A perfect dessert for Easter, and it doesn’t even ask you to turn on the oven—which, let’s be honest, is the true gift of Easter. Even if baking’s not your thing, this one’s got your back with a little help from the Easter Bunny. It’s the kind of treat that feels a little bit fancy, but suspiciously easy for how good it turns out.
- 8-10 hot cross buns (I used fruitless because sultanas aren’t my thing—but if you love those gooey little guys, go for the fruity kind)
- 300ml thickened cream
- 3 tbsp icing sugar powder
- 250g tub cream cheese, softened
- 200g white chocolate chips, melted (save about a quarter for that drizzle)
- 1 punnet of fresh raspberries (put a few aside for deco later)
1. Toast the buns and build your base
Keep the hot cross buns connected like a loaf (we’re going for that layered look). Cut them horizontally through the middle and lightly toast the insides under the grill. While they’re toasting, grab a deep tray, line it with baking paper, then fit the bottom bun layer snugly in there. You might need to trim a bun or two.
In a bowl:
- Whip the cream with an electric mixer until it holds soft peaks (about 4 minutes).
- Add in the icing sugar, then give it a quick mix again.
- Next goes in the softened cream cheese for a mix.
- Pour in most of the melted white choc (remember to keep some aside) and give it one final mix until smooth and glossy.
Spread the cheesecake mixture over the bun base using a spatula. Scatter your raspberries around like the Easter Raspberry Fairy just flew through, then smooth a little of the mixture over the top.
Place the top half of the buns back on like a lid. You can drizzle the reserved melted white chocolate and add the saved raspberries now, or wait until after it's out of the freezer. Then place the tray in the freezer to set—4–5 hours should do it.
Once the filling is firm, lift it out, slice it like you would thick bread slices, and hand it around. Looks fancy, took barely any effort. Win! After setting in the freezer, it can be kept at room temperature until you're ready to serve. Keep refrigerated once sliced until then.