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  • Feb 23rd 2021
  • 0 comment


  • 500g cream cheese, softened (at room temperature)
  • 150ml espresso coffee
  • 100g dark chocolate, melted
  • 3/4 cup (120g) icing sugar, sifted
  • 1 x 250g packet Arnott's Choc Ripple biscuits
  • To decorate: Tim Tams, chopped



  1. Line the base and sides of a 24cm x 10cm loaf tin (tall foil container with lid -size*) with non-stick baking paper, allowing overhang on all sides. Place the cream cheese, coffee, chocolate and icing sugar in the bowl of a KitchenAid mixer. Using the paddle attachment, beat until smooth.
  1. Arrange 5 biscuits in a single layer in the base of the tin, trimming to fit if necessary. Spoon over 1/4 of cheese mixture and smooth. Repeat layers of biscuit and cheese mixture making sure to finish with a layer of cheese mixture on top. Cover and refrigerate for 6 hours or overnight.
  1. Decorate with chopped (assorted) Tim Tams, then carefully remove and cut into 2cm thick slices to serve.