Tim Tam Mini Cheesecakes

Tim Tam Mini Cheesecakes with whipped cream and biscuit crumbs on top

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These no-bake Tim Tam Slam Mini Cheesecakes are layered with coffee and chocolate filling, crushed Tim Tams, and whipped topping. Freezer-friendly and perfect for prep ahead!

Prep Time 30

Chill Time 6

Total Time 6 30

Servings Mini Cheesecakes

Calories 476kcal

Author Fay

EQUIPMENT

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

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