Mini Jammie Dodger Cheesecakes: Irresistible Bite Sized Delights
Mini Jammie Dodger Cheesecakes are an easy, no-bake dessert featuring a crunchy biscuit base, creamy cheesecake filling, and fruity jam topping. Perfect for any occasion, these bite-sized treats are a hit with both kids and adults. The recipe is simple to make, requiring just a few ingredients, and offers variations for gluten-free and dairy-free options. Store them in the fridge or freeze for later enjoyment. Try this fun and delicious recipe today and share it with family and friends!
Ingrédients
12 Jammie Dodgers, crushed (for the base)
8 oz cream cheese, softened
1/2 cup granulated sugar
1/2 tsp vanilla extract
1/2 cup heavy cream, whipped
1/4 cup raspberry jam
40g melted butter
Instructions
- Step 1: Prepare the BaseCrush the Jammie Dodgers: Start by crushing 200g of Jammie Dodgers into fine crumbs. You can use a food processor for quick results or place them in a ziplock bag and crush them with a rolling pin.Mix with Butter: Combine the biscuit crumbs with 60g of melted dairy-free butter (or regular butter) in a bowl. Mix until the crumbs resemble wet sand.Press into Molds: Spoon the mixture into mini cheesecake tins or muffin molds. Use the back of a spoon or a glass to press the mixture firmly into the base. This step is crucial to prevent the base from crumbling later.
- Step 2: Make the Filling Blend the Ingredients: In a high-speed blender, combine 200g of vegan cream cheese, 100g of soaked cashews (soaked for at least 4 hours), 200ml of chilled coconut cream, 1 tsp of vanilla extract, and 2 tbsp of powdered sugar. Blend until the mixture is smooth and creamy.Add the Jam: Gently fold in 3 tbsp of raspberry jam. Use a spatula to create swirls for a marbled effect. Be careful not to overmix—this will help maintain those beautiful swirls.
- Step 3: Assemble the Cheesecakes Layer the Filling: Spoon the creamy filling over the biscuit bases, smoothing the top with a spatula. Make sure the layers are even for a professional look.Set the Cheesecakes: Place the cheesecakes in the freezer for 15 minutes to set the layers. Then, transfer them to the fridge and let them chill overnight. This step ensures the perfect texture—firm yet creamy.
- Step 4: Decorate and Serve Pipe the Whipped Cream: Once the cheesecakes are set, pipe pink whipped cream onto each one using a piping bag. If you don’t have a piping bag, dollop the cream with a spoon.Add the Finishing Touches: Top each cheesecake with a mini Jammie Dodger and a sprinkle of freeze-dried raspberries for a pop of color and crunch.Serve and Enjoy: Serve the cheesecakes chilled. They’re perfect for sharing—or keeping all to yourself!