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Pink Pitaya Cheesecake with Kiwi Matcha Jelly

Get ready for a slice of tropical dessert in the midst of gorgeous Fall that is as good-looking as it tastes! As such, you may be able to sneak a piece or two for breakfast! Packed with Suncore Foods® Powders — Pink Pitaya & Midori Jade Matcha, so easy to make, and sooo delicious. The stunning color contrast of the earthy green matcha and bright pink dragon fruit makes this vegan, dairy free, and gluten free picture perfect dessert to indulge whenever sweet cravings call. Spread the season’s cheer by making this deliciously versatile recipe!


Equipment Required: 6” – 8” Cheesecake Pan

Crust Ingredients:
140g gluten-free vegan graham cracker crumbs
45g vegan butter, melted

Filling Ingredients:
220g cashews
375g coconut cream
7g pure vanilla extract
14g Suncore Foods® Pink Pitaya Powder
25g lemon juice
90g vegan caramel sauce (or maple syrup)
35g icing sugar (or to taste)
100g vanilla oat milk
15g corn starch
1g agar agar powder

Kiwi Matcha Jelly: Prepare Jelly 2-6 Hours Before Serving Cheesecake
100g kiwi, peeled
30g maple syrup (or to taste)
185g water
10g Suncore Foods® Midori Jade Matcha Powder
4g agar agar powder



1. Crust — Mix graham cracker crumbs with melted butter until well combined. Evenly and firmly press the mixture to the bottom of the cheesecake pan and refrigerate while preparing the filling.

2. Filling — Boil cashews for 30 minutes, drain the water and transfer cashews to a blender along with coconut cream, vanilla extract, Suncore Foods® Pink Pitaya Powder, lemon juice, caramel sauce and icing sugar. Blend until very smooth and well combined. Don’t remove the mixture from the blender as yet. In a saucepan combine oat milk, corn starch and agar agar powder. Bring to boil, reduce heat and cook for 1-2 minutes or until the mixture starts to thicken. Immediately transfer mixture to the same blender (before it starts to set) and blend again until well combined with the rest of the cheesecake filling. Pour mixture over the prepared cheesecake crust and freeze cheesecake for 3 hours. Move cheesecake to the refrigerator and allow to chill overnight.

3. Kiwi Matcha Jelly — Place all ingredients except agar agar in a blender and blend until well combined. Transfer mixture to a saucepan and add agar agar powder. Bring to boil and cook for 1-2 minutes. Reduce heat and cook for another 3-5 minutes. Pour mixture over prepared cheesecake and refrigerate for minimum 2 hours up to overnight.