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Blueberry Cheesecake (slice)
Our blueberry cheesecake is made without gluten.
The smooth and creamy cheesecake sits on a crumbly coconut-almond base. The cake is topped of with a generous amount of bluberries in blueberry jam. It is silky and rich with a refreshing fruity sourness on the top.
Note that it may still contain traces of gluten because it is made in the same kitchen as other cakes and pies.
cm diameter
contains dairy
serves 4-6 people
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1
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Serving Advice

This cake is best eaten at room temperature or cold.

Keeping Advice

You can keep this cake up to 2 days while refrigerated at 2-5 °C.

Key Ingredients

blueberries, cream cheese, coconut, sugar