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

Hello everybody, it is Brad, welcome to our recipe site. Today, I’m gonna show you how to make a special dish, mini no bake cheesecakes with seeded base and blueberry compote topping. It is one of my favorites. For mine, I’m gonna make it a little bit unique. This is gonna smell and look delicious.

Mini No Bake Cheesecakes with Seeded Base and Blueberry Compote Topping is something which I have loved my whole life. To get started with this recipe, we have to first prepare a few ingredients. Great recipe for Mini No Bake Cheesecakes with Seeded Base and Blueberry Compote Topping. These are velvety and creamy and the seeded base gives it a delicious texture and taste. #MyCookbook Mini Blueberry Cheesecakes start with a graham cracker crust, are filled with a lemony cheesecake, and finally topped with blueberry jam and fresh blueberries.

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

To get started with this recipe, we must first 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. Take Base
  2. Make ready 100 gm butter
  3. Take 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. Prepare Note: you can just use 250 gm of biscuits instead of seeds
  6. Get Filling
  7. Prepare 500 gm cream cheese - room temperature
  8. Take 395 gm sweetened condensed milk
  9. Take 3 tsp gelatine powder
  10. Get 70 mls lemon juice
  11. Prepare Topping
  12. Prepare 100 gm blueberries
  13. Take 12 gms caster sugar
  14. Prepare 10 gms lemon juice
  15. Take 6 hole Silicone Muffin tray and/or wide mouth glasses

For the compote: combine blueberries, water, lemon juice and sugar in a small saucepan. Cook over medium heat, stirring gently untilit reaches a boil. Top Tips for No Bake Cheesecake: Make this into mini cheesecakes: Halve the recipe, and use a mini cheesecake pan. You could use any kind of cookie for a crust - vanilla wafer cookies work really well as a base too!

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!

Top Tips for No Bake Cheesecake: Make this into mini cheesecakes: Halve the recipe, and use a mini cheesecake pan. You could use any kind of cookie for a crust - vanilla wafer cookies work really well as a base too! Use cherry pie filling or apple - if using apple - add a little cinnamon to the cheesecake batter. A crunchy ginger cookie base, topped with a creamy filling with the tart flavour of lemon topped with a mixed berry compote. Lemon Cheesecake with a Blueberry & Raspberry This creamy cheesecake is easy to make and the results are fantastic.

So that’s 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 reading. I’m confident you can make this at home. There is gonna be more interesting food at home recipes coming up. Remember to save this page on your browser, and share it to your family, colleague and friends. Thank you for reading. Go on get cooking!