The 3 easy no-bake desserts that will make your sweet-tooth go wild

NO ONE wants to be slaving over a hot stove or using the oven during a heatwave - and with these recipes, you won't have to!

Jane Dunn - AKA - has a new book of sweet treats, called (Ebury Press) - and it's full of temptation.

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As well as loads of lovely one-tin treats, birthday bakes and biscuits, there are some ridiculously tasty fridge cakes perfect for summer.

Her peanut butter jelly cheesecake serves a whopping 15 people, so makes the ideal celebration dessert for any gatherings you've got in the diary.

And everyone needs a decent trifle recipe up their sleeve - try this indulgent banoffee version and you won't regret it.

Best of all, of course, there's no need fire up the oven, grill, hob or air fryer, so you can give off more "domestic goddess" than "hot mess".

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Peanut Butter Jelly Cheesecake

Serves: 15
Prep time: 45 mins, plus 5-6 hrs setting
Cals: 499
Sat fat: 20g

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

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

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

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For the decoration:
*Raspberries
*Chopped peanuts

Method:

1. Add the jelly cubes to a jug with the boiling water and stir to dissolve. Stir through the cold water and leave to cool for 15 minutes while you make the base.
2. Blitz the biscuits and peanuts to a fine crumb in a food processor or crush in a bowl with a rolling pin. Add the melted butter and mix together. Press into the base of a deep 20cm springform cake tin.
3. In a large bowl, whisk the soft cheese, icing sugar, peanut butter and vanilla extract together. Add the double cream, whip again until thick (or whip separately and fold through). Pour into the tin and smooth over. 
4. Carefully pour over the jelly. Set in the fridge for 5-6 hours, or preferably overnight.
5. Once set, remove carefully from the tin. Sprinkle on some raspberries and chopped peanuts if you wish.

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Mango Passion Fruit Tart

Serves: 10
Prep time: 50 mins, plus 4 hrs setting
Cals: 529
Sat fat: 25g

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

For the filling
*200ml double cream
*150g mascarpone
*50g icing sugar
*75g mango purée
*4 passion fruit

For the decoration
*1-2 ripe mangoes
*150ml double cream
*2tbsp icing sugar
*Zest 1 lime
*1-2 passion fruit

1. Blitz the biscuits to a fine crumb in a food processor or crush in a bowl with a rolling pin. Add the melted butter and mix together until it resembles wet sand in texture. Press into the sides and base of a 23cm loose-bottomed tart tin.
2. In a large bowl, whisk the double cream, mascarpone and icing sugar together until smooth and starting to thicken. Fold through the mango purée and passion fruit pulp. Pour on to the biscuit base and put in the fridge for at least 4 hours.
3. Slice the mangoes thinly and arrange around the edges of the tart. Whip the double cream lightly with the icing sugar and dollop into the middle. Sprinkle over the lime zest and add some extra passion fruit pulp.

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Banoffee Trifle

Serves: 10
Prep time: 1 hr, plus 2 hrs setting
Cals: 801
Sat fat: 30g

Ingredients:
*600ml double cream
*2tbsp icing sugar
*300g shop-bought Madeira sponge
*200g digestive biscuits
*50g unsalted butter, melted
*6 bananas
*3-4tbsp spiced rum
*397g tin caramel
*500g shop-bought custard
*Chocolate shavings

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Method:

1. In a large bowl, whip the double cream with the icing sugar until soft peaks form. Cut the Madeira cake into 2.5cm-thick slices. Blitz the biscuits to a fine crumb in a food processor or crush in a bowl with a rolling pin. Add the melted butter and mix together.
2. Slice the bananas into 2.5cm-thick slices. Assemble the cake slices on the bottom of a trifle bowl, then drizzle over the rum. Pour over half the caramel and spread evenly. Add half the sliced bananas. Pour on the custard and spread until even.
3. Add the biscuit mixture and press down slightly. Add the remaining caramel and spread, then add the rest of the bananas. Top with the whipped cream and decorate with chocolate shavings.