Chocolate Crackle Cheesecake

clock 45 minutes bowl Serves 12


  • Butter, for greasing
  • 3 cups rice bubbles
  • 200g packet Tim Tams, chopped, plus extra to serve
  • 200g milk chocolate, melted
  • 1/4 cup desiccated coconut
  • 2 tsp powdered gelatine
  • 1/4 cup boiling water
  • 500g cream cheese, softened, chopped
  • 1/2 cup caster sugar
  • 1 tsp vanilla essence
  • 1 cup thickened cream
  • 100g dark chocolate, melted, cooled
  • Whipped cream, to serve
Buy these ingredients now


  • 1. Lightly grease and line a 20cm springform cake tin with baking paper.

  • 2. In a large bowl, combine rice bubbles, Tim Tams, chocolate and coconut, stirring well. Press into base and side of pan. Chill for 30 minutes until set.

  • 3. In a heat-proof jug, vigorously whisk gelatine into water with a fork until dissolved. Set aside to cool.

  • 4. Using a food processor, combine cream cheese, caster sugar and vanilla. Pulse until smooth. Add cream and gelatine mixture. Process until well combined. Pour in melted chocolate, pulsing until smooth.

  • 5. Pour mixture into cake tin. Chill for 6 hours or until set. Serve topped with whipped cream and extra chopped Tim Tams.

  • Tip:

  • This dish is best prepared the day before to ensure it is firm. Do not freeze.


  • • Energy 2455Kj • Protein 6g • Total Fat 41g • Saturated Fat 26g • Carbohydrates 48g • Sugars 38g • Sodium 352mg

  • Dietary and nutritional info supplied by NZ Nutrition Foundation.

Related Recipes