No Bake Raw Blueberry Cheesecake

So Quest have launched a brand new bar “Blueberry Muffin” and while it’s not available in Europe yet I thought I would improvise and make something blueberryish (obviously healthy).

I bring you no bake, dairy free, gluten free blueberry cheesecakes.

As you know at the moment I’m avoiding all things dairy and to be honest I’m actually not finding it difficult at all. I think we’re so lucky nowadays that there’s so many alternatives. If this was even 5 years ago I would be struggling. Being in London definitely helps as it’s a city that caters for so many cultures and diets.

When my elimination diet ends I might not go back to dairy ( I can’t believe I just said that!. I keep referring to everything dairy as “cows milk” and it’s driving Mike mad ( he he he!), I want to get the hashtag #itsgotcowsmilk trending, so help me out guys. Oh I’m so easily entertained…

Anyway to the recipe, this makes 6 beautiful creamy cheesecakes…..


For the base

  • 55g almonds
  • 85g medjool dates
  • 25g walnuts

Cheesecake Filling

  • 86g cashew
  • 43g maple syrup or honey if you’re not fussed about it being vegan
  • 43g coconut oil or rapeseed oil
  • 50ml cashew milk ( I used Alpro’s newest range ( IT’S AMAZING), you can use any nut milk though)
  • 1 tbsp TRKG Vanilla Skinny Syrup ( Use my code TRKGIRUN for 10% off)

Blueberry topping

  • 50g blueberries
  • 1 tablespoon maple syrup or honey if you’re not fussed about it being vegan


  1. Line a cupcake/muffin tray with liners
  2. In a food processor, pulse together dates, almonds and walnuts until a “dough” is formed, the ingredients should be well blended together – it should be squishy.
  3. Using a spoon, scoop about 2 tablespoons into each muffin tin. Press down with the back of a spoon
  4. Next , add “filling” ingredients to processor
  5. Pulse together until it is a doughy, creamy consistency. If you find it’s not creamy enough add more cashews.
  6. Add to muffin tin and spread evenly
  7.  To make the blueberry topping, add the blueberries and maple syrup to a small sauce pan and bring to a low boil
  8. Stir together gently mash some of them but leave some chunks
  9. Add a spoon of the blueberry puree on top of each “cheesecake”
  10. Pop in the fridge for about 2-3 hours or until firm

( If you’re really impatient (like me), pop them in the freezer so they harden quicker!





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