Mini No Bake Cheesecakes with Seeded Base and Blueberry Compote Topping
Mini No Bake Cheesecakes with Seeded Base and Blueberry Compote Topping

Hey everyone, hope you are having an incredible day today. Today, I’m gonna show you how to prepare a special dish, mini no bake cheesecakes with seeded base and blueberry compote topping. One of my favorites. This time, I am going to make it a bit tasty. This is gonna smell and look delicious.

Mini No Bake Cheesecakes with Seeded Base and Blueberry Compote Topping is one of the most well liked of recent trending foods in the world. It is appreciated by millions every day. It is easy, it’s quick, it tastes yummy. Mini No Bake Cheesecakes with Seeded Base and Blueberry Compote Topping is something which I have loved my entire life. They’re fine and they look wonderful.

To begin with this recipe, we have to first prepare a few components. You can cook 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:
  1. Get Base
  2. Prepare butter
  3. Prepare arrowroot biscuits crushed or blitzed in food processor
  4. Get mix of linseeds, sesame seeds, sunflower seeds, pepitas and chia seeds milled or blitzed in the food processor
  5. Make ready Note: you can just use 250 gm of biscuits instead of seeds
  6. Get Filling
  7. Make ready cream cheese - room temperature
  8. Take sweetened condensed milk
  9. Make ready gelatine powder
  10. Take lemon juice
  11. Prepare Topping
  12. Prepare blueberries
  13. Make ready caster sugar
  14. Take lemon juice
  15. Get hole Silicone Muffin tray and/or wide mouth glasses
Instructions to make Mini No Bake Cheesecakes with Seeded Base and Blueberry Compote Topping:
  1. Base: Melt 100 gm butter in a small saucepan
  2. Combine well with biscuit/seed mixture until you have a thick consistency
  3. 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
  4. Place in the refrigerator to set
  5. Filling: Add the cream cheese to a food processor and mix until soft. Add condensed milk and combine well
  6. 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
  7. Add gelatine and lemon juice to the cream cheese mixture and combine well in food processor
  8. Spoon into silicone muffin moulds and/or glasses and place in the refrigerator for 2 hours or until set
  9. Topping: Place blueberries, sugar and lemon juice into a saucepan and heat for approx 5 mins whilst stirring
  10. Place into a bowl and leave to cool and thicken
  11. When set, gently remove cheesecakes from the moulds, add compote on top and serve!

So that is going to wrap it up with this exceptional food mini no bake cheesecakes with seeded base and blueberry compote topping recipe. Thank you very much for your time. I’m confident you can make this at home. There’s gonna be interesting food in home recipes coming up. Don’t forget to save this page on your browser, and share it to your family, colleague and friends. Thank you for reading. Go on get cooking!