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No Bake Jammie Dodger Cheesecake

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A rich and creamy no bake Jammie Dodger cheesecake with a buttery biscuit base and beautiful ripples of sweet raspberry jam, perfect for make-ahead desserts and warm days.

Ingredients

250 g shortbread biscuits or graham crackers

60 g unsalted butter, melted

500 g full-fat cream cheese

75 g icing sugar (powdered sugar)

300 ml double cream (heavy cream)

1 tsp vanilla bean paste

150 g raspberry jam

24 mini Jammie Dodger biscuits

Freeze-dried raspberries, for decoration

Instructions

  1. Blitz the shortbread biscuits in a food processor until they form fine crumbs. Transfer to a bowl, add the melted butter, and mix until fully combined.
  2. Press the biscuit mixture firmly into the base of an 8-inch springform pan and chill in the fridge for at least 1 hour.
  3. In a large bowl, beat the cream cheese, icing sugar, double cream, and vanilla bean paste until smooth and thick. Reserve about 100 g of the filling for decorating.
  4. Spread half of the cheesecake filling over the chilled base and smooth evenly. Chill for 6 hours or overnight until set.
  5. Spoon the raspberry jam over the set layer and gently swirl with a knife or skewer.
  6. Add the remaining cheesecake filling, smooth the top, and chill again for another 6 hours or overnight.
  7. Before serving, pipe the reserved filling on top and decorate with mini Jammie Dodger biscuits and crushed freeze-dried raspberries.

Notes

Use full-fat cream cheese for the best texture and stability.

Chilling overnight gives the best results.

You can swap raspberry jam for strawberry or blackberry jam.

Store in the fridge for up to 3 days or freeze for up to 3 months.

Nutrition

Find it online: https://chocolatecoveredamy.com/no-bake-jammie-dodger-cheesecake/