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Raspberry Jelly Slice on a Coconut Biscuit Base, a delightful dessert treat

Raspberry Jelly Slice

A comforting no-bake dessert featuring layers of coconut biscuit, creamy lemon filling, and raspberry jelly, perfect for any occasion.
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Prep Time 15 minutes
Total Time 4 hours 30 minutes
Servings: 12 slices
Course: Dessert, Sweet Treat
Cuisine: Australian
Calories: 180
Ingredients Method Notes

Ingredients
  

Base
  • 1 pack coconut biscuits, crushed
  • 100 g butter, melted
Filling
  • 250 g cream cheese, softened
  • 1 can sweetened condensed milk
  • 1 none Juice of 1 lemon
Topping
  • 1 packet raspberry jelly, prepared prepared according to packet instructions and allowed to cool

Method
 

Preparation
  1. Line a square baking tin with parchment paper, leaving some overhang for easy removal.
  2. In a mixing bowl, combine the crushed coconut biscuits and melted butter. Stir until evenly coated.
  3. Press the mixture firmly into the base of the prepared tin to form an even layer. Refrigerate while preparing the filling.
Filling
  1. In a separate bowl, beat the cream cheese until smooth and creamy.
  2. Add the condensed milk and lemon juice, mixing until fully combined and silky smooth.
  3. Pour the cream cheese mixture over the chilled biscuit base and spread evenly.
  4. Refrigerate for at least 30–45 minutes, or until the cream layer is slightly set.
Topping
  1. Gently pour the cooled raspberry jelly over the cream layer, taking care not to disturb it.
  2. Return the slice to the refrigerator and chill for at least 4 hours, or until fully set.
  3. Once firm, lift out using the parchment paper, slice into squares, and serve chilled.

Notes

Chill thoroughly for neat slices. Best served with a dollop of whipped cream or fresh raspberries. Can be covered and stored in the fridge for up to 5 days.