Jammie Dodger Cheesecake Cups (No-Bake & So Easy!)

If you love Jammie Dodgers as much as I do, you are going to love these cheesecake cups. They’re creamy, jammy, buttery and perfectly portioned into the cutest little dessert cups. No baking. No fancy techniques. Just layers of dreamy vanilla cheesecake, sweet strawberry jam and crumbly biscuit base, finished with whipped cream and cute mini Jammie Dodgers on top.

They’re perfect for parties, date nights or just when you want a dessert that looks impressive but is secretly super simple. I actually made this recipe last year for a galentines party and they turned out amazing everyone loved them.

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Breakdown of the Dessert

Let’s talk layers because there is quite a lot going on in these dessert cups…

1. Buttery biscuit base – crushed biscuits mixed with melted butter.

2. Strawberry jam layer – sweet, glossy and slightly tangy.

3. Smooth vanilla cheesecake filling – creamy and light.

4. Repeat layers – because more layers = more delicious.

5. Pink whipped cream & freeze dried raspberries– for that extra wow factor.

6. Mini Jammie Dodger on top – the ultimate finishing touch.

Equipment

To make these cheesecake cups, you’ll need:

• Mixing bowls

• Electric hand mixer or stand mixer

• Rubber spatula and spoons

• Sieve (to remove seeds from the jam)

• Small saucepan

• Food processor or rolling pin (for crushing the biscuits)

• Piping bags (for neat cheesecake layers and decoration)

• Dessert cups or small clear plastic cups

• Piping Nozzle 8W

How to Make the Jam

I used a quick homemade jam for these cheesecake cups because it gives such a fresh fruity flavour.

Add 300g frozen raspberries and strawberries and 75g caster sugar to a small saucepan. Heat on a low heat for around 10 minutes, stirring occasionally, until the fruit has softened and the mixture becomes thick and jammy.

Leave to cool completely before layering into the cheesecake cups, as warm jam can melt the cheesecake mixture.

Storage Instructions

Store the cheesecake cups covered in the fridge for up to 3 days.

If possible, keep the whipped cream, biscuit crumbs and Jammie Dodger decorations off until just before serving, as they can soften in the fridge.

The cheesecake and jam layers hold really well, but the decorations look and taste best when added fresh.

How Far in Advance Can I Make These?

This is probably the question I get asked most often!

You can make the cheesecake cups up to 2 days in advance for an event. Prepare and layer the biscuit base, cheesecake filling and jam, then keep them covered in the fridge.

I recommend waiting until a few hours before serving to add the whipped cream, crushed biscuits and Jammie Dodger decoration. This stops the toppings from going soft and keeps everything looking fresh and pretty.

Print Recipe

Jammie Dodger Cheesecake Cups (No-Bake & So Easy!)

Author: sabsbakes Cooking Method: No-Bake Courses: Dessert Cups

Difficulty: Beginner Prep Time 20 mins Rest Time 4 hrs Total Time 4 hrs 20 mins

Servings: 16

Description

Creamy vanilla cheesecake layered with sweet strawberry jam and buttery biscuit crumbs, topped with pink whipped cream and a classic Jammie Dodger biscuit. The cutest no-bake dessert cups ever!

Ingredients

Servings

Jam

• 300 g Frozen Raspberries/Strawberries
• 75 g Caster Sugar

Biscuit Base

• 200 g Jammie Dodgers
• 55 g Butter

Cheesecake

• 300 g Soft Cream Cheese
• 95 g Icing Sugar
• 1 tsp Vanilla
• 450 ml Double Cream

Decorations

• 150 ml Double Cream

• 30 g Icing Sugar
• Pink Food Colouring (Optional)

• 20 g Freeze Dried Raspberries

• 16 Mini Jammie Dodgers

Instructions

1. Make the jam by adding the frozen raspberries, strawberries and caster sugar to a saucepan over a low heat. Stir occasionally for around 10 minutes until thick and jammy. For a smoother jam, press the mixture through a fine mesh sieve after cooking to remove the seeds, then leave it to cool completely before using.
2. Make the biscuit base. Crush the biscuits using a rolling pin or food processor, then mix with the melted butter until the crumbs are evenly coated.
3. Add around 3 heaped teaspoons of biscuit mixture into each dessert cup. Gently press down using the bottom of another cup or a spoon to create a flat base ready for the cheesecake layer.
4. Make the cheesecake mixture. Add the soft cream cheese, icing sugar and vanilla to a bowl and whisk until smooth.
5. Pour in the double cream and continue whisking until the mixture thickens and holds its shape.
6. Assemble the cheesecake cups. Add a small spoonful of jam around the middle edge of the cup, then pipe in cheesecake filling until the cup is around halfway full.
7. Add another layer of jam, followed by more cheesecake filling until you reach the top of the cup. Repeat until all of the cups are filled.
8. Make the whipped cream topping. Whisk the cream and icing sugar until soft peaks form. If you like, add a little drop of pink food colouring.

9. Pipe the whipped cream onto the top of each cheesecake cup. I used an 8W piping tip for this pattern.

10. Finish with freeze-dried raspberries and a mini Jammie Dodger on top.

Note

Make sure the jam is fully cooled before adding it to the cups.

Use full-fat cream cheese for the best texture and to help the cheesecake set properly.

If your cheesecake mixture feels too soft, chill it for 20–30 minutes before piping.

Jammie Dodgers can be a little fiddly to separate and crumble because of the jam centre, so feel free to use any biscuits you like. However I will say the flavour was absolutely worth it in the end.

If you want an easier base option, digestive biscuits or shortbread work perfectly.

For a stronger berry flavour, add an extra spoonful of jam between the layers.

The cups will firm up more after chilling overnight.

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