Jammy Dodger Cheesecake

Serves 12

My daughter Amelia absolutely loves Jammie Dodgers and she loves cheesecake almost as much, so I created this recipe for Jammie Dodger cheesecake with her in mind.

A no bake cheesecake recipe, so it’s super easy to make. A Jammie Dodger biscuit base, with a creamy vanilla and raspberry swirl cheesecake filling, topped with whipped cream, raspberries and mini Jammie Dodgers, what’s not to love!

Jammie Dodgers were always a favourite of mine when I was a child and I still buy them for my children, but it’s very rare I will eat one, but whenever I do the taste of the gooey jam and short biscuits transports me back to being a child and this cheesecake has the same effect.

For the base

150g Jammie Dodger biscuits

150g shortbread biscuits

130g melted butter

For the filling

450g cream cheese

150g icing sugar sifted

½ tbsp Vanilla extract

150g crème Fraiche

300ml double cream

Raspberry jam (I use homemade)

100g raspberries

For the topping

300ml double cream

3 tbsp icing sugar

1 tsp vanilla extract

Mini Jammie Dodgers

100g Raspberries

Method

1. Add the biscuits to the food processor and blitz, then add the melted butter and blitz again until well combined. Line an 8 inch loose bottomed cake tine, then spoon the biscuits into the tin and press down, then chill in the fridge.

2. Add all the ingredients, except the jam and raspberries, into a large bowl and mix either using a stand or hand mixer and whip until the mixture is holding its own shape.

3. Add a third of the cheesecake mixture to the cake tin, then add half the jam and swirl it around, sprinkle over half the raspberries, repeat with another third of the cheesecake mixture jam and raspberries, then top with the final third of the cheesecake mix, smooth with a spatula. Chill in the fridge overnight.

4. When ready to decorate add the double cream, vanilla and icing sugar in a bowl and whip until thick and holding peaks.

5. Remove the cheesecake from the cake tin and top with the cream, I like to using a piping bag, then decorate with the mini Jammie dodgers and raspberries.

More Recipes

Dessert Recipes

Jammy Dodger Cheesecake

For the base

150g Jammie Dodger biscuits

150g shortbread biscuits

130g melted butter

​

For the filling

450g cream cheese

150g icing sugar sifted

½ tbsp Vanilla extract

150g crème Fraiche

300ml double cream

Raspberry jam (I use homemade)

100g raspberries

​

For the topping

300ml double cream

3 tbsp icing sugar

1 tsp vanilla extract

Mini Jammie Dodgers

100g Raspberries

​

Method

1. Add the biscuits to the food processor and blitz, then add the melted butter and blitz again until well combined. Line an 8 inch loose bottomed cake tine, then spoon the biscuits into the tin and press down, then chill in the fridge.

2. Add all the ingredients, except the jam and raspberries, into a large bowl and mix either using a stand or hand mixer and whip until the mixture is holding its own shape.

4. When ready to decorate add the double cream, vanilla and icing sugar in a bowl and whip until thick and holding peaks.

5. Remove the cheesecake from the cake tin and top with the cream, I like to using a piping bag, then decorate with the mini Jammie dodgers and raspberries.