easy tim tam cheesecake recipe (no-bake dessert)

tim tam cheesecake is one of those desserts that sounds impressive but takes about 30 minutes of actual hands-on work.

no oven, no stress. you crush some tim tams into a buttery base, whip together a cream cheese filling, and let the fridge handle the rest overnight.

this recipe is a solid pick for any time you want something chocolatey without the fuss of baking. the base has a satisfying crunch and the filling is smooth and rich. if that's not enough, everything comes together with ingredients you can grab from any supermarket. scroll down for the full tim tam cheesecake recipe and step-by-step instructions.

introduction to tim tam cheesecake

if you've spent any time around aussie dessert tables, you've probably seen a tim tam cheesecake at least once. it's become a bit of a staple – the kind of thing people bring to barbecues and birthday parties because it's easy, it feeds a crowd, and nobody ever says no to it.

what makes it work is the contrast. the crushed tim tam base brings that familiar chocolate-malt biscuit flavour with a bit of crunch, while the cream cheese filling on top is cool, smooth and slightly tangy. they balance each other out in a way that plain cheesecake or a packet of tim tams on their own don't quite manage. once you've had a slice, you sort of get why people keep making it.

there's nothing fancy about it, and that works in its favour. a good tim tam cheesecake recipe keeps things minimal – the biscuit flavour is strong enough to hold the whole thing together.

tim tam cheesecake recipe

this no-bake recipe is straightforward enough for beginners and doesn't need any specialist equipment. the tim tam cheesecake recipe below covers everything from the crust to the filling to the final assembly, so you can follow it straight through without second-guessing any of the steps.

Total Servings:-

16

Preparation Time:-

25 Minutes

Cooking Times:-

0 minutes

Nutritional Value:-

342 calories, 26g fat, 25g carbs, 4g protein

Recipe Category:-

dessert

Cuisine:-

australian

equipment

•  electric mixer (stand or hand)
•  9-inch springform pan
•  food processor or blender
•  microwave-safe bowl

ingredients

for the crust:
•  20 tim tam biscuits (360g)
•  80g melted butter (cooled)
for the filling:
•  300ml thickened cream (cold)
•  350g cream cheese
•  3 tsp gelatine powder
•  ¼ cup boiling water
•  1 tsp vanilla extract
•  3 tsp lemon juice
•  ½ cup sugar
for garnishing:
•  4–5 tim tam biscuits (roughly chopped)
•  60g dark chocolate (melted, for drizzle)

instructions

prepare the crust:

1. crush the tim tams:

   using a food chopper or blender, break up the tim tams into fine pieces. ensure that all large chunks are completely broken down for a smooth texture.

2. melt the butter:

   dice the stick of butter into small pieces and transfer them to a microwave-safe bowl. microwave the bowl in ten-second intervals until the butter is completely melted. let it cool slightly before continuing with the recipe.

3. add butter to the crumbs: 

   pour the butter over the crushed tim tams and combine them properly.

4. form the crust:

   transfer the mixture into a 9-inch pan (preferably a springform pan, but a round baking pan also works) and spread it evenly. press the crumbs firmly into the bottom of the pan to form the crust. you can use your hand or the bottom of a glass for this step.

5. freeze the crust:

   place the crust in the freezer and start working on the filling.

prepare the filling:

1. whisk the cream: pour the cream into an electric mixer bowl (stand or hand mixer) and whip the cream until it forms stiff peaks. at this point, the firmness of the cream is just right to hold its shape when you remove the whisk out of the bowl.
2. chill the whipped cream: transfer the whipped cream to the refrigerator while you work on the rest of the ingredients.
3. keep gelatine ready: add the gelatine powder to boiling water and stir until fully dissolved. you'll need it shortly in the cheesecake filling, to ensure that the filling’s shape stays intact when you remove the cake from the fridge.
4. mix cream cheese: use your mixer again – this time, to beat the cream cheese until smooth and creamy.
5. add other ingredients: add the lemon juice, sugar and vanilla extract to the cream cheese. mix well until thoroughly combined. then add the gelatine mixture – but before adding, ensure it has dissolved and cooled completely.
6. fold in the tim tams: add the cold whipped cream and roughly chopped tim tams into the cream cheese mixture and then fold gently.

assemble the cheesecake:

1. prep the crust: ensure the crust is cold and firm from being in the freezer. pour the filling over it and spread it out evenly with a spatula.
2. place chocolate in a small bowl and microwave on medium power for 1 minute or until melted. drizzle over chilled cheesecake.
3. chill overnight: refrigerate the assembled cheesecake overnight to allow it to set properly.

variations and customisations

once you've got the base tim tam cheesecake recipe sorted, there's plenty of room to change things up depending on what you're in the mood for.

double chocolate cheesecake: split the filling into two batches – one with milk chocolate and one with dark chocolate. pour the milk chocolate layer over the tim tam crust first, then add the dark chocolate layer on top. refrigerate until fully set. the two layers give you a richer, more intense chocolate flavour without much extra effort.

triple chocolate cheesecake: take it a step further with three layers – white, milk and dark chocolate. blend one-third each of cream cheese, cream and sugar until smooth, then stir through melted white chocolate and dissolved gelatine. pour into the pan and chill. repeat with milk and dark chocolate for the remaining layers. it takes a bit longer but you end up with three distinct layers that look as good as they taste.

salted caramel tim tam cheesecake: stir store-bought or homemade salted caramel through the cheesecake filling before pouring it over the crust. a drizzle of extra caramel on top once set adds a nice finishing touch. the sweetness of the caramel pairs well with the chocolate-malt base, and the salt cuts through the richness of the cream cheese.

serving and presentation tips

• chill before serving: letting the cake be in the fridge allows it to set properly, resulting in a cake that holds its shape. it ensures that the cake is firm enough to slice neatly and hold its shape when plated.

• release properly from the pan: to release the cheesecake from the pan and prepare it for serving, gently run a knife dipped in hot water along its edge to loosen it from the sides. re-dip the knife as needed to ensure smooth separation without dragging. once loosened, open the latch on the pan and carefully remove the sides.

• garnish creatively: consider topping your cheesecake with crushed tim tams for a special touch – because let's be honest, there's no such thing as too much tim tams! you can also drizzle the cheesecake with melted chocolate or caramel sauce.

• serve smaller slices: serving smaller slices allows guests to enjoy the dessert without feeling overwhelmed by its richness. so go for smaller slices, and before you start slicing, dip the blade of a sharp knife in hot water for neat cuts.

conclusion

tim tam cheesecake is one of those desserts where the effort-to-impressiveness ratio is heavily in your favour. thirty minutes of prep, a handful of ingredients from the supermarket, and an overnight stint in the fridge – that's about all it takes. no baking, no fuss, and the result is something that looks and tastes like you spent a lot longer on it than you actually did.
the variations we've covered – double chocolate, triple chocolate and salted caramel – give you options if you want to mix things up for different occasions. but even the original version is more than enough to impress your guests.

if you're after more recipe ideas to pair with a cuppa, have a look through our other recipes on the blog. and if you give this one a go, we'd love to hear how it turned out in the comments below.

faqs on tim tam cheesecake

q. what are the key ingredients for tim tam cheesecake?

a. the main ingredients are tim tam biscuits, cream cheese, thickened cream, sugar, butter, gelatine powder, lemon juice and vanilla extract. dark chocolate is used for the drizzle on top. everything is available at most australian supermarkets, and you won't need any specialist baking ingredients.

q. can i use alternative biscuits for tim tam cheesecake?

a. yes – if you can't get tim tams, any chocolate-coated biscuit with a similar malt flavour will work. arnott's mint slice or penguin biscuits are decent substitutes. oreos also work for the base, though the flavour profile will lean more towards plain cocoa than chocolate malt.

q. how long does it take to prepare tim tam cheesecake?

a. active prep takes roughly 25 minutes. after that, the cheesecake needs to refrigerate overnight – or at least six hours – for the gelatine to set properly and the filling to firm up. most of the waiting is hands-off, so you can get on with other things.

q. can i make tim tam cheesecake in advance?

a. absolutely. tim tam cheesecake is a great make-ahead dessert. prepare it a day or two before you need it and keep it covered in the fridge. the flavour actually improves with a full day of chilling, and it stays good in the fridge for up to three days.