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No Bake Chocolate Kahlua Cheesecake
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Chocolate Kahlua Cheesecake

Topped with Tim Tams, my no bake Chocolate and Kahlua Cheesecake is the perfect dessert for your next party. Thermomix instructions are also included.
Prep Time30 mins
Cook Time6 hrs
Total Time6 hrs 30 mins

Ingredients

  • 200 g of chocolate ripple biscuits 1 pack
  • 90 g of butter - melted
  • 500 g of cream cheese - softened
  • 130 g of thickened cream
  • 1 teaspoon of vanilla extract
  • 110 g of caster sugar
  • 200 g of milk chocolate - melted
  • 130 g of Kahlua
  • 1 packet of Tim Tams to decorate - optional

Instructions

  • Line the base of a 22cm springform tin with baking paper and lightly grease the sides. Set aside until needed.
  • Process the chocolate ripple biscuits (or similar) until the resemble breadcrumbs. Add the melted butter and stir until combined.
  • Pour the biscuit mixture into your prepared tin and use a large metal spoon to cover the base with the mixture and flatten the surface.
  • In the bowl of an electric mixer, add the softened cream cheese, cream, caster sugar and vanilla extract and mix on a medium to high speed or until the mixture is thick, creamy and smooth.
  • Meanwhile, break the milk chocolate into squares and place it into a microwave safe bowl. Cook for 30 second spurts (stirring in between each cook) until the chocolate has melted.
  • Roughly chop the Tim Tams into large chunks and set aside.
  • Add the melted chocolate and Kahlua to your cream cheese mixture and mix on a medium speed to combine.
  • Pour the cheesecake mixture over the biscuit base and top with the Tim Tam pieces.
  • Place in the fridge to set for a minimum of 6 hours or overnight if possible.
  • Remove the set cheesecake from the fridge and serve.

Notes

This cheesecake is best made the day before it's needed as it needs a minimum of 6 hours to set.
It's also quite a soft cheesecake due to not containing any gelatine.