Pink Pitaya Cheesecake

• July 14, 2025

• by Suncore Foods

75g all-purpose flour 50g whipping cream (warm)

3 tbsp Suncore Foods® Pink Pitaya Powder

5g gelatin powder + 25g cold water (for blooming) 40g powdered sugar 10g cocoa powder 15g cornstarch 45g cold butter, cubed 1 tbsp milk 1/4 tsp sea salt 290g cream cheese, softened 100g whipping cream (cold)

Calling all pink lovers! Get ready to indulge in the most delightfully creamy and beautiful no-bake Pink Pitaya Cheesecake! This summer treat is not only a feast for the eyes but also a scrumptious way to satisfy your cravings for something light and refreshing. With Suncore Foods® Pink Pitaya Powder, you’ll achieve that perfect blush pink hue that makes this cheesecake a showstopper. Top it off with your favorite fruits, and you've got yourself a dessert that's as gorgeous as it is delicious! Trust us, one slice just won't be enough—you'll want to go back for more! 

Ingredients

Crust:
75g all-purpose flour
40g powdered sugar
10g cocoa powder
15g cornstarch
45g cold butter, cubed
1 tbsp milk
1/4 tsp sea salt

Cheesecake Filling:
290g cream cheese, softened
100g whipping cream (cold)
50g whipping cream (warm)
3 tbsp Suncore Foods® Pink Pitaya Powder
5g gelatin powder + 25g cold water (for blooming)

 

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Directions

1. Preheat the oven to 170°C (340°F). 

2. In a mixing bowl, combine flour, powdered sugar, cocoa powder, cornstarch, and salt. Add cold cubed butter and use a pastry cutter or fingers to rub the butter into the dry ingredients until the mixture resembles fine crumbs. 

3. Add almond milk and mix until a soft dough forms. Roll out the dough and cut the cookie base using a cookie cutter. 

4. Carefully transfer to a baking sheet. Bake for 15–18 minutes, until slightly firm and dry. Let cool completely. 

5. In a small bowl, mix 5g gelatin powder with 25g cold water. Let bloom for 5–10 minutes. Warm 50g whipping cream (not boiling), then stir in the Suncore Foods® Pink Pitaya Powder until dissolved. Add the bloomed gelatin and stir until fully melted and smooth. Set aside to cool slightly. 

6. Make the Cheesecake Filling — In a large bowl, beat the softened cream cheese until smooth and fluffy. Add the 100g cold whipping cream and beat until well combined and creamy. Slowly add the warm pitaya-gelatin mixture to the cream cheese, mixing on low until smooth and evenly colored. 

7. Add the cookie base in the mould. Pour the filling over and smooth the top. Tap the pan gently to remove air bubbles. 

8. Chill in the freezer for at least 4–6 hours, or overnight, until fully set. 

Once firm, remove from the mould. Decorate with extra whipped cream, dragon fruit slices, or edible flowers if desired.

 

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