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
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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
- 1Preheat oven to 180°C. Lightly grease and line a 20cm square pan.
- 2In 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.
- 3Spoon 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.
- 4To 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.
- 5To make cream cheese filling; in a bowl, using an electric mixer, beat cream cheese, icing sugar, butter and vanilla extract until smooth.
- 6Spread 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.
- 7Split cakes and sandwich with filling and fresh raspberries together.
Notes
Other berries of choice can be used.
