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Choc-orange hot cross bun cheesecake

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Hosting an Easter celebration? This Choc-orange hot cross bun cheesecake recipe makes for the perfect dessert. Topped with fluffy cream and fudgy sauce, it’s seriously next level. Plus, it’s so easy to make!

  • Serves12
  • Cook time1 hour 10 minutes
  • Prep time20 minutes, + 2 hours cooling & 3 hours chilling time
Choc-orange hot cross bun cheesecake


  • 8 Coles Chocolate Hot Cross Buns, split
  • 500g cream cheese, softened
  • ¾ cup (165g) caster sugar
  • 2 tbs plain flour
  • 1 tsp vanilla bean paste
  • 1 tsp finely grated orange rind
  • 1 tbs orange juice
  • 2 Coles Australian Free Range Eggs
  • 300g sour cream
  • Thickened cream, whipped, to serve
  • Lindt Orange Intense Dark Chocolate, broken into shards, to decorate
  • Darrell Lea Milk Chocolate Orange Balls, chopped, to decorate
  • Assorted Easter chocolates, to decorate
  • Chocolate fudge topping, to serve

Check ingredient labels to make sure they meet your specific dietary requirements and always consult a health professional before changing your diet. View dietary information here.

Percentage Daily Intake information on our recipes is calculated using the nutrition reference values for an average Australian adult.


  1. Step 1

    Preheat oven to 150°C. Grease a 20cm (base measurement) springform pan and line the base and side with baking paper.
  2. Step 2

    Heat a non-stick frying pan over medium heat. Cook the hot cross buns, cut-side down, in 4 batches, for 2 mins or until lightly toasted. Arrange the bun tops, cross-side out, around the side of the prepared pan, pressing to secure. Line the base of the pan with the bun bases, trimming to fit.
  3. Step 3

    Use an electric mixer to beat the cream cheese and sugar in a bowl until smooth. Add the flour, vanilla, orange rind and orange juice and beat until combined. Add the eggs and beat until smooth. Add the sour cream and beat until just combined. Pour over the bun bases in the prepared pan.
  4. Step 4

    Place the pan on a baking tray. Bake for 1 hour or until the filling is just set. Turn oven off. Leave the cheesecake in oven, with the door ajar, for 2 hours to cool. Place in the fridge for 3 hours or overnight to chill.
  5. Step 5

    Transfer the cheesecake to a serving platter. Top with the cream, combined chocolate and chocolate topping.