Mini Jammie Dodger Cheesecakes Recipe delivers buttery biscuit crusts, creamy vanilla cheesecake, and bright raspberry jam swirls with a mini cookie crunch. This suits cookie lovers, bake sale heroes, and tea party hosts, and it lands on the table in about 2 hours 40 minutes including chill time. I tested these at 10 p.m. and then hid one behind the pickles so my kids would not find it.
Why You Should Try This Mini Jammie Dodger Cheesecakes Recipe
Mini Jammie Dodger Cheesecakes Recipe hits the sweet spot between nostalgic and fancy. You get a tender, tangy cheesecake base that stays light, a jam swirl that pops, and a biscuit crust that stays snappy.
These mini cheesecakes portion easily, pack well, and impress with minimal effort. You can bake them ahead, top them right before serving, and watch them disappear faster than you can brew the tea.
Ingredients You’ll Need
- Jammie Dodgers biscuits, 1.5 cups fine crumbs, about 180 g biscuits (any flavor works, raspberry is classic; use store brand if you like)
- Unsalted butter, 5 tbsp or 70 g, melted (salted butter works too, then skip extra salt)
- Fine salt, a pinch
- Cream cheese, 16 oz or 454 g, room temp (block style, not tub; Philadelphia gives the smoothest texture)
- Granulated sugar, 1/2 cup or 100 g
- Sour cream, 1/3 cup or 80 g (Greek yogurt works)
- Heavy cream, 2 tbsp or 30 ml (adds softness)
- Vanilla extract, 1 tsp
- Large eggs, 2, room temp
- Seedless raspberry jam, 1/3 cup or 100 g, gently warmed (strawberry or cherry jam also works)
- Mini Jammie Dodgers for garnish, optional
- Fresh raspberries or sliced strawberries, optional
- Whipped cream, optional
Pantry shortcuts and swaps:
- Use digestive biscuits plus 2 tbsp jam in the crumbs if you cannot find Jammie Dodgers.
- Use pre-whipped cream cheese only if you chill overnight for a firmer set.
Equipment:
- 12-cup muffin tin and paper liners
- Food processor or zip bag with rolling pin
- Mixing bowls, rubber spatula, and hand mixer or stand mixer
- Small saucepan or microwave-safe bowl for warming jam
- Cookie scoop or spoon
How to Make Mini Jammie Dodger Cheesecakes
Prep: 20 minutes
Cook: 16 to 18 minutes
Total: about 2 hours 40 minutes including chill
- Heat the oven to 325°F or 160°C. Line a 12-cup muffin tin with paper liners.
- Crush the biscuits to fine crumbs in a processor or bag. Stir in melted butter and a pinch of salt until the crumbs feel like wet sand. Divide about 1 to 1.5 tbsp per cup and press firmly with a flat-bottom glass. Bake the crusts for 5 minutes, then set the pan aside.
- Beat cream cheese and sugar on medium speed until smooth and glossy, about 1 minute. Scrape the bowl. Mix in sour cream, heavy cream, and vanilla until combined. Beat in eggs one at a time on low just until smooth.
- Fill each cup almost to the top with batter. Warm the jam until loose, then dot about 1 teaspoon over each cheesecake. Swirl with a toothpick in tight figure-eights.
- Bake for 16 to 18 minutes until edges look set and centers jiggle slightly like gelatin. Turn off the oven, crack the door, and let the pan sit for 5 minutes.
- Move the pan to a rack and cool for 30 minutes. Lift the cheesecakes out and chill on a tray, uncovered, for at least 2 hours.
- Top with a mini Jammie Dodger, a dab of jam, whipped cream, and a berry right before serving. Peel the liners and serve cold.
Tips & Tricks
- Use room temp cream cheese so the batter mixes silky and lump-free.
- Pack the crust firmly so it stays crisp and doesn’t crumble on the first bite.
- Warm the jam so it swirls easily and does not sink.
- Stop mixing once the eggs blend in to avoid excess air and cracks.
- Pull the cheesecakes while centers still wobble slightly. They finish setting as they cool.
- For super clean swirls, chill the filled cups 5 minutes, then swirl and bake.
- Peel the liners when fully chilled for tidy edges.
- Swap raspberry jam for strawberry, cherry, or blackcurrant for a twist.
What to Serve with Mini Jammie Dodger Cheesecakes
Serve these mini cheesecakes with hot tea, espresso, or a small latte for contrast. A drizzle of melted white chocolate or a dusting of powdered sugar adds a bakery-style finish. Fresh berries keep the bite bright, and a small spoon of extra jam doubles down on the cookie-and-jam theme. If you plan a party tray, pair them with shortbread, citrus bars, or chocolate truffles for balance.
Make-Ahead
- Make up to 2 days ahead and keep covered in the fridge. The crust stays crisp and the filling stays creamy.
- Store leftovers in an airtight container in the fridge for up to 4 days.
- Freeze plain cheesecakes without toppings for up to 2 months. Freeze on a tray, then wrap individually and store in a freezer bag. Thaw overnight in the fridge and add toppings before serving.
- Do not reheat cheesecakes. Serve chilled or let them stand at room temp for 15 minutes for a softer texture.
Nutrition Information
Per mini cheesecake, about: 290 calories; fat 18 g; saturated fat 11 g; carbohydrates 26 g; sugars 17 g; fiber 0 to 1 g; protein 5 g; sodium 220 mg. Values vary by brand and toppings.
Mini Jammie Dodger Cheesecakes
Ingredients
Instructions
- Preheat the oven to 160°C (320°F).
- Mix the crushed Jammie Dodger biscuits with melted butter and press into the base of a mini muffin tin to form the crust.
- Beat the cream cheese, caster sugar, and vanilla extract until smooth.
- In a separate bowl, whip the double cream until stiff peaks form, then fold into the cream cheese mixture.
- Whisk the egg yolks lightly, then fold into the cream mixture.
- Spoon the mixture over the crusts in the muffin tins.
- Bake for 15 minutes or until set but still slightly wobbly in the center.
- Remove from oven and cool completely before chilling in the fridge for at least 2 hours.
- Warm the strawberry jam and spread a little on top of each cheesecake.
- Top each with a whole Jammie Dodger biscuit before serving.