Easter just got sweeter with this show-stopping no-bake Hot Cross Bun Cheesecake! 

Creamy vanilla cheesecake filling, with raspberry goodness, topped with hot cross buns it's sure to impress your guests! 






HOT CROSS BUN CHEESECAKE

Ingredients
10 Hot Cross Buns
500g full-fat cream cheese
100g icing sugar
300ml double cream
1 tsp vanilla extract
200g fresh raspberries

Decoration
25g melted chocolate
50g raspberries

Method
Slice buns horizontally in half, press the bun bases into the bottom of an 8"/20cm springform deep tin. Any remaining bases, cut into pieces & press into the gaps.
In a bowl mix together, cream cheese, icing sugar, vanilla, cream until thick. Fold in raspberries. Spread onto bun bases evenly. Place bun lids, pressing down gently to secure. Leave to set for 6 hours or preferably overnight.
Drizzle with chocolate, top with raspberries. Serve!