These sweet and creamy, 4 Ingredient Caramilk Cheesecake Balls make the perfect dessert to share with friends and family.
If you love the smooth richness of creamy Caramilk chocolate, I know you'll love these simple (no-bake!) cheesecake balls.
Whether you're making a plate to share, a surprise homemade 'foodie' gift for a friend, or you just deserve a little indulgence yourself, this is the recipe for you!
Want even more mouthfuls of pure sweet deliciousness? Try my White Chocolate Cheesecake Balls, or Peppermint Crisp Tim Tam Balls, or choose your favourite 'adults only' indulgence - either my smooth Kahlua Cheesecake Balls or boozy Baileys Cheesecake Balls!
Why You're Going To Love This Recipe
With only 10 minutes 'hands on prep', plus chilling time, a plate of Caramilk Cheescake Balls are a breeze to whip up!
- Just crush, mix and coat - no-bake caramilk cheesecake balls are so easy to make - crush, mix, dip and chill... that's it!
- Great for a plate to share or a homemade gift - this is such a simple recipe, and yet a plate of Caramilk Cheesecake Balls looks so impressive!
- Make ahead of time to avoid that last minute rush - see my notes below for storage and freezing options, a great way to be super organised.
- Get the kids involved! - sure, it can get a little messy but the kids just love rolling the mixture into balls and then dipping in melted chocolate.... and then eating... of course!
- Conventional and Thermomix - you will find both methods in the recipe card at the bottom of the post.
What You Need
Just a few store bought ingredients make these decadent little dessert balls very quick and easy.
Note: Scroll to the recipe card at the bottom for the ingredients quantities and full detailed method!
- Tim Tam biscuits - both Caramel and White Chocolate varieties - 1 packet of each.
- Cream cheese - have this at room temperature to blend well. Use a full fat cream cheese in a block, such as Philly brand as this sets firmer than the 'light' or 'spreadable' versions of cream cheese.
- Caramilk chocolate - a golden blend of caramel and white chocolate with a luscious creamy flavour - this flavour makes chocoholics insane! Made famous by Cadbury, Caramilk chocolate can be purchased from any major supermarket in Australia and New Zealand. The cheescake balls are coated in melted Caramilk chocolate.
- White chocolate - optional, for drizzling over the top of the cheesecake balls to look super special.
Equipment Required
To make these dreamy, creamy bites, you will need:
- A food processor or Thermomix, (or even a rolling pin) to crush the biscuits with.
- A large mixing bowl, and a baking tray to place cheesecake balls on to.
- A microwave (or Thermomix) to melt the chocolate, or you could melt it gently on a stovetop.
- And a fridge/freezer to chill the Caramilk cheesecake balls in!
Step By Step Instructions
This is a great one for kids to be involved with - with a little supervision of course!
Note: Scroll to the recipe card at the bottom for the ingredients quantities and full detailed method!
Step 1 - Prepare The Mixture
Crush both the Caramel and White Chocolate Tim Tam biscuits and place the crumbs in to a large mixing bowl.
Add the block of cream cheese, softened to room temperature.
Mix the biscuit crumbs and cream cheese together until they are well combined, then place the bowl of mixture in the freezer for 30 minutes.
Step 2 - Roll Into Balls And Chill
Roll the mixture into little balls, about 2.5cm in size - (you should end up with approx 20 balls). Place the tray into the fridge or freezer for another 30 minutes to firm.
Step 3 - Coat In Chocolate And Chill
In a microwave safe bowl, place the Caramilk chocolate, broken into pieces, and microwave for 2-3 minutes on 50% power, stirring every 30 seconds until smoothly melted.
Using a couple of small spoons, gently roll the balls around in the melted chocolate until completely coated. Allow the excess to drip off, then place the balls back on the tray. Place the tray in the fridge to allow the chocolate to set.
Once the Caramilk chocolate has set, you can drizzle the balls with a little melted white chocolate. This is optional but it certainly makes the dessert balls looks that extra bit special!
Expert Tips
Grab a couple of packets of Tim Tams when you see them on special at the supermarket and transform them into this decadent treat to share!
- If Tim Tams are not available where you live, you can substitute them with any other white chocolate or caramel coated cookie - see FAQs.
- It's important to chill the mixture, firstly before rolling into balls, and then again, prior to dipping in the melted chocolate - see FAQs.
- Storing - Caramilk Cheesecake Balls can be stored in an airtight container in the fridge for up to 5 days.
- Freezing - they can also be frozen in an airtight container for up to 1 month. Just allow time to defrost in the fridge before consuming.
FAQ's
Yes, once you've prepared the mixture, chill it in the freezer (or fridge) for 30 minutes. This will allow it to firm up enough to roll easily into balls.
The heat from your hands will make the balls sticky when you roll them too, so it's important to place the rolled balls back into the freezer (or fridge) for a further 30 minutes to firm up again before dipping in the melted Caramilk chocolate.
Tim Tams are an iconic Australian biscuit made by Arnotts (known as cookies in the US) and now come in a great variety of flavours. In the US, Tim Tams are known as 'Arnotts Original' and for those in the UK, Penguin biscuits are similar to chocolate Tim Tams, although Penguins are (sadly) not available in the same range of flavours as Tim Tams are.
Cadbury Caramilk is a golden blend of caramelised white chocolate. Caramilk was first released by Cadbury in the 1960's and then discontinued in 1994. When it was re-released in 2017 it was only going to be available for a limited time but quickly became a favourite, and now (fortunately!) is a permanent fixture for all of us Caramilk fans.
Related Recipes
So if you love Caramilk chocolate as much as I do, try some more of these wicked Caramilk treats!
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Caramilk Cheesecake Balls
Ingredients
- 150 g Caramel Tim Tam biscuits or any caramel flavoured cookies (see notes)
- 150 g White Chocolate Tim Tam biscuits
- 250 g cream cheese room temperature
- 250 g Caramilk chocolate
- 50 g white chocolate melted, for drizzling
Instructions
Conventional Method
- Crush the caramel and white chocolate Tim Tams in a blender or food processor (or with a rolling pin) until they resemble fine crumbs.
- Mix the crumbs with the softened cream cheese. Place the bowl of mixture into the freezer for 30 minutes (this will make it easier to roll into balls).
- Roll into 1 inch (2.5cm) sized balls and place on a tray lined with baking paper. Place back into the freezer or fridge for 30 minutes (freezer is best).
- Place Caramilk chocolate into a microwave-safe bowl and microwave on 50% power for 2-3 minutes, stirring every 30 seconds, until chocolate is completely melted.
- Place the cheesecake balls into the bowl of melted chocolate (in batches) and use two small spoons to roll the balls around until they are completely coated in chocolate.
- Remove the cheesecake balls and allow any excess chocolate to drip off.
- Place back onto the baking paper lined tray and decorate with a drizzle of white chocolate (optional).
- Place into the fridge until set (and keep refrigerated until ready to serve).
Thermomix Method
- Place the caramel and white chocolate Tim Tams into the Thermomix bowl and mix for 10 seconds, Speed 8. Scrape down the sides of the bowl.
- Add the softened cream cheese and mix on Reverse, Speed 4 until well combined (scraping down the sides of the bowl occasionally). Place the bowl of mixture into the freezer for 30 minutes (this will make it easier to roll into balls).
- Roll into 1 inch (2.5cm) sized balls and place on a tray lined with baking paper. Place back into the freezer or fridge for 30 minutes (freezer is best).
- Place Caramilk chocolate into a clean Thermomix bowl and grate for 5 seconds, Speed 8. Scrape down the sides of the bowl. Melt for 3 minutes, 50 degrees, Speed 2, scraping the sides occasionally. Pour the melted chocolate into a small bowl.
- Place the cheesecake balls into the bowl of melted chocolate (in batches) and use two small spoons to roll the balls around until they are completely coated in chocolate.
- Remove the cheesecake balls and allow any excess chocolate to drip off.
- Place back onto the baking paper lined tray and decorate with a drizzle of white chocolate (optional).
- Place into the fridge until set (and keep refrigerated until ready to serve).
Notes
- Caramilk chocolate is a golden blend of caramelised white chocolate.
- If Tim Tams are not available where you live, you can substitute them with any other white chocolate or caramel coated cookie.
- It's important to chill the mixture in the fridge or freezer - firstly, for the mixture to be firm enough to roll into balls, and secondly, to be firm balls prior to dipping in the melted Caramilk chocolate.
- Storing - Caramilk Cheesecake Balls can be stored in an airtight container in the fridge for up to 5 days.
- Freezing - they can also be frozen in an airtight container for up to 1 month. Just allow time to defrost in the fridge before consuming.
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