It looks like you are using an old version of your browser and some features of our website might not work properly.

For the best online experience, we recommend you update to the latest version.

Home  >  Inspire & Create  >  Easter  >  Hot Cross Bun & Rhubarb Cheesecake


Hot Cross Bun & Rhubarb Cheesecake


20 mins (+ 25 mins cooling and 6 hours chilling time)


10 mins





Hot Cross Bun & Rhubarb Cheesecake


  • ½ bunch (180g) rhubarb, trimmed, coarsely chopped
  • ¼ cup (55g) caster sugar
  • 1 tsp ground cinnamon
  • 6 Coles Bakery Apple and Cinnamon Hot Cross Buns, split, toasted
  • 1 tsp gelatine powder
  • 250g cream cheese, softened
  • 297g can sweetened condensed milk
  • Icing sugar, to dust


  1. Combine the rhubarb, sugar, cinnamon and 1 tbsp water in a medium saucepan over medium heat. Cook, stirring occasionally, for 8-10 mins or until rhubarb softens. Remove from heat. Set aside for 20 mins to cool.
  2. Meanwhile, grease and line the base and side of a 20cm round (base measurement) springform pan with baking paper. Cut hot cross bun bases in half. Arrange, cut-side up, over the base of the prepared pan.
  3. Place 1 tbsp cold water in a heatproof jug. Sprinkle with gelatine. Place the jug in a saucepan of simmering water. Cook, stirring, for 2 mins or until the gelatine dissolves. Set aside for 5 mins to cool slightly.
  4. Use an electric mixer to beat the cream cheese in a bowl until smooth. Add the condensed milk. Beat until smooth. Add the gelatine mixture. Beat until combined.
  5. Spoon the cream cheese mixture over the hot cross bun base in the pan. Spoon over the rhubarb mixture and gently swirl with a skewer to marble. Top with the hot cross bun tops, cut-side down. Place in the fridge for 6 hours or overnight or until set. Transfer to a serving plate. Dust with icing sugar to serve.