Step 1

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

Step 2

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.

Step 3

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.

Step 4

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

Step 5

Store in fridge, best served chilled.