Choc-Mint Tim Tam Cheesecake Cups

No-bake, minty-chocolate cheesecake layered with crunchy Tim Tam crumbs and a glossy chocolate top—made for dramatic spoon shots and swipe-worthy layers.

Ingredients

• 12 Choc-Mint Tim Tams (or other mint chocolate biscuits), divided
• 4 tbsp unsalted butter, melted (about 60g) *(pantry staple option: use salted, just reduce added salt)*
• 8 oz (225g) cream cheese, softened
• 1/3 cup (40g) icing sugar / powdered sugar
• 1 tsp vanilla extract *(pantry staple)*
• 1/2 tsp peppermint extract *(optional but recommended for “big mint” flavor)*
• Pinch of salt *(pantry staple)*
• 1 cup (240ml) thickened cream / heavy cream, cold
• 5 oz (140g) dark chocolate, chopped
• 1/3 cup (80ml) thickened cream / heavy cream (for ganache)
• 1–2 tsp neutral oil (optional, for extra glossy ganache) *(pantry staple)*
• 1–2 drops green food coloring (optional, for a subtle mint tint)

Method

• 1

  Step 1: Set up your “Instagram cups”

  Line up 6 small clear cups or glasses (about 8–10 oz / 240–300ml). Clear cups are key for visible layers.

• 2

  Step 2: Crumb base

  Crush **8 Tim Tams** into fine crumbs (food processor or zip bag + rolling pin). Mix with **melted butter** until it resembles wet sand. Divide between cups and press down firmly (use the back of a spoon). Refrigerate while you make the filling.

• 3

  Step 3: Whip the cream (for a light, mousse-y cheesecake)

  In a cold bowl, whip **1 cup cream** to medium-stiff peaks (it should hold shape but still look silky). Set in the fridge.

• 4

  Step 4: Make the mint cheesecake filling

  Beat **cream cheese** for 1 minute until smooth and creamy. Add **icing sugar, vanilla, peppermint extract (if using), and salt**. Beat until fully smooth, scraping the bowl well.

• 5

  Step 5: Layer for maximum “scroll-stopping” effect

  Spoon or pipe cheesecake filling into cups (a zip bag with the corner snipped works great). For extra drama, do two layers: cheesecake → a sprinkle of crumbs (from 1 extra Tim Tam) → cheesecake.

• 6

  Step 6: Glossy chocolate ganache top

  Put **chopped dark chocolate** in a heatproof bowl. Heat **1/3 cup cream** until steaming hot (microwave 45–60 sec or saucepan). Pour over chocolate, sit 2 minutes, then stir until smooth and shiny. Stir in **oil** if using (this helps it set with a prettier sheen).

• 7

  Step 7: Finish + chill

  Spoon ganache over each cup and gently tilt to level. Chop the remaining **Tim Tams** into chunky pieces and pile on top (or wedge a half Tim Tam in at an angle for that bakery-case look). Refrigerate **at least 4 hours** (overnight is even better) until set.

• 8

  Step 8: Serve

  Serve straight from the fridge. For the cleanest layers, wait 5 minutes at room temp, then dig in.

Tips

• **For ultra-neat layers:** Pipe the cheesecake filling (zip-top bag) and tap each cup lightly on the counter to settle it.
• **Peppermint extract is powerful:** Start with **1/4 tsp** if you’re cautious; you can’t un-mint it.
• **No food coloring needed:** The contrast from dark crumbs + pale filling + shiny ganache already looks striking.
• **Make-ahead:** Perfect for parties—make up to **2 days ahead**. Keep covered in the fridge.
• **Storage:** Keeps **3 days** refrigerated. (Not freezer-friendly—the texture can split on thawing.)
• **Serve with:** Fresh berries (if you have them) or a tiny pinch of flaky salt on the ganache for a “fancy” finish using pantry staples.

Nutrition (per serving, estimate)