Love Is Here. Hooray for Our 15% Off Summer Rainbow Sale. Shop & Enjoy This Summer Deal!
Fun & Colorful Plant-Based Products 100% Women-Owned Small Business




Update cart

Price excludes delivery, which is applied at checkout. Orders will be processed in USD

*By deselecting shipping protection, Suncore Foods
is not liable for lost, damaged, or stolen items


Unicorn Cheesecake

Everyone deserves a little magic in their lives and on their taste buds, with one slice of this amazing brightly-colored Unicorn Cheesecake will have all your delicious dreams come true, after all no one can resist the charms of this magical delicious dessert! Incorporated Suncore Foods® Blue Butterfly Pea, Indigo Blueberry, Pink Pitaya, and Yellow Goldenberry Powders in this dreamy cheesecake to get these unbelievable beautiful colors! Make someone smile and spread a little rainbow sunshine.


Chocolate Hazelnut Crust:
1 cup hazelnut meal, (or hazelnuts ground into meal)
1 cup almond flour/meal, (or blanched almonds ground into meal)
1/2 tsp salt
1/4 cup organic sugar, (or maple syrup)
1/3 cup coconut oil
1-2 tbsp unsweetened cocoa powder

16 oz cream cheese
1.5 cup raw cashews, (soaked in boiling water for about 15 minutes)
1 can coconut cream (not coconut milk), (the cream part only, not the liquid)
1.5 tbsp arrowroot powder
1 tsp pure almond extract
1 tsp pure vanilla extract
1/2 cup organic sugar, (or maple syrup/agave)
2 tbsp raw cacao butter, (or sub coconut oil, but the cacao butter will give it extra creaminess)
1/4 tsp salt
1 tbsp lemon juice
1/3 tsp Suncore Foods® Blue Butterfly Pea Powder
2 tsp Suncore Foods® Indigo Blueberry Powder
1 tsp Suncore Foods® Pink Pitaya Powder
1/2 tsp Suncore Foods® Yellow Goldenberry Powder


1. Boil a pot of water, enough to cover 1.5 cups of cashews, then once boiling, turn the heat off, add the cashews, cover and rest while you make the crust

2. Combine all the crust ingredients in your food processor/blender and blend until well combined

3. **NOTE: Make sure your crust sticks together when you pinch it between your fingers. If it doesn't, add just a little bit more coconut oil

4. Press your crust into your 6 inch springform pan, and use a glass or measuring cup to really press it in there. Place your crust in the fridge while you make your filling

5. Preheat your oven to 350 degrees

6. Drain your cashews

7. In a large food processor/blender, add all of your filling ingredients (including the cashews) EXCEPT your supercolor powders and blend until very smooth and creamy

8. Separate the filling evenly into 4 seperate bowls (I measured about 1 cup per bowl)

9. In one bowl add 1 tsp of pink pitaya powder, stir to combine until the powder is mixed in well

10. In your second bowl, add 2 tsp of blueberry powder, mix to combine

11. In your third bowl, add 1/4 tsp of orange carrot powder, mix

12. In your last bowl, add 1/4 tsp of blue butterfly pea powder, mix

13. Pour your first filling layer over your crust and spread evenly to cover the crust. Repeat for all colors. I chose to do mine in this order:

1/3 tsp Suncore Foods® Blue Butterfly Pea Powder
2 tsp Suncore Foods® Indigo Blueberry Powder
1 tsp Suncore Foods® Pink Pitaya Powder
1/2 tsp Suncore Foods® Yellow Goldenberry Powder

14. Bake for 50-60 minutes, or until the edges are golden brown and the center is just slightly "jiggly" but not liquidy.

15. Remove from the oven when done, and let it cool on top of the stove for about 10-15 minutes, then transfer uncovered to the fridge

16. After it chills in the fridge for a few hours and is completely cool, then cover and chill overnight **NOTE: allowing it to cool uncovered first will prevent condensation

17. Store leftover slices covered in the fridge ** NOTE: Be sure to make this a day ahead of time to allow it to set up in your fridge overnight