Description
Delightfully cute and delicious, these Mini Jammie Dodger Cheesecakes combine the nostalgic flavors of classic Jammie Dodger biscuits with a smooth, creamy no-bake cheesecake filling. Perfectly portioned for parties or special treats, each mini cheesecake features a buttery biscuit base topped with fluffy cream cheese filling and a swirl of vibrant raspberry or strawberry jam, adorned with extra crushed Jammie Dodgers and whipped cream for a charming finish.
Ingredients
Scale
Base
- 12 Jammie Dodger biscuits (plus extra for garnish)
- 1 cup graham cracker or digestive biscuit crumbs
- 1/4 cup unsalted butter, melted
Filling
- 8 oz cream cheese, softened
- 1/3 cup granulated sugar
- 1 teaspoon vanilla extract
- 1/2 cup heavy cream
- 1/4 cup raspberry or strawberry jam
Topping (Optional)
- Whipped cream
- Crushed Jammie Dodgers
Instructions
- Prepare the muffin tin: Line a 12-cup muffin tin with paper liners and place one whole Jammie Dodger biscuit at the bottom of each cup, providing the cheesy base with a sweet, jammy crunch.
- Make the crust: In a bowl, combine the graham cracker or digestive biscuit crumbs with melted butter thoroughly. Press approximately one tablespoon of this mixture evenly over each Jammie Dodger in the muffin cups to form a solid, flavorful base layer.
- Mix the cream cheese filling: In a large bowl, use an electric mixer to beat the softened cream cheese, granulated sugar, and vanilla extract together until the mixture is smooth, creamy, and fluffy, ensuring no lumps remain.
- Whip the cream: In a separate chilled bowl, whip the heavy cream until stiff peaks form, meaning the cream holds its shape when the beaters are lifted.
- Combine fillings: Gently fold the whipped cream into the cream cheese mixture using a spatula. Take care to combine delicately, preserving the airy texture for a light cheesecake filling.
- Assemble the cheesecakes: Spoon or pipe the combined filling evenly into each muffin cup over the crumb base, filling cups nearly to the top for a generous portion.
- Add the jam swirl: Place a small dollop of raspberry or strawberry jam in the center of each cheesecake. Use a toothpick to swirl the jam slightly into the filling, creating a pretty marbled effect.
- Chill the cheesecakes: Refrigerate the mini cheesecakes for at least 4 hours or overnight to allow them to fully set and develop their creamy texture.
- Garnish and serve: Just before serving, top each cheesecake with a dollop of whipped cream and sprinkle crushed Jammie Dodgers on top for extra texture and visual appeal.
Notes
- These mini cheesecakes are ideal for parties and can be made up to a day in advance for convenience.
- Experiment with different jam flavors such as blueberry or apricot for variety.
- For a twist, substitute the Jammie Dodger biscuit base with mini shortbread cookies to change the texture and flavor profile.
- Keep the cheesecakes refrigerated until serving to maintain their shape and freshness.
