-free topping: Skip the cake crumbs and finish with sanding sugar or sprinkles if you want a cleaner look.
Extra cream cheese: If your cake is very dry, add an extra tablespoon of cream cheese to help the mixture bind.

Serving Suggestions

Holiday dessert trays: These pair well with cookies like my Pinwheel Cookies and White Chocolate Cranberry Cookies when you want a mix of baked and no-bake options on one tray.
Valentine-style dessert boards: Add them alongside Strawberries and Cream Fudge for a mix of textures and colors that still feels cohesive.
No-bake dessert spread: Serve these with Biscoff Cheesecake Cups when you want a fully no-bake dessert table.
Slice-and-serve desserts: Balance the truffles with something larger, like No-Bake Peanut Butter Pie, so guests can choose small bites or full slices.
Gifting boxes: They hold up well in treat boxes and don’t crumble, which makes them easy to package and share.

Photo Credit: Tessie’s Table.

Storage and Freezing

How should I store Red Velvet Truffles?

Store the truffles in an airtight container in the refrigerator for up to five days. Keep them chilled until serving so the coating stays firm.

Can I freeze Red Velvet Truffles?

Yes, they freeze well. Freeze them in a single layer, then transfer to a freezer-safe container for up to two months. Thaw overnight in the fridge before serving.

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