Mini Jammie Dodger Cheesecakes Recipe
These Mini Jammie Dodger Cheesecakes are a delightful treat with a British twist. Creamy cheesecake filling topped with fruity jam and a mini Jammie Dodger cookie – a perfect combination of flavors and textures in every bite.
- Prep Time: 20 minutes
- Cook Time: 0 minutes
- Total Time: 20 minutes (plus chilling time)
- Yield: 12 mini cheesecakes 1x
- Category: Dessert
- Method: No-Bake
- Cuisine: British-Inspired
- Diet: Non-Vegetarian
Ingredients
Units
Scale
For the crust:
- 1 cup digestive or graham cracker crumbs
- 3 tablespoons unsalted butter (melted)
For the filling:
- 8 ounces cream cheese (softened)
- 1/2 cup powdered sugar
- 1/2 teaspoon vanilla extract
- 1/2 cup heavy cream (cold)
For the topping:
- 1/4 cup raspberry or strawberry jam
- 12 mini Jammie Dodgers (or other mini sandwich cookies)
- extra whipped cream for garnish (optional)
Instructions
- Line the muffin tin: Place paper liners in a 12-cup muffin tin.
- Prepare the crust: Mix crumbs with melted butter, press into liners, and chill.
- Make the filling: Beat cream cheese, sugar, and vanilla until smooth. Whip cream separately until stiff, then fold into cream cheese mixture.
- Fill the liners: Spoon or pipe filling over crusts and add jam. Top with a mini Jammie Dodger.
- Chill and garnish: Refrigerate until set, then garnish with whipped cream before serving.
Notes
- You can freeze these for up to 1 month—just add the cookie garnish after thawing to keep it crisp.
Nutrition
- Serving Size: 1 mini cheesecake
- Calories: 220
- Sugar: 14g
- Sodium: 120mg
- Fat: 14g
- Saturated Fat: 8g
- Unsaturated Fat: 5g
- Trans Fat: 0g
- Carbohydrates: 20g
- Fiber: 0g
- Protein: 3g
- Cholesterol: 45mg
