Put a whole solid block of cream cheese in the pot along with 3 other simple ingredients to make a sweet so delicious your husband will be begging for more.

This 4-ingredient slow cooker April dessert is one of those set-it-and-forget-it treats that feels a little bit magical. You literally drop a whole solid block of cream cheese into the slow cooker with just three other simple pantry staples, and a few hours later you’ve got a warm, creamy, sweet dessert that tastes like a cross between cheesecake and a gooey pudding. It’s the kind of cozy, no-fuss recipe that fits right into busy family life, and it’s especially handy during those unpredictable spring days when you want something comforting without heating up the whole kitchen.

Serve this warm, spooned into small bowls, and top each serving with a dollop of whipped cream or a scoop of vanilla ice cream so it melts into the creamy dessert. A light sprinkle of crushed graham crackers, vanilla wafers, or even granola adds a nice little crunch on top. For a simple spring touch, add a few fresh berries or sliced bananas right before serving. A cup of coffee or hot tea on the side makes this feel like a special end to a weeknight dinner, and it’s also lovely on a brunch table alongside fruit salad and something savory like scrambled eggs or a breakfast casserole.

Servings: 6

1 (8-ounce) block cream cheese, full-fat, unwrapped

Place the whole solid block of cream cheese in the bottom center of a 3- to 4-quart slow cooker. The block should be sitting flat on the bottom so it softens and melts evenly as it cooks.

Pour the sweetened condensed milk evenly over and around the cream cheese block, letting it pool in the bottom of the slow cooker.

Add the whole milk and vanilla extract to the slow cooker. Do not worry about mixing everything completely at this point; the cream cheese will soften and blend as it heats.

Cover the slow cooker with the lid and cook on LOW for 2 to 3 hours, until the cream cheese is very soft and the edges of the mixture are hot and starting to bubble gently.

Remove the lid and whisk the mixture directly in the slow cooker until completely smooth and creamy, breaking up any remaining soft chunks of cream cheese. If you don’t have a whisk, use a sturdy spoon and stir vigorously.

Once smooth, cover again and cook on LOW for another 30 minutes to 1 hour, just until the dessert thickens slightly and has a rich, pourable pudding-like texture. It should coat the back of a spoon but still be soft and spoonable.

Turn off the slow cooker and let the dessert sit, uncovered, for about 10 to 15 minutes to cool slightly and thicken a bit more. This rest time helps it set up so it’s extra creamy.

Spoon the warm dessert into small bowls. Serve as is, or top with whipped cream, a sprinkle of cookie crumbs, or a few fresh berries. Store any leftovers in the refrigerator, covered, and gently rewarm individual portions in the microwave or enjoy them chilled.

To make this feel more like a classic cheesecake-style dessert, stir in 1/2 cup finely crushed graham crackers or vanilla wafer crumbs after whisking the mixture smooth, then cook for the final 30 to 60 minutes. For a fruit twist, swirl in 1/2 to 3/4 cup of canned pie filling (cherry, blueberry, or strawberry) right after whisking smooth; just dollop it on top and swirl with a spoon so you get pretty streaks. If your family likes a little tang, replace 1/4 cup of the whole milk with sour cream or plain Greek yogurt for a slightly sharper, cheesecake-like flavor. For picky eaters, keep it plain and let everyone add their own toppings at the table—mini chocolate chips, sprinkles, crushed cookies, or sliced bananas all work well. You can also lighten it up a touch by using 2% milk and reduced-fat cream cheese, though the texture will be a bit less rich. If you need to stretch the servings, double the recipe in a larger slow cooker and increase the cook time by about 30 to 60 minutes, watching for that same smooth, slightly thick pudding-like consistency.