Over the weekend we had family staying, so I wanted to create a scrumptious summer cheesecake that would tickle everyone’s tastebuds. A creamy vanilla cheesecake was definitely on the cards but I wanted to team it up with something more exciting.

What’s more thrilling than the nation’s favourite biscuit?!

When I sink my teeth into a Jammie Dodger, the taste of the sticky raspberry jam and shortcake biscuit transports me back in time to my youth! I’ve not eaten a Jammie Dodger in years and I can safely say I have never purchased a packet (until now)! I presume I will buy them all the time when I have little tots running around, but why as an adult do I not indulge in these yummy biscuits on the reg’ (probably because there is only 8 in a packet😱).

To make this Jammie Dodger Cheesecake for your children (yourself 😉). Joking aside this cheesecake is perfect for everyone and will definitely bring a smile to your eater’s faces. You will need, a lined 6 inch loose bottom tin, food processor, piping bag and Wilton 1m nozzle.


For base: *double biscuit base recipe if using an 8inch loose bottom tin

  • 10 Jammie Dodgers (roughly 150 grams)
  • 75 grams of unsalted butter, melted

For filling:

  • 450 grams of soft / cream cheese
  • 150 grams of icing sugar
  • 1 tsp vanilla
  • 150 grams of creme fraiche, chilled
  • 300 ml of double cream, chilled
  • Raspberry seedless jam
  • 50 grams of raspberries, chopped

For decoration:

  • 200 ml of double cream
  • 2 tbsp of icing sugar
  • 1/2 tsp vanilla
  • mini Jammie Dodgers
  • handful of raspberries


  1. Step 1: Stick the Jammie Dodgers in a food processor and blitz into a fine crumb. Pour in the melted butter and blast again until well combined. Tip the biscuit mix into a lined loose bottom tin, pack the biscuits down using the back of a soup spoon. Place the tin in the fridge whilst you make the cheesecake filling.
  2. .......................................

for full instruction please see : biscuitbases.wordpress.com


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