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Lolly Log Cheesecake

September 19, 2015 By Dane McGregor 6 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 1 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.

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Filed Under: Cheesecake, Desserts

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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

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

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Easy last minute Mother's Day baking idea! Fruity Easy last minute Mother's Day baking idea!

Fruity Melting Moments

220g Butter - Room Temperature
220g Plain Flour
80g Icing Sugar
80g Cornflour
10g Freeze Dried Fruit Powder

Filling
80g Butter - Room Temperature
150g Icing Sugar
30g Freeze Dried Fruit Powder
2 Tablespoon Milk

Method

1. To start, preheat oven to 180°c fan bake, then line 2 oven trays with baking paper and set aside.
2. Cream butter with a hand-held beater for a few minutes before folding through the dry ingredients.
3. Roll into tablespoon sized balls and place on prepared oven trays (Roughly 20-24 balls).
4. Flatten slightly with a fork and then fan bake for 10-12 minutes, or until lightly coloured.
5. For the filling, again cream the butter with a hand-held beater until light and fluffy. Slowly beat in the icing sugar and freeze dried fruit powder until well incorporated. Finally beat in the milk until a smooth and spreadable texture. Pipe or spread a layer of filling onto the underside of half of the cooled biscuits. Sandwich together and enjoy.
Cookies or ice cream? OR cookies AND ice cream san Cookies or ice cream? OR cookies AND ice cream sandwiched together!
What a Fabulicious way to celebrate the new additi What a Fabulicious way to celebrate the new additions to the @rjsnewzealand family, then to enjoy a sample assortment and a cake full of Gummy Rings.

Fabulicious continue to bring us mouth-watering lollies perfect for any occasion, and whatever your choice, it’s sure to be Fabulicious!

New to the range is the Fabulicious Mixed Sherbert Fizz, squishy Gummy Ring in both sweet and sour variations, and lastly but certainly not the least, classic Two Headed Snakes. Now what’s sweeter than cake and lollies, enjoying them together!

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Dreaming of somewhere warmer, and drier. Come to Dreaming of somewhere warmer, and drier. 

Come to think of it, I forgot to mention that I’ve already organised a little getaway to Hawaii in September. Never been, thought I’d give it a whirl. 

See, warmer and drier. Aloha!
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