These quick and easy no-bake White Chocolate & Peppermint Crisp Tim Tam Balls will be ready in 10 minutes… but should come with a ‘very addictive’ warning!!
There’s no denying my love of a Tim Tam cheesecake ball. They’re the BEST thing ever when you need a super quick dessert to take to a party… or when you need a last minute foodie gift for a friend.
Last year I made some Mint Slice Balls which had the same deliciously minty flavour as this version. You just can’t beat that choc-mint combo, can you?!
Anyway, this years minty creation is a little bit different – but equally as delicious. To make these yummy no-bake cheesecake balls, you’ll need:
- white chocolate Tim Tams
- Peppermint Crisp bars
- cream cheese
- white chocolate, for dipping
If you have a food processor or Thermomix then whipping up these little balls will be the simplest thing ever. If not, grab a rolling pin and get crushing. After you’ve crushed the Tim Tams, add in the cream cheese and crushed Peppermint Crisp bars and mix together. If you want a bigger minty hit, add in a teaspoon of peppermint extract as well. Roll the mixture into balls (feel free to nibble a little here and there) and then pop into the fridge. Dip the chilled balls in melted white chocolate and voila!
The yummiest, easiest White Chocolate & Peppermint Crisp Tim Tam Balls. Absolutely delicious… and totally addictive.
If you love the idea of these Tim Tam Balls, check out my caramel and Baileys versions – errmmmeeeegoddd they’re good!
So what do you think? Could you bear to give these yummy little balls away as gifts? Or would you be keeping them all for yourself!? PS. Both answers are totally ok – although I know which one I’m leaning towards….!!
xx
White Chocolate & Peppermint Crisp Tim Tam Balls
Ingredients
- 300 g white chocolate Tim Tam biscuits
- 105 g Peppermint Crisp bars
- 1 tsp peppermint extract optional
- 250 g cream cheese softened
- 300 g white chocolate for dipping
Instructions
Conventional Method
- Crush the white chocolate Tim Tams and Peppermint Crisp bars until they resemble fine crumbs.
- Mix crumbs with the cream cheese and peppermint extract (optional) until completely combined.
- Roll into 1 inch sized balls and place on a tray lined with baking paper into the fridge.
- Place 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 truffles into the bowl of melted chocolate (in batches) and use two forks to roll the truffles around until they are completely coated.
- Remove truffles with the forks and allow any excess chocolate to drip off.
- Place back onto the baking paper lined tray.
- Place into the fridge to set for 1 hour.
Thermomix Method
- Place white chocolate Tim Tams and Peppermint Crisp bars into the TM bowl and crush on Turbo until they resemble fine crumbs.
- Add the cream cheese and peppermint extract (optional) 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.
- Place chocolate into a clean TM bowl and melt on 50 degrees, Speed 3, 2-3 minutes, scraping the sides occasionally. Pour the melted chocolate into a bowl.
- Place the truffles into the bowl of melted chocolate (in batches) and use two forks to roll the truffles around until they are completely coated.
- Remove truffles with the forks and allow any excess chocolate to drip off.
- Place back onto the baking paper lined tray and decorate with your choice of toppings (ie. sprinkles, extra drizzled chocolate).
- Place into the fridge to set for 1 hour.
Nutrition
Peppermint Crisp bars?
Can you give me an example of this?
Something I can find in Texas?
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
Do these need to be kept in the fridge?? I was hoping to give them as gifts to my work colleagues
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!
Hi can you help me? How long would these keep and would it be possible to freeze them?
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!).