Jamaican Bun and Cheesecake

By Nick

Bun an Cheese Cheecake

Bun and cheese is one of Jamaica’s most iconic combos. But what if you turned it into cheesecake? I made a rich, tangy filling with Tastee cheese and paired it with a spiced Easter bun crust. Nostalgic, unexpected, and full of Jamaican flavor.

The Cheesecake Filling

This filling starts with two cheeses: 8 ounces of Tastee cheese and 8 ounces of cream cheese. Tastee brings that bold, sharp Jamaican cheddar flavor, while the cream cheese keeps it creamy and balanced. To cut through the richness, I added half a cup of sour cream, the juice and zest of a green lemon (lime works too), and even a touch of mustard powder to keep the flavors light.

Sugar, vanilla, and a bit of nutmeg round things out, giving it that Jamaican dessert vibe. Two eggs hold it all together, and a little milk helps everything blend smooth.

Cheesecake Filling Ingredients

The Crust

If the filling is cheese, then the crust had to be bun. I sliced up an Easter bun, lined the pan, and used those sweet, spiced slices as the base. No crumbling, no butter, just bun pressed right into place.

Bun crust

Baking and Cooling

The cheesecake bakes gently in a water bath for a silky texture, then cools down slowly to prevent cracks. After chilling overnight, the bun softens up beautifully, turning into a moist, flavorful crust that ties everything together.

Spice Bun

The Result

Rich, tangy, and full of Tastee cheese flavor. The bun crust adds sweetness and spice, making this feel both familiar and completely new at the same time. It’s nostalgic, decadent, and exactly how I imagined a Jamaican cheesecake should be.

Next time, I might go with a slightly thicker bun crust for balance, but honestly, this one was incredible.

Tastee Cheese Cheesecake

Watch Full Recipe Video:

The Crust If the filling is cheese, then the crust had to be bun. I sliced up an Easter bun, lined the pan, and used those sweet, spiced slices as the base. No crumbling, no butter, just bun pressed right into place.
Easter Bun
Cooling cheesecake

Bun and Cheesecake Recipe

Prep time: 25 minutes
Cook time: 2 hours
Chill time: 4 hours or overnight
Yield: 1 cheesecake (8-inch pan)

Ingredients

Filling:

  • 8 oz Tastee cheese, diced

  • 8 oz cream cheese

  • ½ cup sour cream

  • ½ cup sugar

  • 1 tbsp cornstarch (optional, for stability)

  • 1 tsp vanilla

  • ½ tsp freshly grated nutmeg

  • Zest of 1 green lemon (or lime)

  • Juice of 1 green lemon (or lime)

  • Extra juice of 1 lime (if needed for balance)

  • 1 tsp mustard powder

  • 2 eggs

  • ½ cup milk or water

Crust:

  • Easter bun slices (about ½ inch thick, enough to line an 8-inch pan)

Method

  1. Prepare pan

    • Grease an 8-inch baking pan and line with grease paper.

    • Slice bun into ½-inch slices. Press slices around the sides and bottom, bending the bottom edge to form an L-shape. Fill gaps with small pieces so the crust is snug.

  2. Make the filling

    • Blend together Tastee cheese, cream cheese, sour cream, sugar, cornstarch, vanilla, nutmeg, lemon zest and juice, mustard powder, and milk until smooth.

    • Taste and adjust with extra lime juice if it’s still too rich.

  3. Add eggs

    • Add eggs one at a time, blending just until combined. Avoid overmixing.

  4. Bake

    • Pour filling into bun crust. Place pan in a larger baking tray with hot water (water bath).

    • Bake at 325°F for about 2 hours, until edges are set and the center has a slight jiggle.

  5. Cool and chill

    • Turn off oven, crack the door, and let cheesecake cool gradually.

    • Chill in the fridge for at least 4 hours or overnight.

  6. Finish and serve

    • If the bun crust looks dry, brush with simple syrup for a nice sheen.

    • Slice with a warm, wet knife for clean cuts.

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