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Mini Jammie Dodger Cheesecakes Recipe

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  • Author: Emma
  • Prep Time: 20 minutes
  • Cook Time: 5 minutes
  • Total Time: 16 hours 25 minutes
  • Yield: 6 servings 1x
  • Category: Dessert
  • Method: No-Cook
  • Cuisine: British
  • Diet: Vegan

Description

These Mini Jamie Dodger Cheesecakes are delightful vegan treats featuring a crunchy biscuit base, creamy cashew filling swirled with raspberry jam, and topped with whipped cream and mini Jammie Dodgers for a perfect bite-sized indulgence.

Ingredients

Units Scale

Base Ingredients

  • 100g of Jammie Dodger biscuits (optional- you can use plain biscuits / cookies)
  • 40g of dairy-free butter (I use Flora Plant Block)

Filling Ingredients

  • 125g of cashew nuts (see step 1)
  • 250g of vegan cream cheese
  • 75g of icing / powdered sugar
  • 1 teaspoons of vanilla bean paste / vanilla extract
  • 50g of coconut cream
  • 5 regular size Jammie dodger biscuits (crumbled)
  • Raspberry jam (for swirling)

Topping Ingredients

  • 220ml of dairy-free whipping cream
  • Pink food gel
  • Freeze dried raspberries
  • Mini Jammie Dodgers

Instructions

  1. Grease base tin. Grease a 6 hole loose base / push up cookie cup tin with some dairy-free butter.
  2. Melt butter. Add the dairy-free butter into a small saucepan, place on the hob and heat over low until fully melted. Remove from the heat and add into a medium sized, heat-proof mixing bowl.
  3. Prepare biscuit crumbs. Add the biscuits into a blender / food processor and blend until fine. Pour the biscuit crumbs into the melted butter and stir together using a wooden spoon or spatula. It should resemble wet sand, and when you press it between your fingers, should hold its shape. If it’s too wet, add in some more biscuit crumbs, if too dry, add in some more melted butter.
  4. Press base mixture. Press approximately 1 & 1/2 tablespoons of mixture into each tin, making sure to compact it in using clean hands or spoon. The more compact it is, the less likely it will crumble. It’s best to use a loose base tin, I’ve linked a great one here.
  5. Set base aside. Place aside whilst you make the filling.
  6. Soak cashews. The cashew nuts will need to be soaked overnight in water. See notes (at the bottom of the recipe card) for more details.
  7. Prepare filling. Drain the cashew nuts from the water and place them into a food processor/blender along with the dairy-free cream cheese, icing sugar, vanilla and coconut cream. Whizz up on high speed for around 5 minutes until smooth. Add some more coconut cream if needed. I use a ‘Kitchenaid Powerplus blender’. It’s best to use a high-speed blender if possible as the mixture is quite thick, and you want it as smooth as possible. You might need to stop the mixture a few times and scrape down the sides to make sure everything is incorporated and smooth.
  8. Layer cheesecakes. Equally pour some mixture into each tin, swirling in some raspberry jam and crumbled up Jammie Dodger biscuits before laying with more cheesecake mixture. Repeat until you have a few layers. Make sure to tap the cheesecakes onto the worktop to remove any air bubbles.
  9. Chill overnight. Place into the fridge overnight to set.
  10. Prepare for unmolding. Once set, remove from the fridge, and push out the cheesecake (as the base is loose bottomed). To make it easier, place the tin into the freezer for 15 minutes to help firm up the cheesecakes, then slide a knife around the edges of the cheesecakes to help loosen them from the tin. Making the cheesecakes firmer will help push them out the tin and won’t damage them.
  11. Whip cream. Whip up the whipping cream (either in a stand mixer fitted with balloon whisk attachment, or with an electric hand whisk) along with a drop of pink food gel until it holds a peak.
  12. Pipe cream. Transfer the cream into a piping bag fitted with a medium round tip nozzle.
  13. Decorate cheesecakes. Pipe a bulb of cream to the top of each cheesecake.
  14. Finish topping. Finish with mini Jammie Dodger in the center of the cream and a sprinkle of freeze dried raspberries.
  15. Serve. Serve and enjoy!

Notes

  • The cashew nuts need to be soaked overnight in water to soften before blending.
  • Use a loose base tin for easier removal of the cheesecakes.
  • Tap the cheesecake tins onto the worktop to remove any air bubbles before chilling.
  • Freezing the cheesecakes for 15 minutes prior to unmolding makes pushing them out easier without damage.
  • A high-speed blender is recommended to achieve a smooth filling texture.

Find it online: https://yumrecipesfood.com/mini-jammie-dodger-cheesecakes-recipe/