Chef Nora blends two dessert icons into one showstopper. The texture channels classic Latin flan—silky, custardy, and unbelievably smooth—while the cream cheese base brings the tang and body of a New York-style cheesecake. Swirled with mango and passion fruit purée, it's drizzled in a house-made caramel syrup to seal the deal.
uhhh mmmm i like it without the tropical stuff better :/ its good though
o · 10/10/26
Dana · 10/10/26
this is really great
Evelyn · 10/08/26
It's no surprise mixing cheesecake and flan is going to make the best treat ever. It has a wiggly and crumbly texture, as weird as that sounds. Syrup is good. Try not to eat it all in one sitting.
Mecha · 10/07/26
Expiration date too soon
Barbara · 10/06/26
Bob · 10/02/26
Norma · 10/01/26
Just ok. Not tasting any tropical flavor.
DaLaynna · 09/30/26
Barbara · 09/28/26
Shilpi · 09/25/26
Carol · 09/23/26
Needed more flavor.
Cheryl · 09/23/26
karyn · 09/17/26
Liz · 09/16/26
Nathan · 09/07/26
Francine · 09/04/26
Bob · 09/03/26
Super heavy duty thick cheesecake. It perfect for a sweet craving after a savory meal. It doesn’t have a raw orange peel taste sometimes which isn’t my fav.
Chef Nora Nolasco hails from a Filipino-Chinese family and takes inspiration for her recipes from the food in the community festivities of her childhood. A graduate of Le Cordon Bleu, she has extensive experience developing Chinese cuisine at TAO Los Angeles and NeueHouse. Nolasco also worked with nutritionist Elissa Goodman on her Holistic S.O.U.P Cleanse catering program, serving some of her celebrity clients. Nolasco wants to share her passion for food and celebrate diversity by offering her Chinese dishes to the palates of different people and cultures of L.A. communities. She loves to showcase our cross-culture similarities and celebrate our uniqueness through her recipes and meals.