Lolly Cake Cheesecake
We’ve turned your favourite Kiwi treat into something even better! It’s sure to be a crowd pleaser.
15 minutesPrep time
6 hoursBake time
easyDifficulty
Ingredients
For the base:
- 125g Butter, melted
- 2/3 cup Sweetened Condensed Milk
- 1 packet of Pascall Explorers or Fruit Puff lollies, chopped
- 1 packet of Griffin's Malt biscuits
For the cheesecake:
- 300ml Cream
- 500g Cream Cheese, at room temp
- 300g White Chocolate, melted and cooled to room temperature
- 1 tsp Vanilla Essence
- 1/2 cup Desiccated Coconut
Instructions
- Grease and line a 20cm cake tin. If you want to decorate the top of the cheesecake, put aside a few malt biscuits and fruit puff lollies to do so.
- To make the base, in a microwave, warm the butter and condensed milk together.
- Pulse the Malt biscuits in a food processor to form fine crumbs. Add in the butter mixture, pulsing again until combined.
- Fold in the chopped fruit puffs and press down into the lined cake tin to form the base. Place in the fridge while you prepare the cheesecake mixture.
- To make the cheesecake, in a large bowl, beat together the cream cheese, vanilla, and room temperature white chocolate.
- In a separate bowl, whip the cream to soft peaks.
- Fold half of the whipped cream into the cream cheese mixture to loosen it before folding in the remaining cream. Ensure the mixture is fully combined before pouring on top of the lolly cake base.
- Refrigerate for 6 hours or overnight.
- When ready to serve, press the dessicated coconut along the sides of the cheesecake. Decorate with the saved biscuits and marshmallows.
- Enjoy!
Products used in this recipe
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