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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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.
To make these cheesecake cups, you’ll need:
• Electric hand mixer or stand mixer
• Rubber spatula and spoons
• Sieve (to remove seeds from the jam)
• 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
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.
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.
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.
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!
Pipe the whipped cream onto the top of each cheesecake cup. I used an 8W piping tip for this pattern.
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.
