Jammie Dodger Cheesecake (No Bake)

A creamy no bake cheesecake with raspberry jam, Jammie Dodgers and fresh raspberries

Course Dessert

Cuisine British

Keyword Cheesecake

Prep Time 45

Setting time 4

Total Time 4 45

Servings

Calories 487kcal

Author thebakingexplorer

Ingredients

For the biscuit base

300 g Digestive biscuits
135 g Butter or baking spread 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

For decoration

80 g Raspberry jam, sieved to remove seeds or seedless 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

Metric - US Customary

Instructions

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 in the middle, leaving a 2cm gap clear of jam around the edge
Carefully cover the jam with the remaining mixture (you can pipe it on or spoon it on), 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 the depth of the cutter 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

Video

Notes

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.

Nutrition