For the cheesecake filling use a food mixer with a whisk attachment or an electric hand whisk to mix together the cream cheese, icing sugar and vanilla extract until smooth with no lumps
Add the double cream and whisk until it is very thick and holds it’s shape
Smooth half of the mixture into the tin on top of the biscuit base, then add spoonfuls of raspberry jam in the middle, leaving a 2cm gap clear of jam around the edge
Carefully cover the jam with the remaining mixture (you can pipe it on or spoon it on), then put it in the fridge overnight, or for at least 4 hours, to set
Remove from the tin and put on your serving plate. Smooth the sides with a butter knife to create a neater finish
Press a 8cm wide heart shaped cookie cutter about half way down the depth of the cutter into the centre of the cheesecake. Don’t push it all the way in, as it will make it difficult to remove. Dig out the cheesecake filling inside the cutter. Aim to remove a depth of the filling of about ½cm. Remove the cutter
carefully and neaten the heart shape if needed. Then fill with the sieved raspberry jam (no need to sieve if the jam is seedless)
Whip up the double cream with the icing sugar and vanilla, and pipe it all around the edges of the cheesecake
Decorate with the mini Jammie Dodgers, fresh and freeze dried raspberries
Serve immediately, store any leftovers in the fridge and eat within 2-3 days
Notes
It is really important to stick to the ingredients and use full fat cream cheese and double cream (a cream with a 48% fat content), both of these ingredients are essential to ensure the no bake cheesecake sets. If you want to make a low fat version, I suggest doing this in small dessert glasses or ramekins as they
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