Plain Cheesecake


Attention vegans & gluten-free goers: welcome to cheesecake heaven!

If you are a vegan gluten-free comrade then you know the struggle is real when it comes to finding a vegan and gluten-free cheesecake! The struggle of holding on to the memory of how good a NY cheesecake once was. We felt the same way for quite some time. Fast forward past the demands and agony of missing out on what was once a pure delight until today! Today, we introduce an all-new creation made from coconut cream (not milk), tofu, and vegan cream cheese. Of course, we didn't forget the splash of lemon juice, which is probably the most important ingredient in any genuine cheesecake. The crust is made up of a mixture of coconut flour and gluten-free flour that accents the vegan and gluten-free cheesecake filling quite handsomely. Yes, we said handsomely!

Although there are many flavors to play with, we only make 1 other variation: the chocolate cheesecake with melted chocolate overhead and shaved ganache making quite the spectacle. With that said, don't hesitate to experiment with your own flavors. Our favorites include Chocolate brownie layer or Thrive's organic strawberry topping, But we'll leave that to you.

— Shelf life 10 days.

— Please refrigerate.

— Feeds 20-24 people.

— We don't write on cakes, piping frosting has chemicals and preservatives we tend to stay away from. No worries, we offer birthday candles that read out "Happy Birthday" and a hand written card free of charge.

Energy, 430 kcal
Fat, 19g (30%)
- Saturated Fat, 13g (66%)
- Trans Fat, 0g (0%)
- Cholesterol, 0mg (0%)
Carbohydrate, 45g (14%)
- Added Sugars, 28g
Protein, 4g (8%)
Sodium, 350mg (14%)
Potassium, 170mg (5%)
Calcium, 28mg (3%)
Iron, 5mg (3%)
Vitamin A, 2IU (<1%)

Ingredients: Vegan Cream cheese, Coconut Cream, Coconut Oil, Tofu, Organic Vegan Sugar, Lemon Juice, Cornstarch, Vanilla, Salt.

Crust: Sweet White Rice Flour. Whole Grain Brown Rice Flour. Potato Starch. Sorghum Flour. Tapioca Flour. Xanthan.