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Hot Cross CaraMilk Cheesecake Loaf

Prep Time: 30 minutes

Cook Time: 45 minutes

Total Time: 1hr & 15 minutes

Serves: 8 people

Cuisine: Dessert

Skill Level: Easy



  • 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



  • Preheat oven to 160C/140C fan-forced. Grease a 7cm-deep, 20 x 10cm (base measurement) loaf pan. Line with baking paper, allowing the paper to overhang all sides.
  • Cut the 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.
  • Use electric beaters to beat cream cheese and sugar in a bowl until smooth. Add the eggs, 1 at a time, beating well after each addition. Add the chocolate and beat until just combined.
  • Pour the cheesecake mixture into the pan on top of the buns. Arrange the 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.
  • To make the sauce, combine the 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. Stir until smooth. Set aside until cooled to room temperature.
  • Drizzle the loaf with the caramel sauce to serve.