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!