Snapguide
STEPS
INGREDIENTS

Measure out all the ingredients

Measure out all the ingredients

Add the  wheat biscuits into a bowl

Add the wheat biscuits into a bowl

Add the coconut

Add the coconut

Crush the biscuits into the coconut with your hands

Crush the biscuits into the coconut with your hands

Add the melted butter and mix

Add the melted butter and mix

Press into cake or tart tray

Press into cake or tart tray

Refrigerate

Refrigerate

Add the cream cheese into a electric mixer

Add the cream cheese into a electric mixer

Add the cream

Add the cream

And sugar

And sugar

Beat until smooth and sugar has dissolved

Beat until smooth and sugar has dissolved

Boil some water

Boil some water

Add the gelatine

Add the gelatine

Add the boiling water and stir until gelatine has dissolved

Add the boiling water and stir until gelatine has dissolved

Add to the cream cheese mixture and beat to mix

Add to the cream cheese mixture and beat to mix

Fold in half of the raspberries

Fold in half of the raspberries

Take the tray out of the fridge and spoon the mixture on to the pasta then top with the remaining raspberries

Take the tray out of the fridge and spoon the mixture on to the pasta then top with the remaining raspberries

Place back in the fridge for 4 hours

Place back in the fridge for 4 hours

Take the cheese cake out of the fridge

Take the cheese cake out of the fridge

Serve and enjoy!

  • 70.0g Wheat biscuits
  • 1/3c Desicated coconut
  • 70.0g Melted butter
  • 375.0g Cream cheese
  • 1/2c Thickened cream
  • 1/3c Caster sugar
  • 2.0Tbsp Boiling water
  • 2.0tsp Gelatine powder
  • 300.0g Raspberries