Herdy’s No Bake Lemon Cheesecake

Indulge your taste buds with Herdy’s No Bake Lemon Cheesecake - a scrumptious fusion of zesty lemon goodness, velvety cream cheese, and a burst of colourful chocolate bark!

This delicious pud is a true showstopper, perfect for summer picnics, dinner parties, or keeping the little ones entertained over the summer holidays.

With easy-to-follow steps, you'll create a scrumptious chocolate bark before preparing the luscious cheesecake filling, all held together by herdy's cheeky smile (in shortbread form). No oven required, just a little patience as you let your masterpiece set to perfection in the fridge.

Lemon, co bake, cheesecake, with a white chocolate bark and Herdy shortbread

What Ewe Will Need:

For the cheesecake

12 herdy shortbread ovals
Digestive Biscuits / 220g
Unsalted Butter / 70g
Full-fat soft cheese / 330g
Icing Sugar / 65g
Double cream / 170ml
Zest of 2 lemon

For the Chocolate Bark

300g white chocolate
Sprinkles

Tools

22 cm cake tin
20 cm cake tin
Greece proof paper
Whisk

Method:

Step 1

First, ewe need to make your Herdy bark (not the WOOF! kind, the chocolate kind). Start by melting your white chocolate in a large bowl, you can do this in the microwave, or a bain-marie.

Step 2

Place a piece of greaseproof paper in the bottom of your 20-inch cake tin and pour in your melted white chocolate. Once all your chocolate is in the cake tin, give the tin a little bang to get out the air bubbles, this will also help level the mix.

Step 3

Take a small handful of your favouite sprinkles and begingscattering them all over your chocolate (it will begin to look like a giant …) We have just used sprinkles, however, you could use mini marshmallows, dried fruit, nuts or popcorn.

Step 4

Now it's time to make your cheesecake! Start by crumbling your digestive biscuits into a large bowl, you can use a rolling pin for this or a blender if you have one. Melt 70g of unsalted butter and add to the biscuits. Once the ingredients are combined, spoon your mix into a 22-cm cake tin, lined with greaseproof paper and press down with the back of a spoon. The base only needs to be thin, as you will be adding more biscuits later! Place your base in the fridge to start the setting process.

Step 5

Now it’s time to make your cheesecake filling. Pour the double cream into a large mixing bowl and whisk until the cream thickens into soft peaks. In a separate bowl, place the cream cheese, lemon zest and icing sugar then mix. Combine both bowls, carefully folding in the cream until you get a thick consistency that holds its shape.

Step 6

Take your cheesecake base out of the fridge ready to fill. Start to gently spooning big dollops of the cheesecake mixture into the centre of the tin, making sure not to touch the sides. Next, take your Herdy shortbread ovals and place them around the outside of the tin, Herdy’s face should be facing outwards. Once you have all the shortbread in place, gently push the cheesecake mixture to the edge of the tin, holding your shortbread in place. Try and level the top of your cheesecake the best you can, this will help with the final result.

Step 7

Once you have completed this step, place your cheesecake into the fridge for a couple of hours (best left overnight) for the mixture to set.

Step 8

Once your cheesecake has set, it's time to add the chocolate bark. Take both tins out of the fridge and gently take the set chocolate out of its tin. The greaseproof paper should make this easy, however, if you are struggling, place the tin in a shallow bowl of warm water to loosen the chocolate from the sides.

Step 9

Finally, place your chocolate bark on top of the cheesecake, it should fit nicely between the tops of your shortbread ovals, and then your cheesecake is ready to be enjoyed!