Mini No Bake Cheesecakes with Seeded Base and Blueberry Compote Topping

Base: Melt 100 gm butter in a small saucepan

Combine well with biscuit/seed mixture until you have a thick consistency

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

Place in the refrigerator to set

Filling: Add the cream cheese to a food processor and mix until soft. Add condensed milk and combine well

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

Add gelatine and lemon juice to the cream cheese mixture and combine well in food processor

Spoon into silicone muffin moulds and/or glasses and place in the refrigerator for 2 hours or until set

Topping: Place blueberries, sugar and lemon juice into a saucepan and heat for approx 5 mins whilst stirring

Place into a bowl and leave to cool and thicken

When set, gently remove cheesecakes from the moulds, add compote on top and serve!