30 Irresistible Amaretto Cheese Cake Recipes to Satisfy Your Sweet Tooth

Baking a perfect amaretto cheesecake is easier than you think! Whether you’re craving a classic New York-style dessert or want to experiment with creative twists, these irresistible recipes will satisfy your sweet tooth. From no-bake options to decadent layered creations, get ready to discover your new favorite treat that combines creamy cheesecake with the warm, nutty flavor of amaretto. Let’s dive into these mouthwatering recipes!

Classic Amaretto Cheesecake

Sometimes you just need a dessert that feels fancy but is actually pretty simple to make. This classic amaretto cheesecake delivers that perfect balance of creamy richness and nutty almond flavor that’ll impress your guests without stressing you out in the kitchen.

Ingredients

Graham cracker crumbs – 1 ½ cups
Unsalted butter – ½ cup, melted
Granulated sugar – ¾ cup
Cream cheese – 24 oz, softened
Eggs – 3 large
Amaretto liqueur – ¼ cup
Sour cream – ½ cup
Vanilla extract – 1 tsp

Instructions

1. Preheat your oven to 325°F and position a rack in the center.
2. Combine graham cracker crumbs, melted butter, and ¼ cup of sugar in a medium bowl.
3. Press the crumb mixture firmly into the bottom of a 9-inch springform pan using the bottom of a measuring cup.
4. Bake the crust for 10 minutes at 325°F until lightly golden, then cool completely on a wire rack.
5. Beat the softened cream cheese with remaining ½ cup sugar on medium speed for 3 minutes until completely smooth.
6. Add eggs one at a time, beating for 30 seconds after each addition until fully incorporated.
7. Mix in amaretto liqueur, sour cream, and vanilla extract on low speed just until combined.
8. Pour the filling over the cooled crust and smooth the top with a spatula.
9. Bake at 325°F for 45-50 minutes until the edges are set but the center still jiggles slightly when gently shaken.
10. Turn off the oven and crack the door open, letting the cheesecake cool inside for 1 hour to prevent cracking.
11. Remove from oven and run a knife around the edge to loosen it from the pan.
12. Refrigerate for at least 6 hours, or preferably overnight, before serving. Getting that first slice out reveals the beautiful creamy texture with just the right amount of almond warmth from the amaretto. The graham cracker crust provides that perfect crunchy contrast to the smooth filling, making it ideal for special occasions or when you just want to treat yourself.

Amaretto Chocolate Swirl Cheesecake

Tired of complicated cheesecake recipes that leave you with more dishes than dessert? This Amaretto Chocolate Swirl Cheesecake delivers that fancy bakery look with surprisingly simple steps. You’ll love how the nutty amaretto and rich chocolate create pockets of flavor in every creamy bite.

Ingredients

Graham cracker crumbs – 1 ½ cups
Sugar – ¾ cup
Butter – ½ cup
Cream cheese – 24 oz
Eggs – 3
Sour cream – 1 cup
Amaretto – ¼ cup
Semi-sweet chocolate chips – ½ cup

Instructions

1. Preheat your oven to 325°F. 2. Combine graham cracker crumbs, ¼ cup sugar, and melted butter in a medium bowl. 3. Press the crumb mixture firmly into the bottom of a 9-inch springform pan. 4. Bake the crust for 10 minutes at 325°F until lightly golden. 5. Beat cream cheese and remaining ½ cup sugar with an electric mixer on medium speed for 3 minutes until completely smooth. 6. Add eggs one at a time, mixing just until each egg disappears into the batter. 7. Blend in sour cream and amaretto until the mixture looks uniform. 8. Melt chocolate chips in a microwave-safe bowl using 30-second bursts, stirring between each interval. 9. Transfer 1 cup of the cheesecake batter to a separate bowl. 10. Stir the melted chocolate thoroughly into the reserved 1 cup of batter. 11. Pour the plain cheesecake batter over the prepared crust. 12. Drop spoonfuls of chocolate batter randomly over the surface. 13. Drag a knife through both batters in a zigzag pattern to create swirls. 14. Bake at 325°F for 55-60 minutes until the edges are set but the center still jiggles slightly. 15. Turn off the oven and prop the door open with a wooden spoon for 1 hour. 16. Refrigerate the cheesecake for at least 6 hours before serving. Zero effort yields maximum reward with this stunning dessert. The creamy texture melts against the subtle crunch of crust, while chocolate swirls offer bittersweet contrast to the almond-kissed filling. Try serving thin slices with fresh raspberries for a beautiful color pop that complements the amaretto perfectly.

No-Bake Amaretto Cheesecake Bites

Feeling like you want something sweet but don’t want to turn on the oven? These no-bake amaretto cheesecake bites are your new best friend. They come together in minutes and deliver that rich, creamy cheesecake flavor with a lovely almond kick.

Ingredients

• Cream cheese – 8 oz
• Heavy cream – ½ cup
• Powdered sugar – ¼ cup
• Amaretto liqueur – 2 tbsp
• Graham cracker crumbs – 1 cup
• Butter – 3 tbsp

Instructions

1. Place the cream cheese in a large mixing bowl and let it sit at room temperature for 30 minutes to soften.
2. Melt the butter in a microwave-safe bowl for 30 seconds, or until fully liquid.
3. Combine the graham cracker crumbs and melted butter in a medium bowl, mixing until the crumbs are evenly moistened.
4. Press 1 tablespoon of the crumb mixture firmly into the bottom of each cavity of a mini muffin tin to form the crusts.
5. Using an electric mixer on medium speed, beat the softened cream cheese for 2 minutes until smooth and lump-free.
6. Add the powdered sugar and amaretto liqueur to the cream cheese, then beat for another 1 minute until fully incorporated.
7. In a separate chilled bowl, whip the heavy cream with an electric mixer on high speed for 3-4 minutes until stiff peaks form.
8. Gently fold the whipped cream into the cream cheese mixture using a spatula, being careful not to deflate the air bubbles.
9. Spoon or pipe the cheesecake filling over the crusts in the muffin tin, filling each cavity to the top.
10. Refrigerate the cheesecake bites for at least 4 hours, or until completely set and firm to the touch.
11. Carefully remove the set cheesecake bites from the muffin tin using a small offset spatula or butter knife.

Cool and creamy with a subtle almond warmth from the amaretto, these bites have a perfect contrast between the crunchy graham cracker base and the smooth filling. Try rolling the edges in toasted sliced almonds for extra crunch, or drizzle them with chocolate sauce right before serving.

Amaretto Raspberry Cheesecake

Unbelievably creamy and bursting with fruity flavor, this amaretto raspberry cheesecake is the perfect dessert for any occasion. You’ll love how the almond notes from the amaretto complement the tart raspberries. It’s surprisingly easy to make and always impresses your guests.

Ingredients

• Graham crackers – 2 cups crushed
• Butter – ½ cup melted
• Cream cheese – 24 oz softened
• Sugar – 1 cup
• Eggs – 3 large
• Sour cream – 1 cup
• Amaretto – ¼ cup
• Raspberries – 1½ cups fresh

Instructions

1. Preheat your oven to 325°F and grease a 9-inch springform pan.
2. Combine crushed graham crackers with melted butter until the mixture resembles wet sand.
3. Press the crust mixture firmly into the bottom of the prepared pan using the bottom of a measuring cup for even compression.
4. Bake the crust for 10 minutes at 325°F until lightly golden, then remove and let cool completely.
5. Beat softened cream cheese with sugar on medium speed for 3 minutes until completely smooth and lump-free.
6. Add eggs one at a time, beating for 30 seconds after each addition until fully incorporated.
7. Mix in sour cream and amaretto until the batter is uniform in texture.
8. Gently fold in 1 cup of fresh raspberries being careful not to overmix and crush the berries.
9. Pour the filling over the cooled crust and smooth the top with a spatula.
10. Place the springform pan in a larger baking dish and create a water bath by pouring hot water into the outer dish until it reaches halfway up the sides of the springform pan.
11. Bake at 325°F for 60-70 minutes until the edges are set but the center still jiggles slightly when shaken.
12. Turn off the oven, crack the door open, and let the cheesecake cool gradually inside for 1 hour to prevent cracking.
13. Remove from oven and refrigerate for at least 6 hours or overnight until completely chilled and firm.
14. Top with remaining ½ cup fresh raspberries before serving.

So creamy and luxurious, this cheesecake has the perfect velvety texture that melts in your mouth. The almond flavor from the amaretto pairs beautifully with the bright, tart raspberries throughout. Serve it chilled with a drizzle of raspberry sauce or alongside a cup of strong coffee for an elegant dessert experience.

Caramel Amaretto Cheesecake

Zesty and decadent, this caramel amaretto cheesecake is the perfect dessert for when you want something special without too much fuss. You’ll love how the nutty amaretto pairs with sweet caramel in a creamy, no-bake filling. It’s surprisingly simple to make and always impresses guests.

Ingredients

Graham cracker crumbs – 1 ½ cups
Unsalted butter – ½ cup, melted
Cream cheese – 16 oz, softened
Powdered sugar – ¾ cup
Heavy cream – 1 cup
Amaretto liqueur – 3 tbsp
Caramel sauce – ½ cup
Salt – ¼ tsp

Instructions

1. Combine graham cracker crumbs and melted butter in a medium bowl until crumbs are evenly moistened. 2. Press crumb mixture firmly into the bottom of a 9-inch springform pan using the bottom of a measuring cup to create an even layer. 3. Chill crust in refrigerator for 15 minutes while preparing filling. 4. Beat softened cream cheese with an electric mixer on medium speed until completely smooth, about 2 minutes. 5. Add powdered sugar and salt, beating until fully incorporated and no lumps remain. 6. Pour in heavy cream and continue beating on medium-high speed until mixture thickens and holds soft peaks, about 3-4 minutes. 7. Gently fold in amaretto liqueur with a spatula until just combined. 8. Spread half of the cheesecake filling over the chilled crust in an even layer. 9. Drizzle ¼ cup of caramel sauce over the filling layer in a zigzag pattern. 10. Carefully spread remaining cheesecake filling over caramel layer, smoothing the top with an offset spatula. 11. Drizzle remaining ¼ cup caramel sauce over the top of the cheesecake in decorative swirls. 12. Refrigerate cheesecake for at least 6 hours, or preferably overnight, until completely set. Heavenly and rich, this cheesecake has a velvety smooth texture that melts in your mouth with each bite. The amaretto adds a subtle almond warmth that balances perfectly with the sweet caramel swirls. Try serving it with a sprinkle of toasted sliced almonds or a drizzle of extra caramel for an elegant presentation.

Amaretto Almond Crunch Cheesecake

Did you know that the perfect holiday dessert doesn’t have to be complicated? This amaretto almond crunch cheesecake comes together with just a few ingredients but delivers that wow factor you’re looking for. You’ll love how the nutty flavors and creamy texture create the ultimate festive treat.

Ingredients

Graham cracker crumbs – 1½ cups
Unsalted butter – ½ cup
Granulated sugar – ¾ cup
Cream cheese – 24 oz
Eggs – 3
Amaretto liqueur – ¼ cup
Sliced almonds – ½ cup

Instructions

1. Preheat your oven to 325°F.
2. Combine graham cracker crumbs and melted butter in a medium bowl.
3. Press the crumb mixture firmly into the bottom of a 9-inch springform pan.
4. Bake the crust for 10 minutes at 325°F until lightly golden.
5. Remove the crust from oven and let it cool completely.
6. Beat cream cheese and sugar together in a large bowl until completely smooth.
7. Add eggs one at a time, mixing just until incorporated after each addition.
8. Stir in amaretto liqueur until fully combined.
9. Pour the filling over the cooled crust.
10. Sprinkle sliced almonds evenly over the top of the cheesecake.
11. Place the springform pan in a larger baking dish.
12. Pour hot water into the larger dish until it reaches halfway up the sides of the springform pan.
13. Bake at 325°F for 55-65 minutes until the edges are set but the center still jiggles slightly.
14. Turn off the oven and crack the door open, letting the cheesecake cool inside for 1 hour.
15. Remove from oven and run a knife around the edge to prevent cracking.
16. Refrigerate for at least 6 hours or overnight before serving.

You’ll notice the creamy texture pairs perfectly with the crunchy almond topping. That amaretto flavor really shines through in every bite. Try serving it with a drizzle of chocolate sauce or alongside your favorite coffee for the ultimate dessert experience.

Amaretto and White Chocolate Cheesecake

Now, if you’re looking for a dessert that feels fancy but is surprisingly simple to make, this amaretto and white chocolate cheesecake is your answer. It’s rich, creamy, and has that lovely almond kick from the amaretto that just makes it special.

Ingredients

Graham cracker crumbs – 1 ½ cups
Unsalted butter – ½ cup, melted
Cream cheese – 24 oz, softened
Granulated sugar – ¾ cup
Sour cream – 1 cup
Eggs – 3 large
White chocolate – 8 oz, melted
Amaretto liqueur – ¼ cup
Vanilla extract – 1 tsp

Instructions

1. Preheat your oven to 325°F.
2. Mix the graham cracker crumbs and melted butter in a medium bowl until the crumbs are evenly coated.
3. Press the crumb mixture firmly into the bottom of a 9-inch springform pan to form the crust.
4. Bake the crust for 10 minutes, then remove it from the oven and let it cool completely.
5. Beat the softened cream cheese and granulated sugar in a large bowl with an electric mixer on medium speed until smooth and creamy, about 2 minutes.
6. Add the sour cream and beat until just combined.
7. Mix in the eggs one at a time, beating after each addition until fully incorporated.
8. Stir in the melted white chocolate, amaretto liqueur, and vanilla extract until the batter is uniform.
9. Pour the cheesecake batter over the cooled crust and spread it evenly with a spatula.
10. Place the springform pan into a larger baking dish and fill the outer dish with hot water until it reaches halfway up the sides of the springform pan to create a water bath.
11. Bake the cheesecake for 55–60 minutes, or until the edges are set but the center still jiggles slightly when you gently shake the pan.
12. Turn off the oven, crack the door open, and let the cheesecake cool inside for 1 hour to prevent cracking.
13. Remove the cheesecake from the oven and water bath, then let it cool completely at room temperature.
14. Refrigerate the cheesecake for at least 4 hours, or preferably overnight, before serving.
15. Run a knife around the edge of the cheesecake to loosen it, then release the springform pan sides.

Unbelievably creamy and smooth, this cheesecake melts in your mouth with the sweet richness of white chocolate and a warm, nutty hint of amaretto. For a fun twist, try topping slices with toasted almond slices or a drizzle of dark chocolate to balance the sweetness.

Mascarpone Amaretto Cheesecake

Brace yourself for the creamiest, dreamiest dessert you’ll ever make. This mascarpone amaretto cheesecake is surprisingly simple to whip up, and the rich, nutty flavor will have everyone asking for seconds. You’re going to love how the amaretto adds that perfect cozy warmth to each silky bite.

Ingredients

Graham cracker crumbs – 1 ½ cups
Unsalted butter – ½ cup, melted
Granulated sugar – ¾ cup
Mascarpone cheese – 16 oz, room temperature
Cream cheese – 8 oz, room temperature
Eggs – 3 large, room temperature
Amaretto liqueur – ¼ cup
Vanilla extract – 1 tsp

Instructions

1. Preheat your oven to 325°F.
2. Combine graham cracker crumbs, melted butter, and ¼ cup of sugar in a medium bowl.
3. Press the crumb mixture firmly into the bottom of a 9-inch springform pan. Tip: Use the bottom of a measuring cup to press it down evenly for a solid crust.
4. Bake the crust for 10 minutes at 325°F, then remove it from the oven and let it cool completely.
5. Reduce the oven temperature to 300°F.
6. In a large mixing bowl, beat mascarpone and cream cheese with an electric mixer on medium speed until completely smooth, about 2 minutes.
7. Gradually add the remaining ½ cup of sugar while continuing to beat.
8. Add eggs one at a time, mixing just until each is incorporated. Tip: Don’t overmix after adding eggs to avoid incorporating too much air.
9. Mix in amaretto and vanilla extract until just combined.
10. Pour the filling over the cooled crust and smooth the top with a spatula.
11. Place the springform pan on a baking sheet and bake at 300°F for 55-65 minutes. Tip: The center should still jiggle slightly when shaken—it will firm up as it cools.
12. Turn off the oven, crack the door open, and let the cheesecake cool inside for 1 hour.
13. Remove from oven and run a knife around the edge to prevent cracking.
14. Refrigerate for at least 6 hours, or preferably overnight, before serving.
And just like that, you’ve got a cheesecake with an incredibly smooth, melt-in-your-mouth texture. The amaretto gives it this wonderful almond warmth that pairs perfectly with the rich mascarpone. Try serving thin slices with a drizzle of dark chocolate or some fresh berries for an extra special touch.

Amaretto Cheesecake with Crumbly Biscuit Base

Gosh, you know those desserts that just feel like a warm hug? This amaretto cheesecake is exactly that—creamy, nutty, and perfect for when you want something special without too much fuss. It’s the kind of treat that makes any day feel like a celebration.

Ingredients

Graham crackers – 1 ½ cups (crushed)
Butter – ½ cup (melted)
Cream cheese – 16 oz (softened)
Sugar – ¾ cup
Eggs – 2
Amaretto liqueur – ¼ cup

Instructions

1. Preheat your oven to 325°F. 2. Combine the crushed graham crackers and melted butter in a bowl. 3. Press the mixture firmly into the bottom of a 9-inch springform pan. 4. Bake the crust for 10 minutes at 325°F until lightly golden. 5. Let the crust cool completely on a wire rack. 6. Beat the softened cream cheese and sugar together in a large bowl until smooth. 7. Add the eggs one at a time, mixing just until combined after each. 8. Stir in the amaretto liqueur until fully incorporated. 9. Pour the filling over the cooled crust. 10. Bake at 325°F for 45–50 minutes until the edges are set but the center still jiggles slightly. 11. Turn off the oven and crack the door open, letting the cheesecake cool inside for 1 hour. 12. Refrigerate the cheesecake for at least 4 hours or overnight before serving. This cheesecake is luxuriously smooth with a subtle almond kick from the amaretto, all balanced by that crumbly, buttery base. Try topping it with toasted sliced almonds or a drizzle of chocolate sauce for an extra fancy touch.

Amaretto and Orange Zest Cheesecake

Okay, so you’re craving something special but don’t want to spend all day in the kitchen. This cheesecake brings together the cozy almond warmth of amaretto with the bright zing of fresh orange for a dessert that feels fancy without the fuss.

Ingredients

• Graham cracker crumbs – 1 ½ cups
• Unsalted butter – ½ cup, melted
• Cream cheese – 24 oz, room temperature
• Granulated sugar – ¾ cup
• Sour cream – 1 cup
• Eggs – 3 large
• Amaretto liqueur – ¼ cup
• Orange – 1, for zest

Instructions

1. Preheat your oven to 325°F.
2. Combine the graham cracker crumbs and melted butter in a medium bowl until the mixture resembles wet sand.
3. Press the crumb mixture firmly into the bottom of a 9-inch springform pan. Tip: Use the bottom of a measuring cup to press it down evenly for a solid crust.
4. Bake the crust for 10 minutes, then remove it from the oven and let it cool on a wire rack.
5. Reduce the oven temperature to 300°F.
6. Beat the room temperature cream cheese and granulated sugar in a large bowl with an electric mixer on medium speed for 2 minutes, until completely smooth and no lumps remain.
7. Add the sour cream and beat for 30 seconds until just incorporated.
8. Add the eggs one at a time, beating for 15 seconds after each addition until the yolk disappears. Tip: Don’t overmix after adding the eggs to avoid incorporating too much air, which can cause cracking.
9. Pour in the amaretto liqueur and beat for 20 seconds until combined.
10. Zest the entire orange directly into the cheesecake batter and fold it in with a spatula.
11. Pour the filling over the cooled crust and smooth the top with a spatula.
12. Place the springform pan on a baking sheet and bake at 300°F for 55-65 minutes. Tip: The cheesecake is done when the edges are set but the center still has a slight jiggle, about the size of a quarter, when you gently shake the pan.
13. Turn off the oven, crack the door open with a wooden spoon, and let the cheesecake cool inside for 1 hour.
14. Remove the cheesecake from the oven, run a thin knife around the edge to loosen it, and refrigerate for at least 6 hours or overnight before serving.

Very creamy and luxuriously smooth, this cheesecake has a subtle nuttiness from the amaretto that perfectly complements the bright citrus flecks. Try serving thin slices with a drizzle of dark chocolate sauce or a side of fresh berries for an extra pop of color and flavor.

Toasted Amaretto Pecan Cheesecake

Remember that feeling when you bite into something so decadent it makes you close your eyes for a second? You’re about to get that with this toasted amaretto pecan cheesecake. It’s rich, nutty, and surprisingly simple to whip up.

Ingredients

• Graham cracker crumbs – 1 ½ cups
• Butter – ½ cup, melted
• Cream cheese – 24 oz, softened
• Sugar – 1 cup
• Eggs – 3
• Sour cream – ½ cup
• Amaretto liqueur – ¼ cup
• Pecans – 1 cup, chopped

Instructions

1. Preheat your oven to 325°F.
2. Mix the graham cracker crumbs and melted butter in a medium bowl until the crumbs are evenly moistened.
3. Press the crumb mixture firmly into the bottom of a 9-inch springform pan. Tip: Use the bottom of a measuring cup to press the crust down evenly for a solid base.
4. Bake the crust for 10 minutes, then remove it from the oven and let it cool slightly.
5. Beat the softened cream cheese and sugar in a large bowl with an electric mixer on medium speed until completely smooth, about 2 minutes.
6. Add the eggs one at a time, beating just until each egg is incorporated before adding the next.
7. Mix in the sour cream and amaretto liqueur on low speed until the batter is uniform. Tip: Don’t overmix after adding the eggs to keep the texture light and avoid cracks.
8. Pour the filling over the prepared crust.
9. Sprinkle the chopped pecans evenly over the top of the filling.
10. Place the springform pan on a baking sheet and bake for 50-60 minutes, or until the edges are set but the center still has a slight jiggle. Tip: To prevent overbaking, start checking at 50 minutes—the center should jiggle like Jell-O when you gently shake the pan.
11. Turn off the oven, crack the door open, and let the cheesecake cool inside for 1 hour.
12. Remove the cheesecake from the oven and refrigerate it for at least 4 hours, or overnight, before serving.

Velvety smooth cream cheese filling gets a cozy crunch from those toasted pecans and a warm hint of almond from the amaretto. Serve it chilled with a drizzle of caramel or a dusting of powdered sugar for a dessert that feels straight from a fancy bakery.

Amaretto Cherry Cheesecake

You know those desserts that feel like a warm hug? Yeah, this Amaretto Cherry Cheesecake is exactly that. It’s rich, creamy, and has that perfect hint of almond and cherry that makes it impossible to resist.

Ingredients

Graham cracker crumbs – 1 ½ cups
Unsalted butter – ½ cup, melted
Granulated sugar – ¼ cup
Cream cheese – 24 oz, softened
Sour cream – 1 cup
Eggs – 3 large
Amaretto liqueur – ¼ cup
Cherry pie filling – 21 oz can

Instructions

1. Preheat your oven to 325°F.
2. Mix graham cracker crumbs, melted butter, and ¼ cup sugar in a medium bowl until fully combined.
3. Press the crumb mixture firmly into the bottom of a 9-inch springform pan. Tip: Use the bottom of a measuring cup to press it down evenly for a solid crust.
4. Bake the crust for 10 minutes at 325°F, then remove it from the oven and let it cool completely.
5. Beat the softened cream cheese in a large bowl with an electric mixer on medium speed until completely smooth, about 2 minutes.
6. Add the sour cream and beat for another 1 minute until fully incorporated.
7. Beat in the eggs one at a time, mixing just until each egg disappears into the batter. Tip: Don’t overmix after adding eggs to avoid cracking.
8. Stir in the Amaretto liqueur by hand until evenly distributed.
9. Pour the cheesecake filling over the cooled crust and spread it evenly with a spatula.
10. Bake at 325°F for 45–50 minutes, until the edges are set but the center still jiggles slightly when you gently shake the pan.
11. Turn off the oven, crack the door open about 1 inch, and let the cheesecake cool inside for 1 hour. Tip: This gradual cooling helps prevent sinking.
12. Remove the cheesecake from the oven and let it cool completely at room temperature, about 2 hours.
13. Refrigerate the cheesecake for at least 4 hours, or overnight, until fully chilled and firm.
14. Spoon the cherry pie filling evenly over the top of the chilled cheesecake just before serving.

Let this cheesecake shine with its velvety smooth texture and the delightful contrast between nutty Amaretto and sweet-tart cherries. It’s even better with a drizzle of extra Amaretto or a scoop of vanilla ice cream on the side.

Conclusion

Zesty, creamy, and utterly delightful—these 30 Amaretto cheesecake recipes are your ticket to dessert heaven. Whether you’re a baking newbie or a seasoned pro, there’s a slice of perfection waiting for you. Give one a try, then share your favorite in the comments and pin this roundup to your Pinterest boards for your next sweet craving!

Lorraine Koller