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Rainbow Apple Pie Cheesecake

You are the apple of my pie! This stunning apple pie cheesecake will make you crave for more after your first slice. With a beautiful marriage between cheesecake and apple cider jelly, this dessert is definitely one of a kind 🤌! This beautiful color combination is made with Suncore Foods® Supercolor Powders Cerise Prickly Pear, Premium Midori Jade Matcha, and Vermillion Annatto. This beauty will be the spotlight at any occasion. Let's celebrate today because why not! Bake the world the better place. May the pies be ever in your flavor!


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

Filling Ingredients:

100g cashews
125g coconut cream
180g apple sauce
5g pure vanilla extract
55g maple syrup
35g powdered sugar (adjust as per applesauce sweetness)
6g Suncore Foods® Cerise Prickly Pear Supercolor Powder
1-2 g (½ tsp) ground cinnamon
Pinch nutmeg
10g cornstarch
6g agar agar powder
60g oat milk

Apple Cider Jelly Ingredients (prepare Jelly once the cheesecake has been refrigerated overnight):
150g oat milk
55g applesauce
4g Suncore Foods® Premium Midori Jade Matcha Supercolor Powder
1g (¼ tsp) ground cinnamon
A pinch of all spice
1-2g (½ tsp) fresh ginger
25g granulated sugar
1-2g (¼ tsp) agar agar powder

Orange Jelly Layer Ingredients:
285 water
50g oat milk
5g Suncore Foods® Vermillion Annatto Supercolor Powder
2 tbsp granulated sugar (or to taste)
1-2g (¼ tsp) agar agar powder



1. Crust Directions — Line a 6” cheesecake pan with wax paper. 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 Directions — Boil cashews for 15 minutes, drain the water and transfer cashews to a blender along with coconut cream, apple sauce, vanilla extract, maple syrup, powdered sugar, Supercolor Powder, cinnamon and nutmeg. Blend until very smooth and well combined. Don’t remove the mixture from the blender as yet. In a saucepan dissolve corn starch and agar agar powder in oat milk. Once dissolved, place the saucepan on medium heat and cook 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 2 hours. Move cheesecake to the refrigerator and allow to chill overnight.

3. Apple Cider Jelly Directions — Place oat milk, apple sauce, Supercolor Powder, cinnamon, all spice and ginger in a blender. Blend until well combined.
2. Transfer mixture to a saucepan and add sugar and agar agar powder. Bring mixture to boil and cook for 1 minute. Reduce heat to low and cook for 2-3 minutes. Pour mixture over prepared cheesecake and refrigerate for minimum 2 hours up to overnight.

4. Orange Jelly Layer Directions — Place water in a saucepan and dissolve supercolor Powder in oat milk. Add Supercolor-milk mixture to the saucepan along with sugar and agar agar powder. Bring the mixture to boil and cook for 1 minute. Reduce heat to low and cook for 2-3 minutes. Pour mixture over Matcha jelly layer and refrigerate for minimum 2 hours up to overnight.


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