1. Start with the berries. Wash and dry fresh berries (e.g. strawberries and/or raspberries), cut them into smaller pieces, if necessary, then add them to a small pot. If you want to use frozen berries/fruits, you can add them to the pot as they are. Add the sugar (or xylitol) and lemon juice and bring everything to a boil over medium heat. Let cook for 3-4 minutes until the berries are soft. Remove the pot from the stove and puree the berries with an immersion blender until you get a smooth sauce. Set aside and let cool down.

2. For the base of the cake, either crush the cookies in a blender/food processor or use a freezer bag and rolling pin to crush the cookies. Add the ground oats and melted butter to the cookie crumbs and mix well. Line a 9 inches (23cm) springform or baking tin with a loose bottom with some baking parchment, transfer the crumbs to the pan and press together to create one even layer. Place in the fridge until needed.

3. Add the gelatin sheets to a bowl with cold water and let soak for about 5-6 minutes. Meanwhile, add the yogurt, cream cheese, sugar (or xylitol), and vanilla extract to a large bowl and mix until well combined. Add about 3/4 of the cooled berry sauce and mix in – set the rest aside. Whisk the heavy cream in a separate bowl until stiff peaks form and set aside.

4. Squeeze the softened gelatin sheets to remove some of the water, add to a small saucepan/pot, and heat up to dissolve the gelatin sheets. Remove from the heat and add a tablespoon of the yogurt mixture to the pot and mix to combine. Gradually add some more and mix well after each addition. Pour that mixture into the bowl with the yogurt cream and mix well. Gently fold in the whipped cream, then add everything to the prepared baking tin and smooth out the top. Add the remaining berry sauce on top and use a skewer to make swirls to mix everything a bit. Place the cake in the fridge for at least 4 hours or overnight. Decorate the cake with some more fresh fruits before serving if you like.