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

Hey everyone, hope you are having an amazing day today. Today, I’m gonna show you how to prepare a distinctive dish, mini no bake cheesecakes with seeded base and blueberry compote topping. One of my favorites food recipes. For mine, I am going to make it a little bit tasty. This is gonna smell and look delicious.

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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.

To begin with this particular 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:
  1. Make ready Base
  2. Get 100 gm butter
  3. Make ready 150 gms arrowroot biscuits crushed or blitzed in food processor
  4. Get 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. Prepare 395 gm sweetened condensed milk
  9. Take 3 tsp gelatine powder
  10. Make ready 70 mls lemon juice
  11. Take 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

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. Make the blueberry compote Combine frozen blueberries, lemon juice, sugar and vanilla extract in a saucepan and cook over low heat. Stir in the diluted cornflour (cornstarch) and continue to simmer, stirring gently, until the berries have softened and some start to burst.

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!

Make the blueberry compote Combine frozen blueberries, lemon juice, sugar and vanilla extract in a saucepan and cook over low heat. 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. 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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