Be More of a Housekeeper Than a Mess with These 3 Delicious Fridge Cakes

NO ONE wants to spend hours standing behind a hot stove or using the oven during a heat wave. And with these recipes, you don’t have to!

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

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In addition to all sorts of delicious canned treats, birthday cakes and cookies, there are also some ridiculously delicious fridge cakes that are perfect for summer.

Her peanut butter jelly cheesecake is enough for up to 15 people, making it the ideal dessert for any party you have planned.

And everyone has a good recipe for a trifle up their sleeve. Try this delicious banoffee version, you won’t regret it.

And the best part is of course that you don’t have to turn on the oven, grill, hob or airfryer. So you can produce more ‘household delicacies’ than ‘hot mess’.

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Peanut butter jelly cheesecake

Servings: 15
Preparation time: 45 minutes, plus 5-6 hours to soak
Calories: 499
Saturated fat: 20 grams

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

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

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

For the decoration:
*Raspberries
*Chopped peanuts

Method:

1. Add the jelly cubes to a jug of boiling water and stir until dissolved. Stir in the cold water and leave to cool for 15 minutes while you make the base.
2. Grind the cookies and peanuts to a fine crumb in a food processor or pulverize them in a bowl with a rolling pin. Add the melted butter and mix everything together. Press it into the bottom of a deep 20cm springform pan.
3. In a large bowl, whisk together the soft cheese, icing sugar, peanut butter, and vanilla extract. Add the heavy cream, whisking again until thick (or whisk separately and fold in). Pour into the prepared pan and smooth.
4. Pour carefully over the jelly. Refrigerate for 5-6 hours, or preferably overnight.
5. Once set, carefully remove from tin. Sprinkle with raspberries and chopped peanuts if desired.

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Mango Passion Fruit Cake

Servings: 10
Preparation time: 50 minutes, plus 4 hours curing time
Calories: 529
Saturated fat: 25 grams

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

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

For the decoration
*1-2 ripe mangoes
*150 ml whipped cream
*2 tablespoons of powdered sugar
* Grate the peel of 1 lime
*1-2 passion fruits

1. Blitz the biscuits to a fine crumb in a food processor or pulverize them in a bowl with a rolling pin. Add the melted butter and mix until it resembles wet sand in texture. Press into the sides and base of a 23cm loose-leaf cake tin.
2. In a large bowl, beat the cream, mascarpone and icing sugar until smooth and beginning to thicken. Fold in the mango puree and passion fruit pulp. Pour the mixture onto the biscuit base and refrigerate for at least 4 hours.
3. Cut the mangoes into thin slices and place them around the edges of the cake. Lightly whip the whipped cream with the icing sugar and spoon into the middle. Sprinkle with the lime zest and add some extra passion fruit pulp.

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Banoffee trifle

Servings: 10
Preparation time: 1 hour, plus 2 hours curing time
Calories: 801
Saturated fat: 30 grams

Ingredients:
*600 ml whipped cream
*2 tablespoons of powdered sugar
*300g ready-made Madeira cake
*200g digestive biscuits
*50g unsalted butter, melted
*6 bananas
*3-4 tablespoons of herbal rum
*397g tin of caramel
*500g ready-made custard
*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. Crush the biscuits into fine crumbs in a food processor or crush them in a bowl with a rolling pin. Add the melted butter and mix everything together.
2. Slice the bananas into 2.5cm thick slices. Place the cake slices in the bottom of a trifle bowl and drizzle the rum over them. Pour half of the caramel over them and spread evenly. Add half of the sliced ​​bananas. Pour the custard over them and spread evenly.
3. Add the cookie mixture and press it down lightly. Add the remaining caramel and spread it out, then add the rest of the bananas. Top with the whipped cream and decorate with chocolate shavings.