The 3 easy no-bake desserts that will drive your sweet tooth crazy

NOBODY wants to slave over a hot stove or use the oven during a heat wave – and with these recipes you won’t have to!

Jane Dunn – aka @Janespatisserie – there’s a new book of treats, called Jane’s Patisserie: Easy Favorites (Ebury Press) – and it’s full of temptations.

As well as lots of single-tin treats, birthday cakes and cookies, there are some ridiculously tasty fridge cakes, perfect for summer.

Their Peanut Butter Jelly Cheesecake serves an impressive 15 people, so it’s the ideal celebration dessert for any gathering you have on the agenda.

And everyone needs a decent recipe up their sleeve – try this indulgent version of banoffee and you won’t regret it.

Best of all, of course, there’s no need to turn on the oven, grill, stovetop, or fryer, so you can exude more “domestic goddess” than “hot mess.”

4

Peanut Butter Jelly Cheesecake

It suits: 15
Setup time: 45 minutes, plus 5-6 hours of setup
Cals: 499
Saturated fat: 20g

Ingredients:
For the jelly
*½ packet of raspberry jam
*125ml of boiling water
*125ml of cold water

For the base
*300g of digestive biscuits
*50g unsalted peanuts, finely chopped
*125g melted unsalted butter

For the cheese cake
*500g of full-fat soft cheese
*75g icing sugar
*250g peanut butter
*1 teaspoon of vanilla extract
*300ml double cream

For decoration:
* Raspberries
*Chopped peanuts

Method:

1. Add the gelatin cubes to a jug of boiling water and stir to dissolve. Mix in the cold water and let it cool for 15 minutes while you make the base.
2. Pulse the crackers and peanuts into fine crumbs in a food processor or mash in a bowl with a rolling pin. Add the melted butter and mix. Press into the bottom of a deep 20cm cake tin.
3. In a large bowl, combine the soft cheese, confectioners’ sugar, peanut butter and vanilla extract. Add the cream and beat again until thickened (or beat separately and mix). Pour into the mold and smooth out.
4. Carefully pour over the jelly. Place in the refrigerator for 5-6 hours, or preferably overnight.
5. Once hardened, carefully remove from the mold. Sprinkle with some raspberries and chopped peanuts, if desired.

4

Mango and Passion Fruit Pie

It suits: 10
Setup time: 50 minutes, plus 4 hours of setup
Cals: 529
Saturated fat: 25g

Ingredients:
*300g of digestive biscuits
*125g melted unsalted butter

For the filling
*200ml double cream
*150g mascarpone
*50g icing sugar
*75g of mango puree
*4 passion fruits

For decoration
*1-2 ripe mangoes
*150ml double cream
*2 tablespoons of icing sugar
*Zest of 1 lemon
*1-2 passion fruits

1. Pulse the cookies into fine crumbs in a food processor or crush in a bowl with a rolling pin. Add the melted butter and mix until it has a texture similar to wet sand. Press into the sides and bottom of a 9-inch loose-bottomed pie pan.
2. In a large bowl, beat the cream, mascarpone and icing sugar until smooth and beginning to thicken. Mix the mango puree and passion fruit pulp. Pour over the biscuit base and refrigerate for at least 4 hours.
3. Cut the mangoes into thin slices and arrange them around the edges of the pie. Lightly beat the cream with the powdered sugar and place in the middle. Sprinkle the lemon zest and add a little more passion fruit pulp.

4

Banoffee Trifle

It suits: 10
Setup time: 1 hour, plus 2 hours of setup
Cals: 801
Saturated fat: 30g

Ingredients:
*600ml double cream
*2 tablespoons of icing sugar
*300g store-bought Madeira sponge
*200g of digestive biscuits
*50g melted unsalted butter
*6 bananas
*3-4 tablespoons of spiced rum
*397g of canned caramel
*500g store-bought cream
*Chocolate shavings

Method:

1. In a large bowl, beat the cream with the icing sugar until soft peaks form. Cut the Madeira cake into 2.5cm thick slices. Pulse the cookies into fine crumbs in a food processor or crush in a bowl with a rolling pin. Add the melted butter and mix.
2. Cut the bananas into 2.5 cm thick slices. Place the cake slices in the bottom of a bowl and pour over the rum. Pour half of the caramel and spread evenly. Add half of the sliced ​​bananas. Pour the cream and spread until smooth.
3. Add the cookie mixture and press down lightly. Add the remaining caramel and spread, then add the rest of the bananas. Cover with whipped cream and decorate with chocolate shavings.