Tim Tam Cheesecake Truffles combine the creamy tang of cheesecake with the unmistakable chocolate flavour of Tim Tams. These bite-sized truffles are easy to make, require just a few ingredients, and deliver a rich, indulgent snack or dessert perfect for sharing or enjoying by the plateful.
Tim Tams are a much-loved biscuit from Australia (and New Zealand) and they lend a deep chocolate-cocoa note and biscuit crunch when crushed into crumbs. When combined with cream cheese and a touch of icing sugar, the mixture becomes a smooth cheesecake-style filling that is less sweet than condensed-milk-based truffles and more reminiscent of a classic cheesecake. Coating each ball in melted chocolate completes the treat, giving a crisp exterior and a soft, creamy centre.
These truffles are very simple but produce an impressive flavour. You only need four main ingredients: crushed Tim Tams, icing sugar, cream cheese, and dark chocolate for coating. The preparation is straightforward: crush the biscuits to a fine crumb, mix with the cream cheese and icing sugar until smooth, shape into small balls, chill briefly, and dip in melted chocolate. Chilling the formed balls helps them hold their shape during dipping and produces a neater finished truffle.
Tim Tam Cheesecake Truffles
Ingredients
- 1 packet Tim Tams, crushed (about 200g)
- 3 tbsp icing sugar (about 25g)
- 1/2 cup cream cheese (125g), softened
- 1 1/3 cups dark chocolate for melting (225–250g)
Instructions
- Place the Tim Tams in a blender or food processor and pulse until you have a fine crumb. A fine texture helps create a smoother truffle interior.
- Transfer the crumbs to a mixing bowl. Add the icing sugar and softened cream cheese. Stir and then mix by hand or with a spatula until the mixture is homogeneous and smooth. You want a consistency that holds together when rolled into a ball.
- Using a spoon or small cookie scoop, portion the mixture and roll into small balls (about 1 inch / 2.5 cm diameter). Place the formed balls on a plate lined with non-stick paper or parchment.
- Freeze the balls for 15 minutes to firm up. Chilled centres dip more cleanly into warm chocolate without falling apart.
- Melt the dark chocolate gently using a double boiler or short bursts in the microwave, stirring frequently until smooth. If using the microwave, heat in 20–30 second bursts and stir between each.
- Working quickly, dip each chilled truffle into the melted chocolate using a fork, dipping tool, or spoon. Allow excess chocolate to drip off, then return the coated truffle to the lined plate.
- When all truffles are coated, place the plate in the refrigerator for one to two hours or until set. Keep them chilled until serving for best texture.
Notes
For the smoothest texture, use a food processor to ensure the Tim Tams are very finely crushed. If you prefer a sweeter truffle, swap the cream cheese for sweetened condensed milk and reduce or omit the icing sugar—but note this changes the cheesecake-like tang. Try different Tim Tam flavours (milk chocolate, white chocolate, or limited editions) to vary the taste. White chocolate coating also makes a tasty alternative.
Nutrition (approx. per truffle)
Calories: 188 kcal | Carbohydrates: 18 g | Protein: 2 g | Fat: 12 g | Sugar: 12 g
Store truffles in an airtight container in the refrigerator for up to one week, or freeze for longer storage. Bring to cool room temperature for a few minutes before serving if they are very firm. These truffles make a lovely homemade gift when placed in a small box or reusable jar.
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