No-Bake Macadamia and Lamington Cheesecake Bars

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

Sweet and tangy no-bake cheesecake bars layered with crushed macadamia nut crust and topped with chocolate and coconut, inspired by the iconic Australian lamington dessert. This australian-inspired desserts ready in about 20 minutes layers crushed digestive biscuits, chopped macadamia nuts, 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

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Instructions

  1. Step 1: Line a 9x9 inch (23x23 cm) square baking pan with parchment paper. Mix 200 g crushed digestive biscuits, 100 g chopped macadamia nuts, and 100 g melted unsalted butter until combined.
  2. Step 2: Press the biscuit mixture firmly into the base of the pan to form an even crust. Chill in the fridge for 30 minutes.
  3. Step 3: In a large bowl, beat 400 g softened cream cheese with 1 can (395 g) sweetened condensed milk, 2 tbsp lemon juice, and 1 tsp vanilla extract until smooth and creamy.
  4. Step 4: Pour the cheesecake mixture over the chilled crust and smooth the top with a spatula. Refrigerate for at least 4 hours or overnight until set.
  5. Step 5: Melt 150 g chopped dark chocolate in a heatproof bowl over simmering water. Pour melted chocolate evenly over the set cheesecake layer.
  6. Step 6: Immediately sprinkle 1/2 cup toasted coconut flakes over the chocolate layer before it sets.
  7. Step 7: Chill for 30 minutes more until chocolate is firm. Cut into bars and serve chilled.

Frequently asked questions

How long does No-Bake Macadamia and Lamington Cheesecake Bars 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 Macadamia and Lamington Cheesecake Bars?

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 Macadamia and Lamington Cheesecake Bars?

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 Macadamia and Lamington Cheesecake Bars 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 Macadamia and Lamington Cheesecake Bars?

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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