Tim Tam crackle cheesecake

You can't go wrong with Tim Tams, but you can get better with a Tim Tam flavoured cheesecake!

  • 45 mins preparation
  • Serves 12
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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 desiccated 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 linea 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
    In a heat-proof 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, pulsing until smooth.
  • 5
    Pour mixture into case. Chill for 6 hours or until set. Serve topped with whipped cream and extra chopped Tim Tams.


This dish is best prepared the day before to ensure it is firm. Do not freeze.