No Bake Raspberry Jam Cheesecake

Line the tray: Line 7” x 11” (or 8” x 12” for thinner base) baking tray with parchment paper with some over hanging for easy lifting later.
Crush the biscuits finely and add into a large mixing bowl.
Add the superfine sugar and desiccated coconut to the already crushed biscuits and mix through.
Next add melted butter, mix well until the texture is moist and crumbly.
Pour the no bake cheesecake base mixture into the lined tray, pack and press the base mixture firmly into the tray using back of drinking glass or measuring cup. After the base has been pressed into the tray, freeze for 15 minutes.

You then add sugar, vanilla extract and cream cheese into a large mixing bowl, beat them together using a stand mixture or an electric beater until sugar is dissolved, all smooth and everything is well combined. Scrape down sides of the bowl as needed.
Now add in lemon juice and honey, mix well then add heavy cream and beat for a minute.
Have a taste at this point to ensure that you’re happy with the mixture, as more lemon juice or honey can be added.
Continue to mix well for another minute until stiff peaks are formed.

Take the base out of the freezer, smear the filling mixture on top evenly. Once you have done that, put the tray back into the freeze and continue to freeze for another 20 minutes.

Remove the no bake cheesecake again out of the freezer after 20 minutes. Spoon dollops of jam on top. Use a toothpick to draw swirls all over.
Chill your No Bake Raspberry Jam Cheesecake for at least 2 hours in refrigerator before serving otherwise put it in overnight for a firmer texture.