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4.63 from 8 votes

Tim Tam and Baileys Cheesecake

Prep Time30 minutes
Total Time30 minutes
Servings: 12 Pieces
Calories: 0kcal


  • 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
  • 2 packs of Tim Tams
  • 130 g of Baileys Irish Cream


  • 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, chop one pack of Tim Tams into pieces and place in a microwave safe bowl. Cook for 30 second spurts (stirring in between each cook) until they have melted.
  • Roughly chop the remaining pack of Tim Tams into large chunks.
  • Add the melted Tim Tams and Baileys to your cream cheese mixture and mix on a medium speed to combine. Remove the mixer bowl from the stand and add approximately half of the chopped Tim Tams and gently stir them through.
  • Pour the cheesecake mixture over the biscuit base and top with the remaining Tim Tam pieces.
  • Place in the fridge to set. Ideally you want to leave this overnight, but is should be ok after 4 hours.
  • Remove the set cheesecake from the fridge and serve.


Serving: 0g | Calories: 0kcal | Carbohydrates: 0g | Protein: 0g | Fat: 0g | Saturated Fat: 0g | Polyunsaturated Fat: 0g | Monounsaturated Fat: 0g | Trans Fat: 0g | Cholesterol: 0mg | Sodium: 0mg | Potassium: 0mg | Fiber: 0g | Sugar: 0g | Vitamin A: 0IU | Vitamin C: 0mg | Calcium: 0mg | Iron: 0mg