Step-by-Step Guide to Prepare Perfect Mini No Bake Cheesecakes with Seeded Base and Blueberry Compote Topping

Hello everybody, it’s Louise, welcome to our recipe page. Today, we’re going to prepare a distinctive dish, mini no bake cheesecakes with seeded base and blueberry compote topping. One of my favorites food recipes. This time, I’m gonna make it a 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 current trending foods in the world. It is easy, it’s quick, it tastes yummy. It’s enjoyed by millions every day. Mini No Bake Cheesecakes with Seeded Base and Blueberry Compote Topping is something which I have loved my whole life. They’re fine and they look wonderful.

To get started with this particular recipe, we must 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 it.

The ingredients needed to make Mini No Bake Cheesecakes with Seeded Base and Blueberry Compote Topping:

1. Get Base
2. Get 100 gm butter
3. Make ready 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. Take 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. Prepare 3 tsp gelatine powder
10. Take 70 mls lemon juice
11. Get Topping
12. Prepare 100 gm blueberries
13. Prepare 12 gms caster sugar
14. Get 10 gms lemon juice
15. Make ready 6 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!

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