What could be nicer than treating yourself to some delicious Herdy Shortbread Cheesecake bites. These delicious mini, no-bake cheescakes are made with vanilla flavoured chocolate ripple and fresh raspberries. Perfect for family picnics, summer BBQs or just a tasty treat!

This recipe will make approx 7 Mini Cheesecakes

What Ewe Will Need:

  • 14 herdy shortbread ovals
  • 1 punnet of fresh raspberries

For the Cheesecake Mix

  • 25g of Chocolate spread
  • 1/2 tsp vanilla extract
  • 150g full-fat soft cheese
  • 25g Icing Sugar
  • 75ml double cream



Step 1

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 and vanilla essence, then gently sieve the icing sugar over the top and mix.


Step 2

Combine both bowls, carefully folding in the cream until you get a thick consistency that holds its shape. Once you are happy with the mixture, take the chocolate spread and place spoonfuls of the spread on top of the mixture. Carefully begin to mix the chocolate spread into the cheesecake batter, until the mixture begins to ripple.


Step 3

Take your fresh raspberries and carefully slice them in half. gently spoon a big dollop of the cheesecake mixture into the centre of each shortbread oval, then place the cut raspberries around the edge of each shortbread, placing the cut edge facing outwards.


Top Tip! We recommend using 2 and a half raspberries per cheesecake.


Step 4

Finally, place a second shortbread oval on top to create a sandwich effect. Press down gently to slowly push the mixture between the raspberries to fill in any gaps.

Once you have completed all your cheesecake bites, place them into the fridge for a couple of hours (best left overnight) for the mixture to set. Then enjoy!

Products used in this recipe:

Herdy Shortbread