This super creamy no-bake Daim Cheesecake is so delicious and easy to make. It has a Daim cookie base with a delicious Daim cheesecake filling full of crunchy Daim pieces. It is topped with a smooth milk chocolate ganache and decorated with more Daims! This cheesecake has no gelatine, no eggs, is so delicious and has lots Daim flavor!
This Daim cheesecake recipe tastes absolute amazing, and is must make! The super creamy cheesecake is so smooth and topped with a milk chocolate ganache. It has a crunchy Daim cookie crust as a delicious base. This delicious cheesecake is for Daim lovers and is a perfect dessert to serve your loved ones.
My favourite thing about this cheesecake, beside how amazing it tastes, is that this Daim bar cheesecake is super easy to make. The hardest part is wait for it to set in the fridge!
For more delicious cheesecakes, try Apple Crumble Cheesecake, Biscoff Cheesecake and Caramel Pecan Cheesecake.
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WHY THIS RECIPE WORKS
- No-Bake Cheesecake: This Daim cheesecake is so easy to make. It's a no-bake cheesecake making it so quick and easy. The hardest part is waiting to be able to eat it!
- Daims: Daims are so delicious with their caramel crunch and milk chocolate. They are used both in the cookie base, cheesecake filling and on top of the cheesecake!
- Decadent dessert: This cheesecake is a showstopper of a cake and will impress all your friends and family.
INGREDIENT NOTES
These are some of the key ingredients for this recipe. For a full list of ingredients, check out the recipe card below.
- Daims: I use mini Daim bars for this cheesecake, making them easy to blend and to decorate with on top of the cheesecake. They can be found in any major supermarkets
- Cream cheese: It's important that it's full-fat cream cheese. Use it straight out of the fridge.
- Heavy cream: The heavy cream is whipped up to a very stiff peak but be careful not to whip it into butter. It'll take about 2-3 minutes on medium/high speed.
- Milk chocolate: The milk chocolate is made into a ganache that goes on top of the cheesecake.
STEP BY STEP INSTRUCTIONS - CRUST
Here is how to make and bake these Daim Cheesecake. This recipe needs a blender and stand mixer or electric hand mixer.
The full recipe is down below in the recipe card.
Prepare a 22 cm spring pan (9 in) lined with parchment paper in the bottom and up the sides of the pan.
STEP 1: Blend 200 g of Daims, that respectively goes into the cookie base and in the cheesecake filling. In a food processor, blend the Digestive cookies until a fine sand-like texture. Melt the butter. Add the melted butter and 50 g of the blended Daims and blend it together with the blended cookies.
STEP 2: Add the cookie crumbs to the baking pan and press the cookie crust down with the bottom of a glass, so it’s well packed together and flattened out. Place it in the freezer while preparing the cheesecake filling.
STEP BY STEP INSTRUCTIONS - FILLING AND DECORATION
STEP 1: With a hand mixer or in a stand mix using the paddle attachment, cream the cream cheese for 1 minute on medium speed. Then add the remaining blended Daim, powdered sugar and vanilla extract and mix until smooth. Scrape down the sides of the bowl and at low speed let it mix until everything is combined.
STEP 2: In another bowl, using the whisk attachment or a hand mixer, whisk the heavy cream until stiff peaks.
TIP: Be careful not to whip it to butter, but stiff enough that you should be able to turn over the bowl without the whipped cream moving.
STEP 3: With a rubber spatula gently fold in the whipped cream with the cream cheese. Add the cheesecake filling into the spring pan and with an offset spatula even it out. Cover the spring pan with cling film and place it in the fridge for a minimum of 8 hours.
STEP 4: Move the cheesecake to a serving dish. Add the milk chocolate to a bowl. Heat up the heavy cream to a boil. Pour it over the milk chocolate and let it sit for 2 minutes. Then stir it together until smooth and pour it over the cheesecake and spread it out. Chop 18 mini Daims and sprinkle them around the edge of the cheesecake.
TIP: To cut clean slices, run a sharp knife under the hot tap, dry it off and cut a slice. Repeat for each slice.
EXPERT BAKING TIPS
- Use a kitchen scale: My default setting for my recipes is grams. It is the most precise way of measuring out your ingredients, I therefore highly recommend using a kitchen scale.
- Don't over mix your batter: I always use a spatula after everything has mixed together, to give it one final gentle fold together. This makes sure everything in the bottom of the mixing bowl has been mixed into the batter.
- Light vs. dark baking pans: For the best result, use an aluminum baking pan, greased with butter and lined with baking paper in the bottom. Aluminum pans are light in color and therefore attract less heat. That means it bakes more gently which results in a softer cake. If you use a black baking pan it'll attract a lot more heat. That will then give a darker crust, which can result in a dryer cake.
FAQ
When you can turn the bowl over on its head without it sliding, you have whipped it enough.
Yes, covered by cling film you can store it up to 5 days in the fridge.
STORAGE
Store the Daim Cheesecake wrapped with plastic wrap or in an airtight container in the fridge. You can store it in the fridge for up to 5 days.
Other Cheesecake Recipes To Try
Make sure leave a STAR REVIEW if you loved this recipe! Make sure to tag me on Instagram @juliemarieeats. To get more ideas by following me on Pinterest.
Daim Cheesecake
Equipment
Ingredients
COOKIE CRUST
- 250 g Digestive cookies or Graham Crackers
- 50 g Daim blended
- 90 g butter melted
CHEESECAKE FILLING
- 400 g cream cheese
- 150 g Daim blended
- 100 g powdered sugar
- 1 teaspoon vanilla extract
- 240 g heavy cream
TOPPING
- 100 g milk chocolate
- 50 g heavy cream
- 18 Mini Daims for decoration
Instructions
COOKIE CRUST
- Start by blending all 200 g of Daims, that respectively goes into the cookie base and in the cheesecake filling and set it aside.
- In a food processor, blend the Digestive cookies until a fine sand-like texture. Melt the butter. Add the melted butter and 50 g of the blended Daims to the food processor and blend it together with the blended cookies.250 g Digestive cookies or Graham Crackers, 50 g Daim, 90 g butter
- In a 22 cm spring cake pan add parchment paper in the bottom and along the sides of the pan. Add the cookie crumbs and press the cookie crust down with the bottom of a glass, so it’s well packed together and flattened out. Place it in the freezer while preparing the cheesecake filling.
CHEESECAKE FILLING
- With a hand mixer or in a stand mix using the whisk attachment, cream the cream cheese for 1 minute. Then add the remaining 150 g of blended Daim, powdered sugar and vanilla and mix until smooth. Scrape down the sides of the bowl and at low speed let it mix until everything is combined, about 30 seconds.400 g cream cheese, 150 g Daim, 100 g powdered sugar, 1 teaspoon vanilla extract
- In another bowl, using the whisk attachment or a hand mixer, whisk the heavy cream until stiff peaks. Be careful not to whip it to butter, but stiff enough that you should be able to turn over the bowl without the whipped cream moving.240 g heavy cream
- With a rubber spatula gently fold in the whipped cream with the cream cheese. Be careful not to deflate the whipped cream. Once all combined add the cheesecake filling into the spring pan and with an off-set spatula even out the cheesecake filling. Cover the spring pan with cling film and place it in the fridge for a minimum of 8 hours.
DECORATION
- Move the cheesecake to a serving dish. Add the milk chocolate to a bowl. Heat up the heavy cream to a boil. Pour it over the milk chocolate and let it sit for 2 minutes. Then stir it together until smooth and pour it over the cheesecake and spread it out.100 g milk chocolate, 50 g heavy cream
- Chop 18 mini Daims and sprinkle them around the edge of the cheesecake. Store it in the fridge until you’re ready to serve it.18 Mini Daims for decoration
- TIP: To cut clean slices, run a sharp knife under the hot tap, dry it off and cut a slice. Repeat for each slice.
gitte Bilsby
Det ville være dejligt, hvis det kunne være let også at gemme denne opskrift på sin computer, i stedet for at skulle printe den ud.
Mvh Gitte