Sweet Treat Dessert Collection
A heartfelt collection of chocolate cakes & cheesecakes. | 4 Servings
Calling all dessert lovers! Put away those heart-shaped chocolate samplers because we’ve got the goods to satisfy your sweet tooth this Valentine’s Day. Whether you prefer a rich and creamy salted caramel mascarpone cheesecake, a white chocolate cheesecake with a jammy raspberry swirl, a molten chocolate lava cake, or a luscious chocolate loaf cake, this collection is for you. Keep it simple or dress them up by topping them with chopped fruit, nuts, whipped cream, or crunchy sea salt … you really can’t go wrong.
Nutrition values for 1 white chocolate raspberry swirl cheesecake is as follows: Calories 420, Fat 25 g, Saturated Fat 17 g, Cholesterol 85 mg, Sodium 250 mg Carbohydrate 42 g, Fiber 0 g, Sugar 31 g, Protein 4 g.
Nutrition values for 1 salted mascarpone cheesecake is as follows: Calories 420, Fat 28 g, Saturated Fat 18 g, Cholesterol 100 mg, Sodium 250 mg, Carbohydrate 37 g, Fiber 0 g, Sugar 25 g, Protein 4 g.
Nutrition values for 1 lava cake is as follows: Calories: 490, Fat: 34 g, Saturated Fat: 19 g, Cholesterol: 125 mg, Sodium: 50 mg, Carbohydrate: 40 g, Fiber: 0 g, Sugar: 34 g, Protein: 7 g.
Nutrition values for 1 slice of Chocolate Loaf Cake is as follows: Calories 180, Total Fat 11g, Sat. Fat 3g, Cholest. 30mg, Sodium 150mg, Total Carb. 17g, Fiber 0g, Sugar 12g, Protein 2 g.
Produced in a facility that processes eggs, milk, fish, peanuts, sesame, shellfish, soy, tree nuts, and wheat.
White Chocolate Raspberry Swirl Cheesecake
(Contains Eggs, Wheat, Milk)
Salted Caramel Mascarpone Cheesecake
(Contains Eggs, Milk, Soy, Wheat)
Chocolate Lava Cake
(Contains Eggs, Milk, Soy)
Chocolate Pound Cake
(Contains Eggs, Milk, Wheat)
LOAF CAKE: Keep refrigerated until ready to eat. Take out of the refrigerator about 1 hour before serving.
CHEESECAKES: Keep frozen or refrigerated until ready to eat; best if used within 7 days. If frozen, thaw in the refrigerator (at 40 degrees) overnight or for 2-3 hours at room temperature before eating.
LAVA CAKE: Keep frozen or refrigerated until ready to eat; best if used within 7 days. If frozen, thaw in the refrigerator (at 40 degrees) overnight or for 2-3 hours at room temperature before heating. Remove and discard plastic wrapping. RECOMMENDED: Preheat oven to 350°. Bake thawed cake in tray until warmed through, 10-14 minutes. (Note: Oven times may vary.) ALTERNATIVELY: Microwave thawed cake in tray until warmed through, 30-45 seconds. Do not overheat.