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Measure out all the ingredients
Add the wheat biscuits into a bowl
Add the coconut
Crush the biscuits into the coconut with your hands
Add the melted butter and mix
Press into cake or tart tray
Refrigerate
Add the cream cheese into a electric mixer
Add the cream
And sugar
Beat until smooth and sugar has dissolved
Boil some water
Add the gelatine
Add the boiling water and stir until gelatine has dissolved
Add to the cream cheese mixture and beat to mix
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
Place back in the fridge for 4 hours
Take the cheese cake out of the fridge
Serve and enjoy!