… and in the name of the lollipop guild, we welcome you to munchkinland daringbakersland.


It’s not a secret to anyone. I could kill for cheesecake. Great cheesecake, that is.
Quite evidently, I was thrilled when I found out about this month’s daring bakers challenge. Cheesecake. Lollipops.

Those are basically two of my favourite things ever. Combined. I mean, the branding for my name even features lollipops.
My warmest thanks go to Deborah and Elle for this great pick.

The experiment:
- a creamy vanilla cheesecake
- dipped into tempered milk chocolate


As with most cheesecake batter, you start by creaming the cream cheese along with the sugar and seeds from one vanilla pod. Then go in the eggs and here, a little flour and an extra egg yolk are added, which I guess helps the cake hold its shape when rolled into balls later on.

I baked the cake into a 18cm wide pyrex dish, and in a water-bath, at 150°C for a little less than 45 minutes. However, given I used a more-than-halved recipe, I suggest to adapt the baking time and temperature if making a full recipe.
The cheesecake should look slightly swollen and should feel firm but still somewhat wobbly in the centre. And the edges might have a light golden colour.

I allowed the cheesecake to cool at room temperature, before wrapping it tightly with cling film, and left it in the fridge overnight.

The next day, I delicately peeled off the thin ‘crust’ and scooped walnut-size balls, which I rolled using wet hands, then placed onto a baking sheet lined with cling film.
Since I don’t own a freezer, I just chilled the balls for a couple of hours before inserting lollipop sticks into the cold and firm cheesecake spheres.

I tempered some milk chocolate – if yours doesn’t feel thin enough, you can mix in a little cocoa butter. Then poured the tempered chocolate into a smallish container, got the pops out of the fridge and dipped them. Because the spheres were so cold, the chocolate tended to set quickly, so I had to work quickly so the sprinkles would stick to the chocolate coating.


Those cheesecake lollipops were a hit. Even though I found the cheesecake part slightly too sweet, I have to say the texture was perfect and easy to handle. Firm yet creamy.
The vanilla seeds brought a lovely aroma, which combined with the egg and cream flavours certainly make you think about vanilla ice-cream.

They would make a great present. However, everyone seemed to be begging for more. I guess walnut-size is not enough; ice-cream-lollies-shaped cheesecake pops would definitely be more appropriate. They could then be called, vanilla ice-cream cheesecake lollipops. Yes, vanilla. Ice-cream. Cheesecake. Lollipops. Yum!

Vanilla cheesecake lollipops

makes 20 lollipops

450g cream cheese
160g sugar
seeds from 1 vanilla pod
12g flour
25g double cream
2 eggs
1 egg yolk

for the coating
200g milk chocolate, tempered


pour 20 sucettes

450g fromage frais, type st moret ou philadelphia
160g sucre
graines de vanille, prélevée sur une gousse
12g farine
25g crème entière
2 oeufs
1 jaune d’oeuf

pour la couverture
200g chocolat au lait, tempéré