Matt Tebbutt served up a delicious No-bake rocky road cheesecake with chocolate, mini marshmallows and raspberries on Saturday Kitchen.

The ingredients are: 150g dark chocolate, broken into small pieces, 75g butter, cut into small pieces, 1 tbsp golden syrup, 40g speculoos biscuits, broken into pieces, 40g ginger biscuits, broken into pieces, 30g honeycomb chocolate bar, broken into pieces, 50g mini marshmallows and 15g freeze-dried raspberries.

For the filling: 550g cream cheese, 200ml double cream, 60g icing sugar, 1 vanilla pod, seeds only and 200g fresh raspberries.

For the decoration: 100g fresh raspberries, 15g freeze-dried raspberries and 100g white chocolate shavings.

See recipes by Matt in his book titled: Weekend: Eating at Home: From Long Lazy Lunches to Fast Family Fixes available from Amazon now.