Make the crust

Crush up the digestive biscuits.

Mix with non-fat milk until combined. Press into the bottom of a ramekin.

Make the cheesecake

In a small bowl, add cold milk to powdered gelatin and mix until dissolved. Let sit for 5 minutes. Then, add boiling water and mix until combined.

Transfer mixture to a blender. Add the rest of the cheesecake ingredients. Blend on high until completely smooth and creamy.

Pour mixture on top of crust.

In a microwave-safe bowl, heat dark chocolate until melted, about 20-30 seconds. Drizzle melted chocolate on top of cheesecake.

Let cheesecake set in the fridge for 1 hour or overnight.

When ready to serve, mix up 4 tbsp PB2 with 4 tbsp non-fat milk until smooth. Drizzle on top of cheesecake. Garnish with some fresh raspberries. Enjoy!

NOTES

• I used PB2 powdered peanut butter but you can use any brand you like.
• For the crust, feel free to substitute sugar-free digestive biscuit with any other biscuit of choice. You can try my 3 Ingredient Peanut Butter Cookies, or Gluten-Free Low-Carb Almond Crackers too! Just be sure to omit the spices.
• Feel free to substitute monkfruit erythritol sweetener with any other sweetener of choice.