Mini No Bake Cheesecakes with Seeded Base and Blueberry Compote Topping

Name: Mini No Bake Cheesecakes with Seeded Base and Blueberry Compote Topping
Total time: 10800 s
Yield: 6 servings
Cuisine: British
Ingredients: 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; 500 gm cream cheese - room temperature; 395 gm sweetened condensed milk; 3 tsp gelatine powder; 70 mls lemon juice; 100 gm blueberries; 12 gms caster sugar; 10 gms lemon juice; 6 hole Silicone Muffin tray and/or wide mouth glasses

LeesLens @LeesLens

Australia

These are velvety and creamy and the seeded base gives it a delicious texture and taste. #MyCookbook #afternoontea

LeesLens @LeesLens

Australia

These are velvety and creamy and the seeded base gives it a delicious texture and taste. #MyCookbook #afternoontea

Saved

Ingredients

3 hours

6 servings

Base
100 gmbutter
150 gmsarrowroot biscuits crushed or blitzed in food processor
100 gmsmix 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 gmcream cheese - room temperature
395 gmsweetened condensed milk
3 tspgelatine powder
70 mlslemon juice
Topping
100 gmblueberries
12 gmscaster sugar
10 gmslemon juice
6hole Silicone Muffin tray and/or wide mouth glasses

Saved

Steps

3 hours

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!