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Frozen Tim Tam Cheesecake

A delightfully rich and indulgent chocolatey frozen cheesecake dessert. More please?


  • Biscuit Base

  • 125g choc ripple biscuits

  • 125g butternut snap biscuits

  • 120g organic butter, melted

  • Filling

  • 2 cups ricotta cheese

  • 500 gms cream cheese

  • 2 cups caster sugar

  • 6 eggs, seperated

  • 125g melted milk chocolate

  • 125g melted dark chocolate

  • 2 cups cream, lightly whipped

  • 2pkts Tim Tam biscuits (crushed and beaten with rolling pin)

  • 2 x flakes crumbled


  • 1.

    Line base of 24cm round springform cake tin (deep one)with foil, brush with oil.

  • 2.

    Place biscuits in food processor and process until finely crushed.

  • 3.

    Transfer crumbs to medium bowl, add melted butter and mix well until combined.

  • 4.

    Press firmly into base of prepared tin, and any extra biscuits half way up side of prepared tin.

  • 5.

    Refrigerate for min 20 mins.

  • Filling::

  • 1.

    Using electric beaters beat cheeses until smooth.

  • 2.

    Add sugar, beat until combined.

  • 3.

    Add egg yolks, beat until smooth and creamy texture.

  • 4.

    Add melted chocolate to cheese mixture.

  • 5.

    Using electric beaters,whip cream set aside

  • 6.

    Using electric beaters, beat egg whites until soft peaks formed.

  • 7.

    Gently fold whipped cream then egg whites into cheese mixture.

  • 8.

    Add crushed tim tam biscuits into cheese mixture and mix well.

  • 9.

    Pour mixture into prepared tin.

  • 10.

    Cover with plastic and freeze until firm (minimum 4 hours)

  • 11.

    Decorate with extra whipped cream and crumbled flake pieces.

  • 12.

    Refreeze until cream sets.

  • 13.

    When ready to serve, cut into thin wedges.

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Posted by Denise64Report
This looks yummy I am going to try it!
Posted by Charlie15Report
Anna: If I did this with ricotta and marscapone would it work?

I don't like cream cheese (too rich).