Step 1

Prepare jello according to the box instructions but use less water. My package says that I need one cup of cold and one cup of hot water, that’s 2 cups, and I will use one cup of hot water and a half cup of cold water. Dissolve jello and set aside to cool. Do not place in a refrigerator.

Step 2

Wash the strawberries and remove the green top, half them cut in half and the rest in smaller chunks.

Step 3

I am going to use spring form pan 6 inch in diameter, with removable bottom for this cheesecake. If you don’t have it, use any type of dish that you like. Line the bottom with parchment paper and lock it in.

Step 4

I am going to use Maria cookies for the crust. You can use any type of cookies you like: biscoff or graham crackers are great as well. Grind them in a food processor.

Step 5

Spread evenly on the bottom of the springform pan.

Step 6

Boil the almond milk, take it off the heat and add gelatin, stir to dissolve – make sure you do not let it stand until it cools – it will become dense pretty quickly.

Step 7

Grind farmers cheese in a food processor to a smooth consistency

Step 8

Mix yogurt, vanilla, monkfruit sweetener and combine.

Step 9

Add the cheese and mix. This would be a good time to taste the batter for sweetness. Add more if needed

Step 10

To a warm milk and gelatin mixture(not hot, just warm) add 2 -3 tablespoons of the cheese mix at a time and stir, repeat the steps until all ingredients are incorporated.

Step 11

Add strawberry chunks into the cheesecake batter and fold them in. Spread it over the cookie crumble and place in the fridge for about 30 minutes. In the meantime, jello will also cool down.

Step 12

After 30 minutes, remove the cheesecake from the fridge. Place the rest of strawberries on top. And carefully, tablespoon after a tablespoon, poor the jello on top.

Step 13

Place in the fridge for the cheesecake to set completely. That could take at least 2 hours, to 4 hours.