No-Bake Lamington Cheesecake Slice with Coconut and Raspberry

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

A no-bake cheesecake slice inspired by the classic Australian lamington, layered with coconut, raspberries, and chocolate drizzle. 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 360 calories and feeds 8, 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 8 Australian cuisine 360 cal/serving
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Ingredients

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Instructions

  1. Step 1: Line an 8x8 inch square pan with parchment paper. Combine 200 g crushed digestive biscuits with 100 g melted unsalted butter in a bowl. Press firmly into the base of the pan to form an even crust. Chill in the fridge for 15 minutes.
  2. Step 2: In a large bowl, beat 400 g softened cream cheese with 1/2 cup powdered sugar and 1 tsp vanilla extract until smooth. In a separate bowl, whip 1 cup heavy cream to soft peaks, then fold gently into the cream cheese mixture.
  3. Step 3: Pour half the cream cheese mixture over the chilled crust, then sprinkle evenly with 3/4 cup desiccated coconut and 1/2 cup fresh raspberries. Top with remaining cream cheese mixture and smooth the surface. Refrigerate for at least 4 hours or overnight.
  4. Step 4: Before serving, melt 100 g chopped dark chocolate with 2 tbsp coconut milk in a heatproof bowl over simmering water until smooth. Drizzle the chocolate over the chilled cheesecake slice and garnish with remaining 1/2 cup fresh raspberries and a light sprinkle of desiccated coconut.
  5. Step 5: Cut into squares and serve chilled for a taste of classic Australian lamington flavors in cheesecake form.

Frequently asked questions

How long does No-Bake Lamington Cheesecake Slice 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 Slice 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 Slice 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 Slice with Coconut and Raspberry for a different number of people?

The recipe is written for 8 servings. Multiply each ingredient by (your serving target / 8). 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 Slice 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.

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