Tim Tam Cheesecake with Wattleseed Crust

By , Test Kitchen Director · Reviewed by AislePrompt Editorial · ·

A decadent dessert combining the iconic Australian Tim Tam chocolate biscuits in a creamy cheesecake, sitting on a crunchy wattleseed-infused biscuit crust. This australian-inspired desserts ready in about 80 minutes layers (about 15 biscuits) Tim Tam biscuits, ground wattleseed, melted unsalted butter into a dessert worth slowing down for — great for weekend baking, holiday tables, or any time you want a sweet payoff at the end of a meal. Each serving lands at about 450 calories and feeds 8, so it slots into a weekend bake or a special-occasion dessert tray. Tap "Plan a meal with the AI" below to drop this recipe into your week and send the ingredients straight to Instacart. Nutrition values are approximate, calculated from USDA FoodData Central (fdc.nal.usda.gov) — verify against ingredient labels for any health-driven dietary plan.

Prep: 20 min Cook: 60 min Serves 8 Australian cuisine 450 cal/serving
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Ingredients

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Instructions

  1. Step 1: Preheat oven to 325°F. Crush 200 g Tim Tam biscuits into fine crumbs using a food processor or by placing in a sealed bag and pounding with a rolling pin. Mix the crumbs with 2 tbsp ground wattleseed and 6 tbsp melted unsalted butter until evenly combined.
  2. Step 2: Press the crumb mixture firmly into the base of a 9-inch springform pan to form an even crust. Bake for 10 minutes, then remove and let cool.
  3. Step 3: In a large bowl, beat 16 oz softened cream cheese with 3/4 cup caster sugar until smooth and creamy. Add 1/2 cup sour cream and 1 tsp vanilla extract, mixing well.
  4. Step 4: Beat in 2 large eggs one at a time until just combined. Pour the filling over the cooled crust.
  5. Step 5: Bake cheesecake for 45-50 minutes until the edges are set but the center still slightly wobbly. Turn off oven and leave cheesecake inside for 1 hour to prevent cracking.
  6. Step 6: Remove from oven and chill in refrigerator for at least 4 hours or overnight.
  7. Step 7: Before serving, fold 1/2 cup whipped heavy cream into the cheesecake mixture or serve on top for extra richness.

Frequently asked questions

How long does Tim Tam Cheesecake with Wattleseed Crust take to make?

Total time is about 80 minutes (20 min prep + 60 min cook). Most home bakers find this fits a weekend afternoon; chill or store as the recipe directs before serving.

How do I store leftover Tim Tam Cheesecake with Wattleseed Crust?

Cool fully before storing. Most baked desserts keep at room temperature in an airtight container for 2–3 days, or in the fridge for up to 5 days. Cream- or custard-based desserts must go in the fridge within 2 hours; reheat gently or serve cold per the recipe.

Can I substitute ingredients in Tim Tam Cheesecake with Wattleseed Crust?

Yes — most ingredients in this recipe have flexible swaps. For oil, use any neutral high-smoke-point oil (avocado, grapeseed, refined coconut). For aromatics, dried herbs at ⅓ the volume of fresh work in a pinch. The full ingredient list is shoppable on Instacart so you can see substitutes in real time.

How do I scale Tim Tam Cheesecake with Wattleseed Crust for a different number of people?

The recipe is written for 8 servings. Multiply each ingredient by (your serving target / 8). Cook time stays roughly the same up to 2x; for 3-4x batches, switch from a skillet to a sheet pan or stockpot so the food isn't crowded — overcrowding steams instead of browns.

What goes well with Tim Tam Cheesecake with Wattleseed Crust?

Australian desserts like this pair well with a simple grain (rice, couscous, or crusty bread), a quick salad with acid (lemon vinaigrette, pickled onions), and a pan sauce or yogurt-based dip. Tap "Plan a meal with the AI" to get specific side suggestions.

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