No-bake · Serves 10–12

Tim Tam Cheesecake

A crunchy chocolate biscuit base, a silky cream cheese filling and a dark chocolate drizzle. Basically a Tim Tam, but bigger.

20 minPrep
4 hrsChill
7Ingredients
Let's make it
Finished Tim Tam cheesecake with chocolate drizzle and chopped Tim Tams on top
2 packsof Tim Tams
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01 —

What you'll need

Tap each one off as you gather it.

The base

Tim Tam crumb

  • 1 pktArnott's Tim Tam biscuits
  • 80 gButter, melted
The filling

Cream cheese layer

  • 500 gCream cheese, softened
  • ¾ cupCaster sugar
  • 300 mlThickened cream
  • 3 tspGelatine powder
  • 60 gDark chocolate
0 of 7 gathered
02 —

How to make it

Mark each step done as you go.

01

Make the base

Place 1 packet of Tim Tams in a food processor and process until it resembles fine crumbs. Add the melted butter and process until combined. Press into the base of a lined 22 cm (base measurement) springform tin. Place in the refrigerator to chill.

⌀ 22 cm springform tin
02

Dissolve gelatine & beat the cheese

Place the gelatine and 2 tbsp hot water in a heatproof jug, then sit the jug in a container of hot water and stir until combined. Place the cream cheese in a mixer, add the caster sugar and beat until combined.

03

Add cream & gelatine

Add the cream and beat until combined. Add the gelatine mixture and beat on low to combine.

04

Fold, pour & chill

Stir through 6 chopped Tim Tams. Pour the filling over the base. Chill for 4 hours, or overnight if possible.

❄ 4 hrs – overnight
05

Drizzle & top

Place the chocolate in a small bowl and microwave on medium power for 1 minute, or until melted. Drizzle over the chilled cheesecake. Top with extra chopped Tim Tams.

⏱ ~1 min, medium power
03 —

Watch it made

Prefer to follow along? Here's the whole thing on video.

Tim Tam cheesecake on a dark tray
04 —

Slice, serve, repeat

Use a hot knife for clean slices. It keeps in the fridge for 3–4 days, if it lasts that long.