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

Hello everybody, I hope you’re having an incredible day today. Today, we’re going to prepare a special dish, mini no bake cheesecakes with seeded base and blueberry compote topping. It is one of my favorites. For mine, I am going to make it a little 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 popular of current trending meals in the world. It is simple, it is fast, it tastes delicious. It is enjoyed by millions daily. They are fine and they look fantastic. Mini No Bake Cheesecakes with Seeded Base and Blueberry Compote Topping is something which I’ve loved my entire life.

To get started with this particular recipe, we must 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 can achieve that.

The ingredients needed to make Mini No Bake Cheesecakes with Seeded Base and Blueberry Compote Topping:
  1. Make ready Base
  2. Take butter
  3. Make ready arrowroot biscuits crushed or blitzed in food processor
  4. Take mix of linseeds, sesame seeds, sunflower seeds, pepitas and chia seeds milled or blitzed in the food processor
  5. Get Note: you can just use 250 gm of biscuits instead of seeds
  6. Take Filling
  7. Get cream cheese - room temperature
  8. Take sweetened condensed milk
  9. Get gelatine powder
  10. Make ready lemon juice
  11. Get Topping
  12. Prepare blueberries
  13. Make ready caster sugar
  14. Prepare lemon juice
  15. Make ready hole Silicone Muffin tray and/or wide mouth glasses
Steps 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!

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