No-Bake Lamington Cheesecake Bars with Coconut and Raspberry
A no-bake cheesecake bar inspired by classic Australian lamingtons, layered with creamy cheesecake, raspberry jam, and coated with desiccated coconut. This australian-inspired desserts ready in about 20 minutes layers crushed digestive biscuits, melted unsalted butter, softened cream cheese 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 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.
Ingredients
- 200 g, crushed digestive biscuits
- 100 g, melted unsalted butter
- 400 g, softened cream cheese
- 100 g powdered sugar
- 1 tsp vanilla extract
- 250 ml, whipped to soft peaks heavy cream
- 1/2 cup raspberry jam
- 1 cup, for coating desiccated coconut
Instructions
- Step 1: Line an 8x8 inch square baking pan with parchment paper. Combine 200 g crushed digestive biscuits with 100 g melted unsalted butter and press firmly into the base to form an even crust; chill in fridge for 15 minutes.
- Step 2: In a large bowl, beat 400 g softened cream cheese with 100 g powdered sugar and 1 tsp vanilla extract until smooth.
- Step 3: Gently fold 250 ml whipped heavy cream into the cream cheese mixture until fully combined and airy.
- Step 4: Spread half of the cheesecake mixture evenly over the chilled biscuit base.
- Step 5: Spoon 1/2 cup raspberry jam over the cheesecake layer and gently swirl with a knife.
- Step 6: Spread the remaining cheesecake mixture over the jam layer, smoothing the top.
- Step 7: Refrigerate the assembled bars for at least 4 hours or until set.
- Step 8: Once set, cut into squares and press the sides of each bar into 1 cup desiccated coconut to coat the edges, mimicking the lamington texture.
- Step 9: Serve chilled as a refreshing and nostalgic Australian dessert.
Equipment for this recipe
Top-rated tools to make this recipe successfully.
Frequently asked questions
How long does No-Bake Lamington Cheesecake Bars with Coconut and Raspberry take to make?
Total time is about 20 minutes (20 min prep + 0 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 with Coconut and Raspberry?
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 with Coconut and Raspberry?
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 with Coconut and Raspberry for a different number of people?
The recipe is written for 12 servings. Multiply each ingredient by (your serving target / 12). 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 with Coconut and Raspberry?
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.
