Over the years my taste buds are definitely changing. These days I find myself gravitating towards fruit based desserts more often than not. The combination of sweet and slightly sour is heaven. Cheesecake filling laced with a luscious lemon curd and topped with glorious sweet, red raspberries! The combination of flaky crust, creamy filling, and fresh fruit makes this dessert irresistible. I don't think that the chocolate connoisseurs would even mind a slice of this beautiful tart.
Send this luscious, traditional cheesecake favorite with a Junior's twist. Homemade moist red velvet cake is layered with our Original New York cheesecake and our famous cream cheese icing. Adorned with even more icing and cake crumbs. Kosher Dairy Kof-K.
No Bake Cheesecake INGREDIENTS: For the Crust 12 Biscoff cookies, crushed into crumbs 2 tablespoons unsalted butter, melted For the Filling 1 (8 ounce) package cream cheese, softened 2/3 cup Biscoff Spread 1 teaspoon pure vanilla extract 1 (8 ounce) tub frozen whipped topping, thawed For the Garnish whipped topping, optional Bisco