$9.50
gluten-free | dairy-free | corn-free | soy-free | peanut-free | refined sugar-free
Sweet and sour – this swirled cheesecake is the perfect spring treat! We’ve made a gluten-free crust by mixing together pecans and almond flour with dates and honey. We then top this with our dairy-free cashew-based cheesecake and finish it all off with our fun and flavorful strawberry rhubarb jam.
Cashews, Maple Syrup, Coconut Milk, Rhubarb, Pecans, Strawberries, Dates, Coconut Oil, Almond Flour, Honey, Shredded Coconut, Lemon Juice, Vanilla Extract, Kosher Salt
All ingredients are gluten-free | dairy-free | corn-free | soy-free | peanut-free | refined sugar-free
Enjoy chilled!
From Frozen: 4 to 8 hours prior to mealtime, remove cheesecake from the freezer and place in refrigerator. If possible, overnight is best. Once thawed, follow recommended reheating instructions above.
