Tim Tam Cheesecake

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This week has been busy and I had to make my second birthday cake for the week last night for work today. I was pretty lucky because of the cheesecake options that he had to choose from he chose the easiest one. It was the only no bake option and it was suprisingly easy to make. I will be making this one again! You will need to make this one a day ahead as it needs to be allowed to set in the fridge for at least 12 hours.

Start off with making the base. Process 300 grams of Tim Tam's in a food processor until a fine crumb. Add cooled butter and process mixture until it starts to come together as a dough. Press the mixture into the base and sides of a 20 cm spring form tin. I used the back of a soup spoon to smooth it out. Place in the fridge to firm up whilst you prepare the filling.

Prepare the gelatine, place the boiling water into a bowl and sprinkle the gelatine powder over the water and stir to combine. Whisk together until the powder dissolves. Set aside to cool.

Roughly chop the remaining Tim Tam's. In a stand mixer place the cream cheese, sugar and vanilla and beat until light and fluffy. Add the cream and continue to beat, scraping down the sides of the bowl as required. Ensure that the mixture is well combined.Whilst the motor is still running add the gelatine and the cooled chocolate in a steady stream. Remove the bowl from the mixer and fold in the chopped biscuits. Spoon the mixture over the base and use a spatula to smooth the top.

Refrigerate overnight or until set. Serve topped with the remaining biscuits and white chocolate swirls.


The cake was easy to remove from the tin and was a big hit with my work collegues.

Until next time, Happy cooking, Kate.

 ***Ingredients

  • 2 x 200 gram packets Tim Tam biscuits
  • 80 grams butter, melted, cooled
  • 1/4 cup boiling water
  • 3 teaspoons gelatine powder
  • 375 grams cream cheese, softened
  • 1/2 cup caster sugar
  • 1 teaspoon vanilla essence
  • 1 cup thickened cream
  • 180 gram block white chocolate, melted, cooled
  • Extra chopped Tim Tam biscuits, to serve
  • White chocolate swirls, to serve

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