Low Calorie Cheesecake

Crush the digestive biscuit into small pieces and place at the bottom of a GLASS jar/ bowl. (I skipped the digestive cookie part personally because the cookie got too moist for me; however you may like the biscuit at the bottom so it's up to personal preference).

Mix the cottage cheese, cream cheese, yoghurt, and sweetener (I used honey) together well in a separate mixing bowl. You can do this either by hand with a whisk or in a blender. If using a whisk make sure to keep stirring until most of the clumps from the cottage cheese are gone. Taste test the mixture to see if you need to add sweetener.

Have a microwavable bowl handy. Mix the almond milk and gleatin together in the bowl before you put it in the microwave. Make sure the gleatin dissolves in the almond milk by microwaving it for 45 seconds to a minute (depending on how strong your microwave is).

Stir the microwave mixture a few times once it's out of the microwave to make sure all the gleatin has been dissolved.

Pour the microwavable mixture either into the mixing bowl or blender. If using a whisk make sure to keep stirring until it becomes one solid colour (should be white). If using a blender blend for a good minute to make sure all the ingredients are mixed well together.

Once everything is mixed well pour the new mixture into the glass jar/ bowl (on top of the crushed digestive biscuit if that step was taken).

Put mixture in the fridge for 2 hours (put saran wrap on top of the glass jar/bowl). The mixture should be solid by then. Add your topping of choice. Refrigerate again for another 2 hours.

Refrigerate over night for optimal flavor (optional).