A no‑bake Easter dessert that layers spiced hot cross buns with creamy cheesecake and swirls of blueberry jam.
INGREDIENTS
• 11 hot cross buns
• 380g cream cheese, softened
• ⅓ cup caster sugar
• 2 cups thickened cream, whipped to soft peaks
• 2 Tbspn lemon juice
• 1 tsp vanilla essence
• 200g blueberry jam, gently heated until runny and cooled
• Blueberries to decorate cake
METHOD
1. In a large bowl, beat the cream cheese and caster sugar until smooth and creamy. Add the lemon juice and vanilla essence and beat until well combined. Gently fold through the whipped cream until smooth.
2. Line the base of a 25cm round springform tin with baking paper.
3. Slice the hot cross buns in half lengthways. Arrange the bottom halves snugly over the base of the tin.
4. Pour half of the cream cheese mixture over the hot cross buns and smooth evenly with a palette knife. Dollop over half of the cooled blueberry jam.
5. Spoon the remaining cream cheese mixture on top and smooth gently. Dollop over the remaining jam, then use a skewer to lightly pierce the cheesecake layer and create a zig‑zag swirl, take care not to over‑swirl.
6. Place the tops of the hot cross buns over the cheesecake layer and gently press down.
7. Refrigerate for a minimum of 6 hours, or until fully set (overnight is best).
8. To serve, remove the cheesecake from the springform tin and transfer to a serving platter. Decorate with fresh berries or chocolate Easter eggs if desired
