White Chocolate & Raspberry Cream Lamington Cake

A beautiful dessert that is sure to impress even the fussiest sweet tooth.


Serves 8-10

Preparation Time:  25 minutes
Baking Time: 15 minutes
Chilling Time: 4 hour


1 packet Greens Mini Lemon Cheesecake
2 tablespoons (40g) butter
270g packet Green’s Strawberries & Cream Lamingtons
¾ cup (185ml) full cream milk
180g white chocolate, melted
1 cup (125g) fresh or frozen raspberries
Extra raspberries, to decorate


1. Pre-heat oven to 180°C (160°C fan forced). Line the base and sides of a 20cm springform pan with baking paper. Combine the Green’s Mini Lemon Cheesecake crumb mix and butter in a small bowl until combined. Press into pan using the back of a metal spoon. Bake for 15-20 minutes or until lightly golden brown. Allow to cool.

2. Using a serrated knife, cut Green’s Strawberries & Cream Lamingtons into four slices.  Place the slices of lamington around the side of the pan to line. 

3. Place milk into a large mixing bowl and add cheesecake filling mix. Using an electric mixer beat on low speed until ingredients are combined, then mix on high for 4 minutes, scraping down the sides of the bowl occasionally. Fold in raspberries. 

4. Spoon mixture into the pan and chill for 4 hours or until set. Serve topped with extra raspberries. 

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