Hello everybody, I hope you are having an incredible day today. Today, I gonna show you a way to prepare a distinctive dish, Mini No Bake Cheesecakes with Seeded Base and Blueberry Compote Topping. It is one of my favorites . For mine, I am going to make it a little bit unique. This is gonna smell and look deliciou

The Ingredients need to make Mini No Bake Cheesecakes with Seeded Base and Blueberry Compote Topping:

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

Step 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 minute 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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