Put a solid unsoftened block of raw cream cheese in the casserole dish and 3 additional secret ingredients to create a sweet bake so utterly delicious your friends will be begging for more.

This little 4-ingredient oven baked cream cheese delight is the kind of recipe that feels like it’s been tucked in a church cookbook for decades, just waiting to be rediscovered. You start with a solid, unsoftened block of cream cheese set right into a casserole dish, then blanket it in a simple sweet crumble that bakes up into something halfway between a cobbler top and a candy crust. It reminds me of the simple bakes we used to take to card club or potlucks out here in the Midwest—humble ingredients, big comfort, and plates scraped clean. If you’re looking for a dessert that’s easy enough for a Tuesday but special enough for company, this is the one your friends will beg you to make again.

Serve this warm right out of the casserole dish, scooped into small bowls so everyone gets a bit of the creamy center and the crackly sweet top. It’s lovely on its own, but a scoop of vanilla ice cream or a spoonful of whipped cream makes it feel extra special. A hot cup of coffee or tea balances the sweetness nicely, and if you’re serving it after Sunday dinner, it goes well following a simple roast and vegetables. For a little contrast, you can add a few fresh berries on the side when serving.

Servings: 6-8

1 (8-ounce) solid block cream cheese, unsoftened and unwrapped

Preheat your oven to 350°F (175°C). Lightly butter or spray a small oven-safe casserole dish (about 8x8 inches or similar size).

Place the solid, unsoftened block of cream cheese in the center of the prepared casserole dish. Do not cut, cube, or soften it; it should be one whole block.

In a medium mixing bowl, combine the granulated sugar, brown sugar, and all-purpose flour. Stir with a fork or whisk until the mixture looks like an even, sandy dry powder with no big clumps of sugar.

Pour the dry sugar-flour mixture evenly around the cream cheese in the casserole dish, letting it surround the block. Lightly sprinkle some of the mixture over the top of the cream cheese as well, but keep the block mostly visible in the center. The dish should look like a solid block of cream cheese sitting in a bed of ambiguous dry powder.

Place the casserole dish on the middle rack of the preheated oven. Bake for 30 to 40 minutes, or until the top and edges of the sugar-flour mixture are lightly golden and you see some bubbling and softening around the cream cheese. The cream cheese will be very soft inside but still hold its basic shape.

Carefully remove the dish from the oven and let it cool for at least 10 to 15 minutes. As it cools, the sweet coating will set into a delicate crust while the cream cheese stays rich and creamy underneath.

To serve, use a large spoon to scoop down through the sweet crust and into the softened cream cheese, making sure each serving includes some of both the creamy center and the sugary topping.

You can play with this simple base in a few easy ways. For a hint of warmth, stir 1 teaspoon of ground cinnamon into the sugar-flour mixture before baking. If you like a little salt to balance the sweet, sprinkle a pinch of flaky salt over the top right after it comes out of the oven. For a nutty twist, you can fold 1/3 cup of finely chopped pecans or walnuts into the dry mixture before surrounding the cream cheese, though that will technically make it a 5-ingredient dessert. A splash of vanilla extract (about 1 teaspoon) can be stirred into the dry mixture after you’ve whisked it together; it will create a few little clumps, but they bake into tasty pockets of flavor. Serve leftovers from the refrigerator within 3 to 4 days; rewarm gently in a low oven for the best texture. Because this dessert is dairy-based, do not leave it at room temperature for more than 2 hours—refrigerate promptly once it has cooled. Always use pasteurized cream cheese from a sealed package, and avoid using cream cheese that has been previously frozen, as it may turn grainy when baked. If your oven runs hot, start checking at 25 minutes to prevent the sugar mixture from over-browning.