Hello everybody, it’s Brad, welcome to our recipe page. Today, I’m gonna show you how to make a special dish, mini no bake cheesecakes with seeded base and blueberry compote topping. It is one of my favorites food recipes. This time, I am going to make it a little bit unique. This will be really delicious.
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Mini No Bake Cheesecakes with Seeded Base and Blueberry Compote Topping is one of the most popular of current trending meals on earth. It’s easy, it is fast, it tastes yummy. It’s enjoyed by millions every day. Mini No Bake Cheesecakes with Seeded Base and Blueberry Compote Topping is something that I have loved my whole life. They are nice and they look fantastic.
To begin with this recipe, we have to 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 cook that.
The ingredients needed to make Mini No Bake Cheesecakes with Seeded Base and Blueberry Compote Topping:
- Prepare Base
- Make ready butter
- Prepare arrowroot biscuits crushed or blitzed in food processor
- Prepare mix of linseeds, sesame seeds, sunflower seeds, pepitas and chia seeds milled or blitzed in the food processor
- Make ready Note: you can just use 250 gm of biscuits instead of seeds
- Get Filling
- Get cream cheese - room temperature
- Make ready sweetened condensed milk
- Get gelatine powder
- Get lemon juice
- Take Topping
- Make ready blueberries
- Make ready caster sugar
- Take lemon juice
- Make ready 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’s going to wrap this up with this special food mini no bake cheesecakes with seeded base and blueberry compote topping recipe. Thanks so much for reading. I’m confident you can make this at home. There’s gonna be interesting food in home recipes coming up. Don’t forget to save this page on your browser, and share it to your family, friends and colleague. Thanks again for reading. Go on get cooking!
