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 in a bowl and combine well. Pour into a high speed blender and blend until smooth.

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

Line 4 jars with crushed corn flakes (8g per jar). Pour in your cheesecake mixture over your cornflakes (don't worry if the mixture combines with the corn flakes and makes it float up)

Step 5

Allow to set in the fridge for a minimum of 2-3 hours. Store in fridge, best served chilled.