Tim Tam salted caramel cheesecake


Let’s be honest, who doesn’t love sitting down and enjoying a Tim Tam (or three) every now and again? Whether you’re relaxing at home after a long day or having friends or family over for a bit of a celebration, enjoying a delicious Tim Tam moment is always a good idea.

Luckily for fellow Tim Tam fans, Tim Tam has teamed up with Adriano Zumbo to release a range of super indulgent new flavours that you will fall head-over-heels in love with – think Coconut Cream, Choc Raspberry, Red Velvet and Salted Caramel. Good, huh?

After a lot of rigorous taste-testing and deliberation, I can honestly say that every one of these Tim Tam flavours is an absolute delight. But there was one that had my mind spiralling with decadent dessert ideas from the very first bite – and that’s when this Tim Tam salted caramel cheesecake was born.


Imagine a crisp base made from crushed Tim Tam Salted Caramel biscuits topped with layers of creamy salted caramel and milk chocolate cheesecake, surrounded with Tim Tam biscuits and finished with swirls of whipped milk chocolate ganache and a sprinkling of crushed biscuits. Yeah, it’s pretty amazing.

Despite having so many parts to it, this cheesecake is actually really simple to make – all you need is enough time up your sleeve to let it set. Like all my favourite cheesecake recipes, this Tim Tam cheesecake is totally bake-less, so whether you’re a cheesecake expert or have never made one in your life, this recipe will be a piece of (cheese)cake.

This Tim Tam salted caramel cheesecake is one truly decadent dessert, perfect for enjoying on a special occasion or any day when you just feel like indulging yourself – and your sweet tooth – to a particularly luxurious Tim Tam moment.

So what are you waiting for? Head out and grab up a couple of packets of the new Tim Tam flavours and get baking. Enjoy!




  • 1 packet Tim Tam Salted Caramel biscuits
  • 80g butter, melted

Salted Caramel filling

  • 3 Tbsp water
  • 2 tsp gelatine
  • 150ml cream
  • 190g cream cheese, softened
  • ¼ cup caster sugar
  • ¼ cup salted caramel (make your own using this recipe)

Chocolate filling

  • 3 Tbsp water
  • 2 tsp gelatine
  • 150ml cream
  • 190g cream cheese, softened
  • ¼ cup caster sugar
  • 50g milk chocolate, melted

Whipped ganache topping & decoration

  • ½ cup cream
  • 170g milk chocolate, chopped
  • 1 packet Tim Tam biscuits, halved
  • Handful of Tim Tam biscuits, chopped




  1. Place Tim Tam Salted Caramel biscuits in the bowl of a food processor and blitz until a fine crumb. Add melted butter and pulse until well combined.
  2. Grease a 9 inch springform pan and cover base with biscuit mixture. Press until firm and place in the fridge to set.

Salted caramel filling

  1. Place water in a small cup and add gelatine. Mix until gelatine has dissolved. Set aside while you prepare the filling.
  2. Pour cream into a large bowl and whisk until soft peaks form. Set aside.
  3. In another bowl, combine cream cheese and caster sugar and beat until smooth and creamy. Add gelatine and salted caramel to cream cheese mixture. Beat until well combined.
  4. Add cream and beat until well combined, being careful not to over mix it or this will push out the lightness from the cream.
  5. Pour cheesecake filling into prepared base and place in fridge to set while you prepare the chocolate filling.

Chocolate filling

  1. Repeat the steps above, replacing the salted caramel added in step three for your melted milk chocolate.
  2. Pour cheesecake filling over prepared salted caramel filling and place in fridge to set for approx. 2 hours or overnight.

Decoration & topping

  1. Place the cream in a small saucepan and warm over a medium-low heat, gradually bringing to the boil.
  2. Remove cream from heat and add chopped chocolate. Whisk until completely combined and no lumps of chocolate remain.
  3. Pour ganache into a small bowl and cool to room temperature before placing the fridge for approx. 1 hour.TimTamsdinkus_1_
  4. Remove cheesecake from pan and place halved Tim Tam biscuits around the side of the cheesecake, pressing gently into the cheesecake so they stick.
  5. Once ganache has cooled, use a whisk attachment to beat for a few minutes until light and fluffy. Scoop whipped ganache into a piping bag fitted with a 1M tip and pipe swirls around the edge of the cheesecake.
  6. Finish with a sprinkling of chopped Tim Tam biscuits on top of the cheesecake and enjoy!

This post was made possible with thanks to Tim Tam. All opinions are my own. 

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  • https://frecklenz.wordpress.com/ Frecklenz

    OMG! That is all I can say right now.

  • http://www.beautylust.co.nz/ Steph | Beauty Lust NZ

    Omg this is bloody gorgeous. Am going to attempt making it this weekend for the fam! xx

  • http://www.littlemisadventures.com Kendel @ Little Misadventures

    Um, I NEED this in my life! YUM.