No-cook Tim Tam cheesecake

Roll out the red carpet, our no-bake Tim Tam cheesecake (RECIPE BELOW) has arrived. This decadent, no-cook dessert is perfect for Easter, entertaining or just because…so go on, treat yourself!

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NO-BAKE TIM TAM CHEESECAKE
Serves 18 Prep 30 mins (+ 30 mins chilling & 5 hours setting time)

137g pkt Oreo Original biscuits
50g butter, melted
6 Arnott’s Tim Tam White biscuits
6 Arnott’s Tim Tam Original biscuits
6 Arnott’s Tim Tam
Dark Chocolate biscuits
750g cream cheese, softened
1½ cups (375ml) thickened cream
¾ cup (165g) caster sugar
200g white chocolate, chopped, melted
¼ cup (60ml) boiling water
3 tsp gelatine powder
200g milk chocolate, chopped, melted
200g dark chocolate, chopped, melted
Thickened cream, whipped, to serve
Arnott’s Tim Tam biscuits, extra, chopped, to serve
Arnott’s Bites Tim Tam Original, chopped, to serve
Chocolate fudge topping, to serve

1. Grease and line the base and side of a 20cm round (base measurement) springform pan with baking paper. Place Oreo biscuits in a food processor and process until finely crushed. Add the butter and process until well combined. Spoon into the prepared pan and press over the base. Place in the fridge for 30 mins or until firm.
2. Arrange combined Tim Tam biscuits, in alternating colours, around the side of the pan. Return to the fridge.
3. Place one-third of the cream cheese, one-third of the cream and one-third of the sugar in a clean food processor. Process until smooth. Add white chocolate and process until smooth. Place 1 tbs boiling water in a small cup. Sprinkle over 1 tsp of the gelatine. Stir until gelatine dissolves. Add to the cream cheese mixture and process until combined. Pour into the prepared pan and smooth the surface. Place in the fridge for 1 hour until just set.
4. Place half the remaining cream cheese, cream and sugar in a clean food processor. Process until smooth. Add milk chocolate and process until smooth. Place 1 tbs boiling water in a small cup. Sprinkle over 1 tsp of the remaining gelatine. Stir until gelatine dissolves. Add to cream cheese mixture and process until combined. Pour over white chocolate layer in the pan and smooth the surface. Place in the fridge for 1 hour or until just set.
5. Repeat with remaining cream cheese, cream and sugar, dark chocolate and the remaining boiling water and gelatine. Pour over the milk chocolate layer in the pan. Smooth the surface. Place in the fridge for 3 hours or until completely set.
6. Place on a serving platter. Top with cream. Decorate with chopped biscuit. Drizzle with chocolate fudge topping.

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