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Hot Cross Bun Cheesecake

Easter recipes

Hot Cross Bun Cheesecake

 8 Serves     20 minutes   6 hours chilling

8 hot cross buns, halved

380g cream cheese, softened

⅓ cup caster sugar 2

tbsp lemon juice

½ tsp vanilla extract

2 cups thickened cream, whipped

1 (125g) punnet raspberries, plus extra to decorate

Mini chocolate eggs, to decorate

Mixed berry coulis, to serve


  1. Line the base and sides of a 20cm round springform cake tin with baking paper. Arrange the bun bottoms on the base of the tin and top with the raspberries.
  2. In a large bowl, beat the cream cheese and sugar until smooth. Add the lemon juice and vanilla extract and beat until combined. Fold through the whipped cream.
  3. Pour the cream cheese mixture over the raspberries then smooth out with a palette knife. Place the tops of the hot cross buns on top of the cream cheese layer, then gently press down.
  4. Refrigerate for a minimum of 6 hours or until the cheesecake has set.
  5. To serve, remove the cheesecake to a serving platter.

Decorate with mini chocolate eggs and extra raspberries, and
serve with mixed berry coulis.


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