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

 

7" Feeds 6-8 people

 

CONTAINS: CASHEWS, ALMONDS, COCONUT

Blueberry Calamansi Vegan Cheesecake

$25.00Price