No-Bake Lamington Cheesecake with Coconut and Raspberry
A luscious no-bake cheesecake inspired by the classic Australian lamington, layered with coconut and fresh raspberries. This australian-inspired desserts ready in about 25 minutes layers digestive biscuits, crushed, unsalted butter, melted, cream cheese, softened 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 420 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.
Ingredients
- 200 g digestive biscuits, crushed
- 100 g unsalted butter, melted
- 400 g cream cheese, softened
- 100 g caster sugar
- 1 tsp vanilla extract
- 300 ml heavy cream
- 1/2 cup desiccated coconut
- 1 cup fresh raspberries
- 1 tbsp gelatin powder
- 3 tbsp cold water
Instructions
- Step 1: In a medium bowl, combine 200 g crushed digestive biscuits with 100 g melted unsalted butter. Stir until crumbs are evenly coated. Press mixture firmly into the base of a 9-inch springform pan to form the crust. Refrigerate while preparing filling.
- Step 2: Sprinkle 1 tbsp gelatin powder over 3 tbsp cold water and let bloom for 5 minutes. Warm gently until fully dissolved, then set aside to cool slightly.
- Step 3: In a large bowl, beat 400 g softened cream cheese with 100 g caster sugar and 1 tsp vanilla extract until smooth. In a separate bowl, whip 300 ml heavy cream to soft peaks.
- Step 4: Gradually fold the dissolved gelatin into the cream cheese mixture, then gently fold in the whipped cream until combined.
- Step 5: Pour half the cheesecake mixture over the chilled crust. Sprinkle 1/4 cup desiccated coconut and half of 1 cup fresh raspberries evenly over the layer. Pour remaining cheesecake mixture on top and smooth surface.
- Step 6: Cover and refrigerate for at least 4 hours or overnight until set.
- Step 7: Before serving, sprinkle remaining 1/4 cup desiccated coconut and fresh raspberries on top for garnish.
Frequently asked questions
How long does No-Bake Lamington Cheesecake with Coconut and Raspberry take to make?
Total time is about 25 minutes (25 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 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 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 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 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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