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A half-eaten cheesecake ball coated in chocolate.

3 Ingredient Caramel Cheesecake Balls

Simple and delicious caramel cheesecake balls that take just 10 minutes to prepare!
5 from 14 votes
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Course: Dessert
Cuisine: Cheesecakes
Prep Time: 10 minutes
Chilling time: 1 hour
Total Time: 1 hour 10 minutes
Servings: 20 serves
Calories: 179kcal

Equipment

  • food processor, blender or Thermomix

Ingredients

  • 300 g Caramel Tim Tam biscuits or any caramel flavoured cookies (see notes)
  • 250 g cream cheese room temperature
  • 250 g milk chocolate

Instructions

Conventional Method

  • Crush the caramel Tim Tams in a blender or food processor (or with a rolling pin) until they resemble fine crumbs.
  • Mix the caramel crumbs with the room temperature cream cheese. Place the bowl of mixture into the freezer for 30 minutes (this will make it easier to roll into balls).
  • Roll into 1 inch (2.5cm) sized balls and place on a tray lined with baking paper. Place back into the freezer or fridge for 30 minutes (freezer is best).
  • Place milk chocolate into a microwave-safe bowl and microwave on 50% power for 2-3 minutes, stirring every 30 seconds, until chocolate is completely melted.
  • Place the cheesecake balls into the bowl of melted chocolate (in batches) and use two small spoons to roll the balls around until they are completely coated in chocolate.
  • Remove the cheesecake balls and allow any excess chocolate to drip off.
  • Place back onto the baking paper lined tray and decorate with your choice of toppings (ie. gold sugar, sprinkles, extra drizzled white chocolate).
  • Place into the fridge until set (and keep refrigerated until ready to serve).

Thermomix Method

  • Place the caramel Tim Tams into the Thermomix bowl and mix for 10 seconds, Speed 8. Scrape down the sides of the bowl.
  • Add the room temperature cream cheese and mix on Reverse, Speed 4 until well combined (scraping down the sides of the bowl occasionally). Place the bowl of mixture into the freezer for 30 minutes (this will make it easier to roll into balls).
  • Roll into 1 inch (2.5cm) sized balls and place on a tray lined with baking paper. Place back into the freezer or fridge for 30 minutes (freezer is best).
  • Place chocolate into a clean Thermomix bowl and grate for 5 seconds, Speed 8. Scrape down the sides of the bowl. Melt for 3 minutes, 50 degrees, Speed 2, scraping the sides occasionally. Pour the melted chocolate into a small bowl.
  • Place the cheesecake balls into the bowl of melted chocolate (in batches) and use two small spoons to roll the balls around until they are completely coated in chocolate.
  • Remove the cheesecake balls and allow any excess chocolate to drip off.
  • Place back onto the baking paper lined tray and decorate with your choice of toppings (ie. gold sugar, sprinkles, extra drizzled white chocolate).
  • Place into the fridge until set (and keep refrigerated until ready to serve).

Video

Notes

RECIPE NOTES & TIPS
Caramel Tim Tams - these are a popular Australian biscuit (known as cookies in the US) made by the company Arnotts. They have a soft sweet filling and are coated in chocolate. 
Where to buy Tim Tims - if you are in Australia, these are readily available in any supermarket or grocer. If you're outside of Australia, they can often be purchased from international grocers, some larger supermarkets or Walmart. They can also be purchased online through Amazon or other online food retailers. 
Tim Tam Substitutes - if you can't buy Tim Tams, there are many substitutes that you can use. If you're in the UK, Penguin biscuits are similar. Otherwise, you can use any kind of caramel flavoured cookie you like. For something different, you can try making chocolate cheesecake balls using crushed Oreos instead!
Cream Cheese - ensure the cream cheese is softened to room temperature before using as this helps the mixture to combine easily. Use a block of full fat cream cream (not light or spreadable as they are too soft). I like to use Philadelphia brand. 
Chilling Time - To make it easier to roll the mixture into balls, chill it in the fridge (or preferably freezer) for 30 minutes. This is especially important if you're making the balls on a hot day. Chill the mixture again before dipping in the chocolate as this helps the balls to hold their shape and also makes the chocolate set quicker.
Storing - Store the cheesecake balls in the fridge for up to 5 days. Keep refrigerated until consuming.

Nutrition

Calories: 179kcal | Carbohydrates: 18g | Protein: 2g | Fat: 12g | Saturated Fat: 7g | Cholesterol: 14mg | Sodium: 87mg | Potassium: 85mg | Fiber: 1g | Sugar: 13g | Vitamin A: 170IU | Calcium: 24mg | Iron: 0.9mg