I'm experimenting.... I made this to chill for tomorrow to celebrate a hurricane free birthday! (A relief after last year! Lol) A pistachio, almond raspberry cheesecake birthday cake. I used Rosette's pistachio shortbread cookie mix for the crust, cheesecake filling (cream cheese, sour cream, vanilla extract, egg and Swerve sweetener.) I topped with chopped Lily's dark chocolate covered almonds. After it cools and chills I will add some raspberries too.

Posted by Shannon L. at 2022-08-29 00:34:21 UTC