Hello everybody, hope you’re having an amazing day today. Today, we’re going to make a special dish, mini no bake cheesecakes with seeded base and blueberry compote topping. One of my favorites. For mine, I’m gonna make it a bit tasty. This is gonna smell and look delicious.
Mini No Bake Cheesecakes with Seeded Base and Blueberry Compote Topping is one of the most favored of current trending meals on earth. It is enjoyed by millions every day. It’s easy, it is fast, it tastes delicious. 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.
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To get started with this recipe, we must first 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 cook it.
The ingredients needed to make Mini No Bake Cheesecakes with Seeded Base and Blueberry Compote Topping:
- Make ready Base
- Take butter
- Make ready arrowroot biscuits crushed or blitzed in food processor
- Get mix of linseeds, sesame seeds, sunflower seeds, pepitas and chia seeds milled or blitzed in the food processor
- Get Note: you can just use 250 gm of biscuits instead of seeds
- Prepare Filling
- Prepare cream cheese - room temperature
- Get sweetened condensed milk
- Take gelatine powder
- Get lemon juice
- Prepare Topping
- Prepare blueberries
- Make ready caster sugar
- Make ready lemon juice
- Take hole Silicone Muffin tray and/or wide mouth glasses
Back from British Columbia we are, with some great organic produce. I am obsessed with these mini no bake cheesecakes. The taste of these cheesecakes is unbelievably delicious. A graham cracker crust, a thick and creamy sweet cheesecake, topped with a homemade blueberry sauce made from fresh blueberries.
Steps to make Mini No Bake Cheesecakes with Seeded Base and Blueberry Compote Topping:
- Base: Melt 100 gm butter in a small saucepan
- Combine well with biscuit/seed mixture until you have a thick consistency
- 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
- Place in the refrigerator to set
- Filling: Add the cream cheese to a food processor and mix until soft. Add condensed milk and combine well
- 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
- Add gelatine and lemon juice to the cream cheese mixture and combine well in food processor
- Spoon into silicone muffin moulds and/or glasses and place in the refrigerator for 2 hours or until set
- Topping: Place blueberries, sugar and lemon juice into a saucepan and heat for approx 5 mins whilst stirring
- Place into a bowl and leave to cool and thicken
- When set, gently remove cheesecakes from the moulds, add compote on top and serve!
These baked blueberry cheesecakes have three components. Devout cheesecake fans will flip over these smooth and velvety individual cheesecakes. The filling is straight-out classic cheesecake—not the no-bake stuff—baked in a water bath for a delicate and rich texture. The blueberry topping is a mixture of fresh blueberries and blueberry jam melted together. Blueberry Cheesecake in a Jar These blueberry and blackberry mason jar cheesecakes are quick and easy to make.
So that is going to wrap it up for this special food mini no bake cheesecakes with seeded base and blueberry compote topping recipe. Thanks so much for your time. I am confident you can make this at home. There is gonna be interesting food in home recipes coming up. Don’t forget to bookmark this page in your browser, and share it to your family, friends and colleague. Thank you for reading. Go on get cooking!
