Easiest Way to Prepare Perfect Mini No Bake Cheesecakes with Seeded Base and Blueberry Compote Topping

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Before you jump to Mini No Bake Cheesecakes with Seeded Base and Blueberry Compote Topping recipe, you may want to read this short interesting healthy tips about Ways To Live Green And Spend less Money In The Kitchen.

Until fairly recently any person who indicated concern about the wreckage of the environment raised skeptical eyebrows. That’s a thing of the past now, with all people being aware of the problems besetting the planet as well as the shared responsibility we have for turning things around. According to the experts, to clean up the surroundings we are all going to have to make some changes. This must happen soon and living in methods more friendly to the environment should become a mission for every individual family. Continue reading for some approaches to go green and save energy, largely in the kitchen.

Let us begin with something really easy, changing the light bulbs. Complete this for the entire house, not merely the kitchen. The usual light bulbs are the incandescent type, which should be replaced with compact fluorescent lightbulbs, which save energy. Although costing a little more initially, these types of bulbs last as long as ten of the conventional type as well as using a lot less energy. Changing the light bulbs would likely keep plenty of bulbs out of the landfills, and that is good. You also have to get the practice of turning off the lights when there is nobody in a room. The family spends considerable time in the cooking area, and how frequently does the kitchen light go on in the morning and is left on all day long. And it’s not confined to the kitchen, it happens in other parts of the house as well. Do an exercise if you like; have a look at how much electricity you can save by turning the lights off when you don’t need them.

The kitchen on its own offers you many small means by which energy and money can be saved. Eco-friendly living is not really that tough. Typically, all it will take is a bit of common sense.

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 achieve that.

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

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

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