Funfetti cheesecake

■ Serves 14-16 ■ Prep 15 mins plus at least 5 hrs 30 mins chilling ■ No cook VEGETARIAN

75g butter, melted, plus extra

for the tin

200g digestive biscuits

600g full-fat soft cheese

75g icing sugar

300ml double cream

1 tbsp vanilla extract

6 tbsp sprinkles

1 Butter a 20cm loose-bottomed cake tin and line with baking parchment. Put the biscuits in a food bag and bash to crumbs with a rolling pin, or blitz in a food processor. Transfer to a bowl, pour over the melted butter and mix to combine. Tip into the prepared tin and press down firmly into an even layer. Chill for 30 mins, or until set.

2 Beat the soft cheese and icing sugar together with an electric whisk until smooth. Add the cream and vanilla, then continue to beat until everything is fully combined. Stir in 4 tbsp of the sprinkles and spoon the mixture over the biscuit base. Tap the tin on a work surface to make sure there are no air bubbles, then smooth the surface with a spatula or the back of a spoon. Chill for at least 5 hrs or overnight.

3 Bring the cheesecake out of the fridge to come to room temperature 30 mins before serving. Sit the tin on top of a can, then pull the sides of the tin down. Slide the cheesecake onto a serving plate, and remove the baking parchment and the base of the tin. Decorate the top with the remaining sprinkles.

PER SERVING (16) 317 kcals, fat 26g, saturates 16g, carbs 16g, sugars 10g, fibre 1g, protein 3g, salt 0.5g