Raspberry White Chocolate

Hot Cross Bun Cheesecake

(No-Bake)

Ingredients:

• 6 hot cross buns, sliced (tops and bottoms separated)
• 500g cream cheese, softened
• ¾ cup caster sugar
• 1 tsp vanilla extract
• 1 cup thickened cream, whipped
• ¾ cup raspberries (fresh or frozen)
• 150g white chocolate, melted

Method:

1. Lightly grease or line a baking dish. Arrange the bottom halves of the hot cross buns in a single layer.
2. In a bowl, beat the cream cheese, sugar and vanilla until smooth.
3. Gently fold through the whipped cream until light and creamy.
4. Fold through the raspberries.
5. Spoon the cheesecake mixture over the hot cross bun bases and smooth the top.
6. Place the hot cross bun tops over the filling.
7. Drizzle generously with melted white chocolate.
8. Refrigerate for at least 4 hours, or until set.
9. Slice and serve chilled for an easy, crowd-pleasing Easter dessert!