Hello everybody, hope you’re having an incredible day today. Today, I’m gonna show you how to make a distinctive dish, mini no bake cheesecakes with seeded base and blueberry compote topping. One of my favorites food recipes. 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 popular of current trending meals in the world. It’s enjoyed by millions daily. It is easy, it’s fast, it tastes yummy. They are nice and they look wonderful. Mini No Bake Cheesecakes with Seeded Base and Blueberry Compote Topping is something that I’ve loved my whole life.

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.

To get started with this recipe, we must 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 can achieve it.

The ingredients needed to make Mini No Bake Cheesecakes with Seeded Base and Blueberry Compote Topping:

1. Prepare Base
2. Prepare 100 gm butter
3. Prepare 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. Get 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. Get Topping
12. Get 100 gm blueberries
13. Take 12 gms caster sugar
14. Make ready 10 gms lemon juice
15. Get 6 hole Silicone Muffin tray and/or wide mouth glasses

Nothing beats cheesecake for dessert at any time of the year. This simple and easy recipe for mini blueberry cheesecakes is a classic. Custard-based cheesecake batter baked to perfection then topped with blueberry filling. Perfect maker head mini treats when you have guests to entertain.

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!

Easy Mini Cheesecake Cupcakes Recipe - Chef Savvy. These Mini Key Lime Cheesecakes feature an easy homemade graham cracker crust topped with a smooth and creamy key lime cheesecake · Lemon Cheesecake with Blueberry Compote is ridiculously creamy & bursting with spring flavors. Gradually pour this while beating the cream cheese mixture. NOTE: the syrup must be thick or. It's something I've never attempted to make, so maybe my base is a little off, but it just seems hard.

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