Easy mini no-bake Jammie Dodger cheesecakes with a Jammie Dodger base, raspberry jam swirled cheesecake filling, pink whipped cream and Jammie Dodgers to decorate! Vegan, No-Bake and easy to make, perfect for Valentines. Make sure to watch the video over on my Instagram!
No-bake Jammie Dodger Cheesecakes
Indulge in the delightful combination of creamy cheesecake and nostalgic biscuits with these mini no-bake Jammie Dodger cheesecakes! Perfect for Valentines, Galentines, afternoon tea, or simply as a sweet treat for yourself, these bite-sized cheesecakes bring together a buttery biscuit base, silky smooth cheesecake filling, swirled with fruity raspberry jam jam, all topped with a swirl of whipped cream and a mini Jammie Dodger for a fun finish. No oven required, they’re an easy and impressive way to satisfy your sweet tooth while capturing the charm of a classic British favourite. Ready in no time, vegan friendly, these cheesecakes are as fun to make as they are to eat! You’ll love them!
Looking for more Valentines desserts? Check out my:
Viral Vegan Nutella Linzer Heart Cookies
No-Bake Vegan Valentines Rocky Road
What is a Jammie Dodger?
A Jammie Dodger is a classic British biscuit known for it’s iconic ‘love heart’ design and irresistible gooey raspberry flavour. It features two shortbread-like biscuits sandwiched together with a sweet and chewy jam filling, often strawberry or raspberry. The top biscuit has a small heart-shaped cutout, allowing the jam to peek through, adding to its playful charm. Jammie Dodgers have been a staple in British households and tea times for decades, celebrated for their crumbly texture and perfect balance of sweetness and tartness. Their whimsical appearance and nostalgic taste make them a much loved treat, even better when added into cheesecake – YUM! Make sure to check out my Vegan Jammie Dodger Sheet Cake recipe.
Why you’ll love this recipe:
- Vegan: These cheesecakes are completely plant-based and free from animal derived ingredients, making them perfect for vegans or anyone looking to enjoy a dairy-free dessert.always make sure to check your ingredients before using to ensure they are vegan!
- No-Baking required: These little cheesecakes are easy to make and perfect for days when you don’t want to put the oven on.
- Aesthetically pleasing: Topped with a whipped dairy-free pink cream and a mini Jammie Dodger on each cheesecake, these mini desserts are as Instagram-worthy as they are scrumptious.
- Filled with raspberry swirls: The fruity, chewy and sweet raspberry swirls add a burst of tangy flavour that perfectly complements the Jammie Dodger biscuits and creamy cheesecake filling.
- Individual cheesecakes: These mini cheesecakes are pre-portioned, making them ideal for parties, gatherings, or to share with your loved one for Valentines.
- Nostalgic: Featuring the much loved Jammie Dodger, these cheesecakes bring a delightful hint of childhood nostalgia, so good!!!
- Customisable Base: Use your favourite vegan biscuits for the base to add a personal touch to the recipe. Opt for plain digestives, or use Oreos / chocolate to add an extra layer of flavour.
- Quick and easy to make: Simple to make using minimal equipment and ingredients, these little cheesecakes come together effortlessly for bakers of all skill levels.
- Eye-Catching: Their vibrant colours and elegant presentation make them a show-stopping addition to any celebration! You’ll love them!
Layers to these cheesecakes
These cheesecakes have 3 simple layers, from base to filling and decorations.
- Base – For the base of these cheesecakes, I decided to use Jammie Dodgers. Can you really have a Jammie Dodger cheesecake without using them for the base?! I think not, haha! As they contain the jam filling, you’ll definitely need to use a food processor to grind them fine, or bash them to a fine crumb with a rolling pin. Perfect for mixing with the melted dairy-free butter for a buttery biscuit base.
- Filling – I decided to make a simple plain vanilla cheesecake and swirled raspberry jam in layers along with crumbles of Jammie Dodgers. Alternatively you can use a strawberry or cherry jam, but raspberry is the classic and pairs beautifully with this recipe.
- Toppings- The cheesecakes can be served with the base and filling, or you can get creative and decorate with some dairy-free whipped cream. I added a drop of pink food gel into the cream before whipping so it turns out a pretty pink colour to compliment the dessert. I also topped the cheesecakes with a mini Jammie Dodger each and some freeze dried raspberries to showcase the flavour of the cheesecakes. SO CUTE!
Recipe tips and tricks
- Use a loose base / push up tins: Whenever I share my no-bake cheesecake recipes over on Instagram the top question is ‘What tin do you use to get them out so neat?’. You’ll want to use a loose base / push up cookie cup tins. I have linked them here. They don’t require any lining or greasing (but it is optional). It allows the cheesecakes to come out neatly with smooth sides.
- Storing: As these cheesecakes are no-bake and contain cream cheese, they will need to be kept chilled. Store in an air tight / sealed container in the fridge and enjoy chilled. Best enjoyed within 3-4 days of making. They can be frozen and allowed to come back to room temperature.
- Make sure the cheesecakes have set before removing from tin: In order to release the cheesecakes from the tin neatly, make sure they have fully set. You can place them in the freezer for 10 minutes before using a knife to help ease them out of the tin before pushing up.
- Use a high speed blender: The cheesecake mixture is definitely on the thicker side, so it’s vital to use a good quality / high speed blender to help blend it smooth and creamy. I use a Kitchenaid Power Plus Blender.
If you make, and love this recipe, please leave a ⭐⭐⭐⭐⭐ rating below. Thank you & happy baking! Make sure to tag me in your photos on Instagram and Facebook! And if you want to pin this recipe for later, you can use the button on the recipe card, above or below this post, or on any of the photos. Any questions regarding the recipe, ask in the comments below. Happy baking all!
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Mini Jamie Dodger Cheesecakes
- Total Time: Overnight
- Yield: 6-8 1x
- Diet: Vegan
Description
Mini Vegan, No-Bake Jammie Dodger Cheesecakes with swirls of raspberry jam, biscuits and a pink whipped cream, perfect for Valentines Day.
Ingredients
Ingredients for the base
- 100g of Jammie Dodger biscuits (optional- you can use plain biscuits / cookies)
- 40g of dairy-free butter (I use Flora Plant Block)
Ingredients for the cheesecake filling
- 125g of cashew nuts (see step 1)
- 250g of vegan cream cheese
- 75g of icing / powdered sugar
- 1 teaspoons of vanilla bean paste / vanilla extract
- 50g of coconut cream
- 5 regular size Jammie dodger biscuits (crumbled)
- Raspberry jam (for swirling)
Ingredients for the toppings
- 220ml of dairy-free whipping cream
- Pink food gel
- Freeze dried raspberries
- Mini Jammie Dodgers
Instructions
Method (base)
- Grease a 6 hole loose base / push up cookie cup tin with some dairy-free butter.
- Add the dairy-free butter into a small saucepan, place on the hob and heat over low until fully melted. Remove from the heat and add into a medium sized, heat-proof mixing bowl.
- Add the biscuits into a blender / food processor and blend until fine. Pour the biscuit crumbs into the melted butter and stir together using a wooden spoon or spatula. It should resemble wet sand, and when you press it between your fingers, should hold its shape. If it’s too wet, add in some more biscuit crumbs, if too dry, add in some more melted butter.
- Press approximately 1 & 1/2 tablespoons of mixture into each tin, making sure to compact it in using clean hands or spoon. The more compact it is, the less likely it will crumble. It’s best to use a loose base tin, I’ve linked a great one here.
- Place aside whilst you make the filling.
Method (filling)
- The cashew nuts will need to be soaked overnight in water. See notes (at the bottom of the recipe card) for more details.
- Drain the cashew nuts from the water and place them into a food processor/blender along with the dairy-free cream cheese, icing sugar, vanilla and coconut cream. Whizz up on high speed for around 5 minutes until smooth. Add some more coconut cream if needed. I use a ‘Kitchenaid Powerplus blender’. It’s best to use a high-speed blender if possible as the mixture is quite thick, and you want it as smooth as possible. You might need to stop the mixture a few times and scrape down the sides to make sure everything is incorporated and smooth.
- Equally pour some mixture into each tin, swirling in some raspberry jam and crumbled up Jammie Dodger biscuits before laying with more cheesecake mixture. Repeat until you have a few layers. Make sure to tap the cheesecakes onto the worktop to remove any air bubbles.
- Place into the fridge overnight to set.
- Once set, remove from the fridge, and push out the cheesecake (as the base is loose bottomed). To make it easier, place the tin into the freezer for 15 minutes to help firm up the cheesecakes, then slide a knife around the edges of the cheesecakes to help loosen them from the tin. Making the cheesecakes firmer will help push them out the tin and won’t damage them.
Method (decorations)
- Whip up the whipping cream (either in a stand mixer fitted with balloon whisk attachment, or with an electric hand whisk) along with a drop of pink food gel until it holds a peak.
- Transfer the cream into a piping bag fitted with a medium round tip nozzle.
- Pipe a bulb of cream to the top of each cheesecake.
- Finish with mini Jammie Dodger in the center of the cream and a sprinkle of freeze dried raspberries.
- Serve and enjoy!
Notes
To store: Keep fresh by storing in a air tight / sealed container in the fridge. Allow to come to room temperature fully before serving. Best enjoyed within 3 days of making.They will melt / soften if left at room temperature for too long, or any temperature that is warm.
Soak the cashews before use – Allow the cashews to soak in a bowl of water for a few hours before using. You could even soak them overnight. This will allow them to blend creamy without bits in the batter.
Coconut cream: Use the thick white cream from a can of coconut milk. Pour out the clear liquid and only use the thick, white cream.
My go-to whipping cream: You want to use a dairy-free cream which whips up and holds a peak. My go-to is The Coconut Collaborative Double Cream!!! It tastes like ‘regular’ cream but is vegan friendly and holds it’s shape when piped / whipped up.
- Prep Time: Overnight
- Category: cheesecakes
- Method: No-Bake
- Cuisine: American
I want to make this recipe, can I substitute anything else for the cashews? Allergic to them.
Author
Hello, Unfortunately not as the cashews add to the stability of the cheesecake filling.If you were to remove and use a-little more cream cheese it will be extremely soft but still very tasty! xx
Will the dessert hold for a 45 minute train ride?
Author
Hello love,
As they’re chilled and cream cheese based, they may become very soft. Tip- you could totally freeze them solid and then transport them. They may go soft if the train is too warm, let me know how it goes if you do decide to take them. Alternatively, i have vegan jammie dodger sheet cake which you’d love! x
This looks amazing .. (Not sure if your able to) could you tell me which brand of Vegan cream cheese you use and which Cream you use ?
Author
Hello,
Yes of course! I use Violife cream cheese and also The Coconut collaborative double cream! SO GOOD! X