Description
Mini Jammie Dodger Cheesecakes are delightful no-bake treats featuring a crunchy digestive biscuit base, smooth and fluffy cream cheese filling swirled with fruity jam, and topped with adorable Mini Jammie Dodger biscuits. Perfect for parties or simple indulgence, these British-inspired mini cheesecakes combine creamy and fruity flavors in every bite.
Ingredients
Scale
For the base:
- 1 cup digestive or graham cracker crumbs
- 3 tablespoons unsalted butter (melted)
For the filling:
- 8 oz (225g) cream cheese (softened)
- 1/2 cup powdered sugar
- 1 teaspoon vanilla extract
- 1/2 cup heavy cream (cold)
- 1/4 cup raspberry or strawberry jam
For topping:
- Mini Jammie Dodger biscuits (1 per cheesecake)
- Extra jam (for swirling or drizzling, optional)
Instructions
- Prepare the base: Line a muffin tin with paper cupcake liners. In a bowl, mix the crushed biscuits with melted butter until the texture resembles wet sand. Press a heaping tablespoon of the mixture into the bottom of each liner and flatten firmly with the back of a spoon. Chill in the fridge while preparing the filling.
- Make the filling: In a large bowl, beat the cream cheese, powdered sugar, and vanilla extract until smooth and fluffy. In a separate bowl, whip the cold heavy cream to stiff peaks, then fold it gently into the cream cheese mixture until well combined.
- Add jam layer: Spoon a teaspoon of jam over each chilled base to create a fruity layer.
- Assemble cheesecakes: Divide the cream cheese filling evenly over the jam layer in each cup and smooth the tops. Optionally, swirl a small amount of jam into the top of each cheesecake using a toothpick for a decorative effect.
- Top and chill: Place a Mini Jammie Dodger biscuit on top of each mini cheesecake. Chill in the refrigerator for at least 4 hours or overnight until fully set.
Notes
- These no-bake cheesecakes are perfect for parties and can be made up to 2 days in advance.
- For easy removal, use parchment cupcake liners or silicone molds.
