Line a square baking tin with parchment paper, leaving some overhang for easy removal.

In a mixing bowl, combine the crushed coconut biscuits and melted butter. Stir until evenly coated.

Press the mixture firmly into the base of the prepared tin to form an even layer. Refrigerate while preparing the filling.

In a separate bowl, beat the cream cheese until smooth and creamy.

Add the condensed milk and lemon juice, mixing until fully combined and silky smooth.

Pour the cream cheese mixture over the chilled biscuit base and spread evenly.

Refrigerate for at least 30–45 minutes, or until the cream layer is slightly set.

Gently pour the cooled raspberry jelly over the cream layer, taking care not to disturb it.

Return the slice to the refrigerator and chill for at least 4 hours, or until fully set.

Once firm, lift out using the parchment paper, slice into squares, and serve chilled.