Dessert - White tim tam balls with cream cheese recipes (2024)

Ingredients:

• 2 X 165g packets white chocolate Tim Tam biscuits
• 225 g cream cheese, softened
• 60 ml Baileys Irish Cream liqueur
• 300 g white chocolate, for dipping
• 50 g melted milk chocolate for drizzling

How to cook:

1. Crush white chocolate Tim Tams until they resemble fine crumbs.
2. Mix Tim Tam crumbs with the cream cheese and shot of Baileys Irish Cream liqueur.
3. Place into the fridge for 20 minutes to harden.
4. Roll into 1 inch sized balls and place on a tray lined with baking paper back into the fridge for a further 20 minutes.
5. Place white chocolate in microwaveable bowl and microwave on 50% power for 2-3 minutes, stirring every 30 seconds, until chocolate is completely melted.
6. Place the balls into the bowl of melted chocolate (in batches) and use two teaspoons to roll the balls around until they are completely coated.
7. Remove balls with the teaspoons and allow any excess chocolate to drip off.
8. Place back onto the baking paper lined tray.
9. Place into the fridge to set for 1 hour.
10. Drizzle with melted milk chocolate if desired.

Ingredients:

• 300 g Caramel Tim Tam biscuits (or any caramel flavoured cookies (see notes))
• 250 g cream cheese (room temperature)
• 250 g milk chocolate

Nutrition:

• Calories: 179 kcal
• Carbohydrate: 18 g
• Protein: 2 g
• Fat: 12 g
• Saturated Fat: 7 g
• Cholesterol: 14 mg
• Sodium: 87 mg
• Fiber: 1 g
• Sugar: 13 g
• Serving Size: 1 serving

How to cook:

1. Conventional Method
2. Crush the caramel Tim Tams in a blender or food processor (or with a rolling pin) until they resemble fine crumbs.
3. Mix the caramel crumbs with the room temperature cream cheese. Place the bowl of mixture into the freezer for 30 minutes (this will make it easier to roll into balls).
4. Roll into 1 inch (2.5cm) sized balls and place on a tray lined with baking paper. Place back into the freezer or fridge for 30 minutes (freezer is best).
5. Place milk chocolate into a microwave-safe bowl and microwave on 50% power for 2-3 minutes, stirring every 30 seconds, until chocolate is completely melted.
6. Place the cheesecake balls into the bowl of melted chocolate (in batches) and use two small spoons to roll the balls around until they are completely coated in chocolate.
7. Remove the cheesecake balls and allow any excess chocolate to drip off.
8. Place back onto the baking paper lined tray and decorate with your choice of toppings (ie. gold sugar, sprinkles, extra drizzled white chocolate).
9. Place into the fridge until set (and keep refrigerated until ready to serve).
10. Thermomix Method
11. Place the caramel Tim Tams into the Thermomix bowl and mix for 10 seconds, Speed 8. Scrape down the sides of the bowl.
12. Add the room temperature cream cheese and mix on Reverse, Speed 4 until well combined (scraping down the sides of the bowl occasionally). Place the bowl of mixture into the freezer for 30 minutes (this will make it easier to roll into balls).
13. Roll into 1 inch (2.5cm) sized balls and place on a tray lined with baking paper. Place back into the freezer or fridge for 30 minutes (freezer is best).
14. Place chocolate into a clean Thermomix bowl and grate for 5 seconds, Speed 8. Scrape down the sides of the bowl. Melt for 3 minutes, 50 degrees, Speed 2, scraping the sides occasionally. Pour the melted chocolate into a small bowl.
15. Place the cheesecake balls into the bowl of melted chocolate (in batches) and use two small spoons to roll the balls around until they are completely coated in chocolate.
16. Remove the cheesecake balls and allow any excess chocolate to drip off.
17. Place back onto the baking paper lined tray and decorate with your choice of toppings (ie. gold sugar, sprinkles, extra drizzled white chocolate).
18. Place into the fridge until set (and keep refrigerated until ready to serve).

Ingredients:

• 300 g white chocolate Tim Tam biscuits
• 105 g Peppermint Crisp bars
• 250 g cream cheese (softened)
• 300 g white chocolate (for dipping)
• sprinkles (optional, for decorating)

Nutrition:

• Calories: 223 kcal
• Carbohydrate: 23 g
• Protein: 3 g
• Fat: 14 g
• Saturated Fat: 7 g
• Cholesterol: 17 mg
• Sodium: 107 mg
• Fiber: 1 g
• Sugar: 18 g
• Serving Size: 1 serving

How to cook:

1. Conventional Method
2. Crush the white chocolate Tim Tams and Peppermint Crisp bars in a food processor or blender until they resemble fine crumbs.
3. Mix the crumbs with the softened cream cheese until completely combined.
4. Roll into 1 inch sized balls and place on a tray lined with baking paper into the freezer for 30 minutes.
5. Place the white chocolate in microwaveable bowl and microwave on 50% power for 2-3 minutes, stirring every 30 seconds, until chocolate is completely melted.
6. Place the balls into the bowl of melted chocolate (in batches) and use two forks to roll the truffles around until they are completely coated.
7. Remove balls with the forks and allow any excess chocolate to drip off.
8. Place back onto the baking paper lined tray. Decorate with sprinkles if desired.
9. Place into the fridge to set for 1 hour.
10. Thermomix Method
11. Place white chocolate Tim Tams and Peppermint Crisp bars into the Thermomix bowl and crush on Turbo until they resemble fine crumbs.
12. Add the cream cheese and mix on Reverse, Speed 2 until well combined (scraping down the sides of the bowl occasionally).
13. Roll into 1 inch sized balls and place on a tray lined with baking paper into the freezer for 30 minutes.
14. Place chocolate into a clean Thermomix bowl and melt for 3 minutes, 50 degrees, Speed 3, scraping the sides occasionally. Pour the melted chocolate into a bowl.
15. Place the balls into the bowl of melted chocolate (in batches) and use two forks to roll the truffles around until they are completely coated.
16. Remove balls with the forks and allow any excess chocolate to drip off.
17. Place back onto the baking paper lined tray. Decorate with sprinkles if desired.
18. Place into the fridge to set for 1 hour.

Ingredients:

• 330 g white chocolate Tim Tam biscuits (or any white chocolate coated cookie)
• 225 g cream cheese (softened)
• 60 ml Kahlua liqueur
• 250 g white chocolate
• 80 g milk chocolate
• 50 g white chocolate (extra melted, for drizzling)

Nutrition:

• Calories: 230 kcal
• Carbohydrate: 25 g
• Protein: 2 g
• Fat: 13 g
• Saturated Fat: 6 g
• Cholesterol: 16 mg
• Sodium: 108 mg
• Fiber: 1 g
• Sugar: 19 g
• Serving Size: 1 serving

How to cook:

1. Conventional Method
2. Crush white chocolate Tim Tams until they resemble fine crumbs.
3. Mix Tim Tam crumbs with the cream cheese and Kahlua liqueur.
4. Place bowl into the fridge for at least 20 minutes to firm.
5. Roll into 1 inch sized balls and place on a tray lined with baking paper. Place back into the fridge for a further 20 minutes.
6. Place white chocolate and milk chocolate into a microwaveable bowl and microwave on 50% power for 2-3 minutes, stirring every 30 seconds, until chocolate is completely melted.
7. Place the balls into the bowl of melted chocolate (in batches) and use two teaspoons or forks to roll the balls around until they are completely coated.
8. Remove balls with the teaspoons and allow any excess chocolate to drip off.
9. Place back onto the baking paper lined tray.
10. Place into the fridge for at least 20 minutes, or up to an hour, to set completely.
11. Drizzle with melted white chocolate if desired (optional).
12. Thermomix Method
13. Place white chocolate Tim Tams into the TM bowl and crush on Turbo until they resemble fine crumbs.
14. Add the cream cheese and Kahlua liqueur and mix on Reverse Speed 2 until well combined (scraping down the sides of the bowl occasionally).
15. Place bowl into the fridge for at least 20 minutes to firm.
16. Roll into 1 inch sized balls and place on a tray lined with baking paper and place back into the fridge for a further 20 minutes.
17. Place white and milk chocolate into a clean TM bowl and melt for 2-3 minutes, 50 degrees, Speed 3, scraping the sides occasionally.
18. Pour the melted chocolate into a bowl. Place the balls into the bowl of melted chocolate (in batches) and use two teaspoons or forks to roll the balls around until they are completely coated.
19. Remove balls and allow any excess chocolate to drip off. Place back onto the baking paper lined tray.
20. Place into the fridge for at least 20 minutes, or up to an hour, to set completely.
21. Drizzle with extra melted white chocolate if desired (optional).

Ingredients:

• 400 g Tim Tams
• 250 g Cream Cheese, (softened)
• desiccated or shredded coconut

How to cook:

1. Crush the Tim Tams in a food processor until smooth.
2. Add mix-ins such as dried cranberries or glaze cherries, if using, and beat.
3. Add in the softened cream cheese and process until just combined.
4. Refrigerate the mixture for about 30 minutes before rolling into teaspoon-sized balls.
5. Roll the balls in desiccated or shredded coconut, milo or crushed nuts.
6. Place in the fridge or the freezer until ready to eat.