No-Bake Lamington Cheesecake with Raspberry Glaze
A luscious no-bake cheesecake inspired by the classic Australian lamington, layered on chocolate biscuit base and topped with a vibrant raspberry glaze. This australian-inspired desserts ready in about 25 minutes pairs crushed digestive biscuits, melted unsalted butter, softened cream cheese for a weeknight-friendly dinner that comes together with one pan and minimal cleanup. Each serving lands at about 370 calories and feeds 8, so it slots cleanly into a weekly meal plan and pairs well with a quick salad or grain on the side. Tap "Plan a meal with the AI" below to drop this recipe into your week and send the ingredients straight to Instacart.
Ingredients
- 200 g crushed digestive biscuits
- 100 g melted unsalted butter
- 400 g softened cream cheese
- 100 g caster sugar
- 1 tsp vanilla extract
- 300 ml chilled heavy cream
- 1 tbsp gelatin powder
- 3 tbsp cold water
- 150 g fresh raspberries
- 50 g icing sugar
- 1 tbsp lemon juice
Instructions
- Step 1: Mix 200 g crushed digestive biscuits with 100 g melted unsalted butter until combined. Press mixture firmly into the base of a 9-inch springform pan. Chill in fridge while preparing filling.
- Step 2: In a small bowl, sprinkle 1 tbsp gelatin powder over 3 tbsp cold water and let bloom for 5 minutes. Then gently warm until dissolved, about 15 seconds in microwave, and set aside.
- Step 3: In a large bowl, beat 400 g softened cream cheese with 100 g caster sugar and 1 tsp vanilla extract until smooth and creamy.
- Step 4: In a separate bowl, whip 300 ml chilled heavy cream to soft peaks. Fold whipped cream gently into cream cheese mixture.
- Step 5: Stir the dissolved gelatin slowly into the cream cheese mixture to combine.
- Step 6: Pour filling over biscuit base in springform pan and smooth the top. Chill in fridge for at least 4 hours or overnight to set.
- Step 7: For raspberry glaze, blend 150 g fresh raspberries with 50 g icing sugar and 1 tbsp lemon juice until smooth. Strain to remove seeds.
- Step 8: Before serving, spoon raspberry glaze evenly over the set cheesecake. Decorate with extra raspberries if desired.
Frequently asked questions
How long does No-Bake Lamington Cheesecake with Raspberry Glaze take to make?
Total time is about 25 minutes (25 min prep + 0 min cook). Most home cooks find this fits comfortably into a weeknight; double the batch on Sunday for two dinners.
How do I store leftover No-Bake Lamington Cheesecake with Raspberry Glaze?
Cool to room temperature within 2 hours, then store in an airtight container in the fridge for up to 4 days. Reheat covered in a 350°F oven for 10-12 minutes, or microwave at 70% power in 60-second bursts to keep crushed digestive biscuits from drying out.
Can I substitute ingredients in No-Bake Lamington Cheesecake with Raspberry Glaze?
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 Raspberry Glaze 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 Raspberry Glaze?
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.
