Fancy a slice?

These simple yet irresistible ‘cut and come again’ cakes will see you through a week’s worth of teatime treats

- MAXINE MONU, HOLLY COCHRANE and ED SMITH

No-bake double chocolate cheesecake

These deliciously balanced cheesecake bars make for the perfect afternoon pick-me-up with tea, or dressed with fresh berries for dessert.

30 MINUTES + CHILLING | MAKES 12-16 BARS | EASY

unsalted butter 100g, melted, plus extra for the tin

dark chocolate digestives 110g

digestive biscuits 160g

porridge oats 60g

Nutella 3 tbsp

soft cheese 360g

mascarpone 250g

icing sugar 60g, sifted

dark chocolate (minimum 55% cocoa solids) 200g, melted and cooled slightly

whole milk 2-3 tbsp

roasted hazelnuts 2 tbsp, chopped

1 Lightly butter a deep 23cm square cake tin and line with baking paper, ensuring that it comes up and over the sides of the tin, and put it in the fridge.

2 Reserve two of the dark chocolate digestives, then put the rest of the biscuits into a food processor and blitz until fine. Add the oats, melted butter and 1 tbsp of Nutella, then blitz again until it comes together. Tip the crumbs into the chilled tin, spreading them evenly and into all corners, before compacting flat with the base of a glass. Chill for at least 30 minutes.