Hot Cross Bun Cheesecake Recipe
Hot Cross Bun Cheesecake Recipe

PREP: 20 mins
CHILL: 2 hours +
Quite Easy
Serves: 12

Hot Cross Buns? Been there, bun that. Don't over-dough it this Easter. We've taken all the best bits from our favourite Easter bake and popped them all into a delicious no bake cheesecake. There's no knead to even turn your oven on for this one... 

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For the Base:

Fruit shortcake biscuits, crushed


Unsalted butter, melted


For the cheesecake:

Carnation Condensed Milk 


Full fat cream cheese


Lemon juice


1 tsp cinnamon

4 tbsp marmalade

You will also need:

20cm loose-bottomed cake tin

Step 1 of 5

Put the crushed biscuits into a bowl with the melted butter. Mix it together thoroughly, then press the mixture into the base of your tin. Chill for ten minutes.

Step 2 of 5

Pour the condensed milk into a large bowl, add the cream cheese together with an electric hand held mixer on a slow speed, until smooth.

Step 3 of 5

Once the mix is smooth, add in the lemon juice and gently mix in until the mixture starts to thicken – be careful not to over mix as it will loosen and not set.

Step 4 of 5

Pour the mixture over the set biscuit base. Loosen the marmalade a little by whisking it lightly in a small bowl, then dollop it in teaspoons over the top of the cheesecake. Use a cocktail stick or tip of a knife to swirl the marmalade through the creamy filling then pop in to the fridge and chill until set.

Step 5 of 5

When ready to serve, remove the cheesecake from the tin and place on a serving plate.

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