Method

1. Line a jar or glass with cookie crumbles (I used 1 cookie per jar)

2. Place gelatine in the 1/2 cup almond milk and let it sit for 5 mins

3. Place all ingredients for filling in a bowl and combine well. Pour into a high speed blender.

4. Pour 1/2 a cup of boiling water over the almond milk gelatine mixture and stir until dissolved. Pour mixture into the blender along with the cheesecake mixture and blend until combined well.

5. Pour into the jar or glass and refrigerate until it sets. Roughly 1-2 hours.

6. Store in fridge, best served chilled.

VANILLA CREAM

1. Add 1 teaspoon of low fat greek yoghurt on-top

CARAMEL

1. Top with some sugar free caramel sauce of choice

COFFEE CHOC

1. add 1/2 tsp instant coffee

GRANOLA

1. Sprinkle 1 tsp granola

CINNAMON

1. Sprinkle some cinnamon

CHOC

1. recipe as is