Mini Jammie Dodger Cheesecakes Recipe delivers a buttery biscuit base, a silky vanilla cheesecake filling, and bright raspberry jam swirls topped with a cheeky cookie. This no bake dessert suits biscuit fans, busy hosts, and sweet tooths who want a showy bite in about 3 hours 25 minutes. I met my first Jammie Dodger on a layover and it was love at first crumb.
Why You Should Try This Mini Jammie Dodger Cheesecakes Recipe
These mini cheesecakes taste creamy, sweet-tart, and nostalgic in the best way. Jammie Dodgers bring that classic shortbread-and-jam vibe, while the filling stays light and airy. You can hand them out at parties without forks, plates, or stress.
You build the crust in minutes and skip the oven. The jam swirl does the heavy lifting while you do almost none. Kids light up when they see the mini cookies on top, and adults ask for the recipe before dessert ends.
“I took a dozen to a picnic and watched them vanish in ten minutes. The jam swirl got compliments, but the buttery base stole the show.”
Ingredients You’ll Need
- Jammie Dodgers, 200 g, crushed to fine crumbs (about 7 oz; swap with digestive biscuits or graham crackers if needed)
- Unsalted butter, 70 g, melted (5 tbsp; use salted butter and skip the pinch of salt)
- Fine salt, a small pinch
- Full-fat cream cheese, 400 g, softened (Philadelphia holds structure best)
- Powdered sugar, 100 g (about 3/4 cup; sifts easily and sweetens without grit)
- Vanilla extract, 1 tsp
- Lemon zest, 1 tsp, and lemon juice, 1 tbsp (brightens the filling)
- Heavy cream or double cream, 240 ml (1 cup), cold, whipped to medium peaks
- Optional for extra-firm set in warm kitchens: powdered gelatin, 1 tsp bloomed in 1 tbsp cold water, then melted
- Raspberry or strawberry jam, 150 g (about 1/2 cup; seedless swirls cleanly; warm slightly for easier dotting)
- 12 mini Jammie Dodgers for topping (or 6 regular cookies halved)
Equipment:
- 12-cup muffin pan and 12 paper or foil cupcake liners
- Food processor or zip-top bag with rolling pin
- Mixing bowls, rubber spatula, and an electric hand mixer or stand mixer
- Small saucepan or microwave-safe cup for gelatin, if using
- Small spoon, offset spatula, and a toothpick for swirling
How to Make Mini Jammie Dodger Cheesecakes
- Prep: 25 minutes
- Cook: 0 minutes
- Total: 3 hours 25 minutes
- Line a 12-cup muffin pan with cupcake liners. For easy removal, use sturdy foil liners or double up paper liners.
- Crush the Jammie Dodgers into fine crumbs. Stir crumbs with melted butter and a pinch of salt until they feel like wet sand. Divide among liners, about 1 heaped tablespoon each, and press flat with the back of a spoon. Chill the pan while you make the filling.
- Whip the cold heavy cream to medium peaks and set it aside.
- Beat cream cheese, powdered sugar, vanilla, lemon zest, lemon juice, and a tiny pinch of salt until smooth and fluffy, about 1 to 2 minutes. Scrape the bowl so no lumps hide.
- If using gelatin, bloom it in cold water for 5 minutes, then gently melt until liquid and clear. Let it cool for 2 minutes so it feels warm, not hot. With the mixer on low, beat the melted gelatin into the cheesecake mixture.
- Fold the whipped cream into the cheesecake mixture with a spatula until no streaks remain.
- Spoon the filling over the chilled crusts, about 2 heaped tablespoons per cup. Tap the pan on the counter to level the tops.
- Warm the jam until fluid but not hot. Dot about 1/2 teaspoon on each cheesecake, then swirl with a toothpick. Gently set a mini Jammie Dodger on top of each one.
- Chill the cheesecakes until set, at least 3 hours. Longer chill time gives cleaner edges.
- Peel off the liners and serve cold. Keep them in the fridge until serving time so the filling stays firm.
Tips & Tricks
This recipe rewards a few small moves that make a big difference.
- Use full-fat cream cheese so the filling sets nicely.
- Weigh the crumbs if you can; the butter-to-crumb ratio matters for a crisp base.
- Warm jam for 10 to 15 seconds so it dots and swirls without tearing the filling.
- Aim for medium peaks on the cream; soft peaks slump, stiff peaks feel dense.
- Swap raspberry jam with strawberry or blackcurrant for a fun twist.
- Bake nothing, but do chill long enough for tidy slices and neat wrappers.
- In hot weather, add the optional gelatin and keep the pan on the coldest shelf.
What to Serve with Mini Jammie Dodger Cheesecakes
These mini cheesecakes love simple sides and sips.
- English breakfast tea or a malty builder’s brew
- Fresh strawberries, raspberries, or a quick berry compote
- Lightly sweetened whipped cream with a pinch of lemon zest
- White chocolate drizzle for a sweet contrast
- Sparkling water with lemon or a chilled glass of prosecco
- Coffee for a richer pairing
Make-Ahead Options
- Make the crusts a day ahead and keep them covered in the fridge.
- Assemble the full cheesecakes up to 24 hours in advance; store covered and chilled for 3 days.
- For freezing, skip the jam and cookie topping. Freeze the set cheesecakes on a tray until firm, then store in an airtight container for up to 1 month. Thaw overnight in the fridge, add jam and cookies, and serve.
- Do not heat these to serve. If the base softens after thawing, pop the tray in the freezer for 10 minutes to firm up.
Ingredients
Instructions
- Line a muffin tin with paper cupcake cases.
- Crush the digestive biscuits into fine crumbs and stir in the melted butter. Divide evenly among the cases and press down firmly to form the base. Chill for 10 minutes.
- In a bowl, beat the cream cheese, icing sugar, and vanilla extract together until smooth.
- In a separate bowl, whip the double cream until it forms soft peaks. Fold the whipped cream into the cream cheese mixture until just combined.
- Spoon the cheesecake mixture over the biscuit bases and smooth the tops. Chill for at least 3 hours, or until set.
- Before serving, top each mini cheesecake with a teaspoon of jam and a Jammie Dodger biscuit.
Notes
You can use any flavor of jam you like. For best results, let the cheesecakes set overnight in the fridge. Remove cheesecakes from cases just before serving.