How to cook
Grind the biscuits with the coconut oil in a blender, pour the mixture into a cheesecake mold and press it down to form a biscuit base. Store it in the refrigerator to harden.
Dissolve the gelatin in the water, leave it to swell and heat it for 1-2 seconds to melt.
Mix the yogurt (I used one with peach and passion fruit, but you can also use one with berries or any other) with agave syrup and vanilla.
Pour the melted gelatin inside and stir. Pour the mixture over the biscuit base, smooth it out and store it in the refrigerator overnight.
The light cheesecake with fruit yogurt - a treat for people of all ages!