If you are a fan of the classic New Zealand Lolly Slice/Lolly Cake/ Lolly Log and cheesecake, you will absolutely LOVE this Lolly Slice Cheesecake recipe!! I’m honestly unsure why Lolly Slice has a few variations on its name and who even created it but it’s an iconic treat in New Zealand and my absolute weakness!
Lolly Log is a classic New Zealand treat with a sweet nostalgic flavour. It’s made by combining crushed malt biscuits (cookies) with sweetened condensed milk, butter, and colourful puff lollies (Lime, Banana and Raspberry fondant candies), then shaping the mixture into a log and rolling it in desiccated coconut. The result is a colourful, no-bake treat that was always served at children’s parties.
Lolly cake has been a popular party food treat in New Zealand for generations. I’m unsure who created the recipe but it’s believed to have originated in the 1940s or 1950s when packaged biscuits and lollies became more widely available. Over the years, lolly cake has become a traditional treat in Kiwi homes and is often found in bakeries and cafes throughout the country. If you come to New Zealand it’s one food you have to try alongside a mince and cheese pie!
I have been on a bit of a Lolly Slice binge, making my favourite Lolly Cake as a slice, as a Lolly Slice Caramel Fudge (check out the video here), Lolly Slice Ice Cream (I will be sharing this recipe soon!) and this Lolly Slice Cheesecake – I wonder what other variation I could make? Let me know in the comments below if you have any ideas!
I’ve taken my twist on the classic Lolly Cake and created this Lolly Slice Cheesecake recipe consisting of a crumbed malt biscuit Caramilk chocolate base, baked cheesecake filling topped off with Rainbow Puff Lollies and a good drizzling of Caramilk chocolate. This might just be controversial but I haven’t added coconut into the recipe as it has traditionally been used as my family prefer it without coconut. But I have added coconut options in the recipe notes if you’re a coconut fan.
LOLLY SLICE CHEESECAKE
Ingredients
Base
- 200 g caramilk chocolate broken up into pieces
- 100 g butter
- 150 g Malt biscuit crumbs
Cheesecake
- 227 g cream cheese softened to room temp
- 1 large egg
- 397 g sweetened condensed milk
- 1 teaspoon vanilla extract
Topping
- 126 g Rainbow puffs approx 48
- 100 g Caramilk chocolate broken up into pieces
Instructions
- Preheat the oven to 180c, line a 20cm baking dish.
- Melt the chocolate and butter and stir until smooth. After the mixture is melted, smooth, and emulsified, add the malt biscuit crumbs and stir to combine.
- Transfer the Caramilk biscuit crumbs to the prepared pan and evenly hard-pack them to form a smooth crust; set aside.
- To the bowl, a stand mixer, add the cream cheese and beat on high power until smooth and fluffy, about 2 to 3 minutes. Stop scraping down the sides of the bowl.
- Add the egg, sweetened condensed milk, vanilla, and salt, and beat to incorporate.
- Evenly pour the mixture over the crust.
- Bake for about 32 to 35 minutes, or until the top is set. When done, it will still be a little jiggly, but it will be springy to the touch.
- Remove from the oven and place on a cooling rack, after a few minutes start placing the puff lollies on top of the cheesecake as you want the puffs to stick to the cheesecake while it’s still hot.
- Cool in pan for about 1 hour at room temperature then melt the second amount of Caramilk chocolate and drizzle all over the cheesecake and puff lollies cover and refrigerate until ready to serve.
Notes
