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

Hello everybody, hope you are having an amazing 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. It is one of my favorites. This time, I am going to make it a 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 popular of recent trending foods in the world. It’s appreciated by millions every day. It’s easy, it is quick, it tastes yummy. Mini No Bake Cheesecakes with Seeded Base and Blueberry Compote Topping is something that I have loved my whole life. They’re fine and they look wonderful.

To get started with this particular recipe, we have to 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 can achieve it.

The ingredients needed to make Mini No Bake Cheesecakes with Seeded Base and Blueberry Compote Topping:
  1. Make ready Base
  2. Make ready 100 gm butter
  3. Prepare 150 gms arrowroot biscuits crushed or blitzed in food processor
  4. Get 100 gms 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. Prepare Filling
  7. Prepare 500 gm cream cheese - room temperature
  8. Take 395 gm sweetened condensed milk
  9. Take 3 tsp gelatine powder
  10. Take 70 mls lemon juice
  11. Make ready Topping
  12. Take 100 gm blueberries
  13. Get 12 gms caster sugar
  14. Prepare 10 gms lemon juice
  15. Prepare 6 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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