Tim Tam Cheesecake Slice with Raspberry - no bake dark chocolate Tim Tam cheesecake slice with raspberry
Grease & line a 20 cm (8") square baking tin with baking paper and set aside (see notes).
Place chopped biscuits into the bowl of a food processor, and pulse 2 -3 times to start the biscuits breaking up. Add baking paste to biscuit mixture at this point, then continue to process until biscuits are a fine crumb.
Add cream cheese to biscuit mixture, and process until completely mixed. The mixture will go from white with brown flecks throughout, and then turn to a creamy brown when fully mixed.
Place biscuit mixture into prepared tin, pressing into the corners and then even out the top using a silicon spatula (see notes).
Sprinkle top of slice with desiccated coconut and refrigerate for 1 1/2 - 2 hours, then remove from tin using baking paper to lift, cut into squares.
Keep refrigerated and serve cold.
Just to make it clear, I'm not getting paid by Arnott's or Queen!!!
I wanted raspberry flavour, but not the extra moisture or the seeds - so I used raspberry baking paste.
When you line your baking tin, the butter is only there to help keep the baking paper in place as you even the biscuit mixture out in the tin. It's one of those mixtures that is very thick, and where you put it is where it's going stay.
Also make sure to leave some baking paper overlapping the sides of your tin, this will be the "handles" you use to lift the slice out of the tin.
There is also no need to put this slice in a "baking" tin - because we aren't going to bake it, just put it in the fridge to set. You could put it into any shaped container, just keep in mind how you are going to get it out of your mold once it's set.
The only reason I have chopped each biscuit into thirds was to fit them all into my food processor in one go!
*Please note that the amount of calories per serve is provided as a guide only, as ingredients and cooking methods can vary greatly*