No Bake Jammie Dodger Cheesecake
Serves : 12 slices
Made with a few simple ingredients this Jammie Dodger cheesecake is so silky smooth and rippled with sweet raspberry jam. And no need to turn the oven on!
Ingredients
- 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
VIDEO
Instructions
- Make the biscuit base - Add the shortbread biscuits into a food processor, and blitz until they form a crumb, then add to a large mixing bowl. Make a well in the centre of the biscuit crumbs, and pour in the melted butter.
- Mix together until well combined, and then pour into an 8 inch springform tin. Press down onto the biscuit base and smooth out to the edges. Chill in the fridge for at least 1 hour.
- Make the cheesecake filling - Using a stand mixer with the paddle attachment, beat the icing sugar, cream cheese, double cream and vanilla bean paste together. Alternatively, you can make the cheesecake filling, in a large mixing bowl, by hand or with an electric hand whisk. Save 100g of the cheesecake filling for piping on top later.
- Assemble the cheesecake - Pour half the mixture over the top of the chilled biscuit base, then smooth out to the edges and level. Chill the cheesecake in the fridge for another 6 hour or overnight.
- Spoon the raspberry jam over the top of the cheesecake filling, then swirl into the mixture with a knife or skewer.
- Pour the remaining mixture over the top and smooth out to the edges and level. Chill the cheesecake in the fridge for another 6 hours or overnight.
- Decorate the cheesecake - When ready to serve, pipe the saved filling on top of the cheesecake, and decorate with the mini Jammie Dodgers and crushed freeze-dried raspberries.
Notes
- Your cheesecake will keep for up to 3 days in the fridge, and up to 3 months in the freezer. When freezing make sure you wrap it well with cling film or plastic wrap, and then a layer of aluminum foil to prevent ice crystals forming in the filling. Remember to allow the cheesecake to thaw before serving.
- Use room temperature cream cheese to avoid any potential lumps that you might get if it is too cold.
- Use a springform cake pan so you can release your cheesecake without running the risk of damaging it in the process.
Nutrition
Serving: 1sliceCalories: 474kcalCarbohydrates: 31gProtein: 4gFat: 33gSaturated Fat: 18gCholesterol: 95mgSodium: 292mgPotassium: 107mgFiber: 1gSugar: 17gVitamin A: 1070IUVitamin C: 1mgCalcium: 68mgIron: 1mg
DISCLAIMER
The nutritional information provided is approximate and is calculated using online tools. Information can vary depending on various factors, but we have endeavoured to be as accurate as possible.
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