Ingredients
Method
Blend the Base
- In a food processor, blend together the farmer’s cheese, Greek yogurt, almond milk, monkfruit sweetener, and vanilla extract until smooth and creamy.
Prepare the Gelatin Mixture
- In a small bowl, dissolve the unflavored gelatin and sugar-free Jell-O packet in ¼ cup of hot water. Stir until completely dissolved and let it cool slightly.
Combine Everything
- Add the gelatin mixture to the cheese base and blend again until fully combined and smooth.
Assemble
- Line the bottom of a 6-inch springform pan with Biscoff cookies. Pour the cheesecake filling over the top and smooth it out with a spatula.
Chill
- Refrigerate for 4–6 hours, or overnight, until fully set.
Serve
- Slice into 8 servings. Enjoy as-is or top with fresh fruit, more cookie crumbs, or a sugar-free syrup drizzle.
Notes
Tips & Variations:
- Switch up the flavor with other sugar-free Jell-O options like raspberry, strawberry, or orange.
- Substitute Biscoff cookies with graham crackers or high-protein cookie crumbs.
- Add 1 scoop of vanilla whey protein for an extra protein boost.