Jammie Dodger Cheesecake!
An easy no-bake Jammie Dodger cheesecake with a Jammie Dodger base, raspberry jam swirled cheesecake filling, and more Jammie Dodgers!
- Prep time
- 30 min
- Cook time
- 10 min
- Yield
- 12 servings
- Difficulty
- MEDIUM
Ingredients
- 280 g Jammie Dodgers
- 100 g unsalted butter
- 500 g full-fat cream cheese ((room temp) )
- 100 g icing sugar ( (or caster))
- 1 tsp vanilla extract
- 300 ml double cream
- 250 g raspberry jam ((or another flavour!) )
- 150 ml double cream
- 2 tbsp icing sugar
- Freeze dried raspberries/Fresh raspberries
- Jammie Dodgers/Mini Jammie Dodgers
Instructions
- 1
Blitz the biscuits to a fine crumb - I use a food processor as this is easiest. You want the biscuits to be as fine a crumb as possible (keep the jam in the biscuits).
- 2
Melt the butter until liquid, and mix into the biscuits to create a wet sand texture.
- 3
Press the mixture into the bottom of a deep 8"/20cm springform tin. I don't line my tins, but you can if you wish!
- 4
Add the cream cheese, icing sugar and vanilla to a bowl - mix until smooth. I do this with the whisk attachment!
- 5
Pour in the liquid double cream, and whip again until thick. Alternatively, whip the cream separately and fold through the cream cheese mixture.
- 6
Add in the jam, and fold through a few times to create a swirled cheesecake mix.
- 7
Spread this onto the jammie dodger base, making sure to pack the cheesecake mix into the sides of the tin to prevent any gaps!
- 8
Set the cheesecake in the fridge for a minimum of 6 hours, but overnight is better!
- 9
Remove the cheesecake from the tin carefully. I use a small knife and cake lifter to remove my cheesecakes from the base.
- 10
Whip the cream with the icing sugar to soft peaks, and pipe around the edge of the cheesecake - I use a 2D closed star piping tip.
- 11
Decorate with jammie dodgers, mini dodgers, raspberries and freeze dried raspberries!