Recipe

Raspberry cheesecake lamingtons

These raspberry delights are a cute creative twist on your classic lamingtons! They're dipped in pink icing and layered with cream cheese filling and fresh raspberries for a fun treat everyone will love.

  • 30 mins preparation
  • 35 mins cooking
  • Makes 9
  • Print
    Print

Ingredients

Raspberry cheesecake lamingtons
  • 125 gram softened butter
  • 3/4 cup caster sugar
  • 2 eggs
  • 1 teaspoon vanilla extract
  • 2 cup self-rising flour, sifted
  • 1/2 cup milk
  • 2 cup shredded coconut
  • 125 gram punnet fresh raspberries
Raspberry icing
  • 85 gram packet raspberry jelly crystals
  • 3/4 cup boiling water
  • 30 gram softened butter
  • 3 cup icing sugar
Cream cheese filling
  • 250 gram softened cream cheese
  • 1/3 cup icing sugar
  • 50 gram softened butter
  • 1 teaspoon vanilla extract

Method

Raspberry cheesecake lamingtons
  • 1
    Preheat oven to 180°C. Lightly grease and line a 20cm square pan.
  • 2
    In a large bowl, using an electric mixer, beat butter and caster sugar together until creamy. Add eggs one at a time, beating well. Beat in vanilla extract. Lightly fold flour into creamed mixture, alternately with milk.
  • 3
    Spoon mixture into pan, smoothing top. Bake for 30-35 minutes until cooked when tested. Cool in pan for 5 minutes, before turning onto a wire rack to cool completely. Trim edges and cut into 9 squares.
  • 4
    To make raspberry icing; in a large bowl, combine jelly crystals and water. Whisk until crystals dissolve. Stir in butter and icing sugar mixture, whisking until combined and smooth.
  • 5
    To make cream cheese filling; in a bowl, using an electric mixer, beat cream cheese, icing sugar, butter and vanilla extract until smooth.
  • 6
    Spread shredded coconut over a shallow tray. Using a fork, dip each cake piece into raspberry icing, draining off excess. Roll in coconut to coat. Place on wire rack to set.
  • 7
    Split cakes and sandwich with filling and fresh raspberries together.

Notes

Other berries of choice can be used.

More From Women's Weekly Food