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

Hey everyone, I hope you’re having an amazing day today. Today, we’re going to make a distinctive dish, mini no bake cheesecakes with seeded base and blueberry compote topping. One of my favorites. For mine, I will 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 popular of current trending meals on earth. It’s simple, it is fast, it tastes delicious. It’s appreciated by millions every day. Mini No Bake Cheesecakes with Seeded Base and Blueberry Compote Topping is something which I’ve loved my entire life. They are nice and they look wonderful.

Fresh blueberry topping makes this easy to prepare cheesecake a tempting treat. This lighter cheesecake is also very good when eaten just as the No-Bake Cheesecake on its Similar Recipes. No-Bake Cheesecake Mini-Desserts. can lemon juice package of cream cheese small baked shells. The ease of this dish and its flavor will make you want to make it daily (we can't force you not to).

To get started with this recipe, we have to first prepare a few ingredients. You can cook mini no bake cheesecakes with seeded base and blueberry compote topping using 15 ingredients and 11 steps. Here is how you cook that.

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

Gradually pour this while beating the cream cheese mixture. NOTE: the syrup must be thick or. This No-Bake Blueberry Cheesecake is very easy to make and super delicious. It comes with a super creamy blueberry filling made with homemade blueberry sauce from Then open the vanilla bean and scrape out the flavorful seeds with the back of your knife.

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!

This No-Bake Blueberry Cheesecake is very easy to make and super delicious. It comes with a super creamy blueberry filling made with homemade blueberry sauce from Then open the vanilla bean and scrape out the flavorful seeds with the back of your knife. Bake deliciously creamy mini cheesecakes in a muffin pan! For the baked blueberry cheesecake, melt the butter in a medium saucepan and add the crushed biscuits and mix. Turn the heat off in the oven and leave the cake in the oven for at least two hours or preferably overnight.

So that is going to wrap this up for 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’s gonna be interesting food in home recipes coming up. Remember to bookmark this page in your browser, and share it to your family, friends and colleague. Thanks again for reading. Go on get cooking!