Individual Jammie Dodger Cheesecakes
These Individual Jammie Dodger Cheesecakes have a buttery biscuit base, no-bake vanilla cheesecake, raspberry jam, Jammie Dodgers and freeze-dried raspberries.
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Individual Jammie Dodger Cheesecakes
It has been a long time since I shared a no-bake individual cheesecake recipe on my blog, so I knew this recipe had to be good! And I love how they have turned out.
I absolutely love individual desserts just now. I recently shared my recipe for individual Sticky Toffee Pudding recipe, and I already have a recipe for Mini Easter Cheesecakes on my blog.
Individual recipes can be super simple and easy to make. They can help to reduce food waste, as they are smaller portions and can easily be frozen and defrosted when needed.
The Individual Jammie Dodger Cheesecakes are made using the same method as a large sharing cheesecake. Only instead of being made in an 8” round tin they are made in a mini cake tin instead.
Mini Cake Tin
I used this loose-bottomed-based tin. I would recommend using a loose-bottomed tin as you can easily pop the cheesecakes out once they have set.
You can line each individual cheesecake if you want to but this isn’t necessary if you use a loose-bottomed tin. The cheesecake mixture should be set firm enough that you can remove them easily from the tin and use a palette knife to smooth around the sides of the cheesecakes.
Biscuit Base
As with all of my cheesecake recipes, I use a biscuit base. I went with a traditional digestive biscuit base, but you could use any biscuits you fancy. Just remember though that if you are using a biscuit with a filling or a chocolate-coated biscuit you will need to reduce the amount of butter used.
The biscuits need to be crushed to fine crumbs, which can be done either in a food processor or by bashing them in a food-safe bag with a rolling pin.
Related Recipes
I used unsalted butter in the biscuit base, as I find that it sets firmer compared with a baking spread like Stork. However, this is just a personal preference and either unsalted butter or baking spreads work perfectly.
The biscuit mixture needs to be split between the 12 mini cake tin holes and pressed down firmly. I found that the end of my rolling pin was the perfect size to fit in the cake tin holes. But you could use a spoon or even just your hands to press the biscuits down firmly.
Vanilla Cheesecake
For the cheesecake, I decided to go with a simple vanilla cheesecake. The base of this vanilla cheesecake is only three ingredients, soft cheese, double cream and vanilla extract.
Add the three ingredients to a large bowl and whisk together until they are thick and hold their own shape. You will know the cheesecake mixture is ready when you can hold the bowl upside down and the mixture doesn’t fall out.
You do need to keep an eye on your cheesecake mixture. There is a very fine line between it being ready and it being overwhipped. If you have overwhipped your cheesecake it will go from being stiff to thin and watery.
Cheesecake Filling
Once I had my vanilla cheesecake I piped the mixture between my mini cake tin holes. I found the easiest way to get it into the tin was to pipe it but you could spoon it in.
I used traditional raspberry Jammie Dodgers which is why I went with a raspberry jam swirl.
To swirl the jam through the cheesecake I popped it into a piping bag and warmed it in the microwave for 10 seconds. It is easier to pipe and swirl through the mixture when it is soft.
I then crushed up my Jammie Dodgers and swirled these through the cheesecake mixture too before smoothing the tops.
There was enough cheesecake mixture to fill each individual cheesecake to the top of the mould. Depending on what size of tin you use you might find that you have extra cheesecake mixture or slightly less.
Setting
The cheesecakes need to be set in the fridge overnight before you can remove them. They need to be completely set before you can remove them from the tin, otherwise they will just collapse.
To ensure that the cheesecakes are set overnight, you do need to use full-fat soft cheese and whip the vanilla cheesecake mixture to stiff peaks.
Decorations
Once the cheesecake has set and you have removed them from the tin you can decorate the top. As with all of my cheesecakes, I went with a double cream swirl, raspberry jam, freeze-dried raspberries and a Jammie Dodger.
I started by whipping up my double cream to soft peaks and piped it onto the top of each cheesecake. I then softened the jam in the microwave for 10 seconds before piping it on top. The freeze-dried raspberries are completely optional. I love how they look on the cheesecake and then I finished by adding some large and mini–Jammie Dodgers.
Alternatives
I used traditional raspberry Jammie Dodgers, but you can use any flavour you fancy.
You could add the crushed Jammie Dodgers to your cheesecake mixture and mix through before piping it into your cake moulds.
Equipment
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Individual Jammie Dodger Cheesecakes
Ingredients
For the Biscuit Base
- 200 g Digestive Biscuits
- 100 g Unsalted Butter
For the Cheesecake Filling
- 400 g Full-Fat Soft Cheese
- 1 tsp Vanilla Extract
- 200 ml Double Cream
- 150 g Raspberry Jam
- 6 Jammie Dodgers
For the Decoration
- 150 ml Double Cream
- 100 g Raspberry Jam
- Freeze-Dried Raspberries (optional)
- Jammie Dodgers
Instructions
To Make the Biscuit Base
- In a food processor blitz your biscuits to a crumb.
- Add the butter and pulse for 20-30 seconds until the butter is incorporated and the biscuits now resemble wet sand.
- Split the biscuit base equally between the 12 moulds and press down until it is nice and level. Leave to one side.
To Make the Cheesecake Filling
- In a bowl mix beat the soft cheese and vanilla extract, until it is nice and thick.
- Pour in the double cream, while mixing on a slow speed. The mixture should be thick and hold its shape.
- Add the mixture to a piping bag and split equally between your 12 cheesecake moulds.
- Add the raspberry jam to a piping bag or bowl and soften in the microwave for 10 seconds.
- Split the raspberry jam between your 12 cheesecake moulds.
- Crush your Jammie Dodgers and sprinkle over the top of your cheesecake mixture.
- Using a skewer swirl the jam and the biscuits through the cheesecake mixture.
- Smooth the top of your cheesecake and pop into the fridge for a minimum of 8 hours (preferably overnight) until completely set.
To Decorate
- Remove the cheesecakes from the moulds and smooth the sides if needed.
- In a large bowl whisk the double cream until it holds soft peaks.
- Pipe the double cream onto the top of each cheesecake.
- Add the raspberry jam to a piping bag or bowl and soften in the microwave for 10 seconds.
- Add the raspberry jam to the top of your double cream swirls, sprinkle over the freeze-dried raspberries and decorate using Jammie Dodgers.
Notes
- These Individual Jammie Dodger Cheesecakes will last 3 days in the fridge.
- I softened my Raspberry Jam in the microwave for 10 seconds before adding to the cheesecake and the topping.
- I used this loose-bottomed cake tin.