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

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These more nutritious food choices can be applied to other foods such as your cooking oils. For instance, monounsaturated fat such as olive oil can be helpful in offsetting the bad cholesterol in your diet. It is also a rich source of Vitamin E which has many benefits and is also terrific for your skin. It may be that you already believe that you consume fruit and leafy greens but it can be worthwhile considering how fresh these are depending on where you buy these. Organic foods are a great choice and will reduce any possible exposure to harmful chemical substances. If you can locate a good local supplier of fresh fruit and vegetables, you can also eat foods that have not lost their nutrients because of storage or not being harvested at the right time.

Thus, it should be somewhat obvious that it’s not difficult to add healthy eating to your daily lifestyle.

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 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 cook Mini No Bake Cheesecakes with Seeded Base and Blueberry Compote Topping:
  1. Provide Base
  2. Get 100 gm butter
  3. Provide 150 gms arrowroot biscuits crushed or blitzed in food processor
  4. Prepare 100 gms mix of linseeds, sesame seeds, sunflower seeds, pepitas and chia seeds milled or blitzed in the food processor
  5. Prepare Note: you can just use 250 gm of biscuits instead of seeds
  6. You need Filling
  7. Use 500 gm cream cheese - room temperature
  8. Provide 395 gm sweetened condensed milk
  9. Prepare 3 tsp gelatine powder
  10. Prepare 70 mls lemon juice
  11. Provide Topping
  12. Use 100 gm blueberries
  13. You need 12 gms caster sugar
  14. Prepare 10 gms lemon juice
  15. Use 6 hole Silicone Muffin tray and/or wide mouth glasses
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!

How to make a perfect blueberry cheesecake. This delicious cake dessert is made of moist and buttery graham crust, filled with soft and fluffy cream cheese & whipped cream mixture and top with silky and tangy blueberry compote. Incredible blueberry cheesecake with a blueberry sauce topping. Baked to achieve the allusive Blueberries - fresh or frozen is fine here. If using frozen, do not thaw it (otherwise it bleeds when Pour into the prepared cake tin.

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