• Place the ingredients for the base in a food processor and blitz until well combined.
• Divide the mixture between 6 ramekin dishes, pressing it down to form a base.
• In a bowl, beat together the soft cheese, Natvia natural sweetener, and lemon juice until smooth.
• Spoon the filling over the base of the ramekin dishes.
• Sprinkle over the remaining base mixture, blueberries, and dried rose petals.
• Chill in the fridge for at least 2 hours before serving.

Tips:

• For a richer flavor, use full-fat soft cheese.
• If you don't have a food processor, you can finely chop the nuts and then mix them with the other ingredients for the base.
• If you don't have dried rose petals, you can use any other edible flowers or simply omit them altogether.
• To serve, you can top the cheesecake pots with a dollop of whipped cream or yogurt.

Variations:

• For a chocolate version, add 1 tablespoon of cocoa powder to the base mixture.
• For a raspberry version, use raspberries instead of blueberries.
• For a coffee version, add 1 teaspoon of instant coffee powder to the base mixture.