Tim Tam Cheesecake

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

The most popular Tim Tam Cheesecake! Completely no-bake and perfect for feeding a crowd.

5 from 47 votes

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Course: Dessert

Cuisine: Australian recipe, Cheesecake

Prep Time: 30

Chilling time: 6

Total Time: 6 30

Servings: serves

Calories: 500kcal

Author: Lucy - Bake Play Smile

Equipment

Beaters, stand-mixer or Thermomix

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