Description
These Mini Jammie Dodger Cheesecakes are delightful no-bake desserts featuring a buttery biscuit crust, creamy vanilla cheesecake filling, and a sweet jam topping, perfect for a quick British-inspired treat.
Ingredients
Scale
Crust
- 12 mini Jammie Dodgers (plus extra for topping)
- 1 cup digestive biscuit crumbs (or graham cracker crumbs)
- 3 tbsp unsalted butter (melted)
- 1 tbsp granulated sugar
Filling
- 8 oz cream cheese (softened)
- 1/3 cup powdered sugar
- 1 tsp vanilla extract
- 1/2 cup heavy whipping cream
Topping
- 1/4 cup raspberry or strawberry jam
- Whipped cream (optional, for topping)
Instructions
- Prepare the crust: Line a muffin tin with 6 cupcake liners. In a bowl, combine the digestive biscuit crumbs, melted butter, and granulated sugar. Mix until the texture resembles wet sand. Press the mixture firmly into the bottom of each liner to form the crust, and chill for 10–15 minutes.
- Make the filling: In a mixing bowl, beat the softened cream cheese until smooth. Add the powdered sugar and vanilla extract, mixing until fully combined.
- Whip the cream: In a separate bowl, whip the heavy cream until stiff peaks form, then gently fold it into the cream cheese mixture to create a light, fluffy filling.
- Assemble cheesecakes: Place one mini Jammie Dodger into each liner on top of the chilled crust. Spoon the cheesecake filling evenly over each cookie base, smoothing the tops.
- Add jam topping: Add a small dollop of raspberry or strawberry jam in the center of each cheesecake and gently swirl it with a toothpick to create a decorative pattern.
- Chill: Place the assembled cheesecakes in the refrigerator and chill for at least 4 hours, or until set.
- Serve: Just before serving, optionally top each cheesecake with whipped cream and an extra mini Jammie Dodger for garnish.
Notes
- If mini Jammie Dodgers are unavailable, use full-size ones cut in half.
- Both strawberry and raspberry jam work well for the topping.
- For easier removal, try silicone cupcake liners or a loose-bottom mini cheesecake pan.
- Prep Time: 20 minutes
- Cook Time: 0 minutes
- Category: Dessert
- Method: No-Bake
- Cuisine: British
Nutrition
- Serving Size: 1 mini cheesecake
- Calories: 270
- Sugar: 17g
- Sodium: 160mg
- Fat: 18g
- Saturated Fat: 10g
- Unsaturated Fat: 7g
- Trans Fat: 0g
- Carbohydrates: 24g
- Fiber: 1g
- Protein: 3g
- Cholesterol: 45mg
