White Chocolate & Peppermint Crisp Tim Tam Balls

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 8 votes

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Course: Dessert

Cuisine: Chocolate

Prep Time: 10

Chilling time: 1

Total Time: 1 10

Servings: serves

Calories: 223kcal

Author: Lucy - Bake Play Smile

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