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Hot cross caramilk cheesecake loaf

Recipe may contain gluten, peanuts, tree nuts, milk and egg.

Out of raspberries? Any variety of berry (fresh or frozen) will work in this clever mash-up dessert. Sultanas are a great swap too!

8 Ingredients


  • 9 hot cross buns

  • 250g cream cheese, room temperature, chopped

  • 70g (1/3 cup) caster sugar

  • 2 eggs

  • 125g Cadbury Caramilk chocolate, melted and cooled

  • 125g fresh raspberries
  • Caramel sauce


  • 140g (2/3 cup) caster sugar

  • 80ml (1/3 cup) thickened cream

6 Method Steps


  • Step 1

    Preheat oven to 160C/140C fan forced. Grease a 7cm-deep, 20 x 10cm (base measurement) loaf pan. Line with baking paper, allowing paper to overhang all sides.

  • Step 2

    Cut the buns

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    (9 hot cross buns) in half horizontally. Line the long sides of the pan with bun tops, cut-side inwards. Line the base with bun tops, cut-side up. Place a bun base at each end of the pan.


  • Step 3

    Use electric beaters to beat cream cheese (250g cream cheese, room temperature, chopped) and sugar (70g (1/3 cup) caster sugar) in a bowl until smooth. Add the eggs (2 eggs), 1 at a time, beating well after each addition. Add the chocolate and (125g Cadbury Caramilk chocolate, melted and cooled) beat until just combined.

  • Step 4

    Pour the cheesecake mixture into the pan on top of the buns. Arrange the raspberries (125g fresh raspberries) on top of the mixture. Place 3 bun bases on top, cut-side down. Cover loosely with foil and bake for 45 minutes until just set with a slight wobble. Set aside for 5 minutes to cool slightly. Place in the fridge for 8 hours or overnight to set.

  • Step 5

    To make the sauce, combine the sugar (140g (2/3 cup) caster sugar) and 80ml (1/3 cup) water in a small saucepan over low heat. Stir until the sugar has dissolved. Increase the heat to medium-high and cook for 8-10 minutes or until dark golden brown. Remove from heat and slowly add the cream (80ml (1/3 cup) thickened cream). Stir until smooth. Set aside until cooled to room temperature.

  • Step 6

    Drizzle the loaf with the caramel sauce to serve.
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