No-Bake Lamington Cheesecake Bars with Coconut Crust

By , Test Kitchen Director · Reviewed by AislePrompt Editorial · ·

A no-bake dessert inspired by the classic Australian lamington, combining a coconut biscuit crust with creamy cheesecake and a chocolate glaze. This australian-inspired desserts ready in about 20 minutes layers finely crushed digestive biscuits, unsweetened shredded coconut, melted unsalted butter 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: 20 min Serves 12 Australian cuisine 320 cal/serving
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Ingredients

Instructions

  1. Step 1: Line an 8-inch square baking pan with parchment paper. In a medium bowl, combine 1 1/2 cups finely crushed digestive biscuits, 1/2 cup unsweetened shredded coconut, and 6 tbsp melted unsalted butter. Press this mixture firmly into the bottom of the pan to form an even crust. Chill in the refrigerator for 15 minutes.
  2. Step 2: In a large bowl, beat 16 oz softened cream cheese until smooth. Add 3/4 cup powdered sugar and 1 tsp vanilla extract, beating until well combined.
  3. Step 3: In a separate bowl, whip 1/2 cup heavy cream until stiff peaks form. Gently fold the whipped cream into the cream cheese mixture until smooth and light.
  4. Step 4: Spread the cheesecake filling evenly over the chilled crust. Refrigerate for at least 4 hours or overnight until set.
  5. Step 5: To make the chocolate glaze, melt 6 oz dark chocolate chips in a heatproof bowl over simmering water, stirring until smooth.
  6. Step 6: Pour the melted chocolate evenly over the chilled cheesecake layer, then immediately sprinkle 1/2 cup unsweetened shredded coconut on top.
  7. Step 7: Refrigerate again for 30 minutes to allow the glaze to set before slicing into bars. Serve chilled.

Equipment for this recipe

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Frequently asked questions

How long does No-Bake Lamington Cheesecake Bars with Coconut Crust 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 Crust?

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 Crust?

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 Crust 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 Crust?

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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