Recipe of Speedy Mini No Bake Cheesecakes with Seeded Base and Blueberry Compote Topping
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Many things affect the quality of taste from Mini No Bake Cheesecakes with Seeded Base and Blueberry Compote Topping, starting from the type of ingredients, then the selection of fresh ingredients, the ability to cut dishes to how to make and serve them. Don't worry if you want to prepare Mini No Bake Cheesecakes with Seeded Base and Blueberry Compote Topping delicious at home, because if you already know the trick then this dish can be used as an extraordinary special treat.
As for the number of servings that can be served to make Mini No Bake Cheesecakes with Seeded Base and Blueberry Compote Topping is 6 servings. So make sure this portion is enough to serve for yourself and your beloved family.
Just in addition, the time it takes to cook Mini No Bake Cheesecakes with Seeded Base and Blueberry Compote Topping estimated approx 3 hours.
To begin with this recipe, we must 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.
These are velvety and creamy and the seeded base gives it a delicious texture and taste. #MyCookbook #afternoontea
Ingredients and spices that need to be Get to make Mini No Bake Cheesecakes with Seeded Base and Blueberry Compote Topping:
- Base
- 100 gm butter
- 150 gms arrowroot biscuits crushed or blitzed in food processor
- 100 gms mix of linseeds, sesame seeds, sunflower seeds, pepitas and chia seeds milled or blitzed in the food processor
- Note: you can just use 250 gm of biscuits instead of seeds
- Filling
- 500 gm cream cheese - room temperature
- 395 gm sweetened condensed milk
- 3 tsp gelatine powder
- 70 mls lemon juice
- Topping
- 100 gm blueberries
- 12 gms caster sugar
- 10 gms lemon juice
- 6 hole Silicone Muffin tray and/or wide mouth glasses
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!
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