No-Bake Lamington Cheesecake Bars

By AislePrompt Test Kitchen · Reviewed by AislePrompt Editorial · ·

A no-bake twist on the iconic Australian lamington cake, featuring a creamy vanilla cheesecake layer coated in chocolate and rolled in shredded coconut. This australian-inspired desserts ready in about 30 minutes layers (7 tbsp), melted unsalted butter, (14 oz), softened cream cheese, (3/4 cup) powdered sugar into a dessert worth slowing down for — great for weekend baking, holiday tables, or any time you want a sweet payoff at the end of a meal. Each serving lands at about 280 calories and feeds 16, so it slots into a weekend bake or a special-occasion dessert tray. Tap "Plan a meal with the AI" below to drop this recipe into your week and send the ingredients straight to Instacart. Nutrition values are approximate, calculated from USDA FoodData Central (fdc.nal.usda.gov) — verify against ingredient labels for any health-driven dietary plan.

Prep: 20 min Cook: 10 min Serves 16 Australian cuisine 280 cal/serving
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Ingredients

Instructions

  1. Step 1: Line an 8x8-inch square baking pan with parchment paper. Mix 200 g crushed digestive biscuits with 100 g melted unsalted butter until evenly combined. Press firmly into the base of the pan to form a compact crust. Refrigerate for 30 minutes to set.
  2. Step 2: In a large bowl, beat 400 g softened cream cheese with 100 g powdered sugar and 1 tsp vanilla extract until smooth and creamy.
  3. Step 3: In a separate bowl, whip 1 cup cold heavy cream until stiff peaks form. Gently fold the whipped cream into the cream cheese mixture until fully incorporated.
  4. Step 4: Spread the cheesecake mixture evenly over the chilled biscuit crust. Refrigerate for at least 4 hours or overnight until firm.
  5. Step 5: Once set, cut the cheesecake into 16 bars.
  6. Step 6: In a microwave-safe bowl, melt 200 g chopped dark chocolate with 2 tbsp light corn syrup in 30-second intervals, stirring until smooth.
  7. Step 7: Dip each cheesecake bar into the melted chocolate, allowing excess to drip off, then immediately roll in 1 1/2 cups desiccated coconut to coat completely.
  8. Step 8: Place the coated bars on a lined tray and refrigerate for 30 minutes to set the chocolate coating before serving.

Equipment for this recipe

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Frequently asked questions

How long does No-Bake Lamington Cheesecake Bars take to make?

Total time is about 30 minutes (20 min prep + 10 min cook). Most home bakers find this fits a weekend afternoon; chill or store as the recipe directs before serving.

How do I store leftover No-Bake Lamington Cheesecake Bars?

Cool fully before storing. Most baked desserts keep at room temperature in an airtight container for 2–3 days, or in the fridge for up to 5 days. Cream- or custard-based desserts must go in the fridge within 2 hours; reheat gently or serve cold per the recipe.

Can I substitute ingredients in No-Bake Lamington Cheesecake Bars?

Yes — most ingredients in this recipe have flexible swaps. For oil, use any neutral high-smoke-point oil (avocado, grapeseed, refined coconut). For aromatics, dried herbs at ⅓ the volume of fresh work in a pinch. The full ingredient list is shoppable on Instacart so you can see substitutes in real time.

How do I scale No-Bake Lamington Cheesecake Bars for a different number of people?

The recipe is written for 16 servings. Multiply each ingredient by (your serving target / 16). Cook time stays roughly the same up to 2x; for 3-4x batches, switch from a skillet to a sheet pan or stockpot so the food isn't crowded — overcrowding steams instead of browns.

What goes well with No-Bake Lamington Cheesecake Bars?

Australian desserts like this pair well with a simple grain (rice, couscous, or crusty bread), a quick salad with acid (lemon vinaigrette, pickled onions), and a pan sauce or yogurt-based dip. Tap "Plan a meal with the AI" to get specific side suggestions.

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