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No-bake Tim Tam cheesecake
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Prep Time:
240 minutes
Cook Time:
Total Time:
240 minutes
Decadent triple chocolate Tim Tam cheesecake with no-bake layers - a sweet sensation!
Ingredients:
  • 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
  • 375ml thickened cream
  • 165g caster sugar
  • 200g white chocolate, chopped, melted
  • 60ml water
  • 9.00 gm 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
Instructions:
  • Prepare a 20cm round springform pan by greasing and lining it with baking paper. Blend Oreo biscuits in a food processor until finely crushed. Combine with butter in the processor until mixed well. Press the mixture onto the prepared pan's base. Chill in the fridge for 30 minutes or until firm.
  • Layer alternating colors of combined Tim Tam biscuits around the side of the pan, then chill in the fridge.
  • In a clean food processor, combine one-third of the cream cheese, one-third of the cream, and one-third of the sugar. Process until smooth. Add the white chocolate and continue to process until smooth. In a small cup, dissolve 1 teaspoon of gelatine in 1 tablespoon of boiling water. Add the gelatine mixture to the cream cheese mixture and process until fully combined. Pour the mixture into the prepared pan, smooth the surface, and refrigerate for 1 hour until set.
  • Combine half of the remaining cream cheese, cream, and sugar in a clean food processor until smooth. Add milk chocolate and process until smooth. Dissolve 1 teaspoon of gelatin in 1 tablespoon of boiling water. Mix with the cream cheese mixture until combined. Pour over the white chocolate layer in the pan, smooth the surface, then refrigerate for 1 hour until set.
  • Continue layering with the rest of the cream cheese, cream, sugar, dark chocolate, boiling water, and gelatine. Pour this mixture over the milk chocolate layer in the pan, ensuring a smooth surface. Chill in the fridge for 3 hours or until firmly set.
  • Transfer to a beautiful platter, generously drizzle with cream, sprinkle with chopped biscuits, and finish with a decadent chocolate fudge drizzle.

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