Mini Jammie Dodger Cheesecakes Recipe tastes like a buttery biscuit, creamy vanilla cheesecake, and sweet raspberry jam all hanging out at a dessert party in your mouth. This small batch dessert works perfectly for birthdays, date nights at home, or when you want a cute treat in under about 1 hour of hands-on time plus chill time. I tested these while my kids tried to steal every Jammie Dodger off the tray, so you know they passed the real-life taste test.

Why Make This Mini Jammie Dodger Cheesecakes Recipe at Home

You control the biscuit-to-cheesecake-to-jam ratio, which means no sad, dry crust or stingy jam swirl. The texture stays ultra creamy, the base stays crisp, and the little Jammie Dodger on top stays crunchy instead of soggy.

You also skip any weird stabilizers and use simple ingredients from your pantry and fridge. Plus, these mini cheesecakes look bakery-level cute without any advanced decorating skills, which I personally appreciate on a Tuesday night.

“These mini Jammie Dodger cheesecakes taste like a nostalgic British biscuit met a New York cheesecake and decided to become everyone’s favorite party dessert.”

Ingredients You Need

Biscuit base

150 g Jammie Dodgers, crushed into fine crumbs
- Use a food processor for speed, or bash them in a zip-top bag with a rolling pin.
- If you cannot find Jammie Dodgers, use shortbread or digestive biscuits plus 2 tablespoons raspberry jam mixed into the crumbs.
60 g unsalted butter, melted
- Salted butter also works; just skip extra salt later.
1 tablespoon granulated sugar
Pinch of fine sea salt

Cheesecake filling

300 g full-fat cream cheese, room temperature
- Use block-style cream cheese, not the spreadable tub version, for best texture.
80 g granulated sugar
120 ml sour cream, room temperature
- Greek yogurt works as a swap; choose full-fat for a rich texture.
1 large egg, room temperature
1 teaspoon vanilla extract
1 tablespoon all-purpose flour or cornstarch
- This helps the mini cheesecakes set cleanly and slice neatly.
1 tablespoon lemon juice
- Bottled lemon juice works in a pinch, but fresh tastes brighter.

Jam swirl and topping

6 to 8 tablespoons raspberry jam or seedless raspberry preserves
- Strawberry or mixed berry jam also tastes great if you prefer.
12 mini Jammie Dodgers for topping
- If you only have full-size, cut them in half or quarters.

Equipment list

12-cup muffin tin
12 paper cupcake liners or reusable silicone liners
Mixing bowls
Hand mixer or stand mixer with paddle attachment
Rubber spatula
Small spoon or piping bag for jam
Cooling rack
Food processor or rolling pin and zip-top bag

Tips & Mistakes

Use room temperature cream cheese, sour cream, and egg so the batter mixes smooth and creamy.
Line the muffin tin or the crust will stick and crumble when you remove the cheesecakes.
Pack the biscuit base firmly with the bottom of a glass so the crust holds together.
Do not overmix the cheesecake batter after you add the egg, or you add too much air and the tops crack.
Spoon the jam gently on top and swirl lightly so you keep clear layers instead of muddy pink batter.
Bake until the edges look set and the centers still wobble slightly; if you bake until fully firm, the texture turns dry.
Cool the mini cheesecakes completely before chilling or condensation will make the biscuit base soggy.
Add the Jammie Dodger garnish after chilling, not before baking, or the biscuits soften too much.

How to Make Mini Jammie Dodger Cheesecakes Recipe

Step 1: Prepare the pan and crush the biscuits

Line a standard 12-cup muffin tin with paper liners. Set the pan aside.

Crush the Jammie Dodgers into fine crumbs in a food processor or in a bag with a rolling pin. Aim for a sandy texture without big chunks so the crust presses evenly.

Step 2: Mix and press the biscuit base

In a bowl, stir together the biscuit crumbs, melted butter, sugar, and a pinch of salt. Mix until the crumbs look evenly coated and feel like wet sand.

Divide the mixture between the 12 liners, about 1 to 1.5 tablespoons per cup. Press the crumbs firmly into an even layer using the bottom of a small glass or measuring cup.

Chill the pan in the fridge while you mix the cheesecake filling. This quick chill helps the crust set and stay crisp.

Step 3: Make the cheesecake filling

Preheat your oven to 320°F / 160°C. In a medium bowl, beat the cream cheese and sugar with a hand mixer on medium speed until smooth and fluffy, about 2 minutes.

Scrape down the sides of the bowl. Add sour cream, vanilla, lemon juice, and flour or cornstarch, then mix until combined and silky.

Add the egg and mix on low speed just until the batter looks smooth and uniform. Stop mixing as soon as the egg disappears into the batter to avoid extra air bubbles.

Step 4: Fill the liners

Remove the muffin tin from the fridge. Spoon the cheesecake batter over the chilled crusts, filling each liner about three-quarters full.

Tap the pan gently on the counter a few times to pop any large air bubbles. This step helps the tops bake smooth and even.

Step 5: Add the raspberry jam swirl

Stir the raspberry jam in a small bowl to loosen it. If the jam feels very thick, warm it in the microwave for 5 to 10 seconds so it turns easier to spoon.

Place about 1 to 2 teaspoons of jam on top of each mini cheesecake. Use a toothpick or skewer to swirl the jam gently into the top layer of the cheesecake, keeping some visible streaks.

Step 6: Bake the mini cheesecakes

Place the muffin tin on the middle rack of the oven. Bake at 320°F / 160°C for 16 to 20 minutes, until the edges look set and the centers still jiggle slightly when you nudge the pan.

If the tops start to puff a lot, you probably baked them a bit too long, so check them early next time. The surface should look mostly matte, not shiny, with just a tiny wobble in the center.

Step 7: Cool gradually

Turn off the oven and crack the door open a few inches. Let the mini cheesecakes sit in the warm oven for about 10 minutes. This gentle cool helps prevent big cracks.

Move the muffin tin to a cooling rack and let the cheesecakes cool to room temperature. They will continue to set as they cool, so do not worry if they still look a bit soft.

Step 8: Chill and garnish

Cover the cooled muffin tin loosely with foil or plastic wrap. Chill the mini Jammie Dodger cheesecakes in the fridge for at least 3 hours, or overnight for the best texture.

Right before serving, peel off the paper liners. Press one mini Jammie Dodger into the center of each cheesecake, or place half a full-size biscuit on top at a slight angle for a cute bakery-style look.

Variations I've Tried

I swapped the raspberry jam for strawberry jam and topped the cheesecakes with fresh sliced strawberries, which tasted like a mini strawberry shortcake cheesecake. I also tried a chocolate version by adding 2 tablespoons cocoa powder to the filling and using chocolate-covered biscuits as the base.

One batch used lemon curd instead of jam with a tiny extra splash of lemon juice in the batter, and that version tasted bright and tangy. I even tested a no-bake version with a gelatin-set filling, and while it tasted good, the baked version won for texture every time.

How to Serve Mini Jammie Dodger Cheesecakes Recipe

Serve these mini Jammie Dodger cheesecakes straight from the fridge so the texture stays firm yet creamy. Add a small spoonful of extra raspberry jam on the plate or drizzle it over the top if you love extra fruit flavor. Pair them with hot tea, coffee, hot chocolate, or a cold glass of milk for a cozy treat. They also sit nicely on a dessert board with fresh berries, chocolate chunks, and extra biscuits.

How to store

Store the mini cheesecakes in an airtight container in the fridge for up to 4 days.
Keep the Jammie Dodger garnish separate and add it right before serving so the biscuits stay crisp.
Freeze the cheesecakes without the biscuit garnish on a tray until firm, then move them to a freezer bag or container for up to 2 months.
Thaw in the fridge overnight, then top with fresh Jammie Dodgers and a little extra jam, and serve chilled.