Pumpkin Spice Cheezecake

Our seasonal Pumpkin Spice Cheezecake brings your favorite fall flavor to a delicious new level of plant-based, dairy-free decadence. Imagine a vegan pumpkin pie crossed with a gluten-free cheesecake – it’s the rich, creamy dessert of your dreams!

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Nutrition

Ingredients

Cheezecake filling (filtered water, cane sugar, creamed coconut, coconut oil, tapioca starch, non-GMO expeller pressed: canola and/or safflower oil, pumpkin, potato starch, pea protein isolate, vegan natural flavors, sea sal, sodium alginate, xanthan gum, lactic acid (vegan), tricalcium phosphate, spices, cultured sugar, color (pepper concentrate, apple concentrate, tomato concentrate), caramel color, vegan enzyme), Gluten-free crust (tapioca starch, cane sugar, coconut oil, brown rice flour, white whole grain sorghum flour, filtered water, potato starch, non-GMO expeller pressed: canola and/or safflower oil, blackstrap molasses, vanilla extract, milled flax seed, psyllium, baking powder, sea salt, sunflower lecithin, xanthan gum).

CONTAINS COCONUT.

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Thawing Instructions

Remove cheezecake from package, and transfer to cutting board or plate. Place in refrigerator.
Thaw in refrigerator for 5 to 6 hours.
Remove and slice into 4–6 equal pieces. Transfer to serving plates.
Thaw for an additional 20 minutes at room temperature before serving.

If pressed for time: thaw unwrapped cheezecake at room temperature for 30 minutes, slice into 4–6 equal slices, then thaw for an additional 45 minutes. Refrigerate remaining pieces immediately.

DO NOT REFREEZE. Best if consumed within 48 hours of thawing. Do not microwave.

Free of these allergens