Description
Delightful mini cheesecakes with a buttery cookie crust and vibrant raspberry jam, evoking nostalgia and joy.
Ingredients
Scale
- 8 oz (225g) Cream Cheese
- 1/2 cup Granulated Sugar
- 1 tsp Vanilla Extract
- 2 Eggs
- 1/4 cup Unsalted Butter, melted
- 8 Jammie Dodgers Biscuits, crushed
- 1/2 cup Raspberry Jam
Instructions
- Preheat the oven to 325°F (160°C).
- Prepare the crust by crushing Jammie Dodgers into fine crumbs, then mix with melted butter.
- Press the mixture into the base of mini cheesecake or muffin tins lined with cupcake liners.
- Make the cheesecake filling by beating the cream cheese until creamy, then add sugar and vanilla extract.
- Add eggs one at a time, mixing until smooth.
- Spoon raspberry jam over the crust in each tin, then fill with cheesecake mixture.
- Bake for 20-25 minutes until set but jiggly in the center.
- Cool at room temperature for an hour, then refrigerate for at least two hours.
- Serve chilled and enjoy with toppings like whipped cream or fresh berries.
Notes
Mix slowly to prevent air pockets; use a water bath for creamier texture.
- Prep Time: 15 minutes
- Cook Time: 25 minutes
- Category: Dessert
- Method: Baking
- Cuisine: British
Nutrition
- Serving Size: 1 cheesecake
- Calories: 220
- Sugar: 10g
- Sodium: 250mg
- Fat: 13g
- Saturated Fat: 8g
- Unsaturated Fat: 3g
- Trans Fat: 0g
- Carbohydrates: 24g
- Fiber: 1g
- Protein: 4g
- Cholesterol: 40mg
Keywords: cheesecake, mini cheesecakes, Jammie Dodgers, dessert, British treats