20 Rich Dessert Casseroles Perfect For Your 9x13 Dish

These sweet casserole recipes turn your 9×13 pan into a dessert powerhouse. From creamy cheesecakes to fruity cobblers, each recipe feeds a crowd.

Perfect for potlucks, family gatherings, or whenever you need an easy dessert that looks impressive but requires minimal effort.

01. Cinnamon Sugar Sopapilla Cheesecake

This Mexican-inspired dessert combines creamy cheesecake with flaky crescent rolls and cinnamon sugar. The honey drizzle on top makes it taste just like the real thing.

Ingredients:

2 packages refrigerated crescent rolls, at room temperature
16 ounces cream cheese, softened completely
1 cup granulated sugar
2 large eggs, at room temperature
1 teaspoon vanilla extract
½ cup butter, melted and cooled slightly
¼ cup cinnamon sugar mixture
¼ cup honey for drizzling

How To Make Cinnamon Sugar Sopapilla Cheesecake

1. Preheat your oven to 350°F and grease your 9×13 pan really well so nothing sticks. Unroll one package of crescent rolls and press it into the bottom of your pan, making sure to seal all the seams together so the filling won’t leak through.

2. Beat the softened cream cheese with an electric mixer until it’s completely smooth and fluffy, about 3 minutes. Add the sugar, eggs, and vanilla, then beat for another 2 minutes until everything is perfectly combined and there are no lumps.

3. Pour the cream cheese mixture over the bottom crust and spread it evenly with a spatula. Unroll the second package of crescent rolls and carefully place it on top, sealing the edges and seams just like you did with the bottom layer.

4. Brush the melted butter all over the top crust, then sprinkle the cinnamon sugar mixture evenly across the surface. Bake for 25-30 minutes until the top is golden brown and the center doesn’t jiggle when you gently shake the pan. Let it cool completely, then drizzle with honey before serving.

02. Layered Hot Fudge Ice Cream Sandwich Dessert

Two layers of ice cream sandwiches get smothered in homemade hot fudge sauce. This frozen treat is perfect for summer parties and requires no baking at all.

Ingredients:

24 ice cream sandwiches, unwrapped
1 cup chocolate syrup
½ cup peanut butter, creamy or chunky
2 cups whipped topping, thawed
½ cup chopped peanuts for topping
¼ cup chocolate chips for garnish

How To Make Layered Hot Fudge Ice Cream Sandwich Dessert

1. Line the bottom of your 9×13 pan with 12 ice cream sandwiches, cutting them as needed to fit perfectly with no gaps. Work quickly so they don’t melt, and press them down gently to create an even layer.

2. Mix the chocolate syrup and peanut butter in a microwave-safe bowl, then heat for 30 seconds at a time until smooth and easy to pour. Stir well between each heating so it doesn’t burn or get lumpy.

3. Pour half of the chocolate-peanut butter mixture over the first layer of ice cream sandwiches, spreading it evenly with a spoon. Add the remaining 12 ice cream sandwiches on top, then pour the rest of the sauce over everything.

4. Spread the whipped topping over the entire surface, then sprinkle with chopped peanuts and chocolate chips. Cover tightly with plastic wrap and freeze for at least 4 hours until firm. Let it sit for 5 minutes before cutting so it’s easier to slice.

03. Triple Layer Pumpkin Spice Dessert

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This fall favorite stacks cake, pumpkin pie filling, and crumb topping into one amazing dessert. Each bite gives you three different textures and the perfect pumpkin spice flavor.

Ingredients:

1 box yellow cake mix
½ cup butter, melted and cooled
1 large egg, beaten
1 can pumpkin puree, 15 ounces
1 can evaporated milk, 12 ounces
2 large eggs, beaten
¾ cup brown sugar, packed
2 teaspoons pumpkin pie spice
½ cup flour
½ cup cold butter, cubed

How To Make Triple Layer Pumpkin Spice Dessert

1. Preheat your oven to 350°F and grease your 9×13 pan thoroughly. Mix the cake mix, melted butter, and one beaten egg until it forms a thick dough, then press this mixture firmly into the bottom of your prepared pan to create the crust layer.

2. Whisk together the pumpkin puree, evaporated milk, two beaten eggs, ½ cup brown sugar, and pumpkin pie spice until completely smooth. Pour this pumpkin mixture over the crust layer, spreading it evenly so it covers every corner.

3. Make the crumb topping by mixing the flour with the remaining ¼ cup brown sugar, then cutting in the cold butter cubes with a fork or pastry cutter until the mixture looks like coarse crumbs. Sprinkle this topping evenly over the pumpkin layer.

4. Bake for 50-55 minutes until the center is set and doesn’t jiggle when you gently shake the pan. The top should be golden brown and a knife inserted in the center should come out mostly clean. Cool completely before cutting into squares.

04. Creamy Pistachio Ice Cream Casserole

This no-bake dessert features layers of graham cracker crust and pistachio ice cream. You can easily swap in your favorite ice cream flavor to make it your own.

Ingredients:

2 cups graham cracker crumbs
½ cup butter, melted and cooled
¼ cup sugar
½ gallon pistachio ice cream, softened
1 cup whipped topping, thawed
½ cup chopped pistachios for topping
¼ cup chocolate chips, optional

How To Make Creamy Pistachio Ice Cream Casserole

1. Mix the graham cracker crumbs, melted butter, and sugar in a bowl until everything is evenly moistened and holds together when you squeeze it. Press this mixture firmly into the bottom of your 9×13 pan, making sure it’s packed down tight so it won’t crumble when you cut it.

2. Let the ice cream soften on the counter for about 10 minutes until it’s spreadable but not melted. Spread the softened ice cream evenly over the graham cracker crust, smoothing the top with a spatula so it’s completely level.

3. Spread the whipped topping over the ice cream layer, then sprinkle with chopped pistachios and chocolate chips if you’re using them. Cover tightly with plastic wrap and freeze for at least 4 hours until everything is firm and set.

05. Tropical Pineapple Sheet Cake

This moist cake gets topped with cream cheese frosting loaded with coconut and pecans. The pineapple keeps it incredibly tender and adds a sweet tropical flavor.

Ingredients:

2 cups all-purpose flour
2 cups granulated sugar
2 large eggs, at room temperature
1 can crushed pineapple, 20 ounces with juice
2 teaspoons baking soda
8 ounces cream cheese, softened
½ cup butter, softened
2 cups powdered sugar
1 cup flaked coconut
1 cup chopped pecans

How To Make Tropical Pineapple Sheet Cake

1. Preheat your oven to 350°F and grease your 9×13 pan really well. Mix the flour, granulated sugar, eggs, crushed pineapple with its juice, and baking soda in a large bowl until just combined – don’t overmix or the cake will be tough.

2. Pour the batter into your prepared pan and spread it evenly to all corners. Bake for 25-30 minutes until a toothpick inserted in the center comes out with just a few moist crumbs attached.

3. While the cake cools, make the frosting by beating the softened cream cheese and butter until light and fluffy, about 3 minutes. Gradually add the powdered sugar and beat until smooth and spreadable.

4. Spread the frosting over the completely cooled cake, then sprinkle the coconut and chopped pecans evenly over the top. Press them gently into the frosting so they stick well and won’t fall off when you cut the cake.

06. Rich Butterscotch Bread Pudding

Day-old bread transforms into a decadent dessert with butterscotch chips melted throughout. This comforting pudding is perfect for using up leftover bread and feeding a hungry crowd.

Ingredients:

8 cups day-old bread, cubed into 1-inch pieces
4 large eggs, beaten
3 cups whole milk, warmed slightly
¾ cup brown sugar, packed
1 teaspoon vanilla extract
½ teaspoon cinnamon
¼ teaspoon salt
1 cup butterscotch chips
3 tablespoons butter, melted

How To Make Rich Butterscotch Bread Pudding

1. Preheat your oven to 350°F and grease your 9×13 pan thoroughly. Spread the bread cubes evenly in the pan, then sprinkle the butterscotch chips over the top so they’re distributed throughout the bread pieces.

2. Whisk together the beaten eggs, warm milk, brown sugar, vanilla, cinnamon, and salt in a large bowl until the sugar dissolves completely. Pour this custard mixture slowly over the bread, making sure every piece gets soaked.

3. Let the bread pudding sit for 15 minutes so the bread can absorb all the liquid, then drizzle the melted butter over the top. This helps create a beautiful golden crust while it bakes.

4. Bake for 45-50 minutes until the top is golden brown and the center is set but still slightly jiggly. A knife inserted in the center should come out mostly clean with just a few moist crumbs. Serve warm for the best flavor and texture.

07. Old-Fashioned Ruby Fruit Cocktail Cake

This vintage sheet cake gets its name from the colorful fruit cocktail mixed right into the batter. The coconut topping and creamy sauce make it extra special for any occasion.

Ingredients:

2 cups all-purpose flour
1½ cups granulated sugar
2 large eggs, beaten
2 teaspoons baking soda
1 can fruit cocktail, 15 ounces with juice
1 cup brown sugar, packed
1 cup flaked coconut
1 cup chopped walnuts
1 can evaporated milk, 12 ounces
½ cup butter
1 teaspoon vanilla extract

How To Make Old-Fashioned Ruby Fruit Cocktail Cake

1. Preheat your oven to 350°F and grease your 9×13 pan well. Mix the flour, granulated sugar, beaten eggs, baking soda, and fruit cocktail with its juice in a large bowl until just combined – the batter will be quite thick and chunky from all the fruit.

2. Pour the batter into your prepared pan and spread it evenly. Mix the brown sugar, coconut, and chopped walnuts in a bowl, then sprinkle this mixture evenly over the top of the unbaked cake batter.

3. Bake for 35-40 minutes until the top is golden brown and a toothpick inserted in the center comes out with just a few moist crumbs. The coconut should be nicely toasted and fragrant.

4. While the cake bakes, make the sauce by combining the evaporated milk, butter, and vanilla in a saucepan over medium heat. Stir constantly for 5-7 minutes until it thickens slightly and coats the back of a spoon.

5. Poke holes all over the hot cake with a fork, then slowly pour the warm sauce over the entire surface. Let the cake cool completely so it can absorb all the delicious sauce before serving.

08. Classic Southern Banana Pudding

This beloved Southern dessert layers vanilla wafers, fresh bananas, and creamy pudding into pure comfort food. Thousands of home cooks swear by this recipe that never has leftovers.

Ingredients:

1 box vanilla wafers, 12 ounces
6-8 ripe bananas, sliced into rounds
2 boxes instant vanilla pudding mix, 3.4 ounces each
3 cups cold milk
1 container frozen whipped topping, 8 ounces thawed
8 ounces cream cheese, softened
1 can sweetened condensed milk, 14 ounces

How To Make Classic Southern Banana Pudding

1. Line the bottom of your 9×13 pan with a single layer of vanilla wafers, breaking them as needed to fit. Arrange the sliced bananas over the wafers, covering them completely so every bite has banana in it.

2. Beat the pudding mix with cold milk for 2 minutes until thick and smooth, then let it sit for 5 minutes to set up properly. In another bowl, beat the softened cream cheese until fluffy, then gradually add the sweetened condensed milk and beat until smooth.

3. Fold the whipped topping into the cream cheese mixture gently, then fold in the prepared pudding until everything is combined but still light and fluffy. Don’t overmix or it will deflate.

4. Spread half of the pudding mixture over the bananas and wafers, then add another layer of wafers and bananas. Top with the remaining pudding mixture and crush a few extra wafers to sprinkle on top. Refrigerate for at least 4 hours or overnight for the best flavor.

09. Three Layer Chocolate Pecan Dream

This show-stopping dessert features a pecan crust, creamy filling, and chocolate pudding layers. You can make it as three or four layers depending on how you arrange the fillings.

Ingredients:

1 cup all-purpose flour
1 cup chopped pecans
½ cup butter, melted and cooled
8 ounces cream cheese, softened
1 cup powdered sugar
1 container whipped topping, 8 ounces thawed and divided
1 box chocolate pudding mix, 3.4 ounces
1 box vanilla pudding mix, 3.4 ounces
3 cups cold milk
Extra chopped pecans for topping

How To Make Three Layer Chocolate Pecan Dream

1. Preheat your oven to 350°F and grease your 9×13 pan. Mix the flour, chopped pecans, and melted butter until evenly combined, then press this mixture firmly into the bottom of your pan. Bake for 15-20 minutes until lightly golden brown, then cool completely.

2. Beat the softened cream cheese with powdered sugar until light and fluffy, about 3 minutes. Fold in 1 cup of the whipped topping gently, then spread this mixture evenly over the cooled pecan crust.

3. Prepare both pudding mixes together with the cold milk, whisking for 2 minutes until thick and smooth. Let the pudding set for 5 minutes, then spread it over the cream cheese layer, making sure it reaches all the corners.

4. Top with the remaining whipped topping and sprinkle with extra chopped pecans for a beautiful finish. Refrigerate for at least 3 hours until all the layers are set and firm before cutting into squares.

10. No-Bake Banana Split Cake

This family recipe recreates all the flavors of a banana split in easy casserole form. The buttery graham cracker crust makes it extra special without any baking required.

Ingredients:

2 cups graham cracker crumbs
½ cup butter, melted and cooled
2 cups powdered sugar
½ cup butter, softened
2 large eggs, beaten
4-5 ripe bananas, sliced
1 can crushed pineapple, 20 ounces drained
1 container whipped topping, 8 ounces thawed
½ cup maraschino cherries, chopped
½ cup chopped walnuts

How To Make No-Bake Banana Split Cake

1. Mix the graham cracker crumbs with melted butter until evenly moistened, then press firmly into the bottom of your 9×13 pan. Make sure it’s packed down tight so it holds together when you cut the cake.

2. Beat the powdered sugar, softened butter, and beaten eggs with an electric mixer for 15 minutes until light, fluffy, and almost white in color. This long beating time is important for the right texture, so don’t skip it.

3. Spread the butter mixture over the graham cracker crust, then layer the sliced bananas and drained pineapple evenly over the top. Press them gently into the butter layer so they stay in place.

4. Spread the whipped topping over everything, then sprinkle with chopped cherries and walnuts for that classic banana split look. Refrigerate for at least 4 hours or overnight until firm and easy to slice.

11. Easy Hurricane Earthquake Cake

This crazy-good cake gets its name because the cream cheese mixture sinks into the batter while baking. Coconut and pecans on the bottom create amazing flavor with just five minutes of prep.

12. Homemade Fresh Peach Cobbler

Nothing beats fresh peaches and homemade crust in this traditional Southern cobbler. The buttery, flaky topping and sweet peach filling create the perfect comfort food dessert.

Ingredients:

8-10 fresh peaches, peeled and sliced
1 cup granulated sugar, divided
2 tablespoons cornstarch
1 teaspoon vanilla extract
½ teaspoon cinnamon
2 cups all-purpose flour
1 tablespoon baking powder
1 teaspoon salt
⅓ cup cold butter, cubed
¾ cup milk
2 tablespoons butter, melted

How To Make Homemade Fresh Peach Cobbler

1. Preheat your oven to 425°F and grease your 9×13 pan well. Toss the sliced peaches with ½ cup sugar, cornstarch, vanilla, and cinnamon until evenly coated, then spread them in the prepared pan.

2. Make the cobbler topping by mixing the flour, remaining ½ cup sugar, baking powder, and salt in a large bowl. Cut in the cold butter cubes with a pastry cutter or fork until the mixture looks like coarse crumbs with some larger butter pieces.

3. Pour in the milk and stir just until the dough comes together – don’t overmix or the topping will be tough. Drop spoonfuls of dough over the peaches, covering most of the surface but leaving some gaps for the fruit to peek through.

4. Brush the dough with melted butter for a beautiful golden color, then bake for 35-40 minutes until the topping is golden brown and the peach juices are bubbling around the edges. Let it cool for 10 minutes before serving warm with vanilla ice cream.

13. Cherry Cream Cheese Dump Cake

This super easy dump cake layers cream cheese, cherry pie filling, and cake mix for amazing results. The crescent roll bottom makes it extra special and incredibly simple to prepare.

Ingredients:

2 packages refrigerated crescent rolls
8 ounces cream cheese, softened
½ cup granulated sugar
1 teaspoon cinnamon
1 can cherry pie filling, 21 ounces
1 box yellow cake mix
½ cup butter, sliced thin

How To Make Cherry Cream Cheese Dump Cake

1. Preheat your oven to 350°F and grease your 9×13 pan really well. Unroll one package of crescent rolls and press it into the bottom of the pan, sealing all the seams so the filling won’t leak through.

2. Mix the softened cream cheese, sugar, and cinnamon until smooth and creamy, then spread this mixture evenly over the crescent roll crust. Make sure it reaches all the corners and edges.

3. Spoon the cherry pie filling over the cream cheese layer, spreading it gently so you don’t disturb the layer underneath. Sprinkle the dry cake mix evenly over the cherries, covering the entire surface.

4. Place the thin butter slices all over the top of the cake mix, spacing them evenly so the butter will melt and create a golden crust. Bake for 35-40 minutes until the top is golden brown and the edges are bubbling. Cool for 15 minutes before serving.

14. No-Bake Chocolate Eclair Dessert

This quick dessert tastes just like chocolate eclairs but requires no baking at all. Graham crackers, pudding, and chocolate frosting create layers of deliciousness that get better overnight.

Ingredients:

1 box honey graham crackers
2 boxes instant vanilla pudding mix, 3.4 ounces each
3½ cups cold milk
1 container whipped topping, 8 ounces thawed
1 container chocolate frosting, 16 ounces
3 tablespoons milk for thinning

How To Make No-Bake Chocolate Eclair Dessert

1. Line the bottom of your 9×13 pan with a single layer of graham crackers, breaking them as needed to fit snugly with no gaps. This creates the base that will soften and become cake-like as it sits.

2. Beat the pudding mix with cold milk for 2 minutes until thick and smooth, then fold in the whipped topping gently until just combined. Don’t overmix or it will deflate and become dense.

3. Spread half of the pudding mixture over the graham crackers, then add another layer of crackers and the remaining pudding. Top with a final layer of graham crackers, pressing them gently into the pudding.

4. Mix the chocolate frosting with 3 tablespoons of milk until it’s smooth and spreadable, then pour it over the top layer of crackers. Cover tightly and refrigerate overnight – this resting time is crucial for the crackers to soften and all the flavors to blend together perfectly.

15. Light Strawberry Angel Food Dessert

This no-cook dessert combines fluffy angel food cake with creamy layers and fresh strawberries. The glazed berries on top make it look fancy but it’s actually super easy to put together.

Ingredients:

1 prepared angel food cake, torn into bite-sized pieces
8 ounces cream cheese, softened
1 cup powdered sugar
1 container whipped topping, 8 ounces thawed
2 pounds fresh strawberries, sliced
1 jar strawberry glaze, 12 ounces

How To Make Light Strawberry Angel Food Dessert

1. Tear the angel food cake into bite-sized pieces and spread half of them evenly in the bottom of your 9×13 pan. Make sure the pieces are roughly the same size so they layer nicely.

2. Beat the softened cream cheese with powdered sugar until light and fluffy, about 3 minutes. Fold in the whipped topping gently until just combined – you want to keep it as light and airy as possible.

3. Spread half of the cream mixture over the cake pieces, then add the remaining cake pieces and top with the rest of the cream mixture. Smooth the top with a spatula so it’s even and level.

4. Toss the sliced strawberries with the strawberry glaze until they’re completely coated and shiny, then arrange them beautifully over the top of the dessert. Refrigerate for at least 2 hours before serving so all the layers set up properly.

16. Bright Lemon Lush Dessert

This tangy dessert features layers of shortbread crust, cream cheese, and lemon pudding. Adding fresh lemon juice and zest makes the lemon flavor really pop and taste more natural.

Ingredients:

2 cups all-purpose flour
1 cup butter, softened
½ cup powdered sugar
8 ounces cream cheese, softened
1 cup powdered sugar
1 container whipped topping, 8 ounces thawed and divided
2 boxes instant lemon pudding mix, 3.4 ounces each
3 cups cold milk
2 tablespoons fresh lemon juice
1 tablespoon lemon zest

How To Make Bright Lemon Lush Dessert

1. Preheat your oven to 350°F and grease your 9×13 pan. Mix the flour, softened butter, and ½ cup powdered sugar until it forms a soft dough, then press it evenly into the bottom of your pan. Bake for 15-20 minutes until lightly golden, then cool completely.

2. Beat the cream cheese with 1 cup powdered sugar until fluffy, then fold in 1 cup of the whipped topping gently. Spread this mixture over the cooled crust, making sure it reaches all the edges.

3. Prepare the lemon pudding with cold milk according to package directions, then stir in the fresh lemon juice and zest for extra bright flavor. Let it set for 5 minutes, then spread it over the cream cheese layer.

4. Top with the remaining whipped topping and refrigerate for at least 3 hours until all the layers are firm and set. The longer it sits, the better the flavors blend together.

17. Family Recipe Apple Crisp

This traditional apple crisp has been passed down through generations and never disappoints. The oatmeal topping gets perfectly crispy while the apples become tender and sweet underneath.

Ingredients:

8-10 large apples, peeled and sliced thin
1 cup granulated sugar
1 tablespoon all-purpose flour
1 teaspoon cinnamon
½ cup water
1 cup quick-cooking oats
1 cup all-purpose flour
1 cup brown sugar, packed
½ cup cold butter, cubed
¼ teaspoon baking soda
¼ teaspoon salt

How To Make Family Recipe Apple Crisp

1. Preheat your oven to 350°F and grease your 9×13 pan well. Toss the sliced apples with granulated sugar, 1 tablespoon flour, and cinnamon until evenly coated, then spread them in the prepared pan and sprinkle with water.

2. Make the crisp topping by combining the oats, 1 cup flour, brown sugar, baking soda, and salt in a large bowl. Cut in the cold butter cubes with a pastry cutter or fork until the mixture looks like coarse crumbs with some larger pieces.

3. Sprinkle the oat mixture evenly over the apples, covering them completely. The topping should be thick enough that you can barely see the apples underneath.

4. Bake for 45-50 minutes until the topping is golden brown and crispy, and the apple juices are bubbling around the edges. Let it cool for 10 minutes before serving, and don’t forget the vanilla ice cream on top for the full experience.

18. St. Louis Style Chocolate Gooey Butter Cake

This chocolate version of the famous St. Louis dessert features two rich layers that create the perfect gooey texture. Using cake mix makes it super easy to prepare but still incredibly delicious.

Ingredients:

1 box chocolate fudge cake mix
½ cup butter, melted and cooled
1 large egg, beaten
8 ounces cream cheese, softened
2 large eggs, beaten
1 teaspoon vanilla extract
½ cup butter, melted and cooled
1 box powdered sugar, 16 ounces
¼ cup cocoa powder

How To Make St. Louis Style Chocolate Gooey Butter Cake

1. Preheat your oven to 350°F and grease your 9×13 pan thoroughly. Mix the cake mix, ½ cup melted butter, and 1 beaten egg until it forms a thick dough, then press this mixture firmly into the bottom of your prepared pan.

2. Beat the softened cream cheese until light and fluffy, about 3 minutes. Add 2 beaten eggs, vanilla, and ½ cup melted butter, beating until smooth and well combined.

3. Gradually add the powdered sugar and cocoa powder to the cream cheese mixture, beating until completely smooth with no lumps. The mixture should be thick but pourable.

4. Pour the cream cheese mixture over the crust layer, spreading it gently to cover the entire surface. Bake for 40-45 minutes until the edges are set but the center still jiggles slightly when you shake the pan. Cool completely before cutting – the gooey texture develops as it cools.

19. Moist German Apple Cake

This dense, moist cake is loaded with fresh apples and warm cinnamon spice. One recipe serves 24 people, making it perfect for large gatherings and family reunions.

Ingredients:

4 cups all-purpose flour
2 cups granulated sugar
4 large eggs, beaten
1 cup vegetable oil
2 teaspoons baking soda
2 teaspoons cinnamon
1 teaspoon salt
6 large apples, peeled and diced
1 cup chopped walnuts
2 teaspoons vanilla extract

How To Make Moist German Apple Cake

1. Preheat your oven to 350°F and grease your 9×13 pan really well since this cake can stick easily. Mix the flour, sugar, beaten eggs, oil, baking soda, cinnamon, salt, and vanilla in a large bowl until just combined – don’t overmix.

2. Fold in the diced apples and chopped walnuts gently, making sure they’re evenly distributed throughout the thick batter. The batter will be very thick and chunky from all the apples.

3. Spread the batter evenly in your prepared pan, pressing it down slightly to level the surface. This cake has a lot of fruit and nuts, so it needs to be packed down a bit to bake evenly.

4. Bake for 45-55 minutes until a toothpick inserted in the center comes out with just a few moist crumbs attached. The top should be golden brown and spring back when lightly touched. Cool completely before cutting into squares.

20. Simple Chocolate Chip Cookie Dough Cheesecake

Easy Chocolate Chip Cookie Dough Cheesecake

This rich dessert combines everyone’s favorite cookie dough with creamy cheesecake in just four ingredients. Using refrigerated cookie dough makes it incredibly easy but still absolutely delicious.

Ingredients:

1 package refrigerated chocolate chip cookie dough, 18 ounces
24 ounces cream cheese, softened completely
½ cup granulated sugar
2 large eggs, at room temperature

How To Make Simple Chocolate Chip Cookie Dough Cheesecake

1. Preheat your oven to 350°F and grease your 9×13 pan thoroughly. Press two-thirds of the cookie dough evenly into the bottom of the pan, making sure it reaches all the corners and edges to create a solid crust layer.

2. Beat the softened cream cheese with an electric mixer until completely smooth and fluffy, about 4 minutes. Add the sugar and beat for another 2 minutes, then add the eggs one at a time, beating well after each addition.

3. Pour the cream cheese mixture over the cookie dough crust, spreading it evenly with a spatula. Break the remaining cookie dough into small pieces and drop them randomly over the top of the cheesecake filling.

4. Bake for 35-40 minutes until the center is almost set but still slightly jiggly when you gently shake the pan. The cookie dough pieces on top should be golden brown but not overcooked. Cool completely, then refrigerate for at least 4 hours before cutting into squares.

Final Thoughts

These 20 sweet casseroles prove that your 9×13 pan is perfect for creating amazing desserts that feed a crowd. From no-bake treats to traditional baked goods, there’s something here for every occasion.

Whether you’re hosting a potluck or just want an easy dessert for your family, these recipes deliver big flavors with simple preparation methods.

20 Rich Dessert Casseroles Perfect for Your 9×13 Dish

01. Cinnamon Sugar Sopapilla Cheesecake

02. Layered Hot Fudge Ice Cream Sandwich Dessert

03. Triple Layer Pumpkin Spice Dessert

04. Creamy Pistachio Ice Cream Casserole

05. Tropical Pineapple Sheet Cake

06. Rich Butterscotch Bread Pudding

07. Old-Fashioned Ruby Fruit Cocktail Cake

08. Classic Southern Banana Pudding

09. Three Layer Chocolate Pecan Dream

10. No-Bake Banana Split Cake

11. Easy Hurricane Earthquake Cake

12. Homemade Fresh Peach Cobbler

13. Cherry Cream Cheese Dump Cake

14. No-Bake Chocolate Eclair Dessert

15. Light Strawberry Angel Food Dessert

16. Bright Lemon Lush Dessert

17. Family Recipe Apple Crisp

18. St. Louis Style Chocolate Gooey Butter Cake

19. Moist German Apple Cake

20. Simple Chocolate Chip Cookie Dough Cheesecake

Final Thoughts

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