London Cheesecakes


London Cheesecakes are a complete, nostalgic, childhood treat for me. Popular in the Seventies and Eighties in British bakeries, this was my ‘treat’ of choice whenever the opportunity arose on a visit to the baker’s.

You rarely see them in bakeries nowadays so I thought I would try and recreate some at home.

For regular cheesecake lovers, you will notice there is no ‘cheese’ in sight. This is a pastry confection consisting of puff pastry, filled with jam and garnished with coconut and fondant icing.


It really is super easy and relatively quick to put together. A proper tea time treat if ever there was one.

Tailor make it to suit you. I used blackcurrant jam, my¬†favourite at the moment, but you can use whatever you have. Shredded coconut is hard to get hold of here so improvise. Use the larger raw ‘chips’ as I have done, or even desiccated coconut will give you the favours, if not the look.


This is a fun one for the kids to make too.

Everyone will enjoy this sweet, crunchy, ‘jammy’ cake. Perfect with your favourite brew.

Pass on the nostalgia, I say.

Source: Adapted from

London Cheesecakes

Makes 6 - 8, size dependant


  • 320g ready rolled puff pastry
  • 100g jam of your choice
  • 200g fondant icing
  • 50g coconut, shredded or raw chips


  1. Preheat the oven to 180 degrees C (fan) / 200 degrees C or Gas Mark 6. Line a baking tray with baking parchment.
  2. Unroll the ready rolled pastry on top of your work surface. With a knife or pastry cutter, cut in equal sized portions (squares, rectangles or use a round pastry cutter, if you prefer).
  3. Spoon the jam onto one half of the cut shapes, placing the jam in the middle. Brush the edges of the pastry, around the jam, with a little water and place the second shape of pastry on top. Push the pastry down around the edges, so sealing in the jam. Place on the prepared baking tray and repeat by topping the remaining pastry with jam.
  4. Place in the oven and bake for approximately 15 to 20 minutes, turning the tray half way through, until fully risen and golden in colour.
  5. Set aside and allow to cool on a wire rack.
  6. Mix the fondant icing with a little water until you have a thick icing. Drizzle the icing and spread on the baked pastries and sprinkle with coconut.
  7. Serve.



  1. Hi Jo! It’s wonderful to learn about this…I’d never heard of “London cheesecakes” and was very surprised they’re puff pastries despite the name! It looks super delicious and easy to make. Great share…thanks for passing on the nostalgia! ; )

    • thecontentedbaker says:

      Thanks Monica. I knew the name would have a few of you a little flummoxed with no cheese in sight! Worth a try sometime as so quick and easy. Hope you have had a great summer!

  2. I have never heard or seen london cheesecakes before but I am loving the concept! So simple! I’m glad you are sharing with us an oldie but goodie! They are the best so often!

  3. I worked for W.H. Hill and Son, Buckingham Gate ,Victoria in 1948. We just called them ‘cheesecakes’. My job was to dip them in coconut.
    Best wishes – Malcolm

    • thecontentedbaker says:

      A very belated, ‘thank you’ Malcolm for your comment. I am so pleased you found them. How fascinating that you dipped them in the coconut. You are truly part of the cheesecake history! Indeed, we just called them cheese cakes in my youth. I think the ‘London’ has probably been added as American style cheesecake is very much of our everyday now.

      Best wishes,

  4. Sue Diggines says:

    Look and sound lovely, but where’s the “cakey” sponge bit that goes under the icing?

    • thecontentedbaker says:

      Hi Sue,

      You are right!

      These cakes can come with, or without the frangipane. Unfortunately, I am unable to make frangipane because of food allergies, so this version comes without. They still taste pretty good!

      Best wishes.

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