Hello everybody, hope you’re having an incredible day today. Today, I will show you a way to make a distinctive dish, mini no bake cheesecakes with seeded base and blueberry compote topping. One of my favorites food recipes. This time, I am going to make it a little bit unique. This is gonna smell and look delicious.
Mini No Bake Cheesecakes with Seeded Base and Blueberry Compote Topping is one of the most favored of recent trending meals in the world. It’s appreciated by millions daily. It’s easy, it is quick, it tastes yummy. They are nice and they look wonderful. Mini No Bake Cheesecakes with Seeded Base and Blueberry Compote Topping is something that I’ve loved my whole life.
To get started with this particular recipe, we have to first prepare a few components. You can have mini no bake cheesecakes with seeded base and blueberry compote topping using 15 ingredients and 11 steps. Here is how you cook that.
The ingredients needed to make Mini No Bake Cheesecakes with Seeded Base and Blueberry Compote Topping:
- Prepare Base
- Prepare 100 gm butter
- Get 150 gms arrowroot biscuits crushed or blitzed in food processor
- Take 100 gms mix of linseeds, sesame seeds, sunflower seeds, pepitas and chia seeds milled or blitzed in the food processor
- Get Note: you can just use 250 gm of biscuits instead of seeds
- Get Filling
- Get 500 gm cream cheese - room temperature
- Prepare 395 gm sweetened condensed milk
- Make ready 3 tsp gelatine powder
- Take 70 mls lemon juice
- Get Topping
- Make ready 100 gm blueberries
- Get 12 gms caster sugar
- Get 10 gms lemon juice
- Get 6 hole Silicone Muffin tray and/or wide mouth glasses
Instructions to make Mini No Bake Cheesecakes with Seeded Base and Blueberry Compote Topping:
- Base: Melt 100 gm butter in a small saucepan
- Combine well with biscuit/seed mixture until you have a thick consistency
- Spoon approx a tablespoon into each silicone muffin tray hole and press down firmly until tightly packed. If you have some left over, fill some glasses with the mixture
- Place in the refrigerator to set
- Filling: Add the cream cheese to a food processor and mix until soft. Add condensed milk and combine well
- To dissolve the gelatine, sprinkle the powder over 1/3 cup cool water in a small bowl and allow to sit for 2 minutes. Stir. Place the small bowl into a larger bowl filled with boiling water (do not allow the boiling water into the gelatine bowl) and stir until completely dissolved
- Add gelatine and lemon juice to the cream cheese mixture and combine well in food processor
- Spoon into silicone muffin moulds and/or glasses and place in the refrigerator for 2 hours or until set
- Topping: Place blueberries, sugar and lemon juice into a saucepan and heat for approx 5 mins whilst stirring
- Place into a bowl and leave to cool and thicken
- When set, gently remove cheesecakes from the moulds, add compote on top and serve!
So that is going to wrap it up with this special food mini no bake cheesecakes with seeded base and blueberry compote topping recipe. Thank you very much for reading. I’m confident you will make this at home. There’s gonna be more interesting food at home recipes coming up. Don’t forget to save this page in your browser, and share it to your family, friends and colleague. Thank you for reading. Go on get cooking!
