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 #afternoontea
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 #afternoontea
Cooking Instructions
- 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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