Make it ahead and slice when ready—it’s a no-bake win from top to bottom. If you whip this up, tag @ChefManiac to share your slice! And follow us for more fun, fridge-friendly recipes every week.

Crush/ break the biscuits into small pieces. Place them in a large bowl. if you are using nuts, crush them as well and add to the bowl. set aside.

Crush Scotch Finger biscuits into fine pieces. Melt butter and pour over crushed biscuits. Mix together well, press firmly into a 30cm x 20cm tin.

Line a round 20cm tin with paper. Place the butter and golden syrup into a medium-sized pot, slowly heating until melted. Stir through the chocolate until smooth.

Place the crushed biscuits, apricots, almonds and coconut in a bowl and stir to combine. Add the butter mixture and stir to combine well. Divide the mixture into four and shape into 10 cm long ...

Indulgently rich, lightly spiced and not too sweet, this no-bake cheesecake is surprisingly easy to make. Leave out the brandy if you prefer. You will need a 20cm/8in round springform cake tin.

Slice off a piece of history with Malaysia’s no-bake batik cake This layered chocolate and biscuit no-bake cake has origins that go all the way back to early 1900s Scotland.

Line an 8-inch square tin with parchment. To make the base heat the chocolate, cocoa powder and sugar over a low heat until melted and combined. Set aside to cool slightly and then whisk in the ...