Quick and easy no-bake Peppermint Crisp Tim Tam Balls that take just 10 minutes to prepare. A sweet peppermint flavoured cream cheese filling dipped in smooth white chocolate... delicious!
If you're looking for a:
- no-bake dessert
- something absolutely delicious but also super simple
- a perfect Christmas dessert (or for any time of the year!)
- a kid-friendly recipe that they'll love to make
Then these Peppermint Crisp Tim Tam Balls are for you!
An Iconic Australian Recipe
These Peppermint Crisp Tim Tam Balls are made using two famous Australia ingredients - Tim Tams and Peppermint Crisp Bars!
If you've been visiting Bake Play Smile for a while, you'll know that I'm a massive fan of Tim Tam cheesecake balls... and Peppermint Crisps are my chocolate bar of choice when decorating a choc ripple cake!
These simple no-bake peppermint cheesecake balls combine both delicious ingredients into one AMAZING dessert treat!
What You Need
Note: Please scroll to the recipe card at the bottom of the post for ingredient quantities and the full detailed method.
- Tim Tams - these are an iconic Australian biscuit made by Arnotts (known as cookies in the US). For this recipe I use the white chocolate Tim Tams which are plain finger biscuit coated in white chocolate.
- Peppermint Crisp bars - these have a hard and crunchy peppermint filling coated in milk chocolate.
- Cream cheese - I recommend using full fat Philly cream cheese for this recipe as it sets firmer than the light versions.
- White chocolate - this is used for dipping the cheesecake balls into. Choose white chocolate melts or cooking chocolate as they melt easier than regular chocolate.
How To Make Peppermint Crisp Tim Tam Balls
It takes just 10 minutes and a few simple steps to make these no-bake cheesecake balls!
Note: Please scroll to the recipe card at the bottom of the post for ingredient quantities and the full detailed method.
Step 1 - Crush
Crush the Tim Tams and Peppermint Crisp bars using a food processor, blender or Thermomix.
Continue to crush until fine crumbs remain.
Step 2 - Mix
Mix through the softened cream cheese until completely combined.
Step 3 - Roll Into Balls
Roll into tablespoon sized balls (approx 1 inch) and place onto a flat plate or tray.
Chill in the freezer for 30 minutes.
Step 4 - Coat In Melted Chocolate
Toss the balls in melted white chocolate. Allow any excess to drip off and place back onto the flat plate or tray.
Add sprinkles or decorations if desired.
Place into the fridge to chill.
Storing & Freezing
Storing
These Peppermint Crisp Tim Tam Balls can be stored in an airtight container for up to 5 days.
Freezing
Alternatively, they can be frozen in an airtight container for up to 1 month. Allow to defrost in the fridge before consuming.
Recipe Tips & FAQ
You can add a few drops of peppermint extract to intensify the peppermint flavour.
Yes! If you want beautiful and round cheesecake balls that hold their shape, then it's important to chill the mixture before coating it in the melted chocolate.
Please see below for some of my other favourite cheesecake ball recipes... the variations are endless!
You'll need either a food processor, a blender, a Thermomix or a rolling pin for crushing the biscuits. You'll need a microwave, stove-top or Thermomix for melting the chocolate. And of course, a fridge/freezer for chilling the cheesecake balls.
More Cheesecake Ball Recipes
If you love cheesecake balls as much as I do (and that's a LOT!), here's a few more of my favourite recipes:
- Christmas Mint Slice Balls - so fun and festive!
- Kahlua Cheesecake Balls - an adults-only treat
- Baileys Tim Tam Cheesecake Balls - smooth, creamy and oh-so-delicious
- White Chocolate Tim Tam Balls - made with just 3 ingredients!!
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White Chocolate & Peppermint Crisp Tim Tam Balls
Ingredients
- 300 g white chocolate Tim Tam biscuits
- 105 g Peppermint Crisp bars
- 250 g cream cheese softened
- 300 g white chocolate for dipping
- sprinkles optional, for decorating
Instructions
Conventional Method
- Crush the white chocolate Tim Tams and Peppermint Crisp bars in a food processor or blender until they resemble fine crumbs.
- Mix the crumbs with the softened cream cheese until completely combined.
- Roll into 1 inch sized balls and place on a tray lined with baking paper into the freezer for 30 minutes.
- Place the white chocolate in microwaveable bowl and microwave on 50% power for 2-3 minutes, stirring every 30 seconds, until chocolate is completely melted.
- Place the balls into the bowl of melted chocolate (in batches) and use two forks to roll the truffles around until they are completely coated.
- Remove balls with the forks and allow any excess chocolate to drip off.
- Place back onto the baking paper lined tray. Decorate with sprinkles if desired.
- Place into the fridge to set for 1 hour.
Thermomix Method
- Place white chocolate Tim Tams and Peppermint Crisp bars into the Thermomix bowl and crush on Turbo until they resemble fine crumbs.
- Add the cream cheese and mix on Reverse, Speed 2 until well combined (scraping down the sides of the bowl occasionally).
- Roll into 1 inch sized balls and place on a tray lined with baking paper into the freezer for 30 minutes.
- Place chocolate into a clean Thermomix bowl and melt for 3 minutes, 50 degrees, Speed 3, scraping the sides occasionally. Pour the melted chocolate into a bowl.
- Place the balls into the bowl of melted chocolate (in batches) and use two forks to roll the truffles around until they are completely coated.
- Remove balls with the forks and allow any excess chocolate to drip off.
- Place back onto the baking paper lined tray. Decorate with sprinkles if desired.
- Place into the fridge to set for 1 hour.
Notes
- Tim Tams – these are an iconic Australian biscuit made by Arnotts (known as cookies in the US). For this recipe I use the white chocolate Tim Tams which are plain finger biscuit coated in white chocolate.
- Peppermint Crisp bars – these have a hard and crunchy peppermint filling coated in milk chocolate.
- Cream cheese – I recommend using full fat Philly cream cheese for this recipe as it sets firmer than the light versions.
- White chocolate – this is used for dipping the cheesecake balls into. Choose white chocolate melts or cooking chocolate as they melt easier than regular chocolate.
Bronwyn Winnell says
Hi can you help me? How long would these keep and would it be possible to freeze them?
Lucy says
Hi there, You can freeze them in an airtight container for up to a month or store in the fridge for up to 5 days (personally I think they’re better when they haven’t been frozen, but if you don’t have time, then they’re still yum!).
Tara says
Would this recipe work with condensed milk instead of cream cheese?
Lucy says
Hi Tara, that would be too soft! Sorry!
Narelle says
Do these need to be kept in the fridge?? I was hoping to give them as gifts to my work colleagues
Lucy says
Hi there, yes they do (because of the cream cheese) but they'll be ok out of the fridge for a few hours as longs as it's not too hot!
Nancy says
Peppermint Crisp bars?
Can you give me an example of this?
Something I can find in Texas?
Lucy says
Hi Nancy, here's a description of the one we use: https://en.wikipedia.org/wiki/Peppermint_Crisp (it's readily available in Australia but perhaps not so in Texas). Do you have a similar peppermint bar you could use? xx