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

Hey everyone, it’s Brad, welcome to our recipe site. 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. For mine, I’m gonna 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 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 well liked of recent trending foods in the world. It’s simple, it is fast, it tastes yummy. It’s appreciated by millions every day. Mini No Bake Cheesecakes with Seeded Base and Blueberry Compote Topping is something that I have loved my entire life. They are fine and they look fantastic.

To begin 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. Take Base
  2. Prepare 100 gm butter
  3. Make ready 150 gms arrowroot biscuits crushed or blitzed in food processor
  4. Take 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. Take Filling
  7. Prepare 500 gm cream cheese - room temperature
  8. Take 395 gm sweetened condensed milk
  9. Get 3 tsp gelatine powder
  10. Prepare 70 mls lemon juice
  11. Get Topping
  12. Make ready 100 gm blueberries
  13. Get 12 gms caster sugar
  14. Prepare 10 gms lemon juice
  15. Get 6 hole Silicone Muffin tray and/or wide mouth glasses

Stir in the diluted cornflour (cornstarch) and continue to simmer, stirring gently, until the berries have softened and some start to burst. This will only take a few minutes. 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!

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!

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.

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