Mini Jammie Dodger Cheesecakes Recipe tastes like a mash-up of creamy New York cheesecake and your favorite childhood biscuit tin, with buttery crumbs, tangy vanilla filling, and sweet raspberry jam in every bite. It works perfectly for busy home bakers who want a showy dessert in about 30 minutes of hands-on time plus chill time. I tested these on my neighbors during a backyard hangout, and not a single cheesecake survived the evening.

Why You Should Try This Mini Jammie Dodger Cheesecakes Recipe

These mini cheesecakes deliver a perfect balance of sweet, tart, and buttery in a small, hand-held package. You get a crunchy biscuit base, silky vanilla cheesecake, a bright pocket of raspberry jam, and a tiny Jammie Dodger on top that makes everyone smile.

They also work great for parties, bake sales, and kids’ birthdays, since you portion them individually and skip slicing. You can bake them ahead, chill them, and pull them out when guests walk in, which saves a lot of last-minute stress.

“These Mini Jammie Dodger Cheesecakes disappeared faster than any dessert I have baked this year. The base stayed crisp, the filling tasted rich but not heavy, and the little cookie on top made them look like bakery treats. My kids asked when I will bake another batch before they even finished the first one.”

Ingredients You’ll Need

Biscuit base

200 g Jammie Dodgers, crushed into fine crumbs
- Use a food processor for speed, or place in a zip-top bag and bash with a rolling pin.
- You can swap in digestive biscuits or graham crackers plus 2 tablespoons raspberry jam if you cannot find Jammie Dodgers.
70 g unsalted butter, melted
- Salted butter works too; just skip any extra salt in the base.
1 tablespoon granulated sugar
- Optional, but it helps the base set a bit firmer and taste slightly caramelized.
Pinch of fine sea salt

Cheesecake filling

450 g full-fat cream cheese, room temperature
- Use block-style cream cheese, not spreadable tub style, for a firm set.
120 g granulated sugar
120 ml sour cream, room temperature
- You can use full-fat Greek yogurt in a pinch; it gives a slightly tangier flavor.
2 large eggs, room temperature
2 teaspoons vanilla extract
- A good-quality pure vanilla makes a big difference here.
1 tablespoon cornstarch
- Helps the mini cheesecakes hold shape without cracks.
Pinch of fine sea salt

Jam swirl and topping

120 g raspberry jam or seedless raspberry preserves
- Strawberry or mixed berry jam also works if you prefer a different flavor.
12 mini Jammie Dodgers, plus extra for crumbs if you want more garnish
- If you only find regular-size Jammie Dodgers, cut them in half.

Equipment

12-cup muffin tin
12 paper cupcake liners (or reusable silicone liners)
Food processor or rolling pin and zip-top bag
Mixing bowls (one large, one medium)
Hand mixer or stand mixer with paddle attachment
Rubber spatula
Small spoon or teaspoon for jam
Wire cooling rack
Measuring cups and spoons

Tips & Tricks

Bring cream cheese, sour cream, and eggs to room temperature so the batter mixes smooth without lumps.
Line the muffin tin with paper liners so you lift the cheesecakes out cleanly and keep the crust from sticking.
Press the biscuit base firmly with the back of a spoon or a flat-bottomed glass so it holds together and does not crumble.
Do not overmix the cheesecake batter after you add the eggs, since too much air can cause cracks.
Spoon the jam gently on top of the batter and swirl lightly; deep stirring will blend it in and hide the pretty pattern.
Bake until the centers still wobble slightly; they continue to set as they cool.
Cool the cheesecakes completely before chilling, or condensation can make the biscuit base soggy.
Add the mini Jammie Dodger topping just before serving if you want the cookie to stay crisp.

How to Make Mini Jammie Dodger Cheesecakes Recipe

Step 1: Prepare the tin and crush the biscuits

Line a 12-cup muffin tin with paper liners.
Add the Jammie Dodgers for the base to a food processor and pulse until you see fine, sandy crumbs.
If you use a rolling pin, place the biscuits in a sturdy bag and crush until no big chunks remain.

Step 2: Mix and press the biscuit base

Pour the crumbs into a bowl and stir in the sugar and salt.
Add the melted butter and mix until the crumbs feel like wet sand and clump when you squeeze them.
Divide the mixture evenly between the 12 liners, then press each portion firmly into a flat, compact layer.

Step 3: Prebake the crust

Heat your oven to 160°C / 320°F.
Bake the crusts for 5 to 7 minutes until they look slightly deeper in color and smell toasty.
Set the tin on a wire rack and let the bases cool while you mix the filling.

Step 4: Beat the cream cheese and sugar

Place the room-temperature cream cheese in a large bowl.
Beat it with a hand mixer or stand mixer on medium speed until it turns smooth and creamy, about 1 to 2 minutes.
Add the sugar and salt, then beat again until the mixture looks fluffy and no gritty sugar remains.

Step 5: Add sour cream, vanilla, and cornstarch

Add the sour cream and vanilla to the bowl and mix on low speed until combined.
Sprinkle in the cornstarch and mix just until you see no dry streaks.
Scrape down the sides and bottom of the bowl with a spatula so everything blends evenly.

Step 6: Add the eggs

Crack the eggs into a small bowl to check for shells, then add them to the cream cheese mixture.
Beat on low speed until the eggs just mix in and the batter looks smooth and glossy.
Stop mixing as soon as the batter looks uniform so you keep extra air out.

Step 7: Fill the liners

Spoon or pour the cheesecake batter over the cooled crusts, filling each liner about three-quarters full.
Tap the muffin tin gently on the counter a few times to pop any large air bubbles.
If you see stubborn bubbles on top, poke them with a toothpick.

Step 8: Add the jam and swirl

Warm the raspberry jam slightly in the microwave for 10 to 15 seconds so it loosens.
Place about 1 teaspoon of jam on top of each mini cheesecake.
Use a toothpick or the tip of a knife to swirl the jam gently into the top layer of batter, creating a marbled pattern.

Step 9: Bake the mini cheesecakes

Place the muffin tin in the center of the oven at 160°C / 320°F.
Bake for 16 to 20 minutes, until the edges look set and the centers still wobble slightly when you nudge the tin.
If the tops puff a lot or crack, you baked them a bit long, but they still taste great.

Step 10: Cool gradually

Set the muffin tin on a wire rack and let the cheesecakes cool in the tin for about 30 minutes.
Lift each cheesecake out and keep cooling on the rack until they reach room temperature.
This slower cooling helps the tops stay smooth and keeps the texture creamy.

Step 11: Chill until set

Cover the cooled mini cheesecakes loosely with plastic wrap or place them in an airtight container.
Chill them in the fridge for at least 3 hours, or overnight for the best flavor and texture.
They firm up as they chill, which makes the biscuit base easier to bite and the filling extra silky.

Step 12: Add the Jammie Dodger topping

Right before serving, place one mini Jammie Dodger on top of each cheesecake.
Press it gently into the chilled surface so it sticks without sinking.
If you want extra flair, sprinkle a few crushed biscuit crumbs around the cookie.

What to Serve with Mini Jammie Dodger Cheesecakes Recipe

Serve these Mini Jammie Dodger Cheesecakes cold straight from the fridge for the best texture and flavor. They pair nicely with fresh berries, a little extra raspberry jam on the side, or a dollop of lightly sweetened whipped cream. Kids love them with cold milk, while adults often reach for hot tea, coffee, or a cozy mug of hot chocolate. You can also set them on a dessert board with brownies, fruit, and other mini treats for a fun party spread.

Storage Options

Store the mini cheesecakes in an airtight container in the fridge for up to 4 days; add the Jammie Dodger topping right before serving so the cookie stays crisp.
Freeze the baked and cooled cheesecakes (without the cookie topping) on a tray until firm, then wrap each one tightly and keep them in a freezer bag for up to 2 months.
Thaw frozen cheesecakes in the fridge overnight, still wrapped, so condensation forms on the outside, not on the surface.
Serve chilled straight from the fridge; you do not need to reheat them, although you can let them sit at room temperature for 10 to 15 minutes if you prefer a softer texture.