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Mango Passionfruit No-bake Cheesecake with Matcha Cream

Have a slice of cake because it's somebody's birthday somewhere! Live life in colors with this Mango Passionfruit No-baked Cheesecake with Matcha Cream. Color your day happiness with Suncore Food® Cerise Prickly Pear, Marigold Passion Fruit Powder & Seeds, and add a layer of heavenly matcha cream to balance out the sweetness with Suncore Foods® Midori Jade Matcha Powder. Last but not least, top it off with some crunchy delicious Suncore Foods® Mango Chips! Eat cake and be happy! 


200g graham cracker crumbs
110g melted vegan butter

150g cashews
155g heavy coconut cream
8g pure vanilla extract
205g sweetened coconut condensed milk
2g salt
35g (2 handfuls) Suncore Foods® Mango Chips
10g Suncore Foods® Marigold Passion Fruit Powder & Seeds
7g Suncore Foods® Cerise Prickly Pear Powder
275g vanilla oat milk
12g agar agar powder

Matcha Cream:
100g heavy coconut cream
2g (½ tsp) Suncore Foods® Midori Jade Matcha Powder
Pinch ground cardamom
24 – 48 g (2-4 tbs) powdered sugar (or to taste)

Equipment Needed: 6” cheesecake pan


1. Crust — Combine crust ingredients and transfer mixture to the cheesecake pan. Firmly and evenly press the mixture down to the bottom of the cheesecake pan and using your hands, a press a thinner layer along the inner walls of the pan. Refrigerate while preparing the filling.

2. Filling — Boil cashews for 10 minutes, drain the water and transfer cashews to a blender along with all other ingredients except, oat milk and agar agar powder. Don’t blend yet. In a saucepan, dissolve agar agar powder into oat milk. Bring the mixture to boil while stirring occasionally. Reduce the temperature and simmer for 1 minute, while stirring occasionally. The mixture will start to thicken. Transfer the mixture to the blender and blend until smooth and all ingredients are very well combined. Pour the mixture over the prepared crust and set aside.

3. Matcha Cream — Combine matcha cream ingredients and spoon or pipe the cream over the cheesecake filling.

4. Freeze cheesecake for 2 hours. Transfer cheesecake to the refrigerator and chill overnight. Serve with fresh fruit.