Caramilk Cheesecake Balls

These sweet and creamy, 4 Ingredient Caramilk Cheesecake Balls make the perfect dessert to share with friends and family.

5 from 7 votes

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Course: Dessert

Cuisine: Cheesecakes, sweet treats

Prep Time: 10

Chilling time: 1

Total Time: 1 10

Servings: serves

Calories: 179kcal

Cost: $10

Crush the caramel and white chocolate Tim Tams in a blender or food processor (or with a rolling pin) until they resemble fine crumbs.
Mix the crumbs with the softened 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 Caramilk 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 a drizzle of white chocolate (optional).
Place into the fridge until set (and keep refrigerated until ready to serve).

Place the caramel and white chocolate Tim Tams into the Thermomix bowl and mix for 10 seconds, Speed 8. Scrape down the sides of the bowl.
Add the softened 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 Caramilk 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 a drizzle of white chocolate (optional).
Place into the fridge until set (and keep refrigerated until ready to serve).

RECIPE NOTES & TIPS

Caramilk chocolate is a golden blend of caramelised white chocolate.
If Tim Tams are not available where you live, you can substitute them with any other white chocolate or caramel coated cookie.
It's important to chill the mixture in the fridge or freezer - firstly, for the mixture to be firm enough to roll into balls, and secondly, to be firm balls prior to dipping in the melted Caramilk chocolate.
Storing - Caramilk Cheesecake Balls can be stored in an airtight container in the fridge for up to 5 days.
Freezing - they can also be frozen in an airtight container for up to 1 month. Just allow time to defrost in the fridge before consuming.