No-bake PB&J cheesecake squares

• butter↗100g 100g
• digestive biscuits250g 250g

  crushed into fine crumbs

• full-fat soft cheese↗500g 500g
• icing sugar↗100g 100g
• crunchy peanut butter↗237g 237g
• vanilla extract↗1 tsp 1 tsp
• double cream↗300ml 300ml
• cubes raspberry jelly4 4

  chopped into smaller chunks

• frozen raspberries↗200g 200g

  defrosted

• caster sugar↗1 tbsp 1 tbsp

Step-by-step instructions

1. 1

   Line an 18-20cm square baking tin with a strip of baking parchment, leaving the ends overhanging – this will help you lift the cheesecake out later. Put the butter in a large heatproof bowl that has a wide lip and set over a smaller heatproof bowl filled with boiling water from the kettle. Leave to stand for a minute, then stir until completely smooth. Stir in the crushed biscuits, then spoon the mixture into the prepared tin, pressing it down using the back of a spoon.

2. 2

   Beat the soft cheese, icing sugar, peanut butter and vanilla together in a bowl until well combined. Whisk the double cream in a separate bowl until it’s just holding its shape. Gently fold this into the peanut butter mixture, then spread over the biscuit base and smooth the surface using the back of a spoon. Chill for at least 1 hr to set. Will keep chilled for up to one day.

3. 3

   Meanwhile, tip the jelly cubes into a heatproof bowl and pour over 100ml boiling water. Stir to dissolve, then add the raspberries and sugar and stir, crushing the berries with the spoon. Push through a sieve into a jug, then pour this over the set cheesecake. Chill for at least 4hrs. Will keep chilled for up to two days. Run a knife around the sides, then use the overhanging parchment to lift the cheesecake onto a board. Cut into squares.