Base:  

2 weetbix  

100g flour  

70g coconut sugar  

70g dessicated coconut  

1.5 tsp baking powder 

 120g butter  

Cheesecake: 

500g Philadelphia cream cheese  

1 cup Greek yogurt  

1/2 cup honey  

1 tsp vanilla extract 

1.5 tbsp gelatin bloomed into 3 tbsp water  

 Raspberry Swirl:  

1.5 cups frozen raspberries  

1 tbsp honey  

1.5 tbsp lime juice  

2 tbsp water  

Method:

 1) Preheat the oven to 160 degrees and line cake tin with baking paper  

 2) Take out a large bowl and crush in the weetbix. Pour in the flour, shredded coconut, coconut sugar and baking powder. Pour in the melted butter and mix well. Press firmly into the cake tin and bake in the oven for 15 minutes. Allow to cool  

 3) Add the frozen raspberries into a small saucepan with the honey, lime juice and water. Simmer over a medium heat for roughly 12 minutes until thickened and set aside to allow to cool 

 4) Pour the gelatin into the water, mix and set aside to bloom/thicken 

 5) In a separate bowl, make the cheesecake filling by adding in the cream cheese at room temperature, yoghurt, honey and vanilla. Beat with electric beaters until smooth  6) Melt the thickened gelatin in a small saucepan, then pour into the cheesecake mixture while beating, until completely incorporated  

 7) Pour the cheesecake mixture into the tin with the cheesecake base and gently smooth over  

 8) Dollop the simmered raspberries over the top of the cheesecake and swirl with a skewer to spread  

 9) Add the little heart gummies on top here if you wish 

 10) Set in the fridge for 5-6 hours. 

Slice and serve