Tim Tam crackle cheesecake

Think Tim Tams couldn't get any better? Think again. We've mixed them into the chocolate crackle base of this no-bake cheesecake for a truly decadent party treat. You will have to start this one a day ahead.

  • 45 mins preparation
  • 6 hrs 30 mins marinating
  • Serves 10
  • Print


Tim Tam crackle cheesecake
  • 3 cup rice bubbles
  • 200 gram packet tim tams, chopped, plus extra to serve
  • 200 gram milk chocolate, melted
  • 1/4 cup dessicated coconut
  • 2 teaspoon powdered gelatine
  • 1/4 cup boiling water
  • 500 gram cream cheese, softened, chopped
  • 1/2 cup caster sugar
  • 1 teaspoon vanilla essence
  • 1 cup thickened cream
  • 100 gram dark chocolate, melted, cooled
  • whipped cream, to serve


Tim Tam crackle cheesecake
  • 1
    Lightly grease and line a 20cm springform pan with baking paper.
  • 2
    In a bowl, combine rice bubbles, Tim Tams, chocolate and coconut, stirring well. Press into base and side of pan. Chill for 30 minutes until set.
  • 3
    Meanwhile, in a heatproof jug, using a fork, vigorously whisk gelatine into water until dissolved. Set aside to cool.
  • 4
    In the bowl of a food processor, combine cream cheese, caster sugar and vanilla. Pulse until smooth. Add cream and gelatine mixture. Process until well combined. Pour in melted chocolate, pulse until smooth.
  • 5
    Pour mixture into case. Chill for 6 hours or until set. Serve topped with whipped and extra chopped Tim Tams.


If preferred, prepare the filling using an electric mixer. This dish is best prepared the day before to ensure it is firm. Do not freeze.

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