Ingredients

Step by step

1. Crush the biscuits to a fine crumb in a food processor, or place them in a food bag and crush with a rolling pin. Add the toasted coconut, then melt the butter and add to the crumbs, stirring to ensure the crumbs are well coated. Set aside.
2. Prep the peaches and plums by removing the stones and cutting into 1cm dice. Stir through the raspberries, then add the icing sugar, orange zest and juice. Mix well and set aside to macerate.
3. Break the chocolate into pieces and place in a heatproof bowl. Set over a pan of simmering water, making sure the water doesn’t touch the base of the bowl, and heat until melted. Alternatively melt the white chocolate in the microwave in bursts of 30 seconds. Set aside to cool.
4. Put the cream cheese in a bowl with the cream and vanilla extract and whisk to soft peaks, then carefully whisk in the cooled white chocolate.
5. Line the bases of four dessert glasses with a couple of spoonfuls of the crumb mixture each, and press down gently. Add a layer of cheesecake mixture, then a layer of fruit. Repeat with more crumbs and more cheesecake mixture and finish with the rest of the fruit. Scatter over any remaining coconutty crumbs and chill in the fridge for a couple of hours before serving.