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Pink Pitaya Cheesecake

Tickle us pink because this cheesecake is nothing short of amazing! It's hard to resist those sugary sweet cravings, but we're not fans of depriving ourselves of the fun things in life! This Pink Pitaya Cheesecake is a great go-to because it is a lighter alternative to the traditional cheesecake. Mixing in Suncore Foods® Pink Pitaya Powder to your filling is great way to add a vibrant pink color to elevate your mood and enjoy the moment while savoring the silky smooth deliciousness of a perfectly chilled cheesecake! What makes this cheesecake lighter is that it is made with tofu! You may wonder why you would ever want tofu in your cheesecake..Well, tofu is essentially a bean curd that is made by coagulating soy milk that is then pressed into solid white blocks in a process that is akin to cheesemaking. For just about 25 minutes of work, making this cheesecake is a no-brainer, but this recipe specifically calls for silken tofu, so make sure to use that for the right consistency!


1/2 cup of almond
2 pitted dates
1 tbsp coconut oil
1 tbsp any of your favorite sweetener
1 tbsp raw cacao powder

Pink Pitaya Cheesecake Filling:
200g silken tofu
1 tbsp coconut oil
1/3 cup (80ml) plant milk
1/4 tsp salt
1-2 tbsp sweetener
2 tbsp Suncore Foods® Pink Pitaya Powder
1/2 tsp agar-agar powder
1 tbsp cornstarch
5” springform cake pan



1. Base Crust Method — Pulse the crust ingredients in a food processor until they’re completely crushed. Place the crust mix into the springform cake pan, press and spread evenly. Next chill in the freezer for 30 minutes.

2. Cheesecake Filling — Blend the tofu, coconut oil, plant milk, salt, sweetener & Suncore Foods® Pink Pitaya Powder in the blender until smooth and creamy. Pour the mixture into the saucepan. Mix in the agar-agar powder and cornstarch into the cheesecake filling, mix well and cook the mixture about 2 minutes with low heat. Once it boil, remove from the heat and pour the mixture onto cheesecake crust layer. Freeze for 6 hours or overnight to set