A velvety elderflower and white chocolate cheesecake layered over a buttery gluten-free sugar cookie shortbread crust, folded with tart raspberries, and finished with coconut whipped cream and fresh figs. Fragrant, floral, and delicately botanical, with soft notes of lychee and ripe pear, complemented by bright pops of raspberry throughout.
Please note: Because we use seasonal ingredients and decorate each cake by hand, no two cheesecakes are exactly alike. They’re each one-of-a-kind—just like you.
Size guide:
6-in inch serves 4 to 6
Contains: Cashews, almonds, sunflower seeds, and soy.
Shelf life: Best enjoyed within 3 days.
A velvety elderflower and white chocolate cheesecake layered over a buttery gluten-free sugar cookie shortbread crust, folded with tart raspberries, and finished with coconut whipped cream and fresh figs. Fragrant, floral, and delicately botanical, with soft notes of lychee and ripe pear, complemented by bright pops of raspberry throughout.
Please note: Because we use seasonal ingredients and decorate each cake by hand, no two cheesecakes are exactly alike. They’re each one-of-a-kind—just like you.
Size guide:
6-in inch serves 4 to 6
Contains: Cashews, almonds, sunflower seeds, and soy.
Shelf life: Best enjoyed within 3 days.