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We hope you got benefit from reading it, now let’s go back to mini no bake cheesecakes with seeded base and blueberry compote topping recipe. You can cook mini no bake cheesecakes with seeded base and blueberry compote topping using 15 ingredients and 11 steps. Here is how you do that.
The ingredients needed to cook Mini No Bake Cheesecakes with Seeded Base and Blueberry Compote Topping:
- Prepare Base
- Get 100 gm butter
- Prepare 150 gms arrowroot biscuits crushed or blitzed in food processor
- Take 100 gms mix of linseeds, sesame seeds, sunflower seeds, pepitas and chia seeds milled or blitzed in the food processor
- Provide Note: you can just use 250 gm of biscuits instead of seeds
- Take Filling
- Prepare 500 gm cream cheese - room temperature
- Get 395 gm sweetened condensed milk
- Use 3 tsp gelatine powder
- Provide 70 mls lemon juice
- You need Topping
- Take 100 gm blueberries
- Prepare 12 gms caster sugar
- Use 10 gms lemon juice
- Take 6 hole Silicone Muffin tray and/or wide mouth glasses
Instructions 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!
How to make a perfect blueberry cheesecake. This delicious cake dessert is made of moist and buttery graham crust, filled with soft and fluffy cream cheese & whipped cream mixture and top with silky and tangy blueberry compote. Incredible blueberry cheesecake with a blueberry sauce topping. Baked to achieve the allusive Blueberries - fresh or frozen is fine here. If using frozen, do not thaw it (otherwise it bleeds when Pour into the prepared cake tin.
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