No-Bake Tim Tam Cheesecake
Creamy cheesecake with crushed Tim Tam base and topping. Australia's favorite biscuit transformed into an indulgent dessert.
The Story Behind This Recipe
My cousin Rachel's famous creation - Sarah Mitchell
Some recipes are born from tradition passed down through generations. Others are born from a moment of pure Australian ingenuity and a packet of Tim Tams. My cousin Rachel created this cheesecake in 2005 when she was asked to bring dessert to a friend's barbecue and wanted something "properly Australian but also impressive." She looked in her pantry, saw a packet of Tim Tams, and thought, "Why not?"
Tim Tams have been Australia's favorite chocolate biscuit since 1964. Two layers of chocolate malted biscuit sandwiching chocolate cream, all covered in chocolate - it's an icon of Australian food culture. Every Australian has a Tim Tam story: the Tim Tam Slam (biting both ends and using it as a straw for hot chocolate), the frozen Tim Tam straight from the freezer, the midnight Tim Tam when you swore you were being good. They're not just biscuits - they're a national institution.
Rachel's genius was realizing that crushed Tim Tams make an incredible cheesecake base - far better than plain biscuits because they bring their own chocolate and cream flavors. And why stop there? She folded more crushed Tim Tams through the cream cheese filling, creating pockets of chocolate throughout, and topped the whole thing with even more Tim Tams. "Go big or go home," she said, arranging whole Tim Tams in a spiral on top.
The cheesecake was a sensation at that barbecue. People went back for seconds, thirds. Someone said, "This is the most Australian dessert I've ever eaten." Rachel started making it for every family gathering, every friend's party, every potluck dinner. She experimented with different Tim Tam varieties - double coat, dark chocolate, caramel - and discovered they all work beautifully, each creating a slightly different flavor profile.
What makes this recipe special is that it's no-bake - perfect for Australian summers when you don't want to turn on the oven. It's also foolproof: crush biscuits, mix filling, refrigerate, done. There's no tempering chocolate, no tricky techniques, no way to really mess it up. And yet, it looks and tastes like something from a fancy café, with that gorgeous spiral of Tim Tams on top catching everyone's eye.
This recipe represents modern Australian food culture - we take what we love (Tim Tams), we're not precious about it (smash them up!), and we create something fun and indulgent that makes people smile. When Rachel served this at her wedding in 2012 alongside the traditional wedding cake, guests actually fought over the last slice. "That's when I knew I'd created something special," she laughs. "When adults are arguing over dessert like kids."
"Every recipe tells a story, and every story brings us closer to the heart of home."
Adjust Servings
Scaled Ingredients:
💡 Tip: Cooking times may need adjustment when scaling. Larger batches may take longer, smaller batches may cook faster.
Ingredients
For the Base
For the Filling
For the Topping
Pro Tips
- • Room temperature cream cheese is essential - it won't mix smoothly if it's cold.
- • Don't over-whip the cream - soft peaks only, or the mixture becomes grainy.
- • Use full-fat cream cheese and cream - low-fat versions don't set properly.
- • The cheesecake must chill for at least 4 hours, preferably overnight.
- • Experiment with different Tim Tam varieties - dark chocolate, caramel, and double coat all work brilliantly.
- • For extra decadence, drizzle melted chocolate between the base and filling before chilling.
- • This freezes well - defrost in the fridge for 4-6 hours before serving.
Storage
Store covered in the refrigerator for up to 4 days. Can be frozen for up to 2 months - wrap well in plastic wrap and foil. Defrost in fridge.
Instructions
- 1
Line the base and sides of a 23cm springform tin with baking paper. This makes removal easier. Set aside.
- 2
Make the base: Place 2 packets of Tim Tams in a food processor and blitz to fine crumbs. Alternatively, put them in a sealed plastic bag and crush with a rolling pin - therapeutic and effective! You want fine crumbs, not chunks.
3 minutes - 3
Add the melted butter to the Tim Tam crumbs and mix until the mixture looks like wet sand and clumps when pressed. The butter binds the crumbs together.
- 4
Press the mixture firmly and evenly into the base of the prepared tin. Use the back of a spoon or the bottom of a glass to compact it well - a firm base won't crumble when you slice it. Refrigerate while you make the filling.
10 minutes - 5
Make the filling: In a large bowl using electric beaters, beat the softened cream cheese until smooth and creamy with no lumps. Scrape down the sides. This takes about 2 minutes. Room temperature cream cheese is crucial - cold cream cheese will be lumpy.
2 minutes - 6
Add the sifted icing sugar and vanilla extract to the cream cheese. Beat for another minute until well combined and fluffy. Scrape down the sides again.
1 minute - 7
In a separate bowl, whip the cold thickened cream with electric beaters until soft peaks form - it should hold its shape but still be soft and billowy, not stiff. This takes about 2-3 minutes. Don't over-whip or it will become grainy.
3 minutes - 8
Gently fold the whipped cream into the cream cheese mixture using a large spoon or spatula. Use a folding motion - cutting down through the middle, scraping along the bottom, and lifting over the top. This keeps the mixture light and airy. Fold until just combined with no streaks.
- 9
Roughly crush 4-5 Tim Tams into chunky pieces - not crumbs, but broken into about 4-5 pieces each. Gently fold these through the cheesecake mixture. They create pockets of chocolate throughout.
- 10
Pour the filling over the chilled base, spreading it evenly with a spatula. Tap the tin gently on the counter a few times to release any air bubbles and smooth the top.
- 11
Decorate the top: Rachel's signature decoration is a spiral of Tim Tams. Start from the outside edge and arrange whole Tim Tams in a circle, slightly overlapping. Work your way to the center in a spiral pattern. You can also just scatter them artfully on top - it will still look amazing.
- 12
Cover the cheesecake loosely with plastic wrap (don't let it touch the top) and refrigerate for at least 4 hours, preferably overnight. The cheesecake needs this time to set firmly. Overnight is best - it becomes even more creamy and the flavors develop.
4 hours - 13
To serve: Remove from the fridge 10 minutes before serving to take the chill off slightly. Carefully remove the springform ring. Slice with a hot, clean knife (dip in hot water and wipe clean between each cut) for neat slices. Drizzle with chocolate sauce if desired. Serve cold.
Ingredient Substitutions
Nutrition Information
Per serving (approximate)
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