Mini Vegan Jammie Dodger Cheesecake Recipe

Jump to Recipe

This Mini Vegan Jammie Dodger Cheesecake recipe is a creamy, fruity and completely no-bake. With a buttery Jammie Dodger biscuit base, a silky pink vanilla cheesecake filling made from cashews, a raspberry jam centre and a whole Jammie Dodger on top, they’re the perfect individual dessert for parties, birthdays and afternoon tea.

TL;DR

• No-bake vegan Jammie Dodger cheesecakes
• Creamy cashew and vanilla cheesecake filling
• Buttery Jammie Dodger biscuit base
• Raspberry jam centre and Jammie Dodger topping
• Perfect make-ahead individual desserts
• Ready in around 2 hours 30 minutes (plus overnight soaking)

Mini Vegan Jammie Dodger Cheesecake Recipe

Ingredients

For the Biscuit Base

• Jammie Dodger biscuits
• Melted vegan butter

For the Cheesecake Filling

• Cashews (soaked overnight)
• Melted coconut oil
• Full-fat coconut milk
• Golden syrup
• Vanilla extract
• Pink gel food colouring

For the Decoration

• Raspberry jam
• Jammie Dodger biscuits

How to Make Mini Vegan Jammie Dodger Cheesecake Recipe

Begin by soaking the cashews overnight so they blend into a perfectly smooth cheesecake filling.

Crush the Jammie Dodger biscuits into fine crumbs using a food processor before mixing with the melted vegan butter. Divide the mixture between mini foil pie tins and press it firmly into the base.

For the cheesecake filling, blend the soaked cashews with the melted coconut oil, coconut milk, golden syrup and vanilla extract until completely smooth. Add a small amount of pink gel food colouring and blend again until you reach a soft pink colour.

Pour the cheesecake mixture over each biscuit base, leaving a little room at the top. Add a teaspoon of raspberry jam to the centre of each cheesecake before placing a whole Jammie Dodger biscuit on top.

Freeze the cheesecakes until firm. Before serving, allow them to soften slightly at room temperature for the perfect creamy texture.

Top Tips

• Soak the cashews overnight for the smoothest filling.
• Blend for several minutes until there is no graininess.
• Press the biscuit base down firmly so it holds together.
• Add the food colouring gradually until you achieve your preferred shade of pink.
• Allow the cheesecakes to soften slightly before serving for the creamiest texture.

Storage

Store the cheesecakes in the freezer for up to 1 month in an airtight container. Remove them from the freezer around 1 hour before serving so they soften to the perfect creamy consistency.

FAQs

• Are Jammie Dodgers vegan?
• Which Food Colourings Are Vegan?

Recipes Similar to Mini Vegan Jammie Dodger Cheesecake Recipe

• Jammie Dodger Cupcakes
• Biscoff Cheesecake
• Gluten Free Raspberry Ripple Cupcakes

Mini Vegan Jammie Dodger Cheesecakes

Servings

15

servings

Prep time

2

hours 

30

minutes

Individual creamy vanilla cheesecakes made with cashews with a raspberry jam filling and decorated with Jammie Dodgers.

Ingredients

• For the Base

• 175g Jammie Dodger Biscuits

• 85g Melted Vegan Butter

• For the Cheesecake

• 180g Cashews (soaked in water overnight)

• 80g Melted Coconut Oil

• 150g Full Fat Coconut Milk

• 120g Golden Syrup

• 1 tsp Vanilla Extract

• Pink Gel Food Colouring

• For the Decoration

• 100g Raspberry Jam

• 15 Jammie Dodger Biscuits

Directions

• For the Base
• Set out 15 mini foil pie tins (deep ones) and grease with vegan butter.
• Use a food processor to make the Jammie Dodger Biscuits into crumbs and add the melted Vegan butter. Pulse until mixed.
• Divide into the pie tins and press into each tin making sure you get into all the edges.
• For the Cheesecake
• Make sure the cashews are drained and dried after soaking overnight. Put into a blender with the melted coconut oil, coconut milk, vanilla and golden syrup. Blend until smooth (this takes a while depending on your blender and you might need to take breaks if the blender starts to overheat). 
• Mix in a small amount of pink food colouring. Add more until you get a light pink colour.
• Pour over the biscuit base of each pie tin leaving about half a centimetre to the top of the tin.
• For the Topping
• Put a teaspoon of raspberry jam in the middle of each cheesecake and put one Jammie Dodger on the top of each one.
• Freeze for at least half an hour. If you are serving them now remove from the freezer and sit at room temperature for 20 minutes. Alternatively you can keep them frozen for up to a month and remove an hour before serving.

Comments

Did you make this recipe? Leave a comment below and let me know how it turned out.