Hot Cross Bun Chocolate Cheesecake

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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.

Prep Time 20

Chill Time 6

Total Time 6 20

Servings

Calories 830kcal

Author Fay Khoury

EQUIPMENT

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.

NUTRITION