Cheesecake and Berry Compote

  • 2 packs of 2 cheesecakes
  • 750 mL (3 cups) berries (we used blueberries and raspberries here)
  • 120 mL (1/2 cup) sugar
  • A few crushed pistachios
  • Optional: powdered sugar for decoration
  • Thaw cheesecakes beforehand
  • Combine 500 mL (2 cups) of berries with sugar in a saucepan.
  • Bring to a boil and simmer over low heat for 5 to 8 minutes.
  • Add remaining berries and cook for 1 minute. Let cool.
  • Top cheesecakes with cooled compote.
  • Add a few pieces of crushed pistachios on top.
  • Sift powdered sugar over the top for an extra touch of deliciousness!
Nb. Store the rest of the berry compote in an airtight container in the refrigerator.
  • 2 packs of 2 cheesecakes
  • 750 mL (3 cups) berries (we used blueberries and raspberries here)
  • 120 mL (1/2 cup) sugar
  • A few crushed pistachios
  • Optional: powdered sugar for decoration
  • Thaw cheesecakes beforehand
  • Combine 500 mL (2 cups) of berries with sugar in a saucepan.
  • Bring to a boil and simmer over low heat for 5 to 8 minutes.
  • Add remaining berries and cook for 1 minute. Let cool.
  • Top cheesecakes with cooled compote.
  • Add a few pieces of crushed pistachios on top.
  • Sift powdered sugar over the top for an extra touch of deliciousness!
Nb. Store the rest of the berry compote in an airtight container in the refrigerator.
Cool&Simple Ingredients
180 g
$5.50