Shopping Cart

Your cart is empty

Explore our products


Inspired by the popular black sesame ice cream found around NYC, Georgie Holt shares a beautifully sweet and savory, mind blowing cheesecake recipe that is as stunning as it is delicious. Spiked with the king mushroom Chaga and sweetened with medjool dates, these baby cheesecakes are sure to wow both your guests and yourself. 

You can't deny the allure of a cheese-like dessert, when sweet cravings appear full blown on a Sunday evening. I'm one to always keep raw desserts in the fridge like cookie dough balls, raw chocolate bark, and tahini fudge, but a cheesecake made from cashews is always a challenge, so I leave it for Sundays where I want to spend more time in the kitchen soaking the nuts, figuring out interesting flavors and experimenting.

I'm a huge lover of tahini. Black sesame seeds bring such a dark cosmic flavor to something sweet. I first fell in love with this idea when having a scoop of the black sesame ice cream you find in Chinatown NYC (I'm yet to visit Japan or China, so this was the closest I could get). I find it blends so well with the sweetness of dates and the creaminess of the coconut and cashews.

If I can get any kind of adaptogen or herb into my sweets without it tasting bad, I'm all for it. I'll usually go for a variety of mushroom, as their benefits for boosting immunity and overall grounding during the Winter months are astounding. I've been taking Chaga for the past three years in morning cacao elixirs or sweet treats and have noticed a significant calming of my adrenals and daily stresses. The mushroom taste is also easily masked by the darkness of the black sesame and the caramel taste of the medjool dates.

I'd suggest you're making a huge mistake if you don't attempt to make this! It's delicious, full of good fats and a fantastic way to get your daily dose of mushrooms or get your friend who doesn't like the taste of mushrooms onto mushrooms. It's one of my most-loved creations. It's truly to die for.

Baby Black Sesame Walnut Chaga Cheesecakes

(Makes 8)



1 cup organic soaked cashews

1 cup full fat coconut cream

1/2 cup organic medjool dates

1/2 cup black sesame seeds

2 tbsp. melted coconut oil

Pinch organic cinnamon

2 tbsp. Sun Potion Chaga


1/2 cup black sesame seeds

1 cup ground almonds

1/2 cup medjool dates

1 tbsp. melted coconut oil

Optional toppings

sesame seeds

organic walnuts

cacao nibs



Blend crust ingredients in a high speed processor until it starts to bind together

Using a muffin tray push down two tablespoon amounts onto the bottom layer of the eight compartments

Place in the fridge to cool and set

While the base is in the fridge, place all of the filling ingredients into the food processor and blend until completely smooth

Remove the bases from the fridge and pour the mixture into each of the muffin tins

Top with cacao nibs, organic walnuts or sesame seeds

Keeps in the freezer for one month. Keeps in the fridge for 6 days. 


All images courtesy of Georgie Holt

If you enjoyed this recipe by Georgie, click here to discover her Matcha Vanilla Moon Cookies.

Georgie Holt

Georgie is an acupuncturist, Chinese nutritional therapist and yin yoga practitioner. She started out as a private chef for professional athletes and now works from her private practice @studio__unfold in London, UK where she treats a myriad of concerns from athletic injuries to chronic fatigue. Her love for real, wholesome and colourful food runs deep and she still does recipe development for cafés/restaurants in her spare time.