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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! 

Jammie Dodger cheesecake

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. 

Leave to set

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!

Lining cheesecake tins

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. 

Other Jammie Dodger recipes

I have to thank Becky’s Biscuit Bases for inspiration here and you should definitely check out her post and other recipes! She also has an amazing homey lovely instagram account and I love her.

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!

An easy no-bake Jammie Dodger cheesecake with a Jammie Dodger base, raspberry jam swirled cheesecake filling, and more Jammie Dodgers! 
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Category: Dessert
Type: Cheesecake
Keyword: Jammie Dodger
Prep Time: 30 minutes
Cook Time: 10 minutes
Servings: 12 Slices
Author: Jane's Patisserie


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!)

Optional Decoration

  • 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!

You can find me on:

J x

© Jane’s Patisserie. All images & content are copyright protected. Do not use my images without prior permission. If you want to republish this recipe, please re-write the recipe in your own words and credit me, or link back to this post for the recipe.


  1. Ann on June 9, 2024 at 12:27 pm

    Hi Jane, love your recipes. Please can you tell me which Jam you used. Thanks.

  2. Brittany on May 15, 2023 at 12:17 pm

    5 stars
    I made this cheesecake on the weekend and my family loved it! We don’t have Jammie Dodgers in Australia so I used a mix of shortbread and a different brand of jam biscuits for the base. I also added melted white chocolate to the cheesecake mix.
    I’ve made a few of your cheesecakes but my family have said this is the best I’ve made.

  3. Louise on February 16, 2023 at 11:05 pm

    After reading the comments I’m a bit concerned re the setting/leaking. Are there any recommendations of thick raspberry jam brands and will adding the white chocolate help it set?

  4. Georgie on May 16, 2022 at 11:38 am

    Hi Jane can I use fresh raspberries ? if so how many and what’s the best method .? I don’t like the idea of the jam in it . Thanks in advance .

    • Jane's Patisserie on May 17, 2022 at 2:09 pm

      Hiya! Yes absolutely – just add some to your cheesecake mix and fold them in! Hope this helps! x

  5. Debbie Palphreyman on May 2, 2022 at 7:08 am

    I made this on Saturday and it worked perfectly. After reading the comments I decided NOT to swirl the jam through but in blobs of jam. I put half of my cheese cake mix onto the base. Blobs teaspoons of jam over that and then finished with the rest of the cheese cake mix. It was lovely cutting into it to see those blobs. Set perfectly and no liquid leaking out 🙂

  6. Belles on September 10, 2021 at 2:39 pm

    Hi Jane tried this receipe last week and was delicious but had liquid coming out from bottom could I use leaf gelatine to set it a bit? How would I incorporate it thanks xxx

    • lilywp on September 22, 2021 at 4:20 pm

      Hiya! Yes you can add gelatine, just be sure to follow packet instructions! Hope this helps! Team Jane x

  7. Holly on September 4, 2021 at 10:15 am

    Hi do I need to cool and set the biscuit base in the fridge before applying the topping?

  8. Holly on August 27, 2021 at 9:50 pm

    Hi I’ve just made this and have a question. I think I mixed in the jam too much as the cream wasn’t as thick as before. I’ve put it in the fridge over night, is there any way to fix it and help it set? Perhaps putting it in the freezer?


  9. Holly on August 27, 2021 at 11:39 am

    Hi Jane,

    Does it have to be an electric whisk or am I okay to hand whisk it?


    • Jane's Patisserie on August 31, 2021 at 2:33 pm

      No of course not, you can use a hand whisk it will just take longer!x

  10. Carolyn on July 29, 2021 at 12:45 pm

    5 stars
    Just made this to celebrate seeing my sister, it looks and tastes amazing as do all your recipes, thank you xxx

  11. Sue Smith on February 20, 2021 at 12:04 pm

    Hi Jane

    I have also found that I have a sugary liquid coming out from the bottom of the base. I used Hartley’s jam. The filling is also a bit too soft. Any tips on how to form it up a bit and avoid the liquid?

    • Jane's Patisserie on February 20, 2021 at 12:13 pm

      So the best and easiest was is to set the cheesecake with a gelatine for example, as that would guarantee it! Did you freeze the cheesecake to set it?

    • Sue Smith on February 20, 2021 at 12:36 pm

      Hi Jane. I set it in the fridge. Do you know how much gelatine I should use for this recipe. It is very close to perfect so I guess it doesn’t need much? When should I add it?

    • Jane's Patisserie on February 25, 2021 at 2:01 pm

      I would still use maybe one sachet of powdered, dissolved in 2-3tbsp of boiling water x

    • Rochelle Hutchinson on March 19, 2021 at 9:30 pm

      I also got a sugary liquid too

  12. Jade on February 20, 2021 at 12:04 am

    5 stars
    This is amazing!! So fresh, light and chewy from the jammy dodger base.

  13. Alannah Barclay on February 6, 2021 at 4:19 pm

    I used Hartley jam but I smoothed it out before folding through the mixture. Should I have not smoothed the jam out? It’s in the fridge setting now but the mixture seemed a bit runny and turned a bit pink.

    • Jane's Patisserie on February 6, 2021 at 4:38 pm

      I don’t smooth it out first, I just put it into the mix and fold through so it may have mixed in slightly too much x

  14. Seani on January 3, 2021 at 6:31 pm

    5 stars
    Absolutely loved this recipe! Could you recommend what size tin I should use if I wanted to make this cheesecake but half the size? 🙂

  15. Leanne Dawes on December 16, 2020 at 7:00 pm

    Hi Jane can any of the cheesecake recipes be frozen? If so how long would they last for?

    • Jane's Patisserie on December 17, 2020 at 6:33 pm

      Yes they can – I say up to 3 months to be safe and preferably without decor!

  16. Leanne on November 15, 2020 at 5:22 pm

    Hi Jane just wanted to know in your cheesecake recipe you say to use full fat cream cheese , is this Philadelphia or mascapone which works and tastes better x

    • Jane's Patisserie on November 15, 2020 at 7:25 pm

      It is either of those – and which is better depends on personally preference. Mascarpone is sweeter, Philadelphia is classic cream cheese! X

  17. Lisa on November 11, 2020 at 9:01 am

    5 stars
    Could you used extra thick double cream

  18. Loz on October 5, 2020 at 10:01 pm

    Hi Jane when I made this, a clear sugary liquid leaked from the bottem I assume from the jam.. is there something I should be doing to stop this?

    • Jane's Patisserie on October 6, 2020 at 11:56 am

      It depends – did you freeze the cheesecake to set it? That can often cause a problem x

    • Loz on October 6, 2020 at 1:39 pm

      Hi Jane, no I didn’t freeze it, I just refrigerated it. The actual cheesecake itself was fine, set well and tasted absolutely delicious.

    • Jane's Patisserie on October 7, 2020 at 2:24 pm

      Ahh okay – what brand of jam did you use? x

    • John Newall on November 9, 2020 at 2:29 pm

      5 stars
      Hi Jane i made this yesterday and turned out OK but it didn’t seem to set very well and the jam turned the cake totally pink, I didn’t think that was correct? I used batters classic raspberry. As for the setting of the cake, should I whip it as much as I can before pouring it in the tin? It all went well apart from the above but I feel it is something I’ve not done right.

    • Jane's Patisserie on November 9, 2020 at 6:57 pm

      That sounds like the jam was mixed in too much, which can soften the mix too much, and will also make it go pink. You can definitely whip a cheesecake mix too much, but generally I find people to under whip. You can whip the cream separately if you want and fold it through, and also fold the jam in more carefully!

  19. Pea on September 16, 2020 at 4:22 am

    We don’t get these cookies in Canada. Could I use IKEA Kafferep (biscuits with raspberry filling) instead? Thanks Jane 🙂

    • Jane's Patisserie on September 16, 2020 at 8:42 am

      You can use anything that is similar! x

  20. Rebecca Pink on August 8, 2020 at 7:18 pm

    Could I freeze this over night and take it out on the day to thaw? Got to transport 70miles and with this weather I’m worry it will melt on the way?

    • Jane's Patisserie on August 8, 2020 at 8:24 pm

      So I have transported a cheesecake for two and a half hours before in the summer, and I froze it solid (mine was kept in it’s baking tin though so that made it easier) and then I put it in a cool bag with two ice blocks underneath and it survived xx

  21. Steph on August 6, 2020 at 2:07 pm

    5 stars
    Would Hartleys jam be a good jam to use? Thanks can’t wait to make it 😊 x

  22. Chloe on August 5, 2020 at 9:49 pm

    Hi Jane, I tired this recipe today but it collapsed on me? I let it set in the fridge overnight I’m not sure what happened (still tasted absolutely amazing haha)

    • Jane's Patisserie on August 13, 2020 at 2:44 pm

      That usually just means it wasn’t thick enough, so once out of the tin it can slacken – try whipping the mixture more next time! x

  23. Katie on August 1, 2020 at 11:48 am

    WOW!! Definitely making this for my next family event!

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