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An Easy No-Bake Jammie Dodger Cheesecake with a Jammie Dodger Base, Raspberry Jam Swirled Cheesecake Filling, and more Jammie Dodgers!
This delicious cheesecake is going to be your new favourite recipe… because HELLO. I have had so many requests for a Jammie Dodger cheesecake, and after my Jammie Dodger Blondies, I just had to do it!
I love a Jammie dodger, and I 100% thing they are underrated because some people will pass them off for another biscuit. But lets think about… a deliciously buttery jam filled biscuit is hard to beat! They did for a while come in different flavours, but my favourite for sure is the original!
For the base of this cheesecake, I decided to use Jammie Dodgers. Can you really have a Jammie Dodger Cheesecake without using them for the base?! Probably, but it’s just not the same. They are a little weird because of the jam, but as long as you have a food processor, or you can really bash them to a fine crumb with a rolling pin you will be fine!
The Jammie bits give a lovely flavour as well in the base, which is different to the normal biscuit base – but I love it. For some recipes I get it, but for this sort of thing I just think it’s far too faffy to try and remove the jam! Just whack it all in and enjoy.
For the cheesecake filling, I decided not to put Jammie Dodgers through the mix because I did think that might go a little weird, but instead went for a vanilla base, with raspberry jam swirled through. You can use whatever jam you like however, but raspberry is the classic!
I use a thick jam as I think it has the best results, and some preserves can be a lot softer and make the mix a bit runny – so be careful. You only need to fold it through a few times to get the swirled effect!
If you wanted, you could also add in some melted chocolate – I think white chocolate would be the best so you don’t lose the colouring or swirl effect – so use 200g of melted and cooled white chocolate, and fold it through the cream cheese/icing sugar/vanilla mix before adding in the cream.
The most painful part of making a cheesecake is having to wait for it to set. The reason I don’t generally recommend using the freezer, is because the cheesecake can begin to melt once thawed, or if you leave it in there too long it will obviously be far too frozen.
The freezer can make it easier to remove cheesecakes from the tin however, so if you are worried about that bit you can put the cheesecake in the freeze for 30-60 minutes or so to help you remove it, but make sure it doesn’t freeze too much!
I don’t line my tins as I have made oodles and oodles of cheesecakes now with lots of practice, but you can 100% line your cheesecake tins if you want. The base, or the sides – or both! I find running a small knife around under the cheesecake helps remove the base, along with a cake lifter.
For the decoration of the cheesecake I did my usual sort of thing – piping whipped cream around the edges, raspberries, freeze dried raspberries and some more Jammie Dodgers. How could I possible resist adding in some more Jammie Dodgers?! The more the merrier.
If you want to try making your own Jammie Dodgers for this, why not try my Homemade Jammie Dodgers?! or you could even have a go at my Jammie Dodger Cupcakes if you’re in a cakey mood! Either way, I hope you love this recipe!! x
Jammie Dodger Cheesecake!
Jammie Dodger Base
- 280 g Jammie Dodgers
- 100 g Unsalted Butter
Jammie Dodger Cheesecake Filling
- 500 g Full-Fat Cream Cheese (room temp)
- 100 g Icing Sugar (or caster)
- 1 tsp Vanilla Extract
- 300 ml Double Cream
- 250 g Raspberry Jam (or another flavour!)
- 150 ml Double Cream
- 2 tbsp Icing Sugar
- Freeze Dried Raspberries/Fresh Raspberries
- Jammie Dodgers/Mini Jammie Dodgers
For the Base
- Blitz the biscuits to a fine crumb - I use a food processor as this is easiest. You want the biscuits to be as fine a crumb as possible (keep the jam in the biscuits).
- Melt the butter until liquid, and mix into the biscuits to create a wet sand texture.
- Press the mixture into the bottom of a deep 8"/20cm springform tin. I don't line my tins, but you can if you wish!
For the Cheesecake Filling
- Add the cream cheese, icing sugar and vanilla to a bowl - mix until smooth. I do this with the whisk attachment!
- Pour in the liquid double cream, and whip again until thick. Alternatively, whip the cream separately and fold through the cream cheese mixture.
- Add in the jam, and fold through a few times to create a swirled cheesecake mix.
- Spread this onto the jammie dodger base, making sure to pack the cheesecake mix into the sides of the tin to prevent any gaps!
- Set the cheesecake in the fridge for a minimum of 6 hours, but overnight is better!
For the Decoration
- Remove the cheesecake from the tin carefully. I use a small knife and cake lifter to remove my cheesecakes from the base.
- Whip the cream with the icing sugar to soft peaks, and pipe around the edge of the cheesecake - I use a 2D closed star piping tip.
- Decorate with jammie dodgers, mini dodgers, raspberries and freeze dried raspberries!
- This cheesecake will last for 3+ days in the fridge!
- Always use full-fat ingredients to help your cheesecake set.
- You can use mini Jammie Dodgers, or regular sized ones like I did!
- If you don't want to use Jammie Dodgers for the base, you can use digestives, or shortbread, or anything else!
- The Jammie Dodgers for decoration will go soft eventually so if you don't like soft biscuits, leave them off until you serve!
- I use this tin for my cheesecakes!
- I use these freeze dried raspberries for the decoration!
- And I love this piping tip for the cream swirls!
Find my other Recipes on my Recipes Page!
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