This strawberry & rhubarb cheesecake is made using a coconut cream alternative, keeping all the flavour of our classic cheesecakes.
Water, coconut extract (20%), sugar, coconut oil, rhubarb (5%), strawberry (5%), demerara sugar, brown rice flour, palm oil, potato starch, concentrated rhubarb puree (1.2%), maize flour, modified starch, soya protein concentrate, dried rice syrup, rapeseed oil, agar, acidity regulators (lactic acid, sodium citrate), salt, raising agent (sodium bicarbonate), natural flavourings, natural vanilla extract, preservative (potassium sorbate), acid (citric acid), concentrated black carrot juice, thickener (carrageenan).
May contain milk, egg and nuts.
Suitable for vegans.
Allergy advice: For allergens see ingredients list in bold. May contain milk, egg and nuts This product is made to a vegan recipe but as it is manufactured in a facility that uses milk, egg and nuts it is not suitable for people with a milk, egg or nut allergy.
Manufactured on a site that handles nuts.
Keep me chilled. Don't freeze me. Eat me cold.