Go Back
+ servings
These deliciously simple no-bake Dark Chocolate & Salted Caramel Cheesecake Balls take just 15 minutes to prepare... and are completely addictive!

Dark Chocolate & Salted Caramel Cheesecake Balls

These deliciously simple no-bake Dark Chocolate & Salted Caramel Cheesecake Balls take just 15 minutes to prepare... and are completely addictive!
5 from 1 vote
Print Pin
Course: Dessert
Cuisine: Cheesecake
Keyword: Dark Chocolate & Salted Caramel Cheesecake Balls
Prep Time: 15 minutes
Total Time: 15 minutes
Servings: 20 balls
Calories: 169kcal

Equipment

  • food processor, blender or Thermomix

Ingredients

  • 300 g Caramel Tim Tam biscuits
  • 125 g cream cheese softened
  • 1 tsp sea salt flakes
  • 250 g dark chocolate
  • extra sea salt to sprinkle

Instructions

Conventional Method

  • Crush the Caramel Tim Tams in a food processor until they resemble fine crumbs.
  • Mix the Tim Tam crumbs with the cream cheese and sea salt flakes until well combined. 
  • Roll into 1 inch sized balls and place on a tray lined with baking paper. Refrigerate for 30 minutes. 
  • Place chocolate in microwaveable 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 forks to roll the balls around until they are completely coated.
  • Remove the balls with the forks and allow any excess chocolate to drip off.
  • Place back onto the baking paper lined tray and sprinkle with extra sea salt. 
  • Place into the fridge to set for 1 hour.

Thermomix Method

  • Crush the Caramel Tim Tams in the Thermomix bowl on Speed 8, 10 seconds, or until they resemble fine crumbs.
  • Add the softened cream cheese and sea salt flakes and mix on Reverse, Speed 4, 20 seconds (or until combined). 
  • Roll into 1 inch sized balls and place on a tray lined with baking paper. Refrigerate for 30 minutes. 
  • Place chocolate in microwaveable 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 forks to roll the balls around until they are completely coated.
  • Remove the balls with the forks and allow any excess chocolate to drip off.
  • Place back onto the baking paper lined tray and sprinkle with extra sea salt. Place into the fridge to set for 1 hour.

Notes

If your mixture is to soft to roll into balls, place it into the fridge for 30 minutes to firm up. 

Nutrition

Calories: 169kcal | Carbohydrates: 16g | Protein: 2g | Fat: 11g | Saturated Fat: 6g | Cholesterol: 7mg | Sodium: 184mg | Potassium: 129mg | Fiber: 2g | Sugar: 9g | Vitamin A: 90IU | Calcium: 24mg | Iron: 2.1mg