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.
CONTAINS: NUTS, COCONUT