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    Home » Recipes » Desserts » Tim Tam Cheesecake | No-Bake

    Tim Tam Cheesecake | No-Bake

    Published: Oct 15, 2021 · Modified: Oct 23, 2021 by Lucy · This post may contain affiliate links · 38 Comments

    Jump to Recipe

    Hands down this is the most EPIC no-bake Tim Tam Cheesecake you'll ever make! A crunchy Tim Tam base is topped with two layers of chocolate cheesecake and filled with chunks of Tim Tams throughout. This decadent dessert takes just 30 minutes to prepare and is perfect for any special occasions, Christmas get-togethers, or parties.

    A close up view of a double layered cheesecake with chunks of chocolate biscuits on top.

    As an Aussie girl, one of my favourite ingredients to use in my baking recipes is a packet of delicious Tim Tams!

    Whether it's a batch of adults-only Baileys Tim Tam Cheesecake Balls, Tim Tam Fudge, Peppermint Crisp Tim Tam Balls, my classic 3 Ingredient Tim Tam Balls or this over-the-top double layered cheesecake, if there's Tim Tams involved... I am ALL IN!

    What Are Tim Tams?

    Tim Tams are an iconic Australian cookie made by Arnott's.

    They're long rectangular crunchy chocolate biscuits with a creamy filling, then fully coated in chocolate.

    Arnott's Tim Tams come in a variety of luscious flavours such as milk, dark, caramel, mint, white, double coated and more.

    Most often enjoyed as a snack with a cup of tea or coffee, Tim Tams are also delicious when used as an ingredient in baking and dessert recipes.

    Tim Tam Substitutes

    You can substitute Tim Tams with any other chocolate coated cookie if they are unavailable.

    For those living in the UK, McVitie's Penguin biscuits are a great substitution.

    Alternatively, you could use Oreos in place of the Tim Tams.

    A double layered Tim Tam cheesecake on a cake stand.

    Why You're Going To Love This Recipe

    This is one of my most popular cheesecake recipes EVER!!!

    Here's why you're going to love it too:

    • No-bake - this chilled dessert requires absolutely NO baking at all. It's the perfect recipe for summer entertaining, BBQs or Christmas!
    • Make ahead dessert - this Tim Tam cheesecake requires a minimum of 6 hours chilling time, so it's a great option for when you'd like a dessert prepared ahead of time (ideal for taking the stress out of Christmas day or special occasions).
    • Perfect for feeding a crowd - just like all cheesecakes, this Tim Tam version is so deliciously rich - so you only need a small slice. This recipe can easily serve 16 people.
    • A favourite with chocoholics - if you're a self-confessed chocoholic (like me!), then you're going to LOVE this cheesecake! A chocolate Tim Tam base topped with milk chocolate and white chocolate cheesecake layers... with plenty of Tim Tams scattered throughout.
    A double layered white and milk chocolate cheesecake on a cake stand, with a slice removed.

    What You Need

    Everyone needs an over-the-top chocolate Tim Tam Cheesecake in their life!

    Note: please scroll to the recipe card for the ingredient quantities and full detailed method.

    The ingredients for a Tim Tam cheesecake.

    For The Base

    • Tim Tams - a truly iconic Australian chocolate coated biscuit, however if not available, they can be substituted for any brand of chocolate coated biscuit (like Penguins) or alternatively, Oreos.
    • butter - either salted or unsalted butter can be used in this recipe.

    For The Filling

    • cream - choose a cream that is suitable for whipping (such as thickened, heavy or whipping cream).
    • cream cheese - for a smooth cheesecake, ensure the cream cheese is at room temperature before mixing. Use blocks of full fat cream cheese (not light or spreadable). I like to use the Philadelphia brand.
    • vanilla - this can be vanilla bean paste, vanilla extract or vanilla essence. Vanilla bean paste will give you the best vanilla flavour, however, it is more expensive. Vanilla extract works well in this recipe too.
    • caster sugar - (also known as superfine sugar). Caster sugar dissolves easily when beaten with the cream cheese making it perfect for cheesecakes.
    • gelatine powder - dissolved in hot water - see my tips on How To Dissolve Gelatine below.
    • chocolate - I use milk chocolate and white chocolate for my cheesecake layers. Choose a good quality cooking or baking chocolate that melts easily, such as Cadbury's.

    Step By Step Instructions

    While this Tim Tam Cheesecake may look fancy, it couldn't be easier to make!

    With just 30 minutes prep time and a few simple steps, you'll have a sweet and creamy chocolate cheesecake in no time - the hardest part is just waiting for it to chill...

    Note: please scroll to the recipe card for the ingredient quantities and full detailed method.

    Step 1 - Prepare The Base

    Crush Tim Tam biscuits for the base in a food processor, blender or Thermomix.

    Add the melted butter and stir through until well combined.

    Butter and crushed chocolate biscuits in a bowl.

    Press the mixture very firmly into a prepared springform tin.

    Place the base into the fridge while you prepare the filling.

    Tim Tam mixture in the base of a round lined tin.

    Step 2 - Chop Tim Tams For Filling

    Roughly chop the remaining Tim Tam biscuits into large chunks.

    Chopped Tim Tam biscuits on a plate.

    Step 3 - Prepare The Cheesecake Filling

    Whip the cream until soft peaks form, then set aside.

    Dissolve gelatine in hot water and set aside to cool slightly.

    Place the cream cheese, vanilla and caster sugar into a large bowl and mix with hand-held beaters or stand-mixer until creamy and smooth.

    Add the cooled and dissolved gelatine and beat through.

    Divide the mixture equally between two bowls.

    Cream cheese, sugar and vanilla in a bowl.

    Step 4 - Prepare The Milk Chocolate Cheesecake Layer

    To one of the cheesecake mixture bowls, add the melted milk chocolate, half of the whipped cream and half of the chopped Tim Tams.

    Mix gently until combined.

    Chopped Tim Tam biscuits and cheesecake mixture in a bowl.

    Pour the chocolate cheesecake mixture over the top of the Tim Tam base and spread out evenly with a spoon.

    Chill in the fridge for 15 minutes.

    Chocolate cheesecake mixture in a round tin.

    Step 5 - Prepare The White Chocolate Cheesecake Layer

    To the remaining bowl of cheesecake mixture, add the melted white chocolate, the remainder of the whipped cream and the rest of the chopped Tim Tams.

    Mix gently until combined.

    White chocolate and Tim Tam cheesecake mixture in a bowl.

    Gently pour the white chocolate cheesecake mixture over the top of the milk chocolate layer and spread evenly with a spoon.

    Chill in the fridge for a minimum of 6 hours.

    Decorate with extra chopped Tim Tams before serving (optional).

    White chocolate cheesecake mixture in a tin.
    A piece of cheesecake with chopped Tim Tams on top.

    How To Dissolve Gelatine

    Gelatine helps the cheesecake to set and hold its texture when served. You can read about why I like to use gelatine in my no-bake cheesecakes here (and this is especially important if you're making a cheesecake for an event or party).

    My no-fuss fool-proof method for dissolving gelatine ensures no lumps or bumps in the mixture.

    To dissolve gelatine powder:

    • Place 2 tsp of gelatine powder into a small bowl filled with ¼ cup lukewarm water.
    • Place that small bowl into a large bowl and fill the larger bowl with boiling water (do not allow the boiling water to enter the smaller bowl).
    • Allow the boiling water to slowly heat the smaller bowl and dissolve the gelatine (this will take a couple of minutes). 

    Expert Tips & FAQ

    Here's my top tips for making the perfect Tim Tam Cheesecake:

    Tim Tam Substitutes

    Tim Tams are an iconic Australian cookie made by Arnott's. If Tim Tams are unavailable where you live, then you can substitute them with any other chocolate coated cookie. For those living in the UK, McVitie's Penguin biscuits are a close substitution. Alternatively, you could use Oreos in place of the Tim Tams.

    Choose The Correct Pan

    Use a springform pan when making this Tim Tam cheesecake. The removable sides on the pan make it easy to transfer the cheesecake from the pan onto a serving plate.
    Also, ensure that you grease the pan and line both the base and sides with baking paper to avoid the filling from sticking to the edges.

    Chilling Time

    This no-bake cheesecake requires a minimum of 6 hours chilling time. If time allows, it's best to chill the cheesecake overnight before serving.

    Serving

    Remove the Tim Tam cheesecake from the fridge and decorate with extra chopped Tim Tams. As this cheesecake contains gelatine, it can be left out of the fridge for a couple of hours without losing it's texture.

    Storing & Freezing

    Store the cheesecake in the fridge and consume within 3 days.
    Alternatively, you can freeze the cheesecake as a whole or in individual portions. Wrap in a layer of plastic wrap and then a layer of foil and freeze for up to 1 month.

    A serve of chocolate cheesecake, with some on a fork.

    Related Recipes

    If you love no-bake cheesecakes as much as I do (which is most definitely FAR too much!), then you're going to love these recipes too:

    • Toblerone Cheesecake - a rich and creamy chocolate cheesecake made with Toblerone cheesecake - a favourite festive season dessert!
    • Mars Bar Cheesecake - this no-bake cheesecake is literally packed with Mars Bars. The perfect combination of caramel and chocolate with plenty of extra pieces of Mars Bar on top.
    • Lemon Cheesecake - a light and zesty cheesecake that is perfect for summer. Serve with whipped cream and fresh berries for the ultimate dessert.
    • Crunchie & Malteser Cheesecake - calling all chocoholics! This honeycomb and chocolate cheesecake is an absolute showstopper.
    • Rocky Road Cheesecake - the most over the top chocolate cheesecake decorated with marshmallows, raspberry lollies, nuts, coconut, chocolate sauce and more!
    A half eaten piece of white and milk chocolate cheesecake.

    WANT EVEN MORE DELICIOUS RECIPES? Subscribe to my newsletter or follow along on Facebook or Instagram. And if you love baking, then please come and join my Facebook cooking club group or subscribe to my YouTube channel. 

    A close up view of a double layered cheesecake with chocolate biscuits on top.

    Tim Tam Cheesecake

    The most popular Tim Tam Cheesecake! Completely no-bake and perfect for feeding a crowd.
    5 from 20 votes
    Print Pin Rate
    Course: Dessert
    Cuisine: Australian recipe, Cheesecake
    Prep Time: 30 minutes
    Chilling time: 6 hours
    Total Time: 6 hours 30 minutes
    Servings: 16 serves
    Calories: 500kcal
    Author: Lucy - Bake Play Smile

    Ingredients

    • 400 g Tim Tam biscuits for base and filling
    • 80 g butter melted
    • 300 ml cream whipping or thickened
    • 2½ tsp gelatine dissolved in ¼ cup hot water, cooled
    • 500 g cream cheese full fat, room temperature
    • 1 tsp vanilla bean paste or vanilla extract, essence
    • 170 g (¾ cup) caster sugar
    • 200 g milk chocolate block or melts
    • 200 g white chocolate block or melts
    • Tim Tam Biscuits extra, for decorating

    Instructions

    Conventional Method

    • To ensure a smooth cheesecake, bring all ingredients to room temperature before starting.
    • Grease and line the base and sides of a 23cm spring-form pan with baking paper and set aside.
    • Finely crush 300g of the Tim Tam biscuits in a food processor and place into a bowl. Note: Reserve the extra 100g for the cheesecake layers.
    • Add the melted butter and mix until well combined.
    • Press the mixture firmly into the base of the pan and place into the fridge while you prepare the cheesecake layers.
    • Roughly chop the remaining 100g of Tim Tams. Set aside.
    • Using hand-held beaters or a stand-mixer, whip the cream until soft peaks form. Set aside.
    • Pour ¼ cup of hot water into a cup, sprinkle over the gelatine powder and stir with a fork until dissolved. Set aside and allow to cool.
    • Beat the cream cheese, vanilla bean paste and caster sugar until smooth and creamy.
    • Add the cooled, dissolved gelatine to the mixture and beat until well combined.
    • Divide the mixture equally between two bowls.
    • Melt the milk chocolate in the microwave on 50% power for 3 minutes (or until melted). Allow to cool slightly.
    • Fold the melted milk chocolate, half of the whipped cream and half of the chopped Tim Tams through one portion of the cream cheese mixture.
    • Spoon the milk chocolate cheesecake mixture into the prepared tin. Spread out evenly with a spoon.
    • Place into the fridge for 15 minutes.
    • Melt the white chocolate in the microwave on 50% power for 3 minutes (or until melted). Allow to cool slightly.
    • Fold the melted white chocolate, the remaining whipped cream and chopped Tim Tams through the second portion of the cream cheese mixture.
    • Carefully spoon the mixture over the milk chocolate layer and spread out evenly with a spoon.
    • Place the cheesecake into the fridge to set for a minimum of 6 hours.
      TIP: For best results, leave in the fridge overnight.
    • Decorate with extra chopped Tim Tams before serving, optional.

    Thermomix Method

    • To ensure a smooth cheesecake, bring all ingredients to room temperature before starting.
    • Grease and line the base and sides of a 23cm spring-form pan with baking paper and set aside.
    • Melt butter in the Thermomix bowl for 2 minutes, 100 degrees, Speed 1.
    • Add 300g of the Tim Tam biscuits and crush on Speed 10 for 10 seconds. Scrape down the sides of the bowl and repeat until well combined.
    • Press the mixture firmly into the base of the pan and place into the fridge.
    • Roughly chop the remaining 100g Tim Tam biscuits and set aside.
    • Whip the cream in a clean, dry Thermomix bowl on Speed 3.5 until lightly whipped (the time it takes will depend on the freshness of the cream - it can be anywhere between 10 seconds and a few minutes). Set the cream aside in a separate bowl.
    • Pour ¼ cup of hot water into a cup, sprinkle over the gelatine and stir with a fork until dissolved. Set aside and allow to cool.
    • Beat the cream cheese, vanilla bean paste and caster sugar in a clean and dry Thermomix bowl for 30 seconds, Speed 5. Scrape down the sides with a spatula and repeat until smooth and creamy.
    • Add the cooled, dissolved gelatine to the mix and mix for 30 seconds, Speed 5. Divide the mixture evenly between two bowls.
    • Place the milk chocolate into the Thermomix bowl. Grate for 5 seconds, Speed 8. Scrape dow the sides of the bowl. Melt for 3 minutes, 50 degrees, Speed 2. Set aside in a bowl.
    • Fold the melted milk chocolate, half of the whipped cream and half of the chopped Tim Tams through one portion of the cream cheese mixture.
    • Spoon the milk chocolate mixture into the prepared tin. Spread out evenly with a spoon. Place into the fridge for 15 minutes.
    • Place the white chocolate into the Thermomix bowl. Grate for 5 seconds, Speed 8. Scrape dow the sides of the bowl. Melt for 3 minutes, 50 degrees, Speed 2. Set aside in a bowl.
    • Fold the melted white chocolate, the remaining whipped cream and chopped Tim Tams through the second portion of the cream cheese mixture. Carefully spoon the mixture over the milk chocolate layer and spread out evenly with a spoon.
    • Place the cheesecake into the fridge to set for a minimum of 6 hours.
      TIP: For best results, leave in the fridge overnight.
    • Decorate with extra chopped Tim Tams before serving, optional.

    Notes

    RECIPE NOTES & TIPS
    Ingredients Info:
    • Tim Tams - an iconic Australian chocolate coated biscuit. These can be substituted for any brand of chocolate coated biscuit (like Penguins) or alternatively, Oreos.
    • Cream cheese - for a smooth cheesecake, ensure the cream cheese is at room temperature before mixing. Use blocks of full fat cream cheese (not light or spreadable). I like to use the Philadelphia brand.
    • Gelatine powder - dissolved in hot water. This helps the cheesecake to set and hold its texture when served. You can read about why I always use gelatine in my no-bake cheesecakes here (this is especially important if you're making a cheesecake for an event or party).
    More Recipe Tips:
    • Chilling time - this no-bake cheesecake requires a minimum of 6 hours chilling time. If time allows, it's best to chill the cheesecake overnight before serving.
    • Serving - remove the Tim Tam cheesecake from the fridge and decorate with extra chopped Tim Tams. As this cheesecake contains gelatine, it can be left out of the fridge for a couple of hours without losing it's texture.
    • Storing & freezing - store the cheesecake in the fridge and consume within 3 days. Alternatively, you can freeze the cheesecake as a whole or in individual portions. Wrap in a layer of plastic wrap and then a layer of foil and freeze for up to 1 month.

    Nutrition

    Calories: 500kcal | Carbohydrates: 45g | Protein: 5g | Fat: 35g | Saturated Fat: 19g | Polyunsaturated Fat: 2g | Monounsaturated Fat: 10g | Trans Fat: 1g | Cholesterol: 73mg | Sodium: 273mg | Potassium: 184mg | Fiber: 1g | Sugar: 36g | Vitamin A: 825IU | Vitamin C: 1mg | Calcium: 78mg | Iron: 3mg
    Did you try this recipe?Mention @BakePlaySmileBlog or tag #BakePlaySmile!
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    Reader Interactions

    Comments

    1. Kylie

      April 05, 2021 at 12:25 am

      I made this for my boyfriend's 30th in January! We were supposed to be in Australia, but alas, can't go home because of COVID. Anywho, they sell copycat TimTams here in Sweden, so used those to whip this up and bring some Australia to us. It was HEAVENLY. Such a delicious taste of home. I may have gone way overboard with the decorating (you could barely see the cake) but so so good. Can't wait to make it again!

      Reply
      • Lucy

        April 05, 2021 at 8:14 am

        Oh I'm SO glad!!!! Happy 30th to your boyfriend!

        Reply
    2. Jordyn Mccaughan

      December 16, 2020 at 10:14 am

      Would this be ok to freeze for 1 week?

      Reply
      • Lucy

        December 16, 2020 at 8:15 pm

        That will be fine - just place in the fridge overnight to defrost xx

        Reply
    3. Kim

      March 11, 2019 at 4:59 pm

      Delicious but the crust is very hard when trying to cut into it !

      Reply
      • Lynn

        October 16, 2020 at 11:28 am

        Leave the cheese cake out of the fridge for 10 - 15 mins before cutting it.

        Reply
    4. Norelle

      June 24, 2018 at 9:42 pm

      Much fun making this! Simple and reasonably quick to make. The family loved this. Will reduce the amount of sugar in the next bake though - very, very sweet! And that’s coming from a sweet tooth!

      Reply
      • Lucy Mathieson

        June 25, 2018 at 5:44 am

        Thanks Norelle! xx

        Reply
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