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    Home » Recipes » Desserts » Peppermint Crisp Tim Tam Balls

    Peppermint Crisp Tim Tam Balls

    Published: Dec 8, 2020 · Modified: Aug 11, 2022 by Lucy · This post may contain affiliate links · 17 Comments

    Jump to Recipe
    A Pinterest image with the text overlay 'Peppermint Crisp Cheesecake Balls'

    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!

    Peppermint Crisp Tim Tam balls decorated with green sprinkles on a white cake stand

    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!

    A close up of decorated white chocolate balls on a cake plate.

    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!

    A close up of Peppermint Crisp Tim Tam balls with green sprinkles.

    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.
    The ingredients for peppermint cheesecake balls on a marble bench.

    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.

    Tim Tams and Peppermint Crisp bars in a glass bowl.

    Continue to crush until fine crumbs remain.

    Tim Tam and Peppermint Crisp crumbs in a bowl.

    Step 2 - Mix

    Mix through the softened cream cheese until completely combined.

    A bowl of peppermint cheesecake mixture in a glass bowl.

    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.

    A plate of round uncoated cheesecake balls.

    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.

    A cheesecake ball being dipped into a bowl of melted white chocolate.

    Add sprinkles or decorations if desired.

    Place into the fridge to chill.

    White chocolate cheesecake balls with green sprinkles on a plate.

    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.

    An overhead shot of white chocolate cheesecake balls decorated with sprinkles.

    Recipe Tips & FAQ

    How can I make these balls taste even more pepperminty?

    You can add a few drops of peppermint extract to intensify the peppermint flavour.

    Do I need to chill the mixture?

    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.

    Cheesecake ball variations

    Please see below for some of my other favourite cheesecake ball recipes... the variations are endless!

    What equipment do I need?

    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.

    A cake stand with white chocolate cheesecake balls and sprinkles on top.

    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!!
    A half-eaten peppermint cheesecake ball.

    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. 

    White chocolate balls on a cake plate.

    White Chocolate & Peppermint Crisp Tim Tam Balls

    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!
    5 from 4 votes
    Print Pin Rate
    Course: Dessert
    Cuisine: Chocolate
    Prep Time: 10 minutes
    Chilling time: 1 hour
    Total Time: 1 hour 10 minutes
    Servings: 20 serves
    Calories: 223kcal
    Author: Lucy - Bake Play Smile

    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

    RECIPE NOTES & TIPS
    Ingredients Info:
    • 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.
     
    More Recipe Tips:
    Storing - Store in an airtight container for up to 5 days.
    Freezing - freeze in an airtight container for up to 1 month. Allow to defrost in the fridge before consuming.
    Peppermint extract (optional) - You can add a few drops of peppermint extract to intensify the peppermint flavour.
    Chilling the mixture - 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. I recommend placing the balls into the freezer for at least 30 minutes before dipping in the chocolate.

    Nutrition

    Calories: 223kcal | Carbohydrates: 23g | Protein: 3g | Fat: 14g | Saturated Fat: 7g | Cholesterol: 17mg | Sodium: 107mg | Potassium: 89mg | Fiber: 1g | Sugar: 18g | Vitamin A: 170IU | Vitamin C: 0.1mg | Calcium: 47mg | Iron: 0.6mg
    Did you try this recipe?Mention @BakePlaySmileBlog or tag #BakePlaySmile!
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    Reader Interactions

    Comments

    1. Brooke

      December 24, 2017 at 5:40 pm

      Delicious!! Another recipe of yours that’s turned out amazing! I rolled half the balls in coconut and half in melted white choc with a spare chopped up peppermint crisp because I didn’t have time to do the cute green drizzle lol xx

      Reply
      • Lucy Mathieson

        December 30, 2017 at 2:17 pm

        Oooh yum!! Great idea!!

        Reply
    2. Heather Kramer

      November 26, 2016 at 5:12 pm

      I have just made these and the mix was very wet and oily? I've had to add heaps of coconut to dry them out a bit? Has anyone else had this problem or have I done something wrong?

      Reply
      • Bake Play Smile

        November 28, 2016 at 6:33 am

        Hi Heather, I'm not sure where the 'oiliness' could come from - but the mixture should definitely be quite wet. I find that if you pop the mixture into the fridge before rolling, it will firm up a lot (making it easier to roll). xx

        Reply
    3. Sammi Geneikis

      December 18, 2015 at 10:01 am

      Do you think the tim tam balls could be frozen and just dipped in chocolate prior to eating the?
      Thinking about Christmas prep!

      Reply
      • Bake Play Smile

        December 19, 2015 at 3:04 pm

        Yep I think that would be absolutely fine!

        Reply
    4. cate

      December 14, 2015 at 7:48 pm

      I'm going out for the day on Saturday, and taking these with me, they sound amazing!

      Reply
      • Bake Play Smile

        December 14, 2015 at 8:28 pm

        Perfect!

        Reply
    5. Lisa @ Chocolate Meets Strawberry

      December 08, 2015 at 6:44 pm

      These look so cute, Lucy! You are the Tim Tam ball QUEEN!!

      Reply
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