Lolly Log Cheesecake
Prep time
Cook time
Total time
Serves: 12 Slices
  • Base
  • 90g Butter
  • 190g Malt Biscuits
  • 95g Sweetened Condensed Milk (395g sized tin)
  • 125g Eskimo lollies or Fruit Puffs
  • Desiccated Coconut (optional)
  • Filling
  • 2 x 250g Containers of Cream Cheese (full fat)
  • 300g Tin Sweetened Condensed Milk (395g sized tin)
  • 250ml Coconut Cream (full fat)
  • 1 Teaspoon Coconut Extract
  • 3 Teaspoon Gelatin
  • 2 Tablespoon Boiling Water
  1. To start, line a 20cm cake tin and set aside. I like to use a springform tin for easy removal later on.
  2. For the base, add the butter and first measure of sweetened condensed milk in a small pot and warm over a low heat.
  3. Blitz the malt biscuits in a food processor and cut the eskimo lollies into small pieces, then add to a large bowl.
  4. Pour warmed butter mixture in to the large bowl and mix until well combined.
  5. Press the lolly log mixture firmly over base of prepared tin, then place in the fridge while you make the filling.
  6. Add the cream cheese and second measure of sweetened condensed milk to a free-standing mixer (or using a hand-held beater) and beat for about a minute until smooth.
  7. Add the coconut cream and coconut extract and continue to beat for a couple more minutes until well incorporated and silky (If you’re using a free-standing mixer, sometimes I like to swap to the whisk attachment).
  8. In a ramekin, pour in the boiling water and sprinkle the gelatin over top, mix to dissolve.
  9. Keeping the mixer on a medium speed then pour in the dissolved gelatin before giving one last blast for another 2 minutes.
  10. Pour filling over top of prepared lolly log base, smooth the top and chill for around 4 hours (Ideally overnight).
  11. An optional final touch is when you take your cheesecake out of it's tin, you can pat desiccated coconut around the sides of the base. Just like a real lolly log. Enjoy.
Recipe by Baker Gatherer at