Description
Sweet nostalgia meets modern dessert with mini jamie dodger cheesecakes, blending classic British biscuit charm into creamy cheesecake perfection. Delicate layers and playful cookie crumble invite you to savor a delightful twist on traditional treats.
Ingredients
Scale
Base Ingredients:
- 100 grams (3.5 ounces) Jammie Dodger biscuits
- 40 grams (1.4 ounces) dairy-free butter
Cheesecake Filling Ingredients:
- 125 grams (4.4 ounces) cashew nuts
- 250 grams (8.8 ounces) vegan cream cheese
- 75 grams (2.6 ounces) icing sugar
- 1 teaspoon vanilla bean paste
- 50 grams (1.8 ounces) coconut cream
- 5 Jammie Dodger biscuits
- Raspberry jam
Topping Ingredients:
- 220 milliliters (7.4 fluid ounces) dairy-free whipping cream
- Pink food gel
- Freeze-dried raspberries
- Mini Jammie Dodgers
Instructions
- Prepare a 6-hole loose-base tin by lightly coating with dairy-free butter, ensuring smooth release of the mini cheesecakes.
- Create the biscuit base by gently melting butter in a saucepan, then transferring to a mixing bowl.
- Pulverize the biscuits into fine crumbs using a food processor, combining thoroughly with the melted butter until the mixture resembles damp sand.
- Firmly press the crumb mixture into each tin compartment, creating an even, compact foundation for the cheesecakes.
- Drain and rinse the soaked cashew nuts before transferring to a high-speed blender.
- Combine cashews with vegan cream cheese, icing sugar, vanilla extract, and coconut cream, blending at high speed until achieving a silky-smooth consistency.
- Layer the creamy mixture into the prepared tins, interspersing with delicate swirls of raspberry jam and crumbled Jammie Dodger biscuits.
- Refrigerate the assembled cheesecakes overnight to allow complete setting and flavor melding.
- Briefly freeze the cheesecakes for 15 minutes to enhance structural firmness before carefully extracting from the tin.
- Whip dairy-free cream with a hint of pink food gel until forming stable peaks.
- Elegantly pipe the tinted cream onto each cheesecake using a medium round piping tip.
- Garnish with a miniature Jammie Dodger and a sprinkle of freeze-dried raspberries for a decorative and flavor-enhancing finish.
Notes
- Soak cashews overnight or use hot water for a quick 30-minute soak to ensure ultra-smooth cheesecake texture.
- Compact the biscuit base firmly to prevent crumbling when serving, using the back of a spoon or flat-bottomed glass.
- Soften dairy-free cream cheese at room temperature for easier blending and a silkier cheesecake consistency.
- Use a hot knife when cutting or removing cheesecakes to get clean, precise slices without disturbing the delicate layers.
- Prep Time: 30 minutes
- Cook Time: 0 minutes
- Category: Desserts, Snacks
- Method: Blending
- Cuisine: British
Nutrition
- Serving Size: 6
- Calories: 413
- Sugar: 12g
- Sodium: 90mg
- Fat: 27g
- Saturated Fat: 15g
- Unsaturated Fat: 10g
- Trans Fat: 0g
- Carbohydrates: 36g
- Fiber: 2g
- Protein: 5g
- Cholesterol: 0mg