Crumble some cookies of choiceFor the optional base
Instructions
Method
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 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.