Rum ball cheesecake


We’ve taken the much-loved rum ball, made from sweetened condensed milk, and put those flavours in this impressive baked cheesecake – there’s a surprise in every slice!


  • 250g packet Arnott’s Nice biscuits
  • 20g (1/4 cup) desiccated coconut
  • 2 tablespoons dark cocoa powder, plus extra, for dusting
  • 70g unsalted butter, melted
  • 300ml carton double cream, whipped to soft peaks, to serve


  • 35g (1/3 cup) desiccated coconut
  • 50g (1/4 cup) raisins, chopped
  • 2 tablespoons dark cocoa powder, plus extra, to coat
  • 120g (1/3 cup) sweetened condensed milk
  • 2 tablespoons dark rum


  • 750g cream cheese, chopped, at room temperature
  • 395g can sweetened condensed milk
  • 270ml can coconut cream
  • 2 tablespoons dark rum
  • 1 tablespoon cornflour
  • 1 teaspoon vanilla bean paste
  • 3 eggs


  • Step 1
    Grease the base and side of a 22cm springform pan and line with baking paper.

  • Step 2
    For the base, process half the biscuits in a food processor until finely crushed. Add the coconut, cocoa and butter and process to combine. Place in the prepared pan and press to cover the base. Place in the fridge to chill.

  • Step 3
    For the rum balls, process the remaining biscuits until finely crushed. Transfer to a large bowl. Add coconut, raisins, cocoa, condensed milk and rum. Stir to combine. Roll almost-full tablespoonfuls of mixture into 16 balls. Roll in extra cocoa to coat. Place on a lined plate in the fridge to chill.

  • Step 4
    For the filling, preheat the oven to 150C/130C fan forced. Process the cream cheese, condensed milk, coconut cream, rum, cornflour and vanilla until smooth. Add the eggs, one at a time, processing until smooth and combined.

  • Step 5
    Reserve 8 rum balls and return to the fridge. Place remaining rum balls in base of pan. Place pan on a baking tray. Pour cream cheese mixture over the rum balls to cover. Bake for 1 hour 20 minutes or until just set (mixture should wobble slightly in the centre). Turn oven off and leave the cheesecake in the oven, with the door slightly ajar, for 1 hour. Stand at room temperature for 30 minutes or until cool. Place in the fridge for 4 hours to chill.

  • Step 6
    Top the cake with whipped cream and reserved rum balls. Dust with extra cocoa.

See also  Olive Oil Orange Cornmeal Cake