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.
Ingredient Tips & Equipment Information
- It is really important to stick to the ingredients and use full fat cream cheese and double cream (a cream with a 48% fat content), both of these ingredients are essential to ensure the no bake cheesecake sets. If you want to make a low fat version, I suggest doing this in small dessert glasses or ramekins as they will not set well enough to be sliced.
- I am based in the UK and I find that Philadelphia cream cheese is the thickest and best quality cream cheese to use for no bake cheesecakes. I have made many cheesecakes with supermarket own brand cream cheeses too, and they have worked great. If you can though, I think it is worth spending a little more for Philadelphia (and no they haven't paid me to say this!)
- I like to use Digestive biscuits (Graham crackers if you're in the US) for the base, but you could substitute if for another similar biscuit like ginger nuts or Hobnobs.
- You can use either butter or baking spread for the biscuit base, I find that baking spread makes the cheesecake easier to remove from the tin as it doesn't make the base set as solidly.
- I used seedless raspberry jam for the filling, but you could use strawberry too, or any other flavour you prefer.
- The heart shaped cookie cutter I used to cut out the heart was 8cm wide.
- You can find lots of answers to common no bake cheesecake questions on my How To Make A No Bake Cheesecake guide. If you've never made a no bake cheesecake before, I highly recommend reading through my guide first!
- Although I provide cup measurements, I highly recommend weighing your ingredients out using digital kitchen scales*. It is the most accurate way to measure ingredients and will ensure the best results. Digital scales are very low cost and can be purchased for around £12 ($16.50) .
- For teaspoon (tsp) and tablespoon (tbsp) measurements, please use measuring spoons* and not the type of spoons you eat with. Again this will ensure accuracy and provide the best results.
For the full recipe with measurements, head to the recipe card at the end of this post.
How to make a Jammie Dodger Cheesecake
For the biscuit base, use a food processor to whizz the biscuits into crumbs, then stir in melted butter. Press it into the bottom of a springform tin and put it in the fridge while you make the filling.
To make the cheesecake filling, use an electric mixer to mix together the cream cheese, icing sugar and vanilla extract until smooth. Then add the double cream and whisk until thick.
Put half of the cheesecake filling in the tin, then add spoonfuls of raspberry jam all over, but not too close to the edge. Cover it carefully with the remaining filling and smooth it over. Put it into the fridge to set.
Once it is set and removed from the tin, push a heart shaped cookie cutter into the centre, about halfway deep up the sides of the cutter. Use a teaspoon to dig out the cheesecake inside the cutter, then remove the cutter and fill 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 you 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.
How long does the cheesecake last and can it be frozen?
The cheesecake should be stored in the fridge and will last for 3-4 days. You can freeze the undecorated cheesecake, however you do need to let it set in the fridge first. Setting it in the freezer will affect the texture and it won't be as nice. Once it's set in the fridge, you can remove it from the tin and put the cheesecake in a box or tupperware. You could also slice it up, and freeze in portions. Then you can easily defrost a few slices at a time depending on when you'd like some cheesecake!
Can this cheesecake be made gluten free?
Yes! To make this recipe gluten free, swap the biscuits in the biscuit base for gluten free biscuits. You will also need to use a gluten free alternative to Jammie Dodgers for the decoration. I would also recommend that you check the packaging of everything you're using in the recipe in case of cross contamination.
More 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!
If you have any questions about this recipe, or if something went wrong and you need help, please use the comment form below and I will get back to you. You can also get in touch with me on my Twitter, Instagram or Facebook. I'd love to hear from you!
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
*I earn a small amount of money if you buy the products after clicking on the links. You will not be charged anything extra for this. Thank you for supporting The Baking Explorer!
More Jammie Dodger recipes...
Jammie Dodger Cheesecake (No Bake)
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 ½cm. 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
If you like this, check out more of my Cheesecake recipes!
NB. this post is NOT sponsored by Jammie Dodgers - I just love their product!