Mix the chia seeds with the coconut milk and set aside for a few hours (preferably overnight).
Prepare the bottom by crushing or blending the peanut butter biscuits.
With your hands, form a plastic mass (add a little water if necessary), line the bottom of the cake tin with it and set aside in the fridge.
Blend the yoghurt with the berries, erythrol and vanilla flavouring.
Dissolve the gelatine in boiling water, add to the mixture and blitz briefly once more.
Add the soaked chia seeds and mix so there are no lumps.
Pour the mixture onto the prepared bottom and place in the fridge to set.
Decorate the top of the cheesecake with the remaining berries.
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Do not use sharp objects that could damage the surface.
Grease the inner surface before use.
Wash and dry after use.
Avoid sudden changes in temperature.
Additional recommendations for rimmed cake tins: in the case of products made with jelly, the jelly gelling mass should be poured into the cake tin in the last phase of its gelling, i.e. when it has reached a thick consistency.