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A guilt-free cheesecake recipe

A guilt-free cheesecake

At Essano™ we are all about allowing you to take the time to enjoy guilt-free treats in the form of skincare filled with certified organic goodness. And now thanks to Julia & Libby we have one of their cheesecake recipes to share with you, which we can assure you is also a guilt-free treat to enjoy! We can guarantee that although it is a ‘raw’ cheesecake and you may not have tried one before, it is still packed full of flavour. Plus it doesn’t require the use of an oven – gotta love that!


Prep time: 15-20 minutes.

Crust Ingredients:

  • 1 cup walnuts
  • 1 cup raw macadamia nuts
  • 1/2 cup medjool dates, pitted
  • 1/4 cup dried coconut

Filling Ingredients:

  • 3 cups raw cashews.  Soak overnight or for at least a few hours before using.
  • 1 cup fresh or frozen raspberries
  • 3/4 cup lemon juice
  • 1/2 cup water
  • 1/4 cup coconut sugar (or stevia)
  • 1/4 cup honey, melted
  • 1 cup coconut oil, melted
  • 1 teaspoon pure vanilla essence,
  • Pinch himalayan salt

Raspberry Sauce:

  • 1 cup of fresh or frozen raspberries
  • 1/2 cup medjool dates, pitted
  • Juice of 1 lemon


  1. Sprinkle dried coconut onto the bottom of an 8 or 9 inch springform pan.  If you are making mini cheesecakes use a pan with 12 muffin holes.
  2. Place the walnuts, macadamia nuts and medjool dates in a food processor or blender and process until smooth.  Then press onto the coconut.
  3. Now it’s time to make the filling.  Blend the cashews, raspberries, lemon juice, water, coconut sugar, honey, melted coconut oil, vanilla essence and salt.  Blend until smooth.  If you would like the filling a bit more tart add extra lemon juice, if you want it pinker add more raspberries.
  4. Pour the mixture onto the crust and smooth out with a knife or spatula.
  5. To set, place in the freezer. It will take a few hours for the cake to set.  When ready to serve unclip the spring pan and place a sharp knife around the edge of the pan to ensure that the cake does not stick to the sides.
  6. When ready to serve make the raspberry sauce so it is fresh.  Blend the raspberries, medjool dates and lemon juice and pour on top of the cake.  If you have more raspberries use to decorate like I have done.
A guilt-free cheesecake

For more of Julia & Libby’s tasty, nutritious and guilt-free recipes visit their website –