• Skip to primary navigation
  • Skip to main content
  • Skip to primary sidebar

Baker Gatherer

Sweet Fusion

  • Home
  • About
  • Recipes
    • Recipes
    • Top 6 Kiwi Biscuit Recipes
    • 4 Easy Foodie Gift Ideas
    • Little Explorer Birthday Inspiration
  • Kitchen
    • Baking 101
    • Conversions
  • Living
    • Food
    • Events
    • Travel
    • Giveaway
  • Press & PR
  • Contact

Lolly Log Cheesecake

September 19, 2015 By Dane McGregor 10 Comments

The humble lolly log has always been a kiwi classic and takes me right back to the school yard where once a week you could order a special treat from the Friday lunch orders along with a little mince savoury. Even as an adult I can’t say no to grabbing a slice of lolly log when visiting a bakery either, it’s just so darn delicious!

So when I was thinking of a new fusion recipe back in 2015, only a month after starting this website, I decided that cheesecakes were also family favourites and popular all year round. After doing some research and realising that nothing like this existed yet, I fused the first and original Lolly Log Cheesecake together. Since then this recipe has gone viral over social media, reaching nearly 1 million people though one single facebook post. This recipe has continued to be the most popular recipe on my website and it has been awesome to see others giving this recipe ago, including other brands, cafes and food trucks!

For this cheesecake I combined the delicious lolly log base with a smooth coconut filling, inspired by the iconic desiccated coconut around the outside of the lolly log. This recipe is super easy and a match made in heaven. Definitely add this one to your bake-list.

Have you tried yet? Others have:

Join other bakers throughout New Zealand and share you Lolly Log Cheesecake snaps via Facebook or on Instagram @bakergatherer.


5.0 from 2 reviews
Lolly Log Cheesecake
 
Save Print
Prep time
35 mins
Cook time
4 mins
Total time
39 mins
 
Serves: 12 Slices
Ingredients
  • 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
Instructions
  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.
3.5.3251

 


Flashback!

This Lolly Log Cheesecake has been one of my most visited recipes here on Baker Gatherer and was originally shared on September 19th 2015. The original photo used for the recipe had gone unchanged until July 8th 2018. However since the original photo marked a milestone for Baker Gatherer and did it’s rounds on social media, I thought I’d still keep the photo here on the website. This flashback is a chance to reflect on how far this recipe (as well as Baker Gatherer) has come since it was brought to life in 2015.

Other Posts you may like

Berry Crumble Cheesecake

Chocolate Shake Cheesecake

Anzac Golden Syrup Tart

Cookie Dough Cheesecake

Tweet
Pin314
Share
314 Shares

Filed Under: Cheesecake, Desserts

Previous Post: « Cola Cupcakes
Next Post: Cookie Dough Cupcake »

Reader Interactions

Comments

  1. Bev Wallace

    December 14, 2019 at 11:23 am

    Looks interesting can I please have this recipe

    Reply
    • Dane McGregor

      January 6, 2020 at 9:30 am

      Absolutely, scroll up! Happy to share 😉

      Reply
  2. Sharon

    March 30, 2020 at 5:23 am

    I dont think I can get those lollies in Australia. I wonder what would be agood alternative?

    Reply
    • Sue

      June 6, 2021 at 1:33 am

      Eskimo lollies can be bought in Australia at IGA Supermarkets or a Confectionery Warehouse.

      Reply
    • Heta Gilbert

      December 20, 2022 at 12:21 pm

      You can use banana lollies at coles or Woolies problem is it’s only one colour. Try adding two more different coloured similar lollies for colour. Arnotts also have a malt busicuit it just isint as dark in colour and have that Rich malt taste. They do things better in nz 😉

      Reply
  3. Genna

    June 10, 2023 at 6:41 am

    Hiya! Could you use regular cream instead of coconut cream? Thanks 🙂

    Reply
    • Dane McGregor

      June 10, 2023 at 8:17 am

      I don’t see why not. It would obviously give a more creamier flavour rather than a coconut one. Unless you still added the coconut extract, otherwise you could simply swap that out for vanilla extract as well 🙂

      Reply
  4. Monice Hylands

    July 20, 2023 at 11:43 pm

    Hello! My local supermarkets don’t have coconut extract. Is there an alternative I can use? Thank you!

    Reply
    • Dane McGregor

      July 23, 2023 at 7:40 am

      The coconut extract is only to boost the coconut flavour, but isn’t essential. A light coconut flavour may already come from the coconut cream. Otherwise, if you’d rather a more vanilla flavour, you could use vanilla extract.

      Reply

Trackbacks

  1. Easy recipe for lolly slice - VJ cooks says:
    December 5, 2019 at 8:18 am

    […] out this epic recipe for lolly log cheesecake from my friend Dane at Baker […]

    Reply

Leave a Reply Cancel reply

Your email address will not be published. Required fields are marked *

Recipe Rating




Rate this recipe:  

Primary Sidebar


WELCOME TO BAKER GATHERER, THE LONE JOURNEY IN SEARCH OF SWEET FUSION

  • Bloglovin
  • Email
  • Facebook
  • Instagram
  • YouTube

are you on Instagram?

I love cake, but I also love coffee. And this seas I love cake, but I also love coffee. And this season calls for plenty of iced coffees. 

The perfect pairing with an iced coffee is this Chocolate Coffee Cake with a Coffee Mascarpone filling, recipe below. Hands up if you love both cake and iced coffees 🙌🏼.

✏️ Chocolate Coffee Cake

500g @bakelshomebaking Moist Chocolate Cake Baking Mix
½ Cup Water (Room Temp)
4 Eggs (Size 6 or 7)
1 Cup Vegetable Oil
2 Tablespoons Granulated Coffee

✏️ Coffee Mascarpone

500g Mascarpone
2 Tablespoon Granulated Coffee
3-4 Teaspoons Hot Water
6 Tablespoons Icing Sugar
Dark Chocolate

✏️ Method

1 - Preheat the oven to 180°C fan bake and grease the sides and line the bases of 2 x 20cm round springform cake tins with greaseproof paper. Set aside.

2 - Place the cake ingredients into a mixing bowl and beat on a low speed for 1 minute. Scrape down the sides and beat for another couple of minutes until smooth.

3 - Using kitchen scales, evenly measure cake mixture across the 2 prepared baking tins and bake for around 35-40 minutes, or until an inserted skewer comes out clean. Remove from the oven and allow to cool completely before filling.

4 - To make the coffee mascarpone filling, start by dissolving the granulated coffee with the hot water in a small bowl or ramekin, then set aside to cool. Meanwhile, beat together the mascarpone and icing sugar until smooth. Add the cooled coffee mixture and beat once again until incorporated.

5 - To assemble, place the first layer of cake onto a serving dish or cake stand, then evenly cover with a layer of coffee mascarpone. Gently place the second cake layer on top, then cover with another generous layer of coffee mascarpone. To finish, grate chocolate over top and serve alongside a freshly made iced coffee, or at your next BBQ celebration.

Serves: 10+ Slices
So who is Dane, the face behind Baker Gatherer. Le So who is Dane, the face behind Baker Gatherer. Let me tell you, he’s a pretty sweet dude 😆 

Swipe for a couple tidbits…

Now, do you want to know anything else?
The Easter season is nearly upon us, which means H The Easter season is nearly upon us, which means Hot Cross Bun are ready to be enjoyed. With that said, @newworldnz always has a plentiful selection of Easter treats, especially Hot Cross Buns. This year I’m offering a different twist on an Easter tradition, and introduce these Hot Cross Bun Kebabs.

These Hot Cross Bun Kebabs are super easy to make and are served with a sweet Whipped Cream Cheese to dip. You can also use any of your favourite or seasonal fruit to make these kebabs your own. I’ll share the method and recipe below so you can make these delicious kebabs at your place this Easter!

So, don’t forget to grab some Hot Cross Buns from your local New World, and check out their website for plenty more Easter inspired recipes.

💥 Hot Cross Bun Kebabs

✏️ Ingredients

1 Pack of Hot Cross Buns from New World
2 Nectarines
2 Bananas
Grapes (Note: You can use any of your favourite or seasonal fruit)
Lemon Juice

130g Cream Cheese
100ml Fresh Cream
50g Caster Sugar
1 Teaspoon Vanilla Extract

✏️ You’ll Need

Wooden Kebab skewers 

✏️ Method

To make the Whipped Cream Cheese:

1. Add the cream cheese and caster sugar into a bowl, and using a hand-held mixer, beat for 2-3 minutes until combined and fluffy.
2. Pour in the cream and vanilla extract and again beat for 2-3 minutes until smooth and fluffy.
3. Scoop into a serving bowl, cover and chill in the fridge until serving.

To make the Hot Cross Bun Kebabs:

1. Cut the hot cross buns into cubes, roughly 8 pieces per bun. Place cubes on a baking tray and grill each side until lightly toasted, turning regularly. Once all cubes are toasted, set aside to cool.
2. Dice your favourite or seasonal fruit into cubes, similar sizes to the hot cross bun cubes. Then dip or roll your diced fruit through lemon juice to prevent any browning.
3. To assemble your kebabs, alternate between various diced ingredients, starting with a hot cross bun cube at the base. Repeat until skewer is full. Serve immediately alongside the Whipped Cream Cheese, or chill in the fridge until serving. Enjoy.

Serves 12+
I feel I’m in denial the seasons are slowly star I feel I’m in denial the seasons are slowly starting to change. The long hot summer evenings are starting to slip and the mornings a getting darker and cooler… now where are my slippers?
Follow Baker Gatherer

keeping up with the jones

Would you like me to let you know when I share new recipes and content? You can subscribe below.

Loading

something sweet at random

Copyright © 2025 · Baker Gatherer