This no-bake Hot Cross Bun Chocolate Cheesecake layers spiced buns with a smooth chocolate filling, creating a rich and creamy dessert. The chocolate mousse-style filling sets perfectly between the layers, while a glossy ganache drizzle finishes it off.
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Why You'll Love This Recipe
- No-Bake Convenience - You don't need an oven, making it easy and quick to prepare.
- Great Texture Contrast - The soft, spiced hot cross buns pair well with the creamy, mousse-like chocolate cheesecake filling.
- Deep Chocolate Flavor - Using melted dark chocolate in both the filling and ganache gives a rich, balanced taste.
- Easy to Make Ahead - You can refrigerate it overnight, making it perfect for stress-free preparation.
- Minimal Ingredients - Uses simple ingredients without complicated techniques.
- Customizable - Swap dark chocolate for milk or white chocolate, or use croissants instead of hot cross buns for a different texture and flavor.
Ingredients For Hot Cross Bun Chocolate Cheesecake
Chocolate Filling:
- Gelatin Powder (3 teaspoons) - Helps set the cheesecake, giving it a stable yet creamy texture.
- Boiling Water (3 tablespoons) - Used to dissolve the gelatin properly so it blends smoothly into the filling.
- Cream Cheese (250g / 9oz) - Provides the rich, creamy base for the cheesecake. It also adds a slight tanginess that balances the sweetness.
- Caster Sugar (¾ cup / 150g) - Sweetens the cheesecake filling while keeping it smooth. Caster sugar dissolves more easily than granulated sugar.
- Melted Dark Chocolate (¾ cup / 150g) - Adds deep chocolate flavor and helps the filling thicken when chilled. Use high-quality chocolate for the best taste.
- Heavy Cream (600mL / 2 ½ cups) - Lightens the texture of the cheesecake and creates a mousse-like consistency when whipped with the other ingredients.
- Vanilla Extract (2 teaspoons) - Enhances the chocolate flavor and rounds out the overall taste.
- Hot Cross Buns (9 buns) - These spiced buns form the structure of the cheesecake, replacing a traditional biscuit base. Their cinnamon and dried fruit flavors complement the chocolate filling.
Chocolate Ganache Sauce:
- Dark Chocolate (150g / 5.5oz) - Forms the base of the ganache. Dark chocolate gives a rich, deep flavor that isn't overly sweet.
- Heavy Cream (100g / 3.5oz) - Creates a smooth, glossy sauce when mixed with melted chocolate, making it perfect for drizzling over the cheesecake.
How To Make Hot Cross Bun Chocolate Cheesecake
Dissolve the Gelatin: In a small bowl, mix the boiling water and gelatin powder, stirring until the gelatin fully dissolves. This step ensures the gelatin blends smoothly into the filling and helps it set properly.
Beat the Cream Cheese and Sugar: In a mixing bowl, beat the cream cheese and caster sugar on medium speed until smooth.
Add Vanilla and Heavy Cream: Pour in the vanilla extract and heavy cream, then mix for 30 seconds. The vanilla enhances the chocolate flavor, while the cream starts to aerate the mixture, making it light and fluffy.
Add Melted Chocolate and Gelatin: Pour in the melted dark chocolate and dissolved gelatin all at once, then mix on medium speed until the mixture thickens to a mousse-like consistency.
Slice the Hot Cross Buns: Cut each hot cross bun into three horizontal slices. This creates multiple layers in the cheesecake, adding texture and flavor throughout.
Line the Cake Pan: Line an 8-inch square cake pan with baking paper. This step makes it easier to remove the cheesecake once it's fully set.
Arrange the First Layer of Buns: Place the bottom layers of the hot cross buns in the pan. This forms the base of the cheesecake, giving it structure and making it easy to slice later.
Spread Half of the Cheesecake Mixture: Pour half of the chocolate cheesecake mixture over the buns and smooth it out evenly. This ensures an even distribution of filling for a balanced texture in every bite.
Add the Second Layer of Buns: Arrange the middle layers of hot cross buns over the cheesecake layer. This adds structure and enhances the spiced bun flavor in each layer.
Spread the Remaining Cheesecake Mixture: Pour the remaining cheesecake filling over the second layer of buns and smooth it out. This final layer of filling locks in moisture and ensures a creamy, rich texture.
Place the Final Layer of Buns: Lay the top layers of hot cross buns over the cheesecake and press them gently into the filling. This helps the layers set together and absorb all the flavors.
Refrigerate Overnight: Cover the pan and refrigerate overnight or until fully set. The gelatin needs time to firm up the filling, creating a stable cheesecake with defined layers.
Melt the Chocolate and Cream: Add the dark chocolate and heavy cream to a microwave-safe jug. Microwave in 20-second intervals, stirring between each, until smooth. This method prevents overheating and keeps the ganache glossy and smooth.
Remove from the Pan and Trim the Edges: Take the cheesecake out of the pan and trim the sides if needed for a neater presentation. This step ensures clean, sharp edges when slicing.
Drizzle with Ganache: Pour the warm chocolate ganache sauce over the cheesecake. This adds an extra layer of chocolatey richness and enhances the overall flavor.
Slice and Serve: Cut into portions and serve with extra ganache if desired. The cheesecake will be creamy, rich, and perfectly layered, with each bite combining chocolate mousse and spiced hot cross buns.
Fay's Top tip
Make sure the gelatin is fully dissolved before adding it to the filling to avoid lumps and create a smooth, stable cheesecake texture.
Recipe Variations
- Milk or White Chocolate Cheesecake - Swap dark chocolate for milk or white chocolate for a sweeter, creamier taste.
- Croissant Cheesecake - Replace hot cross buns with croissants for a flaky, buttery twist.
- Spiced Chocolate Cheesecake - Add 1 teaspoon of cinnamon and a pinch of nutmeg to the cheesecake filling for extra warmth.
- Fruit & Nut Cheesecake - Stir in chopped nuts or dried fruit (like sultanas or cranberries) into the filling for added texture.
- Coffee Chocolate Cheesecake - Add 1 tablespoon of espresso powder to the chocolate mixture for a mocha-flavored dessert.
- Caramel Ganache Topping - Replace the chocolate ganache with caramel sauce for a sweet, buttery finish.
- Nutella Cheesecake - Use Nutella instead of melted chocolate in the filling for a hazelnut-chocolate flavor.
- Biscoff Cheesecake - Swap out hot cross buns for Biscoff biscuits and drizzle with melted Biscoff spread instead of ganache.
Frequently Asked Questions
Yes! You can swap dark chocolate for milk or white chocolate if you prefer a sweeter, creamier cheesecake. Just note that white chocolate will make the filling softer, so you may need to chill it longer.
It needs to chill overnight for the best texture. If you're short on time, a minimum of 6 hours should be enough for it to firm up.
Yes! You can swap hot cross buns for croissants, brioche, or even panettone for a different texture and flavor.
Yes! You can make it up to 2 days in advance and keep it covered in the fridge. Add the ganache just before serving for the best texture.
Yes, freeze it for up to 1 month. Wrap it well and thaw in the fridge overnight before serving.
Hot Cross Bun Chocolate Cheesecake
INGREDIENTS
Chocolate Cheesecake Filling
- 3 teaspoon (3 teaspoon) gelatine powder
- 3 tablespoon (3 tablespoon) water hot from the kettle
- 250 g (9 oz) cream cheese
- ¾ cup (¾ cup) caster sugar or superfine sugar
- ¾ cups (¾ cups) chocolate melted
- 600 ml (2½ cups) heavy cream
- 9 (9) hot cross buns any flavor
Chocolate Ganache Sauce
- 150 g (5½ oz) dark chocolate
- 100 g (3½ floz) heavy cream
INSTRUCTIONS
Chocolate Cheesecake Filling
- Add the boiling water and gelatin powder to a small bowl. Stir until fully dissolved.
- In a mixing bowl, beat the cream cheese and sugar on medium speed until smooth.
- Add vanilla extract and heavy cream, then mix for 30 seconds.
- Add the melted chocolate and gelatin all at once, then mix again on medium speed until the mixture thickens to a mousse consistency.
Assembling the Cheesecake
- Slice each hot cross bun into three horizontal layers.
- Line an 8-inch square cake pan with baking paper.
- Place the bottom layers of the hot cross buns into the pan.
- Spread half of the chocolate cheesecake mixture over the buns and smooth it out.
- Add the middle layers of hot cross buns on top.
- Spread the remaining cheesecake mixture over this layer and smooth it out.
- Add the top layers of hot cross buns and press gently into the filling.
- Cover and refrigerate overnight or until fully set.
Chocolate Ganache Sauce
- Add the dark chocolate and cream to a microwave-safe jug.
- Microwave on high for 20 seconds, stir, then repeat until smooth.
Serving
- Remove the cheesecake from the pan and trim the sides if needed. Place on a serving plate.
- Drizzle the warm chocolate ganache sauce over the cheesecake.
- Slice and serve with extra chocolate sauce if desired.
NOTES
- Make sure the gelatin is fully dissolved before adding it to the filling to avoid lumps. Add while warm.
- Use a chocolate brand you enjoy eating for the best flavor.
- Let the cheesecake chill overnight for the best texture.
- Microwave the ganache in short bursts to prevent overheating.
- Trim the edges of the cheesecake for a neater look before serving.
- Can be made ahead. Store the cheesecake covered in the refrigerator for up to two days. Make the sauce just before serving.
Maria says
Delicious! Easy to make and it's great that it can be made ahead. Thank you!
Fay says
Glad you like it! I'm a huge fan of make-ahead desserts!