Recipe of Favorite Mini No Bake Cheesecakes with Seeded Base and Blueberry Compote Topping

Hey everyone, it is me, Dave, welcome to my recipe site. Today, we’re going to make 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 little bit unique. This will be really delicious.

Mini No Bake Cheesecakes with Seeded Base and Blueberry Compote Topping is one of the most well liked of recent trending foods on earth. It’s simple, it is fast, it tastes delicious. It is appreciated by millions daily. They’re nice and they look fantastic. Mini No Bake Cheesecakes with Seeded Base and Blueberry Compote Topping is something that I’ve loved my entire life.

To get started with this particular recipe, we must prepare a few ingredients. 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. Get Base
2. Prepare 100 gm butter
3. Prepare 150 gms arrowroot biscuits crushed or blitzed in food processor
4. Make ready 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. Make ready Filling
7. Take 500 gm cream cheese - room temperature
8. Take 395 gm sweetened condensed milk
9. Prepare 3 tsp gelatine powder
10. Prepare 70 mls lemon juice
11. Prepare Topping
12. Make ready 100 gm blueberries
13. Get 12 gms caster sugar
14. Take 10 gms lemon juice
15. Make ready 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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