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  • Writer's pictureSara

I'm Obsessed With Jim-Jams

Day 278 (3rd June)

This Jim-Jam cheesecake is honestly one of the best cheesecakes I've had. The flavourful base pairs so well with the "plain"-flavoured top — it's almost like a strawberry shortcake cheesecake.

Here's the recipe:

Recipe (for two servings)


For the base:

  • 8 Jim-Jam biscuits

  • One teaspoon of melted butter

For the cheesecake topping:

  • Three-fourths of a cup of whip topping (pre-sweetened)

  • Half a cup of cream cheese

  • Three tablespoons of powdered sugar

Optional: Cherries to top

Equipment: Small cake ring (about 3 inches in diameter). You can use any other container as well, but you might not be able to de-mould it.


1) Pulse the biscuits and the melted butter in a mixer grinder till the texture can be described as "fine" wet sand.

2) Add it to the bottom of a cake ring (about 3 inches in diameter — the smallest size available). Press down with your fingers.

Make sure you place the cake ring on a steel plate lined with parchment paper.

Optional: For a cleaner look, grease the insides of the cake ring using oil (about 1/4 of a teaspoon).

3) Whip the cream cheese, whip topping, and sugar using an electric whisk for three minutes.

4) Add the mixture to the cake ring. Smooth it out using a spatula.

5) Chill the cheesecake in the refrigerator for two hours.

6) Unmould the cheesecake by warming the sides of the ring using a hair dryer on its lowest setting. The ring should slide right off.

7) Enjoy!

Do try it — it's way too good to pass up!

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