There’s something delightfully indulgent about a Jammie Dodger cheesecake that captures both nostalgia and gourmet appeal all at once. Imagine creamy layers, a delightful crunch from the biscuit base, and a swirl of vibrant raspberry jam throughout. This dessert is perfect for special occasions or just a cozy night in when you’re craving a sweet treat. Best of all, it’s vegan, making it a guilt-free pleasure you can share with everyone.
When creating this Jammie Dodger cheesecake, you’re not just putting together ingredients; you’re crafting a sensory experience. The smooth, velvety filling is paired beautifully with a crumbly base, while bursts of whimsical raspberry make it visually stunning. This cheesecake isn’t just for any occasion—it’s a show-stopper that everyone will want a slice of.
Why you’ll love this
- Irresistible flavors: The combination of vegan cream cheese and raspberry jam creates a luxurious taste.
- Easy to prepare: With simple, straightforward steps, you can whip this up without stressing.
- Make it ahead: Perfect for parties, you can prep this cheesecake in advance and chill it until serving time.
- Plant-based goodness: This recipe is entirely vegan, so it fits various dietary preferences.
- Stunning presentation: The vibrant colors and textures make it a feast for the eyes as well as the palate.
“Tastes incredible and so simple to make.”
Step-by-step overview
Creating this Jammie Dodger cheesecake involves several key steps. First, you’ll prepare the biscuit base by crushing Jammie Dodger biscuits and mixing them with melted dairy-free butter. Next, blend together soaked cashew nuts, vegan cream cheese, and other creamy ingredients until smooth. Pour the filling over the base, swirl in some raspberry jam, and then refrigerate it until set. Top it off with whipped dairy-free cream and delightful decorations for a fabulous finish.
What you’ll need
- 100g Jammie Dodger biscuits (optional, can use plain biscuits)
- 40g dairy-free butter
- 125g cashew nuts
- 250g vegan cream cheese
- 75g icing / powdered sugar
- 1 teaspoon vanilla bean paste or extract
- 50g coconut cream
- 5 regular-sized Jammie Dodger biscuits (crumbled)
- Raspberry jam (for swirling)
- 220ml dairy-free whipping cream
- Pink food gel
- Freeze dried raspberries
- Mini Jammie Dodgers
Ingredient notes & swaps
- Jammie Dodger biscuits: You can substitute with any plain biscuits if desired; however, using Jammie Dodgers enhances the flavor significantly.
- Cashew nuts: Essential for achieving that creamy texture; if you’re nut-free, try silken tofu, but the flavor will differ.
- Dairy-free cream cheese: Ensure it’s vegan to keep the cheesecake dairy-free; many brands offer great options now.
- Raspberry jam: If you prefer a tart flavor, opt for a low-sugar variety.
How to make it
This dish is straightforward once you get the hang of the steps. You’ll first create the base and then layer the filling, topped with whipped cream and decorations.
- If using cashew nuts, soak them in water for at least 2 hours, then drain.
- Crush the Jammie Dodger biscuits and mix with melted dairy-free butter to form the base. Press into the bottom of a springform pan.
- In a blender, combine soaked cashew nuts, vegan cream cheese, icing sugar, vanilla, and coconut cream. Blend until smooth and creamy.
- Pour the filling over the biscuit base, add crumbled Jammie Dodgers, and swirl raspberry jam on top.
- Refrigerate for several hours until set.
- Before serving, whip the dairy-free cream and use it to decorate the top.
- Finish with pink food gel, freeze-dried raspberries, and mini Jammie Dodgers.
Pro Tip: Ensure your cashew nuts are well-soaked and blended until completely smooth for the creamiest results.
Helpful cooking tips
- Soaking cashew nuts not only softens them but helps achieve a smoother texture when blended.
- Pressing the biscuit base firmly into the springform pan ensures it holds together better once set.
- For a tighter set, refrigerate overnight if you can; it helps everything meld beautifully.
- When whipping the dairy-free cream, keep it chilled for better volume.
- Use a rubber spatula to gently swirl the raspberry jam for a beautiful marbled effect.
Serving suggestions
To serve, cut the cheesecake into generous slices and present them on a beautiful plate. A drizzle of raspberry jam around the edges adds flair, or for some texture, sprinkle freeze-dried raspberries over the top. You can pair it with a dollop of additional whipped cream and a couple of mini Jammie Dodgers on the side as a playful touch.
Storage & reheating tips
This Jammie Dodger cheesecake can be stored in the refrigerator for a few days, but be sure to cover it well to keep it fresh. If you’ve made extra, you can also freeze individual slices wrapped tightly in foil, preserving their flavor and texture for later enjoyment. Always refrigerate leftovers within 2 hours; reheat until steaming hot if needed.
How to fix common issues
If your cheesecake comes out too soft, ensure that you whipped the cream properly or let it chill for longer. If the base crumbles while cutting, it may need to be pressed more firmly next time. Should the filling taste bland, consider adjusting the sweetness with additional icing sugar or enhancing it with more raspberry jam swirls.
Recipe variations
Get creative with your Jammie Dodger cheesecake! Consider swapping the raspberry jam for strawberry or blueberry if you prefer a different fruit note. You can even add cocoa powder to the filling for a chocolate twist or substitute the cashew nuts with a nut-free alternative, like avocados, for a unique flavor.
Common questions
Can I make this cheesecake nut-free?
Yes, for a nut-free version, you can use silken tofu in place of cashew nuts, though the flavor and texture will differ slightly.
How long will the cheesecake last in the fridge?
Your cheesecake will last about 3-5 days in the fridge if stored properly. Just be sure to keep it well covered to maintain freshness.
Can I use regular cream cheese instead of vegan?
Absolutely! The cheesecake will no longer be vegan, but regular cream cheese will yield a deliciously rich result.
This Jammie Dodger cheesecake is bound to impress guests and family alike with its blend of flavors and textures. Remember, the key is patience—let it chill to perfection before serving, and you’re sure to have a crowd-pleaser on your hands. Enjoy each creamy, fruity bite!
Jammie Dodger Cheesecake
Ingredients
Method
- If using cashew nuts, soak them in water for at least 2 hours, then drain.
- Crush the Jammie Dodger biscuits and mix with melted dairy-free butter to form the base. Press into the bottom of a springform pan.
- In a blender, combine soaked cashew nuts, vegan cream cheese, icing sugar, vanilla, and coconut cream. Blend until smooth and creamy.
- Pour the filling over the biscuit base, add crumbled Jammie Dodgers, and swirl raspberry jam on top.
- Refrigerate for several hours until set.
- Before serving, whip the dairy-free cream and use it to decorate the top.
- Finish with pink food gel, freeze-dried raspberries, and mini Jammie Dodgers.