Mini Vegan Jammie Dodger Cheesecakes

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If you are a fan of the classic British Jammie Dodger biscuit, you are going to love these adorable Vegan Mini Jammie Dodger Cheesecakes! They are everything you could want in a dessert. They are creamy, sweet, and packed with nostalgic flavour. Made with a luscious vanilla cashew based cheesecake filling, a tart raspberry jam centre, and a buttery biscuit base, these mini treats are the perfect balance of indulgence and comfort. And to top it all off? A whole Jammie Dodger for that signature finish!

Traditional cheesecake relies on dairy, but this plant based version proves you don’t need cream cheese to achieve a rich, velvety texture. Soaked cashews blend seamlessly with canned coconut milk and a hint of vanilla to create a smooth and luxurious filling. The raspberry jam centre adds a pop of fruity sweetness, perfectly complementing the vanilla base. The crust, made from crushed Jammie dodger biscuits holds everything together with a satisfying crunch. And of course, the final flourish is a Jammie Dodger perched on top which brings both charm and extra biscuit goodness.

These mini cheesecakes are not only dairy free but also super easy to make. No baking is required, making them a fuss free, no fail dessert for any occasion. Whether you are preparing them for a party, afternoon tea, or just as a sweet treat to enjoy with a cup of tea, they are guaranteed to impress. They can also be made in advance and stored in the freezer, so you will always have a delicious, homemade dessert ready to go.

With their creamy texture, fruity surprise, and biscuit crunch, these Vegan Mini Jammie Dodger Cheesecakes are a dreamy indulgence. Get ready to fall in love with a new favourite treat. One that is as fun to make as it is to eat!

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 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 int he 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.