Jammie Dodgers are a sandwich biscuit from the UK, with a jam filling and a heart shaped window in the top biscuit. They are one of my favourite biscuits and I have many childhood memories of enjoying them! This Jammie Dodger Cheesecake is inspired by these yummy biscuits. It has a buttery biscuit base, a creamy vanilla filling with raspberry jam inside, a raspberry jam heart on top and whipped cream, mini Jammie Dodgers and fresh raspberries.
To make the cheesecake look like a Jammie Dodger, I used a heart shaped cookie cutter to create a jam centre on top. The effect is so simple to do, and really effective! I used raspberry jam, as it is the classic flavour of Jammie Dodger biscuits, but you could use any jam or curd you prefer.
How to make a Jammie Dodger Cheesecake…
For the biscuit base, I used a food processor to whizz the biscuits into crumbs, then stirred in melted butter. Then I pressed it into the bottom of a springform tin and put it in the fridge while I made the filling.
To make the cheesecake filling I used an electric mixer to mix together the cream cheese, icing sugar and vanilla extract until smooth. Then I added the double cream and whisked until thick.
I put half of the cheesecake filling in the tin, then added spoonfuls of raspberry jam all over, but not too close to the edge. Then I covered it carefully with the remaining filling and smoothed it over. It went into the fridge to set.
Once it was set and removed from the tin, I pushed a heart shaped cutter into the centre, about halfway deep up the sides of the cutter. I used a spoon to dig out the cheesecake inside the cutter, then I removed the cutter and filled the space with jam.
How do you remove a no bake cheesecake from the tin?
To see step by step photos and a video showing you how to remove a no bake cheesecake from the tin, as well as the answers to lots of other common no bake cheesecake questions, check out my How to make a No Bake Cheesecake guide!
How do I make sure the cheesecake sets?
When you’re mixing the filling, you want it to get to a stage where you can scoop some up with your spatula or spoon and you have to give it a tap on the side of the bowl or slight flick of the wrist to get the mixture off the spoon. If it’s sloppy and slides right off the spoon without any encouragement needed, then you need to mix it more. Always use an electric mixer for best results. It’s also very important to use full fat cream cheese and double cream (heavy cream), as any low fat versions will affect the setting of the cheesecake. I always set my cheesecake overnight in the fridge, I’d suggest a minimum of 4 hours.
Tips for making the Jammie Dodger Cheesecake:
- I used raspberry jam, but you could use strawberry too, or any other flavour you prefer.
- You could use the regular sized Jammie Dodger biscuits to decorate, but I think the mini ones look better especially with the jam heart centre.
- Don’t waste the cheesecake filling that you dig out to create the jam heart, it makes a yummy snack for the chef!
Recommended equipment & ingredients*
|23cm Springform tin||Mixing bowls||Electric hand mixer|
|Kitchen scales||Piping bags||Angled palette knife|
|Food processor||Freeze dried raspberries||Heart cutters|
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More Jammie Dodger recipes…
Jammie Dodger Cheesecake (No Bake)
A creamy no bake cheesecake with raspberry jam, Jammie Dodgers and fresh raspberries
For the biscuit base
- 300 g Digestive biscuits
- 135 g Butter melted
For the cheesecake filling
- 750 g Full fat cream cheese I use Philadelphia
- 125 g Icing sugar
- 2 tsp Vanilla extract
- 300 ml Double cream
- 75 g Raspberry jam or other flavour of your choice
- 80 g Raspberry jam, sieved or other flavour of your choice
- 200 ml Double cream
- 1 tbsp Icing sugar
- 1 tsp Vanilla extract
- 12 Mini Jammie Dodgers
- 12 Fresh raspberries
- 1 tbsp Freeze dried raspberries optional
To make the base use a food processor to whizz up the biscuits into crumbs, or gently crush them with a rolling pin in a bowl
Mix in the melted butter and press the mixture into the bottom of a 23cm springform tin. Put it in the fridge for 30 minutes to set
For the cheesecake filling use a food mixer with a whisk attachment or an electric hand whisk to mix together the cream cheese, icing sugar and vanilla extract until smooth with no lumps
Add the double cream and whisk until it is very thick and holds it's shape
Smooth half of the mixture into the tin on top of the biscuit base, then add spoonfuls of raspberry jam
Carefully cover the jam with the remaining mixture, then put it in the fridge overnight, or for at least 4 hours, to set
Remove from the tin and put on your serving plate. Smooth the sides with a butter knife to create a neater finish
Press a 8cm wide heart shaped cookie cutter about half way down into the centre of the cheesecake. Don't push it all the way in, as it will make it difficult to remove. Dig out the cheesecake filling inside the cutter. Aim to remove a depth of the filling of about 1/2cm. Remove the cutter carefully and neaten the heart shape if needed. Then fill with the sieved raspberry jam (no need to sieve if the jam is seedless)
Whip up the double cream with the icing sugar and vanilla, and pipe it all around the edges of the cheesecake
Decorate with the mini Jammie Dodgers, fresh and freeze dried raspberries
Serve immediately, store any leftovers in the fridge and eat within 2-3 days
NB. this post is NOT sponsored by Jammie Dodgers – I just love their product!
If you like this, check out more of my Cheesecake recipes!
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I’m linking this recipe up with Cook Blog Share hosted by Lost In Food.