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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 minutes
Setting time 4 hours
Total Time 4 hours 45 minutes
Servings 16
Author thebakingexplorer


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

For decoration

  • 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