Coconut and Raspberry Cheesecake Slice Recipe

Name: Coconut and Raspberry Cheesecake Slice
Prep time: 15 min
Cook time: 30 min
Total time: 45 min
Yield: 4 servings
Ingredients: Base; 1 cup plain flour; 90g butter, chopped; 2 cup caster sugar; pinch of salt; Filling; 500g block PHILADELPHIA Cream Cheese, softened; 1/2 cup caster sugar; 2 eggs, lightly beaten; 1 tablespoon cornflour; 1/4 cup sour cream; 150g fresh or frozen raspberries; 1/2 cup shredded coconut

Servings: persons

Base
1 cup plain flour
90g butter, chopped
2 cup caster sugar
pinch of salt
Filling
500g block PHILADELPHIA Cream Cheese, softened
1/2 cup caster sugar
2 eggs, lightly beaten
1 tablespoon cornflour
1/4 cup sour cream
150g fresh or frozen raspberries
1/2 cup shredded coconut

1
Place flour and butter in a food processor and process until mixture resembles fine breadcrumbs.
2
Transfer to a bowl, add sugar and salt, to form a crumbly dough.
3
Press into a greased 30 x 20cm lamington pan.
4
Bake at 200C for 15 minutes or until lightly golden.
5
Beat Philly* and sugar until smooth.
6
Fold in the eggs, cornflour, and sour cream.
7
Spoon half of the Philly* mix evenly over the prepared base.
8
Top with raspberries and gently cover with remaining Philly* mix.
9
Sprinkle evenly with coconut.
10
Bake at 160C for 20-30 minutes or until just set.
11
Serve warm or cold.

1296

kcal

Calories

Fat

157

Carbs

Protein

Fat Carbs Protein

* Per serving · 4 servings · Values may vary.

Tips for the best results

Read through all the steps once before you start and measure out your ingredients first — it makes everything go more smoothly.
Preheat the oven fully and bake on the middle rack for the most even results.
Check for doneness a few minutes early — a toothpick in the center should come out with just a few moist crumbs.
Let it cool before slicing so it sets properly and holds its shape.
Store leftovers in an airtight container in the fridge and enjoy within a few days.

Variations & substitutions

Use a neutral oil or a plant-based spread in place of butter for a dairy-free version.
Brown sugar instead of white sugar adds a deeper, more caramel-like flavor.
A good 1:1 gluten-free flour blend works well if you need a gluten-free version.
Coconut cream is a reliable plant-based alternative to dairy cream.

No specific allergen information. Please check the ingredient list for possible allergens.

My Personal Notes

Saved locally in your browser — visible only to you.

How did you like this recipe?

This recipe makes 4 servings. You can adjust the portion size directly on this page.

You need 13 ingredients. The key ingredients include: Base, 1 cup plain flour, 90g butter, chopped, 2 cup caster sugar, and more.

Yes, Coconut and Raspberry Cheesecake Slice falls under the Baking & Desserts category and is a great choice for this type of meal.

Store in an airtight container at room temperature for up to 3–5 days. For longer storage, freeze for up to 3 months — no need to refrigerate or reheat.

That's it — enjoy your meal!

Coconut and Raspberry Cheesecake Slice

Tips for the best results

Variations & substitutions

My Personal Notes

How did you like this recipe?

Frequently Asked Questions