Steps to Prepare Homemade Mini No Bake Cheesecakes with Seeded Base and Blueberry Compote Topping

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We hope you got insight from reading it, now let's go back to mini no bake cheesecakes with seeded base and blueberry compote topping recipe. You can cook mini no bake cheesecakes with seeded base and blueberry compote topping using 15 ingredients and 11 steps. Here is how you do that.

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

1. Provide of Base.
2. Provide 100 gm of butter.
3. Get 150 gms of arrowroot biscuits crushed or blitzed in food processor.
4. Provide 100 gms of mix of linseeds, sesame seeds, sunflower seeds, pepitas and chia seeds milled or blitzed in the food processor.
5. Provide of Note: you can just use 250 gm of biscuits instead of seeds.
6. Use of Filling.
7. Take 500 gm of cream cheese - room temperature.
8. Provide 395 gm of sweetened condensed milk.
9. You need 3 tsp of gelatine powder.
10. Prepare 70 mls of lemon juice.
11. Use of Topping.
12. You need 100 gm of blueberries.
13. Get 12 gms of caster sugar.
14. You need 10 gms of lemon juice.
15. Prepare 6 of 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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