“`html
Table of Contents
Peach Vanilla Cheesecake Dessert Cubes with Honey Drizzle – No-Bake Vanilla Bean Peach Dessert Squares
I still remember the first time I made these peach vanilla cheesecake dessert cubes — it was a sweltering August afternoon in my tiny New York City apartment, and I was craving something that tasted like summer but wouldn’t require turning on the oven. Growing up in Morocco, my mother always macerated peaches with a little honey and lemon before serving them with tea, and that memory came rushing back. I combined that North African touch with the French pastry techniques I learned in Paris, and these no bake peach cheesecake cubes were born. The combination of creamy vanilla bean cheesecake, juicy honey-kissed peaches, and a buttery vanilla wafer crust is pure magic — no oven required.
Imagine cutting into a perfectly chilled cube: the crust holds firm with a gentle snap, the cheesecake layer is luxuriously smooth and thick, and pockets of sweet peach linger in every bite. Then comes the honey drizzle — warm, golden, with just a whisper of sea salt — cascading over the top and soaking into the edges. The aroma alone will transport you. The vanilla bean paste gives the filling those beautiful tiny black specks and a deep, floral sweetness that pairs beautifully with the fruit. These honey drizzle cheesecake squares are the kind of dessert that feels fancy but is secretly effortless.
What makes my version different? I use a combination of cream cheese and mascarpone for a richer, silkier texture that holds up beautifully when cut into cubes. I also macerate the peaches ahead of time so they release their juices and become incredibly flavorful. And that honey drizzle with a pinch of sea salt? It’s a trick I picked up from a pastry chef in Paris who taught me that salt makes sweet things sing. In this post, I’ll share my best pro tip for getting clean, sharp cuts every time, and I’ll warn you about one common mistake that can make your layers slide. Let’s dive in!
Why This Peach Vanilla Cheesecake Dessert Cubes Recipe Is the Best
The Flavor Secret: The magic here is the double vanilla hit — vanilla bean paste and vanilla extract work together to create a deep, aromatic sweetness that complements the peaches without overpowering them. The honey drizzle, finished with a pinch of sea salt, cuts through the richness and adds a sophisticated edge. This is a dessert that tastes like it took hours of work, but the flavors actually come together in minutes.
Perfected Texture: By whipping the cream cheese and mascarpone together with heavy cream, you get a filling that is incredibly light and fluffy yet sturdy enough to hold its shape when cubed. The key is to whip just until stiff peaks form — over-whipping can make the mixture grainy. The vanilla wafer crust is pressed firmly and chilled, providing a buttery, crunchy foundation that contrasts beautifully with the creamy layers above.
Foolproof & Fast: This is a true no-bake recipe, which means there’s no risk of over-baking, cracking, or curdling. Even if you’ve never made a cheesecake before, the step-by-step process is forgiving and easy to follow. The hardest part is waiting for it to chill! And because everything is made in one square pan, cleanup is minimal — exactly what I need after a busy day recipe testing in my NYC kitchen.
Peach Vanilla Cheesecake Dessert Cubes Ingredients
I source my peaches from the Union Square Greenmarket when they’re in season — there’s nothing like a Suncrest peach in July. But even grocery store peaches work beautifully here, especially after a quick honey-lemon soak. For the vanilla, I always keep vanilla bean paste on hand; it’s one of those ingredients that elevates every dessert it touches. Let’s look at what you’ll need.
Ingredients List
- For the Peach Layer: 3 ripe peaches, peeled and diced; 2 tbsp honey; 1 tsp lemon juice; 1/4 tsp vanilla extract
- For the Vanilla Cheesecake Layer: 8 oz cream cheese, softened; 1/2 cup mascarpone cheese; 1/2 cup heavy whipping cream; 1/4 cup powdered sugar; 1 tsp vanilla bean paste; 1 tsp vanilla extract
- For the Cookie Base: 1 1/2 cups crushed vanilla wafer cookies; 6 tbsp melted butter; 1 tbsp honey
- For the Honey Drizzle: 1/3 cup honey; 1 tbsp warm water; 1/2 tsp vanilla extract; Pinch of sea salt
- For Garnish (optional): Fresh peach slices; White chocolate curls; Crushed vanilla cookies; Edible gold dust; Fresh mint leaves
Ingredient Spotlight
Peaches: Ripe but firm peaches are best — they should yield slightly to pressure but not be mushy. If your peaches are underripe, let them sit at room temperature for a day or two. Frozen peaches can work in a pinch (see FAQ), but fresh truly shines here. I prefer yellow peaches for their balanced sweetness and acidity.
Mascarpone: This Italian cream cheese adds a silky richness that regular cream cheese alone can’t match. It has a higher fat content and a velvety texture that makes the filling extra luxurious. If you can’t find mascarpone, you can substitute an equal amount of full-fat cream cheese, but the texture will be slightly denser.
Vanilla Bean Paste: This is my secret weapon. It gives you those beautiful vanilla bean specks and a more intense, floral vanilla flavor than extract alone. If you don’t have it, use an additional 1 tsp of vanilla extract, but the visual and flavor impact will be slightly less pronounced.
Vanilla Wafer Cookies: I use Nilla Wafers or any similar vanilla-flavored cookie. They crush easily and provide a sweet, buttery base. You can also use shortbread cookies or graham crackers, but the flavor will shift slightly. The honey in the crust adds a subtle floral note that ties everything together.
| Original Ingredient | Best Substitution | Flavor / Texture Impact |
|---|---|---|
| Mascarpone | Full-fat cream cheese (same amount) | Slightly denser, less silky, still delicious |
| Vanilla Bean Paste | 1 additional tsp vanilla extract | Less intense vanilla, no specks, flavor still good |
| Vanilla Wafer Cookies | Shortbread cookies or graham crackers | More buttery or more honey flavor, different crunch |
| Heavy Whipping Cream | Full-fat coconut cream (chilled) | Coconut flavor, dairy-free, slightly less stable |
| Honey (in drizzle) | Maple syrup or agave | Different floral notes, maple is more robust |
How to Make Peach Vanilla Cheesecake Dessert Cubes — Step-by-Step
Trust me, this is one of those recipes that looks way more impressive than it actually is. Follow these steps and you’ll have a showstopping dessert with minimal effort.
Step 1: Macerate the Peaches
Peel and dice 3 ripe peaches into small cubes (about 1/2 inch). Toss them with 2 tbsp honey, 1 tsp lemon juice, and 1/4 tsp vanilla extract. Let them sit at room temperature for 10–15 minutes, stirring occasionally, until they become glossy and syrupy. This step draws out the natural juices and intensifies the peach flavor — it’s a trick my mother used in Morocco for fruit salads.
💡 Sara’s Pro Tip: Use peaches that are ripe but still a little firm so they hold their shape during maceration. If they’re too soft, they’ll turn mushy and the layers may blur together.
Step 2: Make the Cookie Base
In a medium bowl, combine 1 1/2 cups crushed vanilla wafer cookies with 6 tbsp melted butter and 1 tbsp honey. Stir until every crumb is coated and the mixture looks like wet sand. Press the mixture firmly and evenly into the bottom of a 9×9-inch square pan lined with parchment paper (leave some overhang for easy lifting). Use the bottom of a measuring cup to really pack it down. Chill the crust in the freezer for 20 minutes while you make the filling.
⚠️ Common Mistake to Avoid: Don’t skimp on pressing the crust — if it’s too loose, the cubes will fall apart when you cut them. A tightly packed crust is the foundation of neat, sturdy squares.
Step 3: Prepare the Cheesecake Filling
In a large mixing bowl, beat 8 oz softened cream cheese and 1/2 cup mascarpone cheese together until smooth and creamy, about 2 minutes. Add 1/2 cup heavy whipping cream, 1/4 cup powdered sugar, 1 tsp vanilla bean paste, and 1 tsp vanilla extract. Continue beating on medium-high speed until the mixture is thick, fluffy, and holds stiff peaks — this usually takes 3–4 minutes. Be careful not to over-whip, or the mixture can turn grainy.
💡 Sara’s Pro Tip: Make sure your cream cheese is truly at room temperature — if it’s cold, you’ll end up with lumps. Leave it on the counter for at least 30 minutes before you start.
Step 4: Assemble the Layers
Spread half of the vanilla cheesecake mixture evenly over the chilled crust. Using a slotted spoon (to drain excess liquid), scatter the macerated peaches in an even layer over the cheesecake. Gently spoon the remaining cheesecake mixture on top and smooth the surface with an offset spatula. The top layer should be completely even. Refrigerate for at least 4–6 hours, or overnight, until fully set and firm to the touch.
⚠️ Common Mistake to Avoid: Draining the peaches is crucial! If you add all the liquid, the cheesecake layers can slide apart and the texture will be too loose. Reserve the syrup to drizzle over the finished cubes.
Step 5: Make the Honey Drizzle
In a small saucepan or microwave-safe bowl, warm 1/3 cup honey with 1 tbsp warm water, 1/2 tsp vanilla extract, and a pinch of sea salt. Stir until the honey is thin and pourable — about 30 seconds on the stove over low heat, or 15 seconds in the microwave. Let it cool slightly before drizzling. The salt is non-negotiable; it balances the sweetness and makes the vanilla flavor pop.
💡 Sara’s Pro Tip: Make the drizzle just before serving so it stays warm and fluid. If it thickens as it sits, add a few drops of warm water and stir.
Step 6: Cut and Serve
Lift the chilled dessert from the pan using the parchment overhang. Place it on a cutting board and use a sharp, clean knife to cut into 12 neat cubes. Wipe the knife clean between cuts for the sharpest edges. Arrange the cubes on a serving platter, drizzle generously with the warm honey sauce, and garnish with fresh peach slices, white chocolate curls, crushed vanilla cookies, edible gold dust, and fresh mint leaves. Serve immediately while still chilled.
⚠️ Common Mistake to Avoid: Cutting while the dessert is too cold can cause the crust to crack. Let it sit at room temperature for 5 minutes after chilling, then cut with a warm, dry knife for the cleanest slices.
| Step | Action | Duration | Key Visual Cue |
|---|---|---|---|
| 1 | Macerate peaches | 10–15 mins | Peaches are glossy and syrupy |
| 2 | Press crust and chill | 20 mins (freezer) | Crust is firm and holds together |
| 3 | Whip cheesecake filling | 3–4 mins | Thick, fluffy, holds stiff peaks |
| 4 | Assemble layers and chill | 4–6 hrs (fridge) | Surface is firm and doesn’t stick to touch |
| 5 | Make honey drizzle | 1 min | Thin, warm, and pourable |
| 6 | Cut and garnish | 5 mins | Clean edges, neat cubes |
Serving & Presentation
These vanilla peach dessert squares are stunning on their own, but a little extra effort with presentation takes them from “homemade” to “wow.” I like to arrange the cubes on a large white platter in a single layer, drizzle the honey sauce in a zigzag pattern, and scatter garnishes artfully around the plate. The contrast of the golden honey against the creamy white cheesecake and peach accents is absolutely gorgeous.
For a summer dinner party, I serve these with a side of lightly whipped cream or a scoop of vanilla bean ice cream. They also pair beautifully with a glass of chilled Moscato or a honey-sweetened iced tea. In the fall, I sometimes swap the fresh peach garnish for a sprinkle of cinnamon and toasted walnuts — a nod to the North African flavors I grew up with. No matter how you serve them, these honey drizzle cheesecake squares are guaranteed to impress.
| Pairing Type | Suggestions | Why It Works |
|---|---|---|
| Side Dish | Lightly whipped cream, vanilla ice cream | Adds extra creaminess without overpowering |
| Sauce / Dip | Extra honey drizzle, berry coulis | Enhances sweetness and adds visual contrast |
| Beverage | Moscato, honey iced tea, cold brew coffee | Light sweetness or bitterness balances the dessert |
| Garnish | Fresh mint, white chocolate curls, edible gold dust | Adds freshness, elegance, and visual appeal |
Make-Ahead, Storage & Reheating
As a busy NYC food blogger, I rely on make-ahead desserts constantly. These no bake peach cheesecake cubes are perfect for prepping a day or two before a party — they actually taste better after a full night in the fridge because the flavors have time to meld. Here’s everything you need to know about storing and prepping ahead.
| Method | Container | Duration | Reheating Tip |
|---|---|---|---|
| Refrigerator | Airtight container, layered with parchment | Up to 5 days | Serve straight from fridge — no reheating needed |
| Freezer | Freezer-safe container, wax paper between layers | Up to 2 months | Thaw in fridge overnight — do not microwave |
| Make-Ahead | Assemble in pan, cover tightly | Up to 2 days in advance | Add drizzle and garnish just before serving |
If you’re freezing the cubes, I recommend cutting them first, then freezing individually on a baking sheet before transferring to a container. This prevents them from sticking together. When you’re ready to serve, thaw them in the refrigerator overnight and add the honey drizzle fresh. The drizzle can be made ahead and stored in a jar at room temperature for up to a week — just warm it gently before using. One thing I never do: microwave the assembled cubes. The crust will get soggy and the cheesecake will weep. Patience is key!
Variations & Easy Swaps
One of the things I love most about these peach cheesecake bites is how adaptable they are. Whether you’re catering to dietary needs or just feeling creative, here are some of my favorite twists.
| Variation | Key Change | Best For | Difficulty Impact |
|---|---|---|---|
| Peach Mango Cheesecake Cubes | Replace half the peaches with diced mango | Tropical twist, summer entertaining | Same — swap fruit |
| Gluten-Free Version | Use gluten-free vanilla wafer cookies | Gluten-sensitive guests | Same — swap cookies |
| Berry Vanilla Cheesecake Cubes | Replace peaches with mixed berries (blueberries, raspberries) | Year-round option, antioxidant-rich | Same — use frozen berries if needed |
Peach Mango Cheesecake Cubes
This tropical variation is my go-to for summer barbecues. Replace half the diced peaches with an equal amount of ripe mango (about 1 medium mango). The mango adds a bright, tangy sweetness that pairs beautifully with the vanilla cheesecake. I like to add a tiny pinch of cayenne pepper to the honey drizzle for a sweet-heat contrast that’s absolutely addictive. It’s a little unexpected — like something you’d find at a trendy NYC rooftop party — but it works.
Gluten-Free Version
Making this recipe gluten-free is incredibly simple. Just swap the vanilla wafer cookies with a gluten-free vanilla cookie or shortbread variety. I’ve tested this with Schär vanilla cookies and Goodie Girl cookies, and both work perfectly. The texture of the crust will be slightly less crunchy but still wonderfully buttery. Everything else in the recipe is naturally gluten-free, so this is an easy win for gluten-sensitive guests. Just be sure to check your vanilla extract and other ingredients for hidden gluten.
Berry Vanilla Cheesecake Cubes
When peaches aren’t in season, this berry variation is a lifesaver. Use 1 1/2 cups of mixed blueberries, raspberries, and sliced strawberries in place of the peaches. Macerate them the same way with honey and lemon juice — berries release less liquid than peaches, so you can skip the draining step. The result is a gorgeous, jewel-toned layer of fruit that looks stunning against the white cheesecake. I often add a teaspoon of orange zest to the cheesecake filling for a citrusy lift that complements the berries.
Frequently Asked Questions
Can I use frozen peaches instead of fresh for the cheesecake cubes?
Yes, you can use frozen peaches in a pinch, but there are a few things to keep in mind. Thaw the peaches completely and drain them very well — frozen peaches release a lot of water as they thaw, and you don’t want that extra liquid making your cheesecake layers loose. Pat them dry gently with paper towels before dicing and macerating. I also recommend reducing the maceration time to 5 minutes since frozen peaches are already quite soft. The flavor will still be lovely, but the texture will be slightly less firm than with fresh peaches. For the best results, I always wait for peach season and use fresh, but frozen absolutely works when a craving strikes!
How long do I need to chill the dessert cubes before serving?
The minimum chilling time is 4 hours, but I strongly recommend 6 hours or even overnight for the best texture. The cheesecake needs enough time to fully set so that it holds its shape when you cut it into cubes. If you try to cut it too early, the layers will be soft and the cubes will look messy. After 4 hours, the dessert will be firm enough to cut, but overnight chilling gives you those clean, sharp edges that make these cubes so photogenic. I usually make this dessert the day before I plan to serve it — it’s one less thing to worry about on the day of the party.
What can I substitute for vanilla in the cheesecake mixture?
If you don’t have vanilla bean paste or vanilla extract, you have several good options. The simplest swap is to use 1/2 teaspoon of almond extract instead of the vanilla bean paste — it adds a lovely nutty, floral note that pairs beautifully with peaches. You can also use a scraped vanilla bean pod; just split one vanilla bean lengthwise and scrape the seeds directly into the cream cheese mixture. If you have none of these, a tablespoon of bourbon or rum adds warmth and complexity (though it won’t taste like vanilla). The vanilla is a key flavor in these peach vanilla cheesecake dessert cubes, so I recommend keeping it as close to the original as possible.
Can I make the honey drizzle ahead of time and store it?
Absolutely! The honey drizzle is actually perfect for making ahead. Simply prepare it as directed, let it cool completely, and transfer it to an airtight jar or container. It will keep at room temperature for up to a week, or in the refrigerator for up to a month. When you’re ready to use it, gently warm it in the microwave for 10–15 seconds or in a small saucepan over low heat. If it crystallizes or thickens over time, just add a few drops of warm water and stir until smooth. I often make a double batch because it’s also delicious drizzled over pancakes, yogurt, or ice cream.
Can I make this recipe dairy-free?
Yes, with some thoughtful substitutions you can make a dairy-free version of these no bake peach cheesecake cubes. Use dairy-free cream cheese (such as Violife or Kite Hill), coconut cream instead of mascarpone, and full-fat coconut cream instead of heavy whipping cream. For the crust, use a vegan butter substitute and check that your vanilla wafer cookies are dairy-free (many brands are). The texture will be slightly different — coconut cream gives a lighter, less dense filling — but the flavor is still delicious. I’ve tested this version for a friend’s dairy-free birthday party and it was a hit. Just make sure to chill it for the full 6 hours to ensure it sets properly.
What if I don’t have vanilla bean paste?
Vanilla bean paste is wonderful, but it’s not essential. You can easily substitute it with an additional 1 teaspoon of pure vanilla extract. The flavor will still be rich and vanilla-forward, though you’ll lose the beautiful black specks that the paste provides. If you want that visual effect, you can scrape the seeds from half a vanilla bean pod and add them along with the extract. Another option is to use a vanilla bean powder or ground vanilla — just use about 1/2 teaspoon. No matter what you choose, the cheesecake will taste fantastic. Vanilla bean paste is widely available online and in specialty baking stores, and I find it’s worth having on hand for recipes like this.
How do I get clean, neat cubes without the layers sliding?
Getting clean cubes is all about chilling time and knife technique. First, make sure the dessert has chilled for at least 6 hours or overnight — this is non-negotiable for clean cuts. Before cutting, run your knife under hot water, dry it, then make each cut in one smooth motion. Wipe the knife clean and re-warm it between each cut. I also recommend letting the dessert sit at room temperature for 5 minutes before cutting; if it’s too cold, the crust can crack. Using a sharp chef’s knife rather than a serrated knife gives the best results. And always lift the dessert from the pan using the parchment overhang — this prevents the crust from breaking apart.
Can I use a different type of cookie for the base?
Absolutely! The vanilla wafer crust is delicious, but you can easily customize it with other cookies. Shortbread cookies or butter cookies will give you a richer, more buttery base. Graham crackers add a honeyed, slightly nutty flavor that works well with peaches. For a chocolate twist, use chocolate wafer cookies or chocolate graham crackers — the chocolate pairs surprisingly well with the vanilla cheesecake and honey. If you go with a different cookie, just keep the ratios the same: 1 1/2 cups finely crushed cookies, 6 tbsp melted butter, and 1 tbsp honey. Adjust the butter slightly if your cookies are very dry or very oily. I’ve made this crust with speculoos cookies too, and the spice notes are lovely.
How should I store leftovers?
Leftover peach vanilla cheesecake dessert cubes should be stored in an airtight container in the refrigerator. Place a piece of wax paper or parchment between any stacked layers to prevent sticking. They will keep well for up to 5 days, though the crust may soften slightly over time. I do not recommend freezing leftovers that have already been garnished with fresh fruit and honey drizzle — freeze un-garnished cubes instead. If you have leftover honey drizzle, store it separately at room temperature and add it fresh when you serve the leftovers. The cubes are actually quite good straight from the fridge on day two or three — the flavors continue to meld and deepen.
Can I use canned peaches instead of fresh?
I don’t recommend canned peaches for this recipe because they are typically packed in syrup or juice and have a much softer, mushier texture that can make the cheesecake layers unstable. If canned peaches are all you have, drain them very thoroughly, pat them dry, and skip the maceration step since they’re already sweet. The flavor won’t be as bright or complex as fresh or frozen peaches, and the texture will be noticeably different. For this particular recipe, fresh peaches are ideal, and frozen are a good second choice. Canned peaches are better suited for baked desserts or smoothies where texture is less critical.
Share Your Version!
I absolutely love seeing how you make these peach vanilla cheesecake dessert cubes your own. Did you try the berry variation? Add a pinch of cinnamon? Maybe you drizzled extra honey on top and sprinkled on some toasted almonds — whatever you did, I want to hear about it! Drop a star rating and a comment below to let me know how it turned out, and feel free to ask any questions you have along the way. I read every single comment and I’m always here to help.
If you share your creation on Instagram or Pinterest, please tag me @cheerychop — I love scrolling through your photos and featuring my favorites in my stories. And if there’s one question I’d love you to answer, it’s this: what’s your favorite summer fruit to pair with vanilla cheesecake? Your answer might just inspire my next recipe! From my NYC kitchen to yours — I hope this recipe brings as much warmth to your table as it does to mine. — Sara 🧡
Rate, Comment & Share!
⭐️ ⭐️ ⭐️ ⭐️ ⭐️ Loved this recipe? Leave a 5-star rating and tell me how it turned out in the comments below! Tag @cheerychop on Instagram or Pinterest for a chance to be featured.
Question for you: What’s your favorite summer fruit to pair with vanilla cheesecake? Drop your answer below — I read every single one! 🍑🍓🥭
Love This Recipe? Save It to Pinterest!
If you enjoyed this Peach Vanilla Cheesecake Dessert Cubes with Honey Drizzle recipe, don’t let it get lost in your browser tabs! 😄 Pin it now so you can find it again anytime — and explore hundreds more tried-and-tested recipes waiting for you on my Pinterest boards.
👉 Follow Sara on Pinterest @chefrecipes2
📌 Pin this recipe · 🔁 Re-pin your favorites · 💬 Tag me when you make it — I love seeing your creations!
“`
Print
Peach Vanilla Cheesecake Dessert Cubes with Honey Drizzle
Soft, creamy cheesecake layered with sweet peaches and buttery vanilla crunch.
- Yield: 12 1x
Ingredients
- For the Peach Layer:
- 3 ripe peaches, peeled and diced
- 2 tbsp honey
- 1 tsp lemon juice
- 1/4 tsp vanilla extract
- For the Vanilla Cheesecake Layer:
- 8 oz cream cheese, softened
- 1/2 cup mascarpone cheese
- 1/2 cup heavy whipping cream
- 1/4 cup powdered sugar
- 1 tsp vanilla bean paste
- 1 tsp vanilla extract
- For the Cookie Base:
- 1 1/2 cups crushed vanilla wafer cookies
- 6 tbsp melted butter
- 1 tbsp honey
- For the Honey Drizzle:
- 1/3 cup honey
- 1 tbsp warm water
- 1/2 tsp vanilla extract
- Pinch of sea salt
- For Garnish (optional):
- Fresh peach slices
- White chocolate curls
- Crushed vanilla cookies
- Edible gold dust
- Fresh mint leaves
Instructions
- Toss diced peaches with honey, lemon juice, and vanilla extract. Let sit for 10–15 minutes until juicy and glossy.
- Combine crushed vanilla wafers, melted butter, and honey. Press firmly into a lined square pan to form the base. Chill for 20 minutes.
- Whip cream cheese, mascarpone, heavy cream, powdered sugar, vanilla bean paste, and vanilla extract until smooth, thick, and fluffy.
- Spread half the vanilla cheesecake mixture over the chilled crust. Spoon the macerated peaches evenly on top. Cover with the remaining cheesecake mixture and smooth the surface. Refrigerate for at least 4–6 hours until fully set.
- Warm honey, water, vanilla extract, and a pinch of sea salt until thin and pourable.
- Lift dessert from the pan and cut into neat cubes.
- Drizzle generously with warm honey sauce.
- Garnish with fresh peach slices, white chocolate curls, crushed cookies, edible gold dust, and mint leaves.
- Serve chilled for a soft, creamy cheesecake layered with sweet peaches and buttery vanilla crunch.
Nutrition
- Calories: 340
- Sugar: 23g
- Fat: 22g
- Carbohydrates: 30g
- Protein: 5g
Tried This Recipe? Leave a Comment!
Did you make this recipe? I’d love to hear how it turned out! Please leave a comment and a rating below. Your feedback helps other home cooks and supports cheerychop.com!
For more delicious inspiration, follow me on Pinterest!
