Reishi Raw Blueberry Cheesecake (Vegan) | POV Chef

Reishi Raw Blueberry Cheesecake by Point Of View Chef Ingredients: Crust: 1 cup oats 1 cup almond 1 cup pitted Medjool dates 1/2 tsp. turmeric powder Pinch sea salt 1/4 cup coconut oil Filling: 16 oz of Fresh blueberries (package) 1/2 cup Fresh blueberries Use remaining Fresh blueberries to top on the crust 1 cup raw cashews (optional soaked in water overnight then drained) 1/4 cup Thai Kitchen Coconut Cream 1/4 cup coconut sugar 1 tbsp. Lemon juice 1 tbsp pure vanilla extract (optional) 2 tbsp. Reishi 1/4 cup of water if too chunky :0 Instructions: Add the oats, almonds, dates, turmeric powder, coconut oil, and a pinch of salt to the food processor and pulse until blended well. Add the crust mixture to an oven-safe bowl and spread the mixture into the pan and press it to evenly arrange. refrigerate while we make the blueberry filling Blueberry Filling: Add the blueberries, raw cashews, coconut cream, coconut sugar, 1 tablespoon of lemon juice, and 2 tbsp of reishi. Blend until creamy and smooth or chunky if you prefer. Take our crust out and layer the remaining blueberries on top of the crust and top with the filling. Let it sit in the freezer prior to serving. Thaw for 20 minutes before serving. From my point of view, this no-bake recipe makes snozberries into blueberries - - - - Shop for our favorite things in our Amazon Storefront- support our channel at no additional cost to you!- (links below) Le Creuset Heritage Rectangular Baking Dishes Link: https://amzn.to/3fQyksI Le Creuset Stoneware Batter Bowl Link: https://amzn.to/3cXavh5 Vitamix 5200 Blender Professional-Grade Link: https://amzn.to/2A3lbgM