It doesn’t get any more delicious than this No-Bake Double Layer Tim Tam Cheesecake! With a Tim Tam base, milk and white chocolate layers sprinkled with Tim Tam chunks and extra Tim Tams on top, this really is a chocoholics dream.
A Tim Tam cheesecake is an absolute classic recipe. It takes the whole ‘cookies and cream’ thing to a whole new crazy level of deliciousness.
I love to make this No-Bake Double Layer Tim Tam Cheesecake when we’re having friends over or are going to a BBQ or party. It really is a cheesecake that needs to be shared! Not only is it incredibly rich (like all no-bake cheesecakes), it’s also totally over-the-top in Tim-Tam-y goodness. So yep, just cut a nice little piece… it’s all you’ll need (but then totally go back for seconds later on!).
When you’re making any no-bake cheesecake, it’s important to grease your springform pan really well and to line both the base and sides with baking paper. This will ensure that your cheesecake comes out of the tin looking beautiful. To get a perfectly smooth cheesecake (which is definitely what you want), make sure all of your ingredients are at room temperature before you start. I’m terrible for remembering to do this, but it does make a HUGE difference.
I always leave my cheesecakes in the fridge overnight before removing them from the tin. Theoretically, the gelatine will set the cheesecake within a few hours, but you’ll always get a better result if you leave it overnight before slicing it. But geez… I tell you what. It is HARD work waiting that long.
It’s so simple to get that gorgeous double layer look happening in your No-Bake Double Layer Tim Tam Cheesecake. You simply divide your cream cheese mixture in half, and add white chocolate to one half and milk chocolate to the other. Easy peasy! I usually pop the cheesecake in the fridge while I’m mixing the white chocolate layer, which gives the milk chocolate layer time to set slightly – making it far easier so spread the white chocolate mixture over the top.
And that’s it! The easiest No-Bake Double Layer Tim Tam Cheesecake you’ll ever make!
No-Bake Double Layer Tim Tam Cheesecake
Ingredients
- 400 g Tim Tam biscuits plus extra for decorating
- 80 g butter melted
- 300 ml cream lightly whipped
- 500 g cream cheese softened
- 1 tsp vanilla bean paste optional, or vanilla extract
- 3/4 cup sugar
- 2½ tsp gelatine dissolved in ¼ cup boiling water, cooled
- 200 g milk chocolate
- 200 g white chocolate
Instructions
Conventional Method
- To ensure a smooth cheesecake, make sure all ingredients are at 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.
- Add the melted butter and mix until well combined.
- Press the mixture firmly into the base of the pan and place into the fridge.
- Whip cream and set aside.
- Pour ¼ cup of boiling water into a cup, sprinkle over the gelatine and stir until dissolved. Allow to cool.
- Beat the cream cheese, vanilla bean paste and sugar until smooth and creamy.
- Add the cooled, dissolved gelatine to the mix and beat until well combined.
- Divide the mixture equally between 2 bowls.
- Melt the milk chocolate and set aside to cool.
- Roughly chop the remaining 100g of Tim Tams.
- 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.
- Melt the white chocolate and set aside to cool.
- 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 (for best results, leave in the fridge overnight before cutting).
- Decorate with extra Tim Tams before serving.
Thermomix Method
- To ensure a smooth cheesecake, make sure all ingredients are at 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 TM 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.
- Whip cream in a clean, dry TM 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 2 minutes!!). Set the cream aside in a separate bowl.
- Pour ¼ cup of boiling water into a cup, sprinkle over the gelatine and stir until dissolved. Allow to cool.
- Beat the cream cheese, vanilla bean paste and sugar in a clean and dry TM bowl on Speed 5, 30 seconds. Scrape down the sides with a spatula and repeat until smooth and creamy.
- Add the cooled, dissolved gelatine to the mix and mix on Speed 5 for 30 seconds. Divide the mixture evenly between two bowls.
- Place the milk chocolate into the TM bowl and melt on 50 degrees, Speed 2 for 3 minutes. Set aside in a bowl.
- Roughly chop the remaining 100g Tim Tam biscuits.
- 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 TM bowl and melt on 50 degrees, Speed 2 for 3 minutes. 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 (for best results, leave in the fridge overnight before cutting).
- Decorate with extra Tim Tams before serving.
Nutrition
This looks divine Lucy! Do you think it would freeze ok? I’m picturing freezing it in slices and having sneaky dessert once the kids are in bed haha!
Hmm I’m not a big fan of freezing cheesecake to be honest… but you could definitely try!
HI I was wondering if you know of any yummy cheesecake recipes without gelatine in them ?Thankyou so much !.
Sure thing! Here’s a couple:
https://bakeplaysmile.com/twix-cheesecake-cups/
https://bakeplaysmile.com/newyorkcheesecake/
HI. I’d love to make this dessert for my sister’s bday. (She spent a summer in Australia while in college and introduced us all to the phenomenon of the TimTam.) Anyway – was wondering you have this recipe with American measurements? Just wanted to check before I start looking for a convertor tool on the internets. Thanks!
Hi Amy, no sorry I don’t have American measurements but there are some great online converters! xx
Thanks so much. Appreciate the reply. I’ll see what I can find. 🙂
Looking to make this beauty today but wondering what size tin was used so the layers look nice like this and not too thin. Any help would be appreciated! Thanks!
Hi Nat, sorry I should have included the size!!! From memory this was a 22cm tin. xx
Hi, I’m looking to make this in individual mini dessert cups. Do you think this would work?
Absolutely!!