Raspberry Cheesecake Lamingtons

Lamingtons are a beloved classic in the world of desserts, but what if we gave them a creamy, fruity twist? Enter Raspberry Cheesecake Lamingtons—a decadent take on the traditional treat that combines fluffy sponge cake, tangy raspberry cheesecake filling, and a luscious coating of raspberry glaze and coconut. They’re as beautiful as they are delicious.

The first time I made these, it was for a family get-together. I wanted something that felt familiar but had a little extra pizzazz. Watching my family bite into the creamy cheesecake center and seeing their delighted reactions made it all worthwhile. These lamingtons are the perfect blend of nostalgia and innovation, and they’re sure to impress.

Whether you’re looking for a show-stopping dessert for a party or a fun baking project for the weekend, these lamingtons are a must-try. Let’s bring some magic to your kitchen!

These Raspberry Cheesecake Lamingtons take the classic lamington to the next level. Soft sponge cake squares are filled with a creamy cheesecake mixture, dipped in a tangy raspberry glaze, and coated in shredded coconut. Each bite is a perfect balance of textures and flavors, with the richness of cheesecake and the brightness of raspberry shining through.

The recipe is straightforward, and the results are stunning. With a little patience and a few simple ingredients, you can create a bakery-worthy dessert that’s perfect for any occasion.

Exciting Story

The first time I brought these to a potluck, they disappeared within minutes. Everyone was curious about the cheesecake twist, and after one bite, they couldn’t get enough. Even my friend who’s a self-proclaimed lamington traditionalist had to admit, “This is the best lamington I’ve ever had.” Now, these have become my go-to dessert for when I want to wow a crowd.

Why These Raspberry Cheesecake Lamingtons

What Makes It Special

• Rich and Creamy: The cheesecake filling adds an indulgent twist to the classic lamington.
• Bright Raspberry Flavor: The raspberry glaze brings a tangy sweetness that complements the creamy center.
• Beautiful Presentation: The vibrant glaze and coconut coating make these lamingtons as eye-catching as they are delicious.
• Perfect for Any Occasion: Whether it’s a party, a picnic, or an afternoon treat, these lamingtons always impress.

What You Need for Raspberry Cheesecake Lamingtons

For the Sponge Cake:

• 1 cup all-purpose flour
• 1 tsp baking powder
• 1/4 tsp salt
• 1/2 cup unsalted butter, softened
• 1 cup granulated sugar
• 2 large eggs
• 1 tsp vanilla extract
• 1/2 cup whole milk

For the Cheesecake Filling:

• 8 oz cream cheese, softened
• 1/4 cup powdered sugar
• 1/2 tsp vanilla extract

For the Raspberry Glaze:

• 1 1/2 cups fresh or frozen raspberries
• 1/2 cup granulated sugar
• 1 tbsp lemon juice
• 1 cup powdered sugar
• 1-2 tbsp water (if needed)

For Coating:

• 2 cups shredded coconut

How to Make Raspberry Cheesecake Lamingtons

1. Make the Sponge Cake: Preheat your oven to 350°F. Grease and line an 8-inch square baking pan. In a medium bowl, whisk together the flour, baking powder, and salt. In a large mixing bowl, cream the butter and sugar until light and fluffy. Add eggs one at a time, beating well after each addition. Stir in vanilla extract. Gradually add the dry ingredients, alternating with milk, and mix until smooth. Pour the batter into the prepared pan and bake for 25-30 minutes, or until a toothpick inserted into the center comes out clean. Let the cake cool completely.
2. Prepare the Cheesecake Filling: In a bowl, beat the cream cheese, powdered sugar, and vanilla extract until smooth and creamy. Chill for 15 minutes.
3. Cut and Fill the Cake: Once the cake has cooled, cut it into 16 squares. Use a small knife to create a pocket in each square, being careful not to cut all the way through. Pipe or spoon the cheesecake filling into the pockets, then gently press the cake pieces back together.
4. Make the Raspberry Glaze: In a small saucepan, combine raspberries, granulated sugar, and lemon juice. Cook over medium heat until the raspberries break down and the mixture becomes syrupy. Strain through a fine mesh sieve to remove seeds and let cool slightly. Whisk in powdered sugar until smooth, adding a little water if the glaze is too thick.
5. Assemble the Lamingtons: Dip each filled cake square into the raspberry glaze, ensuring all sides are coated. Let the excess glaze drip off, then roll the squares in shredded coconut. Place on a wire rack to set.
6. Serve: Let the lamingtons set for at least 30 minutes before serving. Enjoy with a cup of tea or coffee.

Tips for Raspberry Cheesecake Lamingtons

• Chill the cake before cutting to reduce crumbs and make it easier to handle.
• Use a piping bag for filling the cake to ensure even distribution of the cheesecake mixture.
• If the glaze starts to thicken as you work, warm it slightly to thin it out.

Substitutions and Variations

• Swap raspberries for strawberries or blackberries for a different flavor.
• Use white chocolate instead of raspberry glaze for a sweeter twist.
• Add a few drops of raspberry or vanilla extract to the cheesecake filling for extra flavor.

Make a Healthier Version

• Use reduced-fat cream cheese for the filling.
• Substitute coconut sugar for granulated sugar in the cake and glaze.
• Opt for unsweetened shredded coconut to reduce added sugar.

Closing for Raspberry Cheesecake Lamingtons

And there you have it! These Raspberry Cheesecake Lamingtons are a delightful twist on a classic, combining the best of soft sponge cake, creamy cheesecake, and tangy raspberry. Perfect for sharing or savoring solo, they’re guaranteed to be a hit. Don’t forget to share your creations and explore more of our innovative dessert recipes. Happy baking!

Frequently Asked Questions for Raspberry Cheesecake Lamingtons

1. Can I make these ahead of time? Yes! These lamingtons can be made a day in advance. Store them in an airtight container in the refrigerator.
2. What if I don’t have fresh raspberries? Frozen raspberries work perfectly. Thaw them before using in the glaze.
3. Can I freeze lamingtons? Yes, freeze the assembled lamingtons in an airtight container for up to 2 months. Thaw in the refrigerator before serving.
4. How do I keep the cheesecake filling from leaking out? Ensure the filling is firm and the cake squares are tightly pressed back together after filling.
5. What’s the best way to coat the lamingtons evenly? Use a fork or skewer to dip the lamingtons in glaze and roll them in coconut.
6. Can I make mini lamingtons? Absolutely! Cut the cake into smaller squares and adjust the amount of filling and glaze accordingly.
7. What if my glaze is too runny? Add more powdered sugar to thicken it or let it cool slightly before dipping the cake.
8. Can I use pre-made sponge cake? Yes, store-bought sponge cake works as a time-saver, but homemade is recommended for the best texture.
9. What’s the best way to serve these? Serve chilled or at room temperature with a dollop of whipped cream or a scoop of ice cream.
10. Can I make these gluten-free? Yes, use a gluten-free all-purpose flour blend in the sponge cake.
11. How do I store leftovers? Keep lamingtons in an airtight container in the refrigerator for up to 5 days.
12. What other toppings can I use? Try sprinkling freeze-dried raspberries or white chocolate curls on top for extra flair.