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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
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Course: Dessert
Cuisine: Chocolate
Prep Time: 10 minutes
Chilling time: 1 hour
Total Time: 1 hour 10 minutes
Servings: 20 serves
Calories: 223kcal

Equipment

  • food processor, blender or Thermomix
  • Microwave, stove-top or Thermomix

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.

Video

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