Hot Cross Bun Cheesecake
This indulgent no-bake cheesecake uses hot cross buns as the base and lid, layered with a light vanilla cream cheese filling and fresh raspberries. Make it the night before and serve straight from the springform tin with a drizzle of mixed berry coulis, an effortless Easter dessert that's sure to impress.
20 minutesPrep Time
6 hoursCooking Time
6Servings
Shop Ingredients
Makes 6 servings10 Hot Cross Buns, cut in half
380g Cream Cheese, softened
⅓ Cup of Caster Sugar
2 Tablespoons of Lemon Juice
½ Teaspoon of Vanilla Extract
2 Cups of Thickened Cream, whipped to soft peaks
1 Punnet of Fresh Raspberries
½ Cup of Mixed Berries, optional (for Berry Coulis)
1 Tablespoon of Caster Sugar
Directions
- In a large bowl, beat the cream cheese and caster sugar until smooth. Add the lemon juice and vanilla extract and beat until well combined. Gently fold through the whipped cream.
- Line the base and sides of a round springform tin with baking paper.
- Arrange the bottom halves of the hot cross buns cut-side up across the base of the tin. Scatter the raspberries evenly over the top.
- Pour the cream cheese mixture over the raspberries and smooth out with a palette knife until even. Place the top halves of the hot cross buns over the cream cheese layer and gently press down.
- Refrigerate for a minimum of 6 hours, or overnight, until the cheesecake is fully set.
- To make the berry coulis, place ½ cup of mixed berries and 1 tablespoon of caster sugar in a small saucepan over medium heat. Stir and cook for 3–4 minutes until the berries have broken down and the mixture is syrupy. Remove from heat and strain through a fine mesh sieve to remove the seeds. Allow to cool before serving.
- To serve, carefully remove the cheesecake from the springform tin and transfer to a serving platter. Drizzle with the berry coulis and serve immediately.