No-Bake Double Layer Tim Tam Cheesecake

No-Bake Double Layer Tim Tam Cheesecake

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.
4.34 from 3 votes
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Course: Dessert
Cuisine: Cheesecake
Keyword: Tim Tam Cheesecake
Prep Time: 30 minutes
Chilling time: 6 hours
Total Time: 6 hours 30 minutes
Servings: 12 serves
Calories: 660kcal

Equipment

  • Beaters, stand-mixer or Thermomix

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
  • 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

Calories: 660kcal | Carbohydrates: 59g | Protein: 7g | Fat: 47g | Saturated Fat: 26g | Cholesterol: 98mg | Sodium: 364mg | Potassium: 244mg | Fiber: 2g | Sugar: 46g | Vitamin A: 1100IU | Vitamin C: 0.2mg | Calcium: 103mg | Iron: 3.5mg