No-Bake Raspberry White Choc TimTam Cheesecake

TimTam, the iconic Aussie bikkie (Australia slang for biscuit) remains Australia's favourite chocolate biscuit. Early March this year, Adriano Zumbo, the famous Australian pâtissier has created a limited editioin of TimTam range in celebration of Arnott's 50th year anniversary.  One of them is the Raspberry White Choc which I am using to make this delectable cheesecake.  

Ingredients:  (Makes 7 individual cheesecakes)

Crust:
130g Choc Ripple biscuits or any biscuit of your choice
45 butter, melted 

• Line muffin pan with paper liners.
• Process biscuits in a food processor; add the melted butter and mix to combine.
• Spoon biscuit crumbs into paper liners and press crumbs firmly over  the base of the liners to form a crust. Chill in the fridge while preparing the filling.

Filling:
125g cream cheese, softened
30g icing sugar
50g Greek yogurt
125g thickened cream, chilled
5g gelatine powder + 40g water
3 raspberry white choc TimTam biscuits, chopped coarsely (60g) + 1 extra for topping

• Fill a small heatproof bowl with 40g cold water.  Sprinkle gelatin powder evenly over water to keep lumps from forming.  Set it aside for a few minutes until it blooms.  Then place the bowl in a hot water bath until it becomes translucent. Ensure that all the gelatin granules have dissolved.  Set aside and let it cool to room temperature.
• Beat thickened cream until soft peaks form.  Set aside.
• In a medium mixing bowl, beat cream cheese with icing sugar until smooth.  Add in yogurt, beating well to combine.  Pour in gelatin mixture and beat to combine.
• Using a spatula, fold in whipped cream and chopped TimTam.  
• Pour cream cheese mixture into the lined muffin pan and sprinkle extra chopped TimTam on top.
• Chill the cheesecake overnight in the refrigerator.