Grease and line the base and sides of a 22cm (8½ inch) springform tin with baking paper.
To make the biscuit base, blitz the digestive biscuits and coconut in a food processor until fine (alternatively, crush up in a zip lock bag with a rolling pin). Transfer to a medium bowl and mix in the melted butter.
Press evenly into the base of the prepared tin and refrigerate.
To make the cheesecake filling, use a stand mixer fitted with whisk attachment (or hand beaters) to whip the cream to medium peaks. Transfer to a clean bowl and refrigerate.
Place the cream cheese, sugar, lemon juice and zest in the bowl of the stand mixer and beat with a paddle until smooth and creamy (you can also use hand beaters).
Meanwhile, place the gelatin leaves in a bowl of cold water until soft. Squeeze out the excess water and then place into the ¼ cup warm water. Stir to dissolve (if using powdered gelatin, simply stir gelatin into warm water till dissolved).
Add the gelatin mixture to the cream cheese and beat for 1 minute.
Fold in the whipped cream by hand.
Spread the cheesecake mixture evenly over the base and refrigerate for 8 hours, or preferably overnight.
To serve, remove the cheesecake from the tin and scatter the berries over the cheesecake. Optionally, drizzle with a little honey.
Keep refrigerated. Serves 8.
Happy baking!
Recipe by Butter Baking at https://www.butterbaking.com/2015/03/25/lemon-berry-no-bake-cheesecake/