Hey everyone, I hope you’re having an incredible day today. Today, I’m gonna show you how to prepare a special dish, mini no bake cheesecakes with seeded base and blueberry compote topping. One of my favorites. This time, I’m gonna make it a little bit tasty. This will be really delicious.

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 easy, it’s quick, it tastes delicious. It’s appreciated by millions every day. They’re fine and they look wonderful. Mini No Bake Cheesecakes with Seeded Base and Blueberry Compote Topping is something that I’ve loved my entire life.

To get started with this particular recipe, we have to first prepare a few components. You can cook 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. Get 100 gm butter
3. Take 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. Get 500 gm cream cheese - room temperature
8. Take 395 gm sweetened condensed milk
9. Make ready 3 tsp gelatine powder
10. Take 70 mls lemon juice
11. Get Topping
12. Get 100 gm blueberries
13. Make ready 12 gms caster sugar
14. Prepare 10 gms lemon juice
15. Make ready 6 hole Silicone Muffin tray and/or wide mouth glasses

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!

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