Description
A no-bake Daim cheesecake recipe made with a crunchy cookie crust, a creamy caramel filling, and topped with milk chocolate and crushed Daim bars. Perfect for any celebration.
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
1. Blend all Daim bars and set aside.
2. In a food processor, blend the cookies until finely crushed. Add 50 g of Daim and melted butter, then blend to combine.
3. Press the mixture into a lined 22 cm springform pan. Freeze while preparing the filling.
4. Whip the cream cheese until smooth. Add 150 g Daim, powdered sugar, and vanilla. Mix until well combined.
5. In a separate bowl, whip the heavy cream to stiff peaks.
6. Gently fold the whipped cream into the cream cheese mixture.
7. Pour filling over the crust and smooth the top. Cover and refrigerate for at least 8 hours.
8. Heat cream to a boil, pour over chopped milk chocolate, wait 2 minutes, then stir until smooth.
9. Spread ganache over chilled cheesecake.
10. Chop 18 Mini Daims and sprinkle around the edge.
11. Refrigerate until ready to serve. For clean slices, warm your knife under hot water and dry before slicing.
Notes
Make the cheesecake the night before for best results.
For a gluten-free version, use certified gluten-free biscuits and check Daim labels.
Avoid overwhipping the cream to prevent a grainy texture.
Always chill for 8+ hours to ensure a clean slice.
- Prep Time: 30 minutes
- Cook Time: 0 minutes
- Category: Cheesecake
- Method: No-Bake
- Cuisine: American