This Tim Tam cheesecake is an easy no-bake dessert that’s creamy, indulgent, and packed with chocolate biscuit flavor. The base is a buttery Tim Tam crust, and the filling includes crushed Tim Tams folded into a smooth cheesecake mixture. If you haven’t tried Tim Tams before, they’re an Australian chocolate biscuit made by Arnott’s — think of them as larger, richer chocolate wafers with a creamy center. They come in many varieties, from original to caramel, double-stuffed, dark, or white chocolate. I fell in love with them during a stay in Sydney and still enjoy using them in desserts. Guests often compliment the crust on this cheesecake — it’s that good.
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Because this cheesecake is no-bake, it’s an ideal dessert for warm weather — it’s chilled and refreshing — but it’s also a great way to use seasonal or holiday chocolate candies. Swap in other chocolate biscuit-style candies like Kit Kats, Oreos, or graham crackers if you prefer. The result is a rich, sliceable cheesecake that’s simple to prepare and impressive to serve.
This recipe was inspired by a love of cheesecake and Australian treats. If you enjoy no-bake cheesecakes, try other favorites like No Bake Cheesecake Bites or Chocolate Cherry Cheesecake for different takes on a creamy, refrigerator-set dessert.
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Ingredients
- Original Tim Tam biscuits
- Cream cheese
- Heavy whipping cream
- Granulated sugar
- Powdered sugar
- Vanilla extract
- Lemon juice
- Unsalted butter
- Sour cream
See the recipe card below for exact quantities and measurements.
Step by Step Instructions
STEP ONE — Make the crust.
Melt the butter and let it cool slightly. Place Tim Tams in a food chopper or small food processor and pulse until finely crumbled. Add the cooled melted butter and pulse again until the mixture holds together when pressed. Press the crumbs evenly into the bottom of a 9-inch (23 cm) springform pan, using the base of a flat glass to compact the crust. Press a little up the sides if you like. Freeze the crust while you prepare the filling so it firms up.
STEP TWO — Whip the cream.
Using a hand mixer or stand mixer, whip the heavy cream to stiff peaks — the cream should hold its shape when the whisk is lifted. Chill the whipped cream briefly while you finish the filling.
STEP THREE — Make the cheesecake filling.
Beat the room-temperature cream cheese until smooth. Add sour cream and lemon juice, then mix in powdered and granulated sugar and vanilla extract until combined. Gently fold the crushed Tim Tams into the cream cheese mixture, then fold in the cold whipped cream until evenly incorporated.
STEP FOUR — Assemble and chill.
Pour the cheesecake filling over the chilled crust and spread it evenly. Cover and refrigerate for at least 6 hours, preferably overnight, so the cheesecake sets firmly. Before serving, run a knife around the pan edge and remove the springform ring. Decorate with extra whipped cream and whole or crushed Tim Tams if desired.
Hint: Don’t skip the lemon juice — it provides a touch of acidity that helps the filling set without adding a lemon flavor.
Substitutions & Variations
This recipe was developed for Tim Tams, but you can swap in other chocolate-covered biscuits or candy bars. Kit Kats work well (you may need more to reach the same crumb volume), and Oreos or graham crackers are common alternatives for a sturdier crust. Any chocolate candy can also be crushed into the filling for added texture — this is a smart way to use up Halloween or holiday candy.
Equipment
The recipe is sized for a 9-inch springform pan, which makes removing the cheesecake easy. A 9-inch round or square pan works too; line it with parchment or foil that hangs over the edge so you can lift the cheesecake out after it sets. You’ll also want a hand mixer or stand mixer for whipping cream and smoothing cream cheese, and a food chopper or food processor to crush the biscuits.
Storage
Store the cheesecake covered in the refrigerator for up to one week. For longer storage, freeze for up to one month. Thaw frozen cheesecake in the refrigerator for a few hours before serving for the best texture.
FAQ
Tim Tams are commonly found in Australian grocery stores. Outside Australia, check major online retailers, specialty import shops, or international aisles at larger supermarkets.
Yes — refrigerate the cheesecake for at least 6 hours, preferably overnight, to ensure it firms up and slices cleanly.
Serve chilled. Slice with a sharp knife (wipe the blade between cuts if needed) and top with whipped cream and additional Tim Tams if you like.
This recipe yields about 8 slices, but you can cut smaller or larger portions to suit your needs.
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📖 Recipe
Tim Tam Cheesecake
Kayla Burton
Equipment
-
9 inch springform pan
-
Mixing bowls
-
Measuring spoons
-
Scale or measuring cups
-
Hand mixer or stand mixer
-
Food chopper or processor
Ingredients
Crust
- 14 original Tim Tam biscuits (252 g)
- 3 tablespoons unsalted butter, melted & cooled (42 g)
Cheesecake
- 1 cup heavy whipping cream, cold (236.6 ml)
- 24 ounces cream cheese (3 blocks), room temperature (678 g)
- ¼ cup sour cream (57.5 g)
- 2 teaspoons lemon juice
- ¼ cup powdered sugar (30 g)
- ⅓ cup granulated sugar (66.7 g)
- 1½ teaspoons vanilla extract
- 5 original Tim Tam biscuits, crushed (90 g)
Topping (optional)
- 3 original Tim Tam biscuits, for garnish (54 g)
- Whipped cream, for decorating
Instructions
Crust
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Melt butter and cool. Process Tim Tams until fine crumbs form, add butter, and pulse until combined.
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Press the crumb mixture firmly into the bottom of a 9-inch springform pan, pressing some crumbs about ½ inch up the sides if desired. Freeze while making the filling.
Cheesecake
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Whip cold heavy cream to stiff peaks and chill.
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Beat cream cheese until smooth. Add sour cream and lemon juice, then sugars and vanilla. Scrape the bowl as needed.
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Fold in crushed Tim Tams, then fold in whipped cream gently until homogeneous.
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Spread filling over the chilled crust, cover, and refrigerate for at least 6 hours or overnight. Remove the springform ring, slice, and garnish before serving.
Notes
If you don’t have a springform pan, use a 9-inch round or square pan lined with parchment or foil with an overhang so you can lift the set cheesecake out easily.
Nutrition information is an estimate and may vary based on ingredients and portion sizes.
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