In a bowl, mix together the cereal and margarine until well combined. Use the mixture to line the bottom and sides of a small ovenproof non-stick tart tin. Place the tin in the fridge.
Mix the gelatine with the sugar in a saucepan and add half the MEVGAL Cow’s Milk Yoghurt. Place the mixture over a low heat, and stir until the gelatine dissolves. Remove from the heat and let cool. Add the rest of the MEVGAL Cow’s Milk Yoghurt, stir, and put in the fridge to cool for half an hour. Lightly whip the cream and fold into the mixture.
Spread the mixture onto the cheesecake base and return to the fridge to cool for a further 3 hours. Garnish with fruit or sugar-free jam.