These Tim Tam Mini Cheesecakes are creamy, chocolatey, and so easy to make. The base is crunchy, the filling is smooth with a little coffee flavor, and there are Tim Tams in every bite. They keep well in the freezer and taste amazing topped with whipped chocolate cream.
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Why These No Bake Tim Tam Mini Cheesecakes Are So Good
These Tim Tam Mini Cheesecakes are an easy Tim Tam dessert that tastes just like the classic Aussie biscuit. You get a crunchy base, a creamy coffee cheesecake filling, and layers of crushed Tim Tams throughout. They are completely no bake mini cheesecakes that set in the freezer, making them simple to prep ahead. The texture is rich and smooth, packed with Tim Tam flavor, and each one serves as the perfect individual dessert.
Ingredient Notes
- Chocolate cookies: Any chocolate biscuit works for the chocolate biscuit base. It adds crunch and a deep cocoa flavor.
- Unsalted butter: Helps bind the crumbs together for a sturdy mini base.
- Instant coffee and hot water: Creates a light coffee flavor that gives these coffee cheesecake cups a balanced taste.
- Blended Tim Tams and warm milk: Softens into a creamy Tim Tam mixture for the filling.
- Crushed Tim Tams: Adds texture and extra Tim Tam flavor in every bite.
- Cream cheese: Use full fat for the smoothest result. Ideal for no bake mini cheesecakes.
- Powdered sugar: Sweetens the filling without changing its texture.
- Gelatin and hot water: Helps the cheesecakes set neatly, making them great freezer friendly cheesecakes.
- Heavy cream: Adds volume and creates a soft mousse-like texture.
- Heavy whipping cream: Whip to stiff peaks for a stable topping.
- Powdered sugar: Lightly sweetens the topping.
- Vanilla extract: Adds a warm flavor to the cream.
- Chocolate sauce: Optional but adds extra chocolate richness.
- Crushed Tim Tam: Sprinkle on top for crunch and finish.
- Halved Tim Tams: Place on each mini for a signature look.
Can You Make Tim Tam Mini Cheesecakes Without Gelatin
Yes, you can make these Tim Tam Mini Cheesecakes without gelatin, although the filling will turn out much softer. A great option is to prepare them in small individual dessert cups with crushed Tim Tams instead of using molds. This way, the filling stays creamy and you do not need it to hold its shape.
How to Make Tim Tam Mini Cheesecakes
Step 1. Make the base
Crush the cookies into fine crumbs and mix with melted butter. Press into molds or lined trays to form the chocolate biscuit base. Chill until firm.
Step 2. Prepare the mix-ins
Stir instant coffee into hot water. Blend five Tim Tams with warm milk until smooth. Let both mixtures cool. Chop the remaining Tim Tams into small chunks for texture.
Step 3. Make the filling
Beat cream cheese and powdered sugar until smooth. Dissolve gelatin in hot water, then add it to the cream cheese mixture. Pour in the heavy cream and beat until thick and fluffy.
Step 4. Add flavors
Divide the filling into two bowls. Mix the coffee into one portion to create a subtle coffee cheesecake cup flavor. Mix the Tim Tam milk and half of the chopped biscuits into the other.
Step 5. Assemble the cheesecakes
Pipe the coffee filling halfway up the molds. Sprinkle over some chopped Tim Tams. Add the Tim Tam cream filling on top and smooth the surface. Place in the freezer overnight, covering after the first hour. These are truly no bake mini cheesecakes.
Step 6. Add the topping
Whip cream with powdered sugar, vanilla, and chocolate sauce. Pipe the topping with a 2D tip. Finish with halved Tim Tams and a sprinkle of crumbs.
Step 7. Serve
Thaw in the fridge for two hours before serving chilled. These are the perfect freezer friendly cheesecakes and make an irresistible easy Tim Tam dessert.
Fay’s Pro Tip for No Bake Mini Cheesecakes
I always use silicone molds because they make removing the cheesecakes so much easier. Metal trays can be frustrating since the minis often stick, even with liners. With silicone, the cheesecakes pop out cleanly every time. With silicone, you just peel the sides back and lift them straight from the mold without damage.
Easy Variations for No Bake Tim Tam Mini Cheesecakes
- No coffee version. Skip the coffee and double the Tim Tam mixture for a sweeter flavor.
- White chocolate Tim Tam cheesecakes. Use white chocolate Tim Tams and fold in a little melted white chocolate for a creamy twist.
- Mint Tim Tam minis. Swap in Mint Slice Tim Tams and add a drop of peppermint extract for a fresh taste.
- Gluten free option. Choose gluten free Tim Tams and chocolate biscuits to make these no bake mini cheesecakes suitable for everyone.
- Double chocolate cheesecakes. Add cocoa powder to the filling and finish with a rich ganache topping.
- Nutty crunch. Mix roasted hazelnuts into the base or sprinkle them on top for added texture.
- Layered cheesecake cups. Serve the mixture in small dessert cups with Tim Tams layered inside. No gelatin is needed when you make them this way.
- Salted caramel topping. Drizzle caramel over the whipped cream topping and add a pinch of sea salt before serving.
Storage Tips for Tim Tam Mini Cheesecakes
Keep these Tim Tam Mini Cheesecakes in an airtight container in the freezer for up to two months. Thaw in the fridge before serving. If made as individual dessert cups, cover and store in the fridge for up to three days.
More Recipes for Mini Cheesecakes
- Mini Biscoff Cheesecakes: No-bake Biscoff cheesecakes with a spiced cookie base, creamy filling, and smooth Biscoff spread swirled on top.
- Mini Snickers Cheesecakes: Layered with chocolate, peanuts, and caramel, these Snickers cheesecakes are rich, crunchy, and freezer-friendly.
- Raspberry White Chocolate Cheesecakes: Sweet white chocolate cheesecake paired with tart raspberry compote-easy to make, chilled, and served in individual cups.
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Common Questions - Tim Tam Mini Cheesecakes
Silicone molds work best. If using metal, line with paper cases to help remove them easily.
Yes! Make and freeze them days ahead. Just add the topping fresh on the day you serve or the day before and refrigerate in an air-tight container.
Once thawed, keep in the fridge for up to 3 days. Don't refreeze after thawing.
Thaw in the fridge for about 2 hours before serving. They should be chilled but not frozen in the center.
Nope! You can skip the coffee entirely or replace it with vanilla or chocolate syrup for a different flavor.
Tim Tam Mini Cheesecakes
INGREDIENTS
Base
- 150 g (1½ cups) chocolate cookies or biscuits for the Aussies!
- 70 g (5 tablespoon) butter unsalted and melted
Filling
- 2 tablespoon water hot
- 1 teaspoon instant coffee granules more for a stronger coffee taste
- 5 Tim Tams (A)
- ¼ cup milk warm
- 5 Tim Tams (B) Chopped/crushed
- 250 g (8.8 oz) cream cheese
- ½ cup powdered sugar
- 2 teaspoon gelatin powder
- 2 tablespoon water hot
- 400 ml (1⅔ cups) heavy cream
Whipped Topping
- 250 ml (1 cup) heavy cream
- 1 tablespoon powdered sugar
- 1 teaspoon vanilla
- 2 tablespoon chocolate sauce
Garnish
- 6 Tim Tams halved
- 1 Tim Tam crushed in to crumbs
EQUIPMENT
INSTRUCTIONS
- Make the Base: Crush the chocolate cookies into fine crumbs. Combine with melted butter. Press into silicone molds or lined cupcake trays. Refrigerate to firm up.
- Prep the Mix-ins: Stir instant coffee with hot water and set aside to cool. Blend 5 Tim Tams with warm milk until smooth and cool that too. Chop the remaining Tim Tams into a mix of fine and chunky bits.
- Make the Filling: Beat cream cheese and powdered sugar until smooth. Dissolve gelatin in hot water. All all of the cream to the bowl and while beating the cream into the cream cheese mixture, slowly add the dissolved gelatin. Mix until it thickens.
- Flavor the Layers: Split the cheesecake filling into two bowls. Mix the cooled coffee into one. Mix the Tim Tam milk and half the crushed Tim Tams into the other bowl.
- Assemble the Cheesecakes: Spoon or pipe the coffee layer into each mold halfway. Scatter some of the remaining crushed Tim Tams over that. Top with the Tim Tam milk layer. Smooth the tops and freeze overnight. Cover with cling wrap after an hour.
- Add the Topping: Whip cream, powdered sugar, vanilla, and chocolate sauce to stiff peaks. Pipe swirls on top using a 2D tip. Garnish with halved Tim Tams and extra crumbs.
- Serve: Thaw in the fridge for 2 hours before serving chilled.
NOTES
- Use silicone molds for easy release without damage to the cheesecakes.
- Blend Tim Tams and milk until smooth to avoid chunks.
- Freeze uncovered first, then wrap for a clean finish.
- Add the gelatin to the filling while it is still hot.
NUTRITION
mark says
Hello,
May I ask, just what is a Tim Tam cookie? I don't remember ever seeing a cookie such as this in the states.
Fay says
Hi Mark! They are an Aussie Cookie. If Tim Tams are not available, you can substitute them with similar chocolate-coated biscuits like Penguin biscuits (in the UK) or the closest American counterpart which would likely be Trader Joe’s Aussie-Style Chocolate Crème Sandwich Cookies.