No-Bake Lamington Cheesecake Bars with Coconut and Chocolate

By AislePrompt Editorial · Published 2026-05-30 · Updated 2026-05-30

How this recipe was made — this recipe was drafted by AislePrompt's AI-assisted pipeline from technique templates and USDA-sourced nutrition data, and published by AislePrompt Editorial — see how AislePrompt recipes are developed and reviewed.

Rich no-bake cheesecake bars layered with coconut and dipped in chocolate, inspired by the iconic Australian lamington dessert. This Australian-inspired recipe, ready in about 25 minutes, layers cream cheese, sweetened condensed milk, vanilla extract 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 320 calories and feeds 12, 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: 25 min Serves 12 Australian cuisine 320 cal/serving

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Ingredients

8 oz, softened cream cheese
3/4 cup sweetened condensed milk
1 tsp vanilla extract
1 cup, whipped whipping cream
1 1/2 cups graham cracker crumbs
5 tbsp, melted unsalted butter
1 cup, plus extra for topping desiccated coconut
1 cup dark chocolate chips
2 tbsp vegetable oil

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Instructions

Step 1: In a medium bowl, mix 1 1/2 cups graham cracker crumbs and 5 tbsp melted unsalted butter until evenly combined. Press firmly into the base of an 8x8 inch baking pan lined with parchment paper. Chill in refrigerator for 15 minutes.
Step 2: In a large bowl, beat 8 oz softened cream cheese until smooth. Gradually add 3/4 cup sweetened condensed milk and 1 tsp vanilla extract, mixing until fully incorporated.
Step 3: Fold 1 cup whipped whipping cream gently into the cream cheese mixture until smooth and airy.
Step 4: Spread half of the cream cheese mixture evenly over the chilled crust. Sprinkle 1 cup desiccated coconut evenly on top, then spread the remaining cream cheese mixture over the coconut layer. Chill for at least 4 hours until set.
Step 5: In a microwave-safe bowl, melt 1 cup dark chocolate chips with 2 tbsp vegetable oil in 30-second intervals, stirring until smooth.
Step 6: Cut the chilled cheesecake into 12 bars. Dip each bar halfway into the melted chocolate, allowing excess to drip off.
Step 7: Immediately sprinkle extra desiccated coconut over the chocolate-coated section. Place bars on parchment-lined tray and refrigerate until chocolate is set, about 30 minutes before serving.