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!
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.