Back in….oh I don’t know, JULY my mum posted a recipe on my Facebook page and said, “This is what you are making for Christmas Day Lunch”.  Which is fine, it certainly stopped me from disappearing down the rabbit hole of suitable dessert recipes – which is all too easy for me to do. 

There was one minor problem though.  The recipe was a Tim Tam Cheesecake.  So what’s the problem I hear you ask?

I love chocolate. 

I love cheesecake. 

I do NOT like a chocolate cheesecake.  I really do not like chocolate cheesecake. Even the thought of it makes me a little nauseated. 

White Chocolate and Raspberry Tim Tam CheesecakeLuckily I had a good 5 months to think about how I could fulfill the brief of both a Tim Tam Cheesecake and something I would want to eat.  

Eventually,  I came  up with the idea of using the White Chocolate Tim Tams.  I also substituted raspberries for the chocolate in the filling.

And voila…

White Chocolate and Raspberry Tim Tam CheesecakePeople loved this.  And, having the biscuits like that around the outside, made it super easy to cut and serve!

Oh, and if you noticed a familiar name on the plate, it was painted by my mum.  If you didn’t, here it is again:

White Chocolate and Raspberry Tim Tam Cheesecake5And yes, we may have some fancy pants hand painted serving platters but when it comes to dishing up, we’re not afraid to use disposables.  Life’s too short to be doing dishes on Christmas Day right?

White Chocolate and Raspberry Tim Tam Cheesecake3The Tim Tam Cheesecake is easy to make, looks very special, and tastes deee-licious!!!!

If you are not averse to a regular chocolate cheesecake, here is the recipe I based my cheesecake on:

If you cannot find Tim Tams, (poor you!!!!!) any similar style biscuit could be used.  Here is a link to a description of a Tim Tam:

And here is a recipe to make your own:

Ok, now that you have your Tim Tams, and you will need three packs of them, put a pack of them (after removing the wrapper) in your food processor and grind them down. The original recipe called for some butter to be added to the crumb crust.   I did not need any.  Between the cream filling and the white chocolate on the outside and possibly that I made it on the hottest day of the year, the processed Tim Tams did not so much make a crumb but, for want of a better word, a thick sludge, that could be pressed into the pan base without adding butter.  And believe me, this is rich enough without more butter. 

White Chocolate Cheesecake CrumbSpread your Tim Tam “crumb” mix into the base of your prepared tin.  Open another pack of Tim Tams and press these into the base, standing them up to line the sides of the tin.

White Chocolate and Raspberry Tim Tam Cheesecake BaseThe filling is a fairly standard cream cheese, white chocolate, and cream affair.  The raspberries not only add colour but they help to cut through the somewhat cloying sweetness of the white chocolate.  

An additional bonus of this wonderful dessert is that you need to make it the day before.  So, on the day of your festivity, all you need to do is slice and serve.  One less thing to stress over on the big day is a huge bonus in my book!

White Chocolate & Raspberry Tim Tam Cheesecake
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  1. 3 x 200g packets White Chocolate Tim Tams
  2. up to 50g unsalted butter, melted
  1. 2 x 250g blocks cream cheese, at room temperature
  2. ¼ cup caster sugar
  3. 2 x 180g blocks white cooking chocolate, melted
  4. 300ml tub thickened cream, whipped
  5. 250g raspberries, frozen are fine just thaw them out beforehand
  1. Line a 24cm round spring form pan (base measuring 22cm) with cling film, extending over the outside of pan.
  2. Process 1 pack of Tim Tams in a food processor until finely crushed. If you need to add butter to help the mixture stick together (I didn't) add it a teaspoon at a time until the mixture holds together.
  3. Press evenly over base of prepared pan.
  4. Line side of pan with Tim Tams.
  5. Refrigerate.
  1. Beat cheese and sugar in a large bowl of an electric mixer until light and fluffy.
  2. Beat in cooled melted white chocolate.
  3. Don't worry if the mixture looks curdled, keep beating and it will come right. Continue to beat until smooth. Fold in cream until just combined.
  4. If using frozen raspberries, drain off any excess liquid from the frozen raspberries. Lightly fold the raspberries through the cheese mixture.
  5. Spoon into the prepared pan. Smooth over top.
  6. Refrigerate, covered, overnight.
To Serve
  1. Remove side of pan. Slide onto a serving plate.
  2. Cut between biscuits into slices.
Retro Food For Modern Times
 I left the top of my cheesecake unadorned because I liked the swirly, splotchy look of the raspberries.  If you wanted to be really fancy you could decorate with more cream, raspberries or crumbled Tim Tams.


Have a great week!

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