Tim Tam Cheesecake


  • 125 grams of plain chocolate biscuits (you can also replace these with Tim Tams - do not use the malt powder than)
  • 75 grams of butter, melted
  • 1 teaspoon malt powder

For the cheesecake filling:

  • 2 teaspoons gelatine
  • 2 tablespoons water
  • 375 grams of cream cheese
  • 1 teaspoon vanilla extract
  • 1/2 cup caster sugar
  • 300 ml thick cream
  • 180 grams of white chocolate, melted
  • 300 grams of Tim Tam biscuits


  1. Grease a round springform pan and cover the base with baking paper. 
  2. Crumble the chocolate biscuits with a mixer. Add the melted butter and malt powder. Combine the three. Divide the mixture evenly over the base and press it with a spoon. 
  3. Chop 200 grams of the Tim Tam Biscuits in large and small pieces.
  4. Put the water in a heatproof bowl and sprinkle the gelatine over the water. Put the bowl on top of a pan with boiling water. Stir it until the gelatine is melted.  Let it cool down for 5 minutes.
  5. Use an electric mixer to beat the cream cheese, vanilla extract, and the caster sugar until it is smooth.
  6. Beat in the thick cream until it is combined and repeat this with the white chocolate and the gelatine mixture. 
  7. Stir the chopped Tim Tam biscuits through it and divide the filling over the base. Put it in the fridge for at least 3 hours until it is set. 
  8. Break up the remaining Tim Tam biscuits and sprinkle them on top of the cheesecake. 

You are done! Now it is time to enjoy your self-made Tim Tam cheesecake!

* Source recipe and picture