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No-Bake Blackberry & Blueberry Cheesecake with Purple Sweet Potato White Chocolate Glaze

When the sweet tooth comes a-knockin', this crowd-pleasing must have No-Bake Blackberry & Blueberry Cheesecake is rich, smooth, ultra-creamy, and such a delicious luscious option. You will be especially impressed by its show-stopping mirror Purple Sweet Potato White Chocolate Glaze, truly spectacular to impress your guests or loved ones this Valentine's Day!

Recipe and photo by our brand ambassador Mei Yee. Check out her Instagram @nm_meiyee for more magnificent recipes!


1 1/2 cups soaked cashew nuts
1/3 cup blueberries
1/3 cup blackberries
1/4 cup melted cacao butter
1/4 cup maple syrup
2 tbsp coconut milk
1/2 tsp vanilla extract
1/4 tsp Suncore Foods® Rose Salt

1/2 cup water
1/2 cup coconut condensed milk
1 cup cacao butter
1/4 cup sugar
1/2 tsp agar powder
2-3 tsp Suncore Foods® Purple Sweet Potato Supercolor Powder


1. Add all cheesecake ingredients into a food processor and process until smooth. Pour mixture into silicone molds. Place in the freezer and freeze overnight.

2. In a sauce pan, add the sugar, water and heat over medium-low heat, stirring occasionally. When mixture begins to simmer, add the condensed milk cacao butter, agar powder. Keep stirring until agar completely dissolve. Take it off the heat, pour about 1 cup of the glaze into a heat resistant bowl and whisk in dissolved supercolor powder until well-mixed. Pass the glaze through a fine strainer to remove any lumps. Leave the glaze to cool.

3. Once the glaze has cooled, pour it over the frozen cheesecake which is on top of a cup, sitting on a tray with a edge to catch the drips.Leave the glaze to set for 5 minutes before using a hot knife to remove the drips.

4. Carefully place the glazed cheesecake on a cookie base. Garnish with berries and enjoy!

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