I’m keeping the Aussie desserts theme running this week in the lead up to Australia Day. This impressive no bake cheesecake is inspired by our favourite biscuit, the Tim Tam.
Why you’ll love this No Bake Tim Tam Cheesecake
Two separate chocolate layers, a lining of Tim Tams. Incredible flavour in a no bake cheesecake.
DIFFICULTY – easy. One cheesecake mixture gets split and combined with two different chocolates and is then layered, one on top of the other.
MAKE AHEAD – Yes. This is a fridge set cheesecake and keeps well for up to a week.
STORAGE – This must be stored in the fridge, in an airtight container.
TOOLS USED IN THIS RECIPE
I never used to like Tim Tams when I was growing up. I know right?!! Don’t worry, at some point this all changed and now I’m fairly sure I could be a Tim Tam Slam ambassador. You know the Tim Tam Slam right? Bite off opposing corners (just a little bit) of a Tim Tam and then use it as a straw to drink your favourite hot drink. The middle goes all melty and gooey and is just pure deliciousness.
This time I decided to use my Tim Tams in a more “grown up” manner. I made a base using the milk chocolate version for the base then lined the sides of the tin with alternating milk and dark chocolate Tim Tams. The cheesecake mixture is made with two different chocolates and layered in the cake one on top of the other for a very impressive no bake chocolate cheesecake indeed.
How to make a no bake cheesecake
No bake cheesecakes have no eggs to help them set and often will rely on a little gelatine. I developed a recipe though that uses chocolate instead as the setting agent. I first used this in my Dulce De Leche White Chocolate Cheesecake recipe and now here in this No Bake Tim Tam Cheesecake. The white chocolate version, which I also used as the base for my No Bake Oreo Cheesecake, is super creamy and I chose to recreate that recipe using milk and dark chocolate.
White chocolate sets much softer than milk, and especially dark chocolate. The recipe works wonderfully for the milk chocolate but it did require a little more cream for the dark chocolate portion so that it remained soft and creamy. The result is a dark chocolate cheesecake layer that sets slightly firmer than the milk chocolate but still soft enough to melt away on your tongue.
How to line the tin
Start by blitzing some milk chocolate Tim Tams to crumbs and mixing with melted butter, then push them into the base of your lined tin. Now stand alternating milk and dark chocolate Tim Tams upright around the side. You may need to trip the last one to fit. Place in the fridge to set.
The no bake chocolate cheesecake layers
After beating together a simple cheesecake mixture, you’ll divide that between bowls. Add melted milk chocolate to one and melted dark chocolate to the other and beat through. At this point, you’ll notice the dark chocolate mixture is much thicker than the milk chocolate. The way we fix that is with whipped cream.
(Pic for milk choc only shown) Place a third of the whipped cream into the milk chocolate mix and the other two thirds into the dark chocolate mixture and just gently fold it through. You don’t want to beat the air out of that fluffy cream.
The dark chocolate cheesecake mixture is still the thicker of the two and, for this reason, it’s the perfect one to use as the bottom layer. Tip it into your prepared tin and level it out, then carefully smooth the milk chocolate mixture over the top.
This cheesecake sets in the fridge in 2-3 hours but even better if made the day before. It cuts like a dream but is still creamy and soft. The great part is you have those Tim Tams around the outside to guide you when cutting, so you can see if your guests are 1 or 2 Tim Tam slice people.
So if you’re looking for an indulgent treat for your family and friends that won’t take you hours to make, try this gorgeous No Bake Tim Tam Cheesecake.
More no bake cheesecakes
- Mini No Bake Lime Cheesecake
- No Bake Strawberry Cheesecake
- No Bake Chocolate Peanut Butter Cheesecake
- No Bake Mini S’mores Cheesecake
- No Bake Lemon Meringue Cheesecake
- 300 g Tim Tams, milk chocolate
- 150 g Tim Tams, dark chocolate
- 40 g unsalted butter, melted
- 375 g cream cheese
- 1 1/2 tablespoons brown sugar (notes)
- 225 ml sour cream
- 300 ml whipping cream
- 150 g milk chocolate
- 150 g dark chocolate
- 1/2 cup cream, whipped
- 1 tablespoon roughly chopped chocolate (notes)
For best results, always weigh ingredients where a weight is provided
- Grease and line an 8 inch spring form tin with baking paper.
- Blitz one packet of milk chocolate Tim Tams in a blender to crumbs. Add the melted butter and mix well. Tip the crumbs into the baking tin and, using lightly damp hands, press it firmly over the base.
- Stand Tim Tams on their short end around the side of the tin, alternating between milk and dark chocolate Tim Tams, nice side against the tin. Place in the fridge until needed.
- Place the chocolates in two separate microwave safe bowls. Melt in the microwave on 30 second bursts, stirring well between each, until just melted. This should take no more than 2 minutes. Set aside.
- Using a hand blender, beat together the cream cheese, sugar and sour cream. Make sure to scrape down the sides of the bowl regularly.
- Split the cream cheese mixture evenly between two bowls. Pour the melted milk chocolate into one and the dark chocolate into the other. Gently fold through with a spatula.
- In a separate bowl whip the cream until you have soft peaks. Gently fold a quarter of the mixture into the milk chocolate cream cheese. It's important to fold this until just incorporated so you don't beat out the air.
- Add a spatula full of whipped cream to the dark cream cheese and beat it in quickly to lighten the mixture. Now add the rest of the cream and gently fold it through.
- Tip the dark chocolate mixture into the tin and level out as much as you can. Now repeat with the milk chocolate mixture. Place in the fridge to set for at least 2 hours
- Right before serving, top with whipped cream, the remaining Tim Tams (cut in half on the diagonal) and chopped chocolate.
- I use a standard Australian 20ml tablespoon (4 teaspoons worldwide)
- For best results you should always weigh ingredients like flour and sugar. Kitchen scales like these are relatively cheap but if you can’t weigh the ingredients, use the spoon and level method (don’t scoop).
TOOLS USED IN THIS RECIPE
- A stand mixer or handheld beater
- An 8 inch round spring form tin
- I obsessed with my silicone spatula to make sure all the mixture gets into the pan
WANT MORE AUSSIE DESSERTS? CLICK HERE
OR MORE CHEESECAKES - CLICK HERE
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