For the optional base: crumble some cookies of choice
VANILLA
recipe as is
COCONUT BERRY
Add 1 teaspoon desiccated coconut
Top with 1 tablespoon blueberries
STRACCIATELLA
Sprinkle 1/2 tsp cocoa powder
STRAWBERRY
Add 1 sliced strawberry on-top
COCONUT
Add 1 tsp desiccated coconut
BLUEBERRY
Top with 1 tbsp blueberries
Instructions
Line a jar or glass with cookie crumbles ( i used 1 cookie per jar)
Place gelatine in the 1/2 cup almond milk and let it sit for 5 mins
Place all ingredients for filling (all the ingredients except for almond milk & hot water) in a bowl and combine well. Pour into a high speed blender.
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.
Pour into the jar or glass and refrigerate until it sets ) roughly 1-2 hours.
Store in fridge, best served chilled.
Notes
*Calories may vary according to brands and ingredients used. I do try and provide accurate nutritional information, however, these figures should be considered estimates only.