I tried every new item on The Cheesecake Factory’s spring menu. I now have a new favorite appetizer.

The Cheesecake Factory’s new spring menu is putting its own spin on the bowl trend. As part of the new lineup, the chain’s new Baja Bowls ($16.95) are available with three different proteins: pork carnitas, grilled chicken, and chipotle honey shrimp.

The bowls also come with ice, beans, roasted corn salsa, guacamole, sour cream, and crispy tortilla strips.

Of the three different bowls I tried, the pork carnitas version was my least favorite. I found the pork a touch chewy, and I didn’t love the sauce it was marinated in. However, all of the other ingredients were bright and very flavorful, and the portion size was impressive.

This salad ($14.95) combines little gem lettuce with roasted apples, blue cheese, candied pecans, and vinaigrette.

However, compared to other salads on The Cheesecake Factory’s menu, I thought this one was a little basic. It has only five main ingredients and no protein, so I thought it worked better as a side dish than a main course.

Still, the blue cheese was pungent and flavorful, and the roasted apples and candied pecans added a nice amount of sweetness and crunch.

The new Asian tenderloin bowl ($19.95) features tender steak pieces tossed with snow peas, broccoli, peppers, onion, and sesame, all served over garlic noodles.

It reminded me of dishes I typically order at American-Chinese restaurants, and I thought the beef was tender and flavorful, pairing well with the garlic-packed noodles.

I thought the accompanying broccoli could have used a touch more salt or a sauce to add even more flavor to this lighter dish.

The chain’s new bruléed French toast ($17.50) was the only brunch entrée I tried. Brioche bread is grilled until golden brown, then topped with powdered sugar and maple butter syrup.

I thought it was sweet and custardy, but I wanted more fruit on top to take it to the next level and make it a must-order.

The Cheesecake Factory has an expansive lineup of burgers, all made with premium Angus beef patties. This is the chain’s newest vegetarian option, combining classic flavors with a Southwestern flavor palette.

The housemade veggie burger ($19.50) is made with brown rice, farro, mushrooms, and black beans, and is topped with avocado, lettuce, tomato, onion, pickles, and vegan cheese on a toasted brioche bun with special sauce. It also comes with fries or a green salad.

The veggie burger patty was packed with flavor, and I loved the addition of the fresh tomato, avocado, and tangy special sauce. However, I didn’t really taste the vegan cheese, and thought the patty was a touch crumbly.

I also thought that for just under $20 at the Jersey City location I visited, the meat-free burger seemed a little pricey.

The Baja Bowl with grilled chicken ($16.95) was my second-favorite from the new bowl menu. The chicken had a delicious kick to it and was perfectly grilled and caramelized.

The fresh flavors of the other ingredients, especially the black beans, corn, and lime to squeeze over the top, brought it all together.

This poke bowl ($19.95) includes sushi-grade ahi tuna tossed with soy, sesame, and garlic, with edamame, avocado, cucumber, carrot, onion, and ginger.

It’s served over either white rice or salad. I thought the rice-bowl version slightly edged out the salad version, even though both tasted extremely fresh, and the soy-soaked tuna was perfectly salty and melt-in-your-mouth tender.

The rice bowl ($19.95) was a more filling version of this new dish, and allowed me to soak up all the flavors of the tuna and vegetables. I also enjoyed the addition of the wonton crisps on the side, which allowed me to scoop up the tuna.

My only complaint was that I wanted more tuna — it was simply that delicious.

This flavor-packed rice bowl ($16.95) comes loaded with rice, beans, roasted corn salsa, guacamole, sour cream, and crispy tortilla strips — the same ingredients found in the other Baja Bowls.

However, the real standout for me was the grilled chipotle-honey shrimp. Sweet, smoky, and just a little spicy, it easily stole the show and was my favorite of the three protein options.

These fried rice balls ($7.50) are made with spicy Creole rice and mixed with andouille sausage, peppers, and onions for a bold, savory flavor.

They tasted exactly like jambalaya I’ve had in the past, with the perfect balance of smokiness from the sausage and bright, Cajun-inspired flavor from the rice and vegetables.

These are unlike anything I’ve ever had before at a chain restaurant, but make perfect sense on The Cheesecake Factory’s unique, experimental-leaning menu.

These hand-breaded pickle fries ($6.95) are fried to perfection and served with a side of spicy ranch for dipping. While simple, I could have easily eaten an entire basket of them.

They were light, perfectly breaded, and could easily beat any chain-restaurant french fry.

These soft, burger-like sliders ($7.95) are filled with tender BBQ pork belly and topped with coleslaw, crispy onions, and pickles. When it came to flavor, these buns absolutely blew me away.

The pork belly was packed with smoky yet sweet barbecue flavor, while the tangy, creamy coleslaw balanced it with a welcome brightness. The fried onions on top added more textural contrast — it truly was the perfect bite.

Whether I’m sharing them or ordering a round just for myself, I’ll definitely be getting these again on my next Cheesecake Factory visit. At just under $8 for two sliders, they also feel like a great deal.

These Asian-inspired “nachos” ($7.85) swap traditional chips for crispy wontons, piled high with melted cheese, Thai peanut sauce, green onion, sesame, and a drizzle of wasabi cream.

The second I took a bite, I was blown away — every single chip was loaded with rich, savory peanut flavor, with just the right balance of sweetness and heat.

It’s an unexpected combination that totally works, and easily the most craveable new appetizer on the menu. It might just be my new favorite appetizer on the entire Cheesecake Factory menu.