Blueberry White Chocolate Cheesecake

A vibrant raw vegan cheesecake made with a naturally sweet macadamia–coconut base, layered with a silky cashew white-chocolate cream, and finished with a beautifully coloured blueberry topping. Creamy, bright, and nourishing, this healthy gluten-free dessert is the perfect personal-sized treat or a beautiful mini cake to enjoy with tea.

This flavour is also available as a full 6-inch raw celebration cake, ideal for gifting, gatherings, and special occasions. Crafted using the same whole-food recipe and finished with a smooth white-chocolate cashew cream design, it’s a stunning refined-sugar-free cake for anyone who loves wholesome indulgence.

Choose your preferred size in the variants.

Ingredients: Base: Macadamia nuts, shredded coconut, Medjool dates, maple syrup, vanilla extract, pink Himalayan salt.

White Chocolate Cream: Cashews, almond milk (Plenish), raw cacao butter, maple syrup, vanilla extract, lemon juice, pink Himalayan salt.

Blueberry Layer: Blueberries, cashew white-chocolate cream (as above).

 Allergens: Contains: Tree nuts (macadamias, cashews, coconut), almond (almond milk).

May contain traces of: Other nuts, sesame, soy.

Raw • Vegan • Gluten-Free • Refined Sugar-Free • Keep Refrigerated.