There’s something undeniably magical about a dessert that’s both adorable and delicious, and these Mini Jamie Dodger Cheesecakes are no exception! Imagine the rich creaminess of a cheesecake paired with the playful sweetness of a Jamie Dodger cookie—yes, it’s as dreamy as it sounds. These little delights are perfect for parties, a midweek treat, or when you just need a little pick-me-up. Trust me, you’re going to love every bite of these creamy, crumbly, jam-filled bites of heaven. Let’s dive into why this recipe deserves a spot on your must-make list!

Disclosure: This post contains affiliate links.If you click and make a purchase, I may earn a small commission at no extra cost to you.

Air Fryer Paper Liners

Buy Now →

Vegetable Chopper

Buy Now →

Magic Bullet Blender

Buy Now →

Why You’ll Love Mini Jamie Dodger Cheesecakes

This recipe isn’t just about indulgence; it’s about creating those unforgettable moments with a dessert that feels special yet is so simple to make. Here’s why you’ll adore it:
Adorable and Fun: These mini cheesecakes are cute, individually portioned, and perfect for sharing (or keeping all to yourself—no judgment!).
Easy to Make: With straightforward steps and everyday ingredients, you’ll have them whipped up in no time.
Perfect Balance of Flavors: The creamy cheesecake, buttery biscuit base, and sweet jam combine to create a dessert that hits all the right notes.
Kid-Friendly: Little ones will love these mini treats, especially with that fun Jamie Dodger topping.
Great for Any Occasion: Whether it’s a birthday party, afternoon tea, or just a cozy night in, these mini cheesecakes are always a hit.

Ingredients in Mini Jamie Dodger Cheesecakes

Jamie Dodger Biscuits: The star topping and the inspiration for these delightful cheesecakes.
Digestive Biscuits: Form the buttery, crumbly base that complements the creamy filling perfectly.
Cream Cheese: The rich, creamy foundation of the cheesecake filling.
Double Cream: Adds a luxurious, velvety texture to the filling.
Powdered Sugar: Provides just the right amount of sweetness without being overpowering.
Vanilla Extract: Enhances the flavor and adds a warm, fragrant note.
Strawberry or Raspberry Jam: A sweet, fruity layer that ties the whole dessert together.
Butter: Helps bind the digestive biscuits into a sturdy, delicious base.

Instructions

Prepare the Base: Crush the digestive biscuits into fine crumbs and mix with melted butter. Press this mixture firmly into the bottom of your mini cheesecake molds or cupcake liners to form a base.
Whip Up the Filling: In a large mixing bowl, combine cream cheese, powdered sugar, vanilla extract, and double cream. Whisk until smooth and creamy. This is your luscious cheesecake filling!
Assemble the Cheesecakes: Spoon a layer of cheesecake filling over the biscuit base, smoothing the top. Add a dollop of jam in the center, then swirl gently for a marbled effect.
Add the Topping: Place a Jamie Dodger biscuit on top of each cheesecake, pressing it slightly into the filling.
Chill to Set: Refrigerate the cheesecakes for at least 4 hours or overnight until set.
Serve and Enjoy: Carefully remove the cheesecakes from their molds or liners and serve chilled. Get ready for those “oohs” and “aahs”!

Nutrition Facts

Servings: 12 mini cheesecakes
Calories per serving: 250
Sugar: 18g
Sodium: 150mg
Fat: 14g
Saturated Fat: 8g
Unsaturated Fat: 5g
Trans Fat: 0g
Carbohydrates: 25g
Fiber: 1g
Protein: 3g
Cholesterol: 45mg

How to Serve Mini Jamie Dodger Cheesecakes

Fresh Berries: Add a pop of color and freshness by serving with strawberries, raspberries, or blueberries.
Whipped Cream: A dollop of lightly sweetened whipped cream takes these cheesecakes to the next level.
Chocolate Drizzle: Drizzle melted chocolate over the top for a decadent twist.
Dust of Icing Sugar: Sprinkle a light dusting of icing sugar for an elegant finish.

Additional Tips

Make Ahead: These cheesecakes are perfect for prepping ahead. Simply store them in the fridge and add the Jamie Dodger topping just before serving.
Customize the Jam: Try swapping strawberry or raspberry jam for apricot or blackcurrant for a unique flavor twist.
Use a Piping Bag: For a polished look, pipe the cheesecake filling into the molds instead of spooning it.
Storage Tips: Store in an airtight container in the fridge for up to 3 days.

FAQs

Q1: Can I use a different biscuit for the base?
A1: Absolutely! Graham crackers or any other digestive-style biscuit work perfectly.

Q2: Can I make this recipe gluten-free?
A2: Yes! Use gluten-free digestive biscuits, and you’re good to go.

Q3: Can I freeze these cheesecakes?
A3: Yes, you can freeze them for up to 1 month. Just thaw in the fridge before serving.

Q4: Can I use whipped cream instead of double cream?
A4: Whipped cream works as a substitute, but the texture might be slightly less firm.

Q5: Can I double the recipe?
A5: Definitely! Just make sure you have enough molds or liners on hand.

Q6: What other toppings can I use instead of Jamie Dodgers?
A6: Mini Oreos, fresh fruit, or even a sprinkle of chocolate chips work beautifully.

Q7: How far in advance can I make these cheesecakes?
A7: You can make them up to two days in advance and store them in the fridge.

Q8: Can I make these without molds or liners?
A8: Yes, you can use a muffin tin with parchment paper or a silicone mold for easy removal.

Q9: Can I make these cheesecakes dairy-free?
A9: Use dairy-free cream cheese and coconut cream as substitutes for the filling.

Q10: How do I get the perfect swirl with the jam?
A10: Use a toothpick or skewer to gently swirl the jam into the cheesecake filling before adding the topping.

Conclusion

These Mini Jamie Dodger Cheesecakes are the perfect combination of charm, flavor, and fun. Whether you’re looking to impress guests or treat yourself, these little delights are sure to bring smiles all around. So, grab your ingredients, and let’s make some magic in the kitchen—you’ve got this!

Mini Jamie Dodger Cheesecakes

5 Stars 4 Stars 3 Stars 2 Stars 1 Star No reviews

Author: Maria
Prep Time: 30 minutes
Total Time: 30 minutes
Yield: 6–8 servings 1x
Category: Dessert
Method: No-Bake
Cuisine: British
Diet: Vegan

Print Recipe

Description

These Mini Vegan No-Bake Jammie Dodger Cheesecakes are the perfect dessert for Valentine’s Day or any special occasion! Featuring a crumbly biscuit base, creamy cheesecake filling with swirls of raspberry jam, and topped with pink whipped cream and mini Jammie Dodgers, this treat is irresistible and fun to make.

Instructions

Base:

Grease a 6-hole loose-base or push-up tin with dairy-free butter.
Melt the butter in a small saucepan over low heat. Remove from heat and transfer to a medium heatproof bowl.
Blend the biscuits in a food processor until fine crumbs form. Add the crumbs to the melted butter and mix until it resembles wet sand. Adjust with more crumbs or butter as needed.
Press about 1½ tablespoons of the mixture into each tin, compacting it firmly. Set aside.

Filling:

Drain the soaked cashew nuts and place them in a high-speed blender or food processor. Add the vegan cream cheese, icing sugar, vanilla, and coconut cream. Blend on high for about 5 minutes until smooth. Add more coconut cream if needed.
Divide the mixture among the tins, layering it with raspberry jam swirls and crumbled Jammie Dodger biscuits. Repeat for a few layers, tapping the tins to remove air bubbles.
Refrigerate overnight to set.
Once set, remove from the fridge and freeze for 15 minutes to firm up. Use a knife to loosen the edges, then push the cheesecakes out of the tins.

Decorations:

Whip the dairy-free whipping cream with a drop of pink food gel until it holds peaks.
Transfer the whipped cream to a piping bag fitted with a medium round tip and pipe onto each cheesecake.
Top with a mini Jammie Dodger and sprinkle freeze-dried raspberries. Serve and enjoy!

Notes

Soak cashew nuts in water overnight to soften. For a quicker option, soak them in boiling water for 1–2 hours.
A high-speed blender is recommended for a smooth cheesecake filling.

Nutrition

Serving Size: 1 cheesecake
Calories: 320 kcal
Sugar: 22g
Sodium: 120mg
Fat: 18g
Saturated Fat: 10g
Unsaturated Fat: 6g
Trans Fat: 0g
Carbohydrates: 36g
Fiber: 2g
Protein: 5g
Cholesterol: 0mg