Ah, Jammie Dodgers! Just the mention of these delightful little biscuits brings me back to my childhood, with memories of snack time, tea parties, and weekend visits to my grandma’s house. She always had a stash hidden away, and they were the ultimate treat—a sweet, crumbly biscuit sandwiched with fruity jam. Now, imagine merging that nostalgia with a creamy cheesecake? That’s exactly what you’re getting with these Mini Jammie Dodger Cheesecakes!

As the sunshine peeks through the kitchen window and the aroma of buttery biscuit fills the air, I can’t help but feel that mix of excitement and comfort. Honestly, these cheesecakes are perfect for any occasion, whether it’s for a casual get-together with friends or a cozy family dinner. They look adorable, taste heavenly, and are surprisingly easy to whip up! Let’s dive right into making these delicious treats together!

Why You’ll Love This Recipe

• Easy to make—perfect for beginner bakers!
• A delightful combination of sweet and tangy flavors.
• Individual servings that are perfect for sharing (or not!).
• Versatile; you can use any jam flavor you love!
• Great for parties, picnics, or just a sweet craving at home.

Ingredients

Here’s what you’ll need to whip up these lovely mini cheesecakes:

• For the crust:
  • 150g digestive biscuits (or any plain biscuit you prefer)
  • 75g unsalted butter, melted (softened butter adds a lovely richness)
• For the cheesecake filling:
  • 300g cream cheese (room temperature for easy mixing)
  • 100g icing sugar (sifted to avoid lumps)
  • 1 tsp vanilla extract (the real stuff is the best!)
  • 150ml double cream (for that luscious texture)
  • 80g raspberry or strawberry jam (or your favorite flavor—go wild!)

Step-by-Step Instructions

Now, let’s make these lil’ beauties! Follow along, and remember—cooking should be fun!

1. Preheat your oven: Preheat it to 180°C (350°F). Get those lovely vibes going!
2. Prepare the crust: In a food processor, whiz the digestive biscuits until they turn into fine crumbs. You want them like sand!
3. Add the butter: Transfer the biscuit crumbs to a bowl, and pour the melted butter over them. Mix until combined—the mixture should resemble wet sand.
4. Form the base: Line a muffin tin with paper cases. Press the biscuit mixture firmly into the bottom of each case—use the back of a spoon for an even layer. Bake for 5-7 minutes until set, then let cool.
5. Make the filling: In a mixing bowl, combine the cream cheese, icing sugar, and vanilla extract. Beat until smooth and creamy, ensuring there are no lumps (a few little bumps won’t hurt, though!).
6. Whip the cream: In another bowl, whip the double cream until soft peaks form. Fold it gently into the cream cheese mixture. This is where the magic happens, so be gentle! The cream adds that dreamy texture.
7. Layer in the jam: Now for the fun part! Swirl the jam into the cheesecake filling—don’t mix it all the way through; we want those beautiful ripples!
8. Fill the cases: Spoon the cheesecake mixture over the cooled biscuit base, filling each case generously. Smooth the tops, but don’t worry about perfection; a little rustic charm is always welcome!
9. Chill: Place your mini cheesecakes in the fridge for at least 4 hours (or overnight if you can wait!). This helps set them perfectly.

Pro Tips & Variations

Want to amp things up a notch? Here are some playful twists on your Mini Jammie Dodger Cheesecakes:

• Try different jams! Apricot, blackberry, or even a zesty lemon curd could add a fun kick.
• Add a dash of lemon or orange zest to the cheesecake filling for a fresh twist.
• Swap out the digestive biscuits for chocolate cookies for an extra indulgent crust.
• Sprinkle crushed nuts or chocolate shavings on top after chilling for added texture and flair.
• For a lighter version, you can use Greek yogurt instead of cream cheese—just remember it will have a slightly different flavor.

Serving Suggestions

These beauties are best served chilled, with a cup of your favorite tea or coffee. Imagine popping one out of its case, creamy filling spilling slightly as you take a bite, the crumbly base giving way to smooth sweetness. They are perfect for an afternoon treat or served at gatherings. I love to garnish mine with some fresh berries or a sprinkle of crushed biscuits on top—trust me, it adds that extra touch of goodness!

Arranging them on a lovely platter makes them even more inviting—your guests will be in awe not just of the taste, but of the presentation too!

Storage Tips

Got leftovers? Lucky you! These mini cheesecakes can be stored in the fridge for up to 5 days—just keep them in their cases and cover them with cling film to keep that creamy texture intact. Can’t finish them all? You can freeze them (without the jam topping) for up to a month. Just make sure to wrap them tightly in plastic wrap, then pop them in an airtight container. When you’re ready to enjoy them, let them thaw overnight in the fridge and top with fresh jam before serving. They’ll be as good as new!

FAQs

Can I make these ahead of time?

Absolutely! These mini cheesecakes are perfect for making ahead. Just prepare them the day before your event or when you have a craving, and let them chill in the fridge overnight. They taste even better after a good night’s rest in the fridge!

What if I don’t have a food processor?

No worries! You can place the digestive biscuits in a resealable plastic bag and crush them with a rolling pin. Trust me, it’s a great way to relieve any stress and you’ll still get that lovely crumb texture!

Can I use low-fat cream cheese?

Yes, you can swap traditional cream cheese for a low-fat version if you prefer. Just bear in mind that the texture and flavor might be slightly different, but still delicious!

How can I make these gluten-free?

For a gluten-free version, just swap the digestive biscuits for gluten-free cookies. There are plenty of tasty options available, and they’ll work just as well for the crust!

Conclusion

I hope you feel inspired to trot into your kitchen and whip up these delightful Mini Jammie Dodger Cheesecakes! They’re a perfect balance of nostalgia and decadence, and I know you’ll love every creamy, fruity bite. Please share your thoughts in the comments below, or let me know how you enjoyed them. I absolutely love hearing about your kitchen adventures. Happy baking, friends!

Irresistible Mini Jammie Dodger Cheesecakes Recipe to Savor!

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• Author: antaki
• Total Time: 4 hours 27 minutes
• Yield: 12 servings 1x

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Description

Indulge in these Mini Jammie Dodger cheesecakes! Quick, easy, and perfect for dessert lovers who crave a sweet treat. Try this delightful recipe!

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Ingredients

Scale 1x2x3x

150 grams of digestive biscuits

75 grams of unsalted butter, melted

300 grams of cream cheese

100 grams of icing sugar

1 teaspoon of vanilla extract

150 milliliters of double cream

80 grams of raspberry or strawberry jam

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Instructions

Preheat your oven to 180°C (350°F).

In a food processor, whiz the digestive biscuits until they turn into fine crumbs.

Transfer the biscuit crumbs to a bowl. Pour the melted butter over them and mix until combined.

Line a muffin tin with paper cases. Press the biscuit mixture into the bottom of each case. Bake for 5-7 minutes and let cool.

In a mixing bowl, combine the cream cheese, icing sugar, and vanilla extract. Beat until smooth.

In another bowl, whip the double cream until soft peaks form. Fold it into the cream cheese mixture.

Swirl the jam into the cheesecake filling.

Spoon the cheesecake mixture over the cooled biscuit base and smooth the tops.

Chill the mini cheesecakes in the fridge for at least 4 hours.

Notes

These delightful Mini Jammie Dodger Cheesecakes provide a fusion of nostalgic flavor and creamy texture, perfect for any occasion.

• Prep Time: 20 minutes
• Cook Time: 7 minutes
• Category: Dessert
• Cuisine: British

Nutrition

• Serving Size: 12 servings
• Calories: 220 calories
• Sugar: 15 grams
• Fat: 12 grams
• Carbohydrates: 25 grams
• Fiber: 1 gram
• Protein: 2.5 grams

Keywords: Mini Jammie Dodger Cheesecakes, cheesecake recipe, dessert, easy cheesecake