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A Filipino twist on a classic blueberry lemon cheesecake using calamansi (Philippine lime). An almond shortbread crust topped with cashew-based blueberry cheesecake with a hint of calamansi juice. Garnished with vegan chocolate ganache, shredded coconut and blueberries.


Ingredients: Almonds, tapioca flour, cashews agave, coconut milk, coconut oil, blueberries, calamansi juice, vegan dark chocolate, and shredded coconut.


Blueberry Calamansi Cheesecake

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