Why You’ll Love No Bake Jammie Dodger Cheesecake Recipe

I like this recipe because it is incredibly easy to make while still feeling special enough for celebrations. I enjoy the contrast between the buttery biscuit base, the smooth vanilla cheesecake filling, and the fruity jam running through the middle. I also appreciate that I can make it ahead of time and let the fridge do all the hard work.

Ingredients

(Note: All ingredient amounts are listed in the recipe card below.)

250 g Shortbread Biscuits or Graham Crackers
60 g Butter Unsalted, Melted
500 g Cream Cheese Full-fat
75 g Icing Sugar or Powdered Sugar
300 ml Double Cream or Heavy Cream
1 tsp Vanilla Bean Paste
150 g Raspberry Jam
24 Jammie Dodger Biscuits (Regular) Mini
Freeze-Dried Raspberries

Directions

I start by making the biscuit base, adding the shortbread biscuits to a food processor and blitzing them until they form fine crumbs. I transfer the crumbs to a large mixing bowl, make a well in the center, and pour in the melted butter. I mix everything together until well combined, then press the mixture firmly into an 8-inch springform pan, smoothing it out to the edges. I chill the base in the fridge for at least one hour.

Next, I prepare the cheesecake filling. I beat together the icing sugar, cream cheese, double cream, and vanilla bean paste until smooth and thick. I always remember to save about 100 g of the filling for piping on top later.

To assemble the cheesecake, I pour half of the filling over the chilled biscuit base and smooth it out evenly. I chill it again in the fridge for around six hours or overnight. Once set, I spoon the raspberry jam over the top and gently swirl it into the cheesecake with a knife or skewer. I then add the remaining filling, smooth the surface, and chill it for another six hours or overnight.

When I am ready to serve, I pipe the reserved filling on top and decorate with mini Jammie Dodger biscuits and crushed freeze-dried raspberries.

Servings and Timing

I make this cheesecake to serve 12 slices. The preparation takes about 45 minutes, and the chilling time is around 7 hours in total. I usually allow roughly 7 hours and 45 minutes from start to finish to be safe.

Variations

I sometimes swap the raspberry jam for strawberry or blackberry jam for a different fruity flavor. If I want a chocolate twist, I add a drizzle of melted chocolate on top before serving. I also like experimenting with different biscuits in the base, such as digestive biscuits, for a slightly different texture.

Storage/Reheating

I store this cheesecake in the fridge, where it keeps well for up to 3 days. If I want to freeze it, I wrap it tightly in plastic wrap and then foil, and it keeps for up to 3 months. I always let it thaw fully in the fridge before serving, and I never reheat it since it is best enjoyed chilled.

FAQs

Can I make this cheesecake in advance?

I often make it a day ahead because it sets beautifully overnight and saves me time on the day I want to serve it.

Do I need a springform pan?

I prefer using a springform pan because it makes releasing the cheesecake much easier and keeps the edges neat.

Can I use low-fat cream cheese?

I stick to full-fat cream cheese because it gives the best texture and prevents the cheesecake from being too soft.

How do I avoid lumps in the filling?

I always use room temperature cream cheese so it blends smoothly with the other ingredients.

Can I use a different type of jam?

I like using raspberry jam, but I sometimes change it to strawberry, cherry, or even apricot.

Is this cheesecake very sweet?

I find it nicely balanced, with sweetness from the jam and biscuits and a creamy, mild cheesecake filling.

Can I make this without a mixer?

I have made it by hand with a whisk, although it takes a bit more effort to get the filling smooth.

How long does it need to chill?

I chill it for at least 7 hours in total, but overnight chilling gives me the best results.

Can I decorate it differently?

I enjoy topping it with extra biscuits, fresh raspberries, or even white chocolate curls.

Can I freeze individual slices?

I sometimes freeze individual slices, which makes it easy to defrost just what I need.

Conclusion

I find this no bake Jammie Dodger cheesecake to be a reliable, crowd-pleasing dessert that looks impressive without being complicated. I love how creamy, fruity, and indulgent it is, and I enjoy knowing I can prepare it ahead of time and serve it with confidence.