Mini No Bake Cheesecakes with Seeded Base and Blueberry Compote Topping
Mini No Bake Cheesecakes with Seeded Base and Blueberry Compote Topping

Hey everyone, it is Brad, welcome to my recipe page. Today, we’re going to prepare a special dish, mini no bake cheesecakes with seeded base and blueberry compote topping. It is 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 meals on earth. It is simple, it is fast, it tastes delicious. It is appreciated by millions every day. They’re 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.

Mini No Bake Cheesecakes with Seeded Base and Blueberry Compote Topping is something which I have loved my whole life. To get started with this recipe, we have to first prepare a few ingredients. Great recipe for Mini No Bake Cheesecakes with Seeded Base and Blueberry Compote Topping. These are velvety and creamy and the seeded base gives it a delicious texture and taste. #MyCookbook Make the blueberry compote Combine frozen blueberries, lemon juice, sugar and vanilla extract in a saucepan and cook over low heat.

To get started with this particular recipe, we have to prepare a few ingredients. You can have 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:
  1. Take Base
  2. Take 100 gm butter
  3. Prepare 150 gms arrowroot biscuits crushed or blitzed in food processor
  4. Make ready 100 gms mix of linseeds, sesame seeds, sunflower seeds, pepitas and chia seeds milled or blitzed in the food processor
  5. Get Note: you can just use 250 gm of biscuits instead of seeds
  6. Make ready Filling
  7. Get 500 gm cream cheese - room temperature
  8. Take 395 gm sweetened condensed milk
  9. Make ready 3 tsp gelatine powder
  10. Make ready 70 mls lemon juice
  11. Make ready Topping
  12. Take 100 gm blueberries
  13. Prepare 12 gms caster sugar
  14. Make ready 10 gms lemon juice
  15. Make ready 6 hole Silicone Muffin tray and/or wide mouth glasses

Share the Love, Share […] An easy no-bake lemon cheesecake. A crunchy ginger cookie base, topped with a creamy filling with the tart flavour of lemon topped with a mixed berry compote. Lemon Cheesecake with a Blueberry & Raspberry This creamy cheesecake is easy to make and the results are fantastic. These baked blueberry cheesecakes have three components.

Steps 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!

Lemon Cheesecake with a Blueberry & Raspberry This creamy cheesecake is easy to make and the results are fantastic. These baked blueberry cheesecakes have three components. The crust- the rich batter is then poured over a graham cracker crust Today, I have used cookie crumbs but you can also use my homemade cheesecake crust ; The cheesecake batter - Rich, creamy and decadent made with full-fat cream cheese, sour cream, sugar, cornstarch, and eggs. Bring to a boil over medium-high heat, stirring frequently. Creamy cheesecake topped with sweet blueberry compote.

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