Cheesecake Lollipops

by Barry Lewis


220g digestive biscuits

110g butter, melted

500g cream cheese

Seeds from a vanilla pod

½ juice of a lemon

3 large eggs

80ml double cream

60g plain flour

200g caster sugar

500g chocolate & toppings to decorate

Bamboo skewers for holding

These baked cheesecake lollipops are insanely fun and quirky to make. It takes a fair bit of waiting time (because it’s a cheesecake!), but is well worth the wait I assure you. Plus it’s a really cool way of serving them up and potentially have as a party food dessert idea.

Start up by getting a round tin, ideally a loose bottomed one if you can and line the bottom with baking parchment.

Bash the digestive biscuits together in a bag and then pour into a mixing bowl, tip the melted butter over the top and mix until coated. Press this biscuit mixture into a the tin to form the base, making it as level as possible. Place in the fridge for the moment.

Beat together the cream, eggs and lemon juice in a bowl / jug. Just beat it until it is a nice consistent colour, we are not looking to thicken it.

In a separate bowl mix the cream cheese together with the seeds from a vanilla pod. Then add in the flour and sugar and again keep mixing, it will thicken up. Pour in the lemon egg mixture in 2 batches and keep beating together until smooth and all combined – a creamy colour with the vanilla seeds scattered throughout should be on show.

Pour this mixture on top of the chilled biscuit base and bake in the oven for 60 minutes on gas mark ½ or equivalent. Ensure that the cheesecake does not wobble when you take it out of the oven, if it does continue to bake until set.

Allow the cheesecake to cool before placing in the fridge for 3-4 hours (ideally overnight) to chill.

When ready slice the cheesecake into wedges and push bamboo skewers from the wider end, into the thinner one. Don’t move it too much it will be delicate. Keep in the fridge between batches as you pour over melted chocolate and your favourite toppings.

As you make them put in the fridge to firm up, the chocolate setting will add strength so give it as long as you can! Serve and enjoy!