The humble lolly log is a New Zealand bakery classic. It instantly brings me back to schoolyard Fridays when a special treat could be ordered with lunch. Even now, I still find it hard to resist a slice of lolly log at a bakery — it’s delightfully nostalgic and delicious.
In 2015, shortly after launching this site, I wanted to create a fresh fusion recipe that combined two beloved treats: the lolly log and cheesecake. After discovering no one had combined them, I developed the original Lolly Log Cheesecake. That first recipe went viral on social media, reaching nearly a million people from a single Facebook post. It remains one of the most popular recipes on my site and it’s been wonderful to see bakers, cafes, and food trucks trying their own versions.
For this cheesecake I used the classic lolly log base and paired it with a smooth coconut cheesecake filling, inspired by the desiccated coconut that coats traditional lolly logs. The result is simple to make and perfectly balanced — creamy, sweet, and coconutty. Add it to your baking list.
Have you tried it yet? Others have:
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- Base
- 90g butter
- 190g malt biscuits
- 95g sweetened condensed milk (from a 395g tin)
- 125g Eskimo lollies or fruit puffs, chopped
- Desiccated coconut (optional)
- Filling
- 2 x 250g containers cream cheese (full fat)
- 300g sweetened condensed milk (from a 395g tin)
- 250ml coconut cream (full fat)
- 1 teaspoon coconut extract
- 3 teaspoons gelatin
- 2 tablespoons boiling water
- Line a 20cm cake tin (springform recommended) and set aside.
- For the base, warm the butter and the first measure of sweetened condensed milk in a small pot over low heat until combined.
- Blitz the malt biscuits in a food processor and chop the Eskimo lollies into small pieces; place both in a large bowl.
- Pour the warmed butter mixture into the bowl and mix until everything is evenly combined.
- Press the mixture firmly into the base of the prepared tin and chill in the fridge while you prepare the filling.
- Beat the cream cheese and the second measure of sweetened condensed milk in a mixer or with a hand-held beater until smooth, about one minute.
- Add the coconut cream and coconut extract and beat for another two minutes until silky. If using a stand mixer, you can switch to the whisk attachment for a lighter texture.
- In a small ramekin, pour the boiling water and sprinkle the gelatin over the top, stirring until dissolved.
- With the mixer on medium speed, pour in the dissolved gelatin and beat for an additional two minutes to combine.
- Pour the filling over the chilled lolly log base, smooth the top, and chill for about four hours or ideally overnight.
- When removing the cheesecake from the tin, optionally press desiccated coconut around the sides to mimic a classic lolly log. Slice and enjoy.
Flashback!
This Lolly Log Cheesecake has been one of the most visited recipes on Baker Gatherer since it was first shared on September 19, 2015. The original photo remained unchanged until July 8, 2018, and because that image marked an important milestone and performed well on social media, I’ve kept it here on the site. This flashback is a moment to reflect on how the recipe — and Baker Gatherer — have grown since 2015.
