Mix the cookies with a hand mixer into a powder, add melted butter and melted coconut oil (I added the oil just to be sure, so that the base solidifies 100%).
I prepared the smallest round baking form I could find at home - 6 in, I lined the bottom with baking paper and formed the cookie dough into the form. I smoothed it with a spoon and layered the whipped mascarpone (I sweetened it with sweetener, but you can also use honey or sugar as you like). I added quality mascarpone, which is stiff, not its imitations, which are still shaking in the cup. Quality mascarpone is thick and difficult to remove from the package even with a spoon.
On top of this mascarpone mass, which I smoothed out nicely, I layered the raspberry mass - I blended the raspberries with a stick blender into a smoothie, added half of the gelatin and gently warmed it in the microwave. I poured the over mascarpone mixture and put it in the fridge.
The preparation took me about 10 minutes, certainly not longer. It is a very easy cake that will be eaten even faster than it took you to prepare it.