Mini Jammie Dodger Cheesecakes Recipe tastes like a buttery biscuit base topped with creamy vanilla cheesecake, sweet raspberry jam, and that iconic little cookie crunch on top. This dessert works perfectly for parties, bake sales, kids’ treats, or a fun weekend baking project, and you can make the whole batch in about 45 minutes plus chilling time. I tested these on my neighbors and had to hide a few in the back of the fridge so I could photograph them later.

Why You Should Try This Mini Jammie Dodger Cheesecakes Recipe

These mini Jammie Dodger cheesecakes pack all the nostalgic cookie flavor into a creamy, bite-size dessert that looks bakery-level but stays very simple. You get layers of buttery biscuit, smooth vanilla cheesecake, bright raspberry jam, and a cute mini Jammie Dodger on top.

The recipe uses no-bake cheesecake filling, so you skip cracked tops and water baths. You can prep them ahead, chill, and serve when guests arrive, which saves a lot of last-minute stress.

“I made this Mini Jammie Dodger Cheesecakes Recipe for a kids’ party and adults fought the kids for the last one. The base stayed crisp, the cheesecake tasted silky, and the jam gave the perfect fruity hit. Everyone asked for the recipe, and I loved that I could make them the night before.”

Ingredients You’ll Need

Biscuit base

7 ounces (200 g) digestive biscuits or graham crackers, crushed very fine
- Use store-brand digestives to save money; they work just as well as fancy ones.
5 tablespoons (70 g) unsalted butter, melted
- Salted butter also works; just skip extra salt later.
1 tablespoon granulated sugar
Pinch of fine sea salt

Cheesecake filling

12 ounces (340 g) full-fat cream cheese, softened to room temperature
- Use block-style cream cheese; whipped tubs stay too soft.
1/2 cup (120 ml) heavy cream, cold
1/2 cup (60 g) powdered sugar, sifted
1 teaspoon vanilla extract
1/4 teaspoon fine sea salt

Jam layer

1/2 cup (120 g) raspberry jam or seedless raspberry preserves
- Strawberry or mixed berry jam also works if you prefer.
1–2 teaspoons lemon juice, to brighten the jam flavor

Topping

12 mini Jammie Dodgers (or regular ones cut in half if you cannot find minis)
Extra crushed biscuits, optional, for sprinkling
Extra raspberry jam, optional, for drizzling

Pantry shortcuts and substitutions

Use pre-crushed graham cracker crumbs to skip the food processor.
Swap cream cheese with mascarpone for a richer, slightly sweeter filling.
Use low-sugar jam if you prefer a less sweet dessert.
Use gluten-free biscuits to make gluten-free mini cheesecakes.

Equipment list

12-cup muffin tin
Paper cupcake liners or reusable silicone liners
Mixing bowls (one large, one medium)
Hand mixer or stand mixer with whisk attachment
Rubber spatula
Small saucepan (for loosening jam, optional)
Measuring cups and spoons
Spoon or small measuring cup to press the crust
Piping bag or zip-top bag (optional, for neat filling)

Tips & Tricks

Line the muffin tin with paper liners so you can lift the mini cheesecakes out cleanly.
Crush the biscuits very fine so the base packs tightly and does not crumble.
Press the crust firmly with the bottom of a small measuring cup to create a solid base.
Soften cream cheese fully at room temperature so the filling turns smooth and lump-free.
Whip the heavy cream cold; cold cream whips faster and holds better.
Fold whipped cream into the cream cheese gently so you keep the filling light and airy.
Loosen thick jam with a tiny splash of lemon juice or warm water so it spreads easily.
Chill the mini Jammie Dodger cheesecakes at least 3 hours so they slice and peel from liners neatly.
Add the Jammie Dodger cookies just before serving if you want them extra crisp.
Use a small offset spatula or butter knife to swirl jam into the top for a bakery-style look.

How to Make Mini Jammie Dodger Cheesecakes Recipe

Step 1: Prepare the muffin tin and crush the biscuits

Line a 12-cup muffin tin with paper cupcake liners. Set it aside.
Place digestive biscuits or graham crackers in a food processor and pulse until you get fine crumbs. If you do not have a processor, place them in a zip-top bag and crush them with a rolling pin until very fine.

Step 2: Mix and set the biscuit base

In a medium bowl, combine biscuit crumbs, sugar, and a pinch of salt. Pour in the melted butter and stir until every crumb looks evenly coated and slightly damp.
Spoon about 1 to 1 1/2 tablespoons of the mixture into each liner. Press the crumbs firmly into an even layer using the bottom of a small measuring cup or a spoon. Place the tin in the fridge while you prepare the cheesecake filling so the base firms up.

Step 3: Whip the cream

Pour the cold heavy cream into a clean mixing bowl. Beat with a hand mixer or stand mixer on medium-high speed until it forms medium peaks that hold their shape but still look smooth. Keep the whipped cream in the fridge while you mix the cream cheese.

Step 4: Make the cheesecake mixture

In a large bowl, add softened cream cheese, powdered sugar, vanilla extract, and salt. Beat on medium speed until the mixture turns smooth, creamy, and free of lumps. Scrape down the sides of the bowl with a spatula so everything mixes evenly.

Add half of the whipped cream to the cream cheese mixture and fold gently with a spatula. Add the remaining whipped cream and fold again until no streaks remain and the mixture looks light and fluffy. Avoid overmixing so the filling stays airy.

Step 5: Fill the muffin cups

Remove the muffin tin from the fridge. Spoon or pipe the cheesecake filling over the chilled biscuit bases, dividing it evenly among the 12 cups.
Smooth the tops with the back of a spoon or a small offset spatula. Tap the tin lightly on the counter to settle the filling and remove any large air pockets.

Step 6: Add the jam layer

In a small bowl, stir the raspberry jam with lemon juice until it loosens slightly and tastes bright. If the jam feels very thick, warm it gently in a small saucepan over low heat for 1–2 minutes, then cool it slightly.
Place small dollops of jam on top of each mini cheesecake, about 1–2 teaspoons per cheesecake. Swirl the jam lightly into the top of the cheesecake with a toothpick or skewer, or leave it as a neat circle in the center.

Step 7: Chill the mini cheesecakes

Place the muffin tin in the fridge and chill the mini Jammie Dodger cheesecakes for at least 3 hours, or overnight for best texture. The filling will firm up enough to hold its shape but still taste creamy.
If you feel tempted to taste one early, choose the least pretty one and call it “quality control.”

Step 8: Add the Jammie Dodger topping and serve

Right before serving, gently peel the paper liners away from each mini cheesecake. Place a mini Jammie Dodger on top of each one, pressing very lightly so it sits in the jam.
Sprinkle extra crushed biscuits around the cookie or drizzle a little extra jam over the top if you want more decoration. Serve chilled and enjoy that mix of creamy, crunchy, and fruity in every bite.

What to Serve with Mini Jammie Dodger Cheesecakes Recipe

Serve these mini Jammie Dodger cheesecakes with fresh berries on the side to balance the sweetness and add a pop of color. A pot of hot tea, iced tea, or a cold glass of milk pairs perfectly with the buttery biscuit and tangy raspberry jam. You can also plate them with a little swirl of extra jam or a spoonful of whipped cream for a dessert-plate look. They work well on a dessert table next to simple snacks like fruit skewers or vanilla cupcakes.

Storage Options

Store leftover mini Jammie Dodger cheesecakes in an airtight container in the fridge for up to 4 days.
Keep the Jammie Dodger cookies separate and add them right before serving if you want to keep them crisp.
Freeze the cheesecakes without the cookie topping on a tray until firm, then wrap each one and store in a freezer bag for up to 2 months.
Thaw frozen cheesecakes in the fridge overnight, then top with fresh Jammie Dodgers and a little extra jam before serving.