Hot cross bun cheesecakes

Hot cross bun cheesecakes

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(4 ratings)

Prep: 15 mins Cook: 35 mins - 40 mins plus chilling


Serves 6

A creamy dessert that tastes exactly like your favourite Easter bake - the hot cross bun. Top with orange zest, juice and a drizzle of icing for the characteristic cross

Nutrition and extra info

  • Vegetarian

Nutrition: per serving

  • kcal533
  • fat31g
  • saturates19g
  • carbs55g
  • sugars44g
  • fibre1g
  • protein7g
  • salt0.9g
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    For the base

    • 150g ginger biscuits
    • 25g sultanas
    • 25g mixed peel
    • 50g butter



      Butter is a dairy product made from separating whole milk or cream into fat and…

    • ½ tsp cinnamon



      A fragrant spice which comes from the inner bark of a tropical tree. When dried, it curls into…

    For the cheesecake filling

    • 280g pack cream cheese
    • 25g caster sugar
    • 1 tsp vanilla extract
    • ½ tsp cinnamon



      A fragrant spice which comes from the inner bark of a tropical tree. When dried, it curls into…

    • 100g mascarpone
    • 2 eggs, lightly beaten



      The ultimate convenience food, eggs are powerhouses of nutrition packed with protein and a…

    For the decoration

    • 150g icing sugar
    • ½ orange, zest and juice



      One of the best-known citrus fruits, oranges aren't necessarily orange - some varieties are…


    1. Heat oven to 180C/160C fan/gas 4. Butter 6 x 150ml capacity ramekins. Place the ginger biscuits in a food processor and blitz until chopped into very small pieces then add the sultanas and mixed peel and blitz again just once or twice to combine.

    2. Melt the butter in a pan, then mix in the cinnamon followed by the biscuit mixture. Divide equally between the ramekins, so the base of each is covered with a layer about 1cm thick. Press down a little with the back of a teaspoon then bake them on a tray in the oven for 10 mins until crisp and golden. Leave to cool, then turn oven down to 150C/130C fan /gas 2.

    3. Whisk together all the cheesecake filling ingredients until smooth. Place the ramekins on a baking tray and pour some mixture into each one, filling to about 1cm below the rim. Carefully slide them into the oven and cook for 25-30 mins until just set. The mixture should still be ever so slightly wobbly when gently tapped. Don’t worry if it dips a little or cracks. Remove from the oven and leave to cool completely before covering with cling film and putting in the fridge. You can make to this point up to 2 days ahead.

    4. To make the decoration, place the icing sugar into a large bowl and add enough orange juice to make a stiff paste. Transfer to a disposable piping bag and snip off the end. Run a small knife around the edge of the cheesecakes and turn them out onto a board so that the biscuit layer is facing upwards. Use the orange icing mixture to pipe a cross on the top of each one then use a cake slice or palette knife to place onto plates then sprinkle with the orange zest before serving.

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    Comments, questions and tips

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    19th Sep, 2016
    Made these for a dinner party and they were wonderfully yummy!!! Will definitely be making them again! I was making them for vegetarian friends and so had to cut out the eggs and just set them in the fridge and they worked out just as well! Top tip - take them out of the fridge at least an hour or two before serving so that they come to room temperature :D
    29th Mar, 2016
    I made this for dessert and it went down very well, and so much easier than the hassle of making hot cross buns. One tip though - when it says to press down the base 'a little', it does mean only gently! I pressed it down firmly and as a result we couldn't get the cheesecakes out of the ramekins (even though I had greased them) so ended up eating them out of the ramekins and had to hack at the base to get it out once we had eaten the cheesecake topping. That was my fault though, not the recipe's so I'm still giving 5 stars as it was delicious and very easy. I didn't bother with the crosses, I hadn't intended to (I'm not Christian) but I wouldn't have been able to anyway since the cheesecakes were stuck in the ramekins. I'll be making these again next year :-)
    23rd Mar, 2017
    Can I bake this in a standard 20cm spongiform tin please and would the oven temp/time be affected ? Many thanks.
    goodfoodteam's picture
    29th Mar, 2017
    Thank you for your question. We think making this style of cheesecake, where it's upside down will be tricky to turn out of a larger springform tin, plus the quantities and cooking times have only been tested for the smaller size. We have a cheesecake recipe collection which has a number of larger cheesecakes: We hope you find something you like.
    Be the first to suggest a tip for this recipe...Got your own twist on this recipe? Or do you have suggestions for possible swaps and additions? We’d love to hear your ideas.
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