Melly's Raw Vegan Blueberry Lemon Cheesecakes

There’s something truly special about food made with love! My friend, Bowen Therapist and Healer Melly Rose, has perfected that art. She’s all about nourishing the body and soul — and her Raw Vegan Blueberry Lemon Cheesecakes are the perfect treat for both.

These little cup sized cheesecakes are creamy, zesty, and naturally sweet, with a refreshing burst of blueberry in every bite. They’re made entirely from real, plant-based ingredients, making them not only delicious but also guilt-free.

Whether you’re after a healthy dessert for guests, a sweet afternoon pick-me-up, or a treat to keep in the freezer for those “just because” moments, this recipe will quickly become a favourite.

You can find out more about Melly’s holistic healing work over at atmellyrose.com 

Melly's Raw Vegan Blueberry Lemon Cheesecakes

For the Base:

1 cup almonds

1/2 cup pitted dates

2 tablespoons coconut oil, melted

 For the Cheesecake Layer:

1 cup cashews, soaked overnight or for 2-4 hours in hot water

Juice of 1 lemon

Few drops of Doterra lemon oil (optional but recommended!)

4 tablespoons coconut oil, melted

3 tablespoons maple syrup

For the Topping:

1 cup frozen blueberries

Instructions

Step 1: Prepare the Base

Blend almonds in a food processor into a fine crumb. Add pitted dates and process until the mixture becomes sticky.

Pour in melted coconut oil and pulse until combined.

Press the base mixture firmly into silicone muffin molds and freeze while preparing the filling.

Step 2: Make the Cheesecake Layer

Drain soaked cashews. Blend with lemon juice, maple syrup, and melted coconut oil in a food processor until smooth. Adjust sweetness or tartness to taste.

Step 3: Assemble the Cheesecakes

Remove molds from the freezer. Add a few blueberries on top of each base.

Spoon cashew filling evenly over the bases, smoothing the tops.

Garnish with more blueberries.

Step 4: Freeze and Serve

Freeze cheesecakes for 2-3 hours until set.

Let them sit at room temperature for 1 hour before serving. Store leftovers in the fridge or freezer.