No-Bake Lamington Cheesecake with Coconut Crust

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

A no-bake cheesecake inspired by the classic Australian lamington, featuring a coconut biscuit crust and a light vanilla cream cheese filling topped with chocolate and shredded coconut. This australian-inspired desserts ready in about 25 minutes layers digestive biscuits, crushed, desiccated coconut, unsalted butter, melted 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.

Prep: 25 min Serves 8 Australian cuisine 420 cal/serving
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Ingredients

Instructions

  1. Step 1: In a medium bowl, combine 1 1/2 cups crushed digestive biscuits, 1/2 cup desiccated coconut, and 6 tbsp melted unsalted butter. Press the mixture firmly into the base of a 9-inch springform pan to form an even crust. Chill in refrigerator for 15 minutes.
  2. Step 2: In a large bowl, beat 16 oz softened cream cheese with 3/4 cup powdered sugar and 1 tsp vanilla extract until smooth and creamy.
  3. Step 3: In a separate bowl, whip 1 cup heavy cream to soft peaks, then gently fold into the cream cheese mixture until fully combined.
  4. Step 4: Pour the filling over the chilled crust and smooth the top. Refrigerate for at least 4 hours or until set.
  5. Step 5: For the topping, melt 4 oz chopped dark chocolate with 1/4 cup coconut milk in a heatproof bowl over simmering water until smooth.
  6. Step 6: Spread the chocolate coconut glaze evenly over the chilled cheesecake, then sprinkle 1/3 cup toasted shredded coconut on top. Return to fridge for 30 minutes to set before serving.

Equipment for this recipe

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Frequently asked questions

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