Start by making the cranberry sauce. Add fresh cranberries, orange juice, coconut sugar and lemon juice to a saucepan. Heat over medium low heat, stirring occasionally for about 10 minutes or until berries have popped and mixture is thick. Set aside to cool.

Next, make the crust. In a food processor, add in the biscoff cookies and process until there are no more clumps left. Pour into a separate bowl and set aside.

Clean out your food processor and then add the cottage cheese, Greek yogurt, maple syrup, and vanilla bean paste, and process for 10 seconds — don’t over-process or you’ll get a watery texture!

Assemble the no bake cheesecake cups. Add the biscoff crust to the bottom of each small mason jar and use a spoon to press down on the crust to mend to the jar.

Top with the cheesecake mixture, then the cranberry sauce and then more cheesecake mixture. Garnish with frosted cranberries and a rosemary sprig. Enjoy!

Start by combining equal parts water and cane sugar in a saucepan over low heat, stirring until the sugar fully dissolves and the mixture begins to simmer. Remove the pan from the heat

Gently stir in the cranberries, ensuring each one is coated in the syrup. Be careful not to leave the cranberries in the hot mixture for too long, as they can become mushy.

Use a slotted spoon to transfer the coated cranberries to a parchment-lined baking sheet, spreading them out in a single layer with space between each berry. Let them dry for about 30 minutes.

Once the cranberries are dry, transfer them to a bowl and sprinkle with cane sugar. Gently toss them to ensure they are evenly coated.