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A Chocolatey, Caramelly & Almond No-Bake Cheesecake, all based around the wondrous Daim Bar. My Daim Bar Cheesecake is definitely one of my FAVOURITES!

Daim Bars are one of those sweet treats that you either love, or have never had. I have had oodles of them from the occasional trip to IKEA when I was younger! Have you really done a trip to IKEA without picking up one of these giant bags of mini Daim Bars?!

I will admit that I have neglected them over the years for other chocolates, till I was asked to create this delicious recipe from one of my regular readers and I was MORE THAN HAPPY to oblige! Yum!

Daim Bars are a crunchy caramel almond butter bar, covered in milk chocolate. They’re naturally thin, and can come in whole bars – but my favourite is the bags of the mini ones. That way, I can eat a few of them without feeling guilty!

I decided that the best way to make this into a cheesecake was to follow in the footsteps of my No-Bake Toblerone Cheesecake and my No-Bake Honeycomb Crunchie Cheesecake – Making a chocolatey base of a cheesecake, and folding through the sweets!

The base of the cheesecake has almonds in, to fit with the flavour of the Daim Bars, but the almonds are optional. I decided with this recipe that I would use a mixture of Milk & Dark chocolate in the main cheesecake filling because I like the mixture of the two chocolates!

It makes it a richer flavour without being too filling still, and folding through the chopped up Daim Bars makes it have the ever so slight hints of almond and caramel, without being too overpowering.

Unlike most of my other cheesecakes however, I used a chocolate whipped cream to decorate it! You can use a regular whipped cream (leave out the cocoa powder!) – or you can just completely leave this off – I just love a swirl. 

I must admit, this cheesecake is delicious – and if you love Daim Bars you will love this too. Let me know how you get on – enjoy!


Daim Bar Cheesecake!

A Chocolatey, Caramelly & Almond No-Bake Cheesecake, all based around the wondrous Daim Bar. My Daim Bar Cheesecake is definitely one of my FAVOURITES!
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Category: Dessert
Type: Cheesecake
Keyword: Almond, Daim Bar
Prep Time: 20 minutes
Cook Time: 10 minutes
Setting Time: 6 hours
Total Time: 6 hours 30 minutes
Servings: 14 Slices
Author: Jane's Patisserie


Biscuit Base

  • 300 g Digestives
  • 50 g Chopped Almonds
  • 150 g Unsalted Butter

Cheesecake Filling

  • 150 g Milk Chocolate
  • 150 g Dark Chocolate
  • 500-600 g Full-Fat Cream Cheese (room temp)
  • 100 g Icing Sugar
  • 300 ml Double Cream
  • 300 g Daim Bars (chopped)
  • 1 tsp Vanilla Extract
  • 1 tsp Almond Extract


  • 150 ml Double Cream
  • 2 tbsp Icing Sugar
  • 1 tbsp Cocoa Powder
  • Mini Daim Bars/Chopped Daim Bars
  • Sprinkles


Biscuit Base

  • Blitz the biscuits and almonds in a food processor to a crumb. Melt the Butter and add to the biscuits and mix in!
  • Press down into the bottom of an 8”/20cm DEEP Springform tin! Chill whilst you do the rest!

Cheesecake Filling

  • Melt the two chocolates in a bowl over a pan of gently simmering water (double boiler) stirring gently or microwave in short bursts until fully melted – leave to cool slightly whilst doing the rest. (Mine usually takes 2-3 minutes in the microwave!)
  • With an electric mixer (I used my KitchenAid) Mix the Cream Cheese, icing sugar, vanilla extract and almond extract together until smooth. 
  • Whilst mixing, pour in the melted chocolate and Whip again until VERY thick. Mix with a spatula quickly to make sure its all combined well.
  • Whilst slowly whisking, pour in the liquid double cream and continue to whip the mixture until very thick – It will hold it self completely when finished whipping.
  • You can alternatively whip the cream separately and fold it through the cheesecake/chocolate mixture.
  • Chop up the Daim Bars and fold through the cheesecake mix – pour onto the biscuit base and spread evenly.
  • Leave to set in the fridge, covered, for 5-6 hours, or preferably over night!


  • Remove the Cheesecake from the tin - Whip together the double cream, icing sugar, and cocoa powder until very thick.
  • Using a Piping bag and a 2D Closed Star Piping Tip, pipe on the chocolate cream to decorate, and place a mini Daim Bar on each of the rosettes!
  • Sprinkle on some chopped Daim Bar, and some sprinkles and enjoy!


  • If it looks like your cheesecake isn’t setting, or its a but sloppy, or you’re even not sure.. try it anyway. Try to set the mix anyway! If it still doesn’t set, freeze it and have an Ice Cream Cheesecake!
  • This cheesecake will last for 3 days in the fridge!
  • You don’t have to use the almonds in the base, but as a Daim Bar is an almond/caramel sweet, it does suit the flavour really well! (However, I don’t find the Almond in the Daim bar comes through that strongly itself, so if you don’t like almonds – you will still be fine with this cheesecake!) But if you’re not using the almonds in the base, still use the 300g of biscuits – no more.
  • I always set my cheesecakes in the fridge overnight otherwise they risk not being set enough! I would also 100% recommend using Full-Fat cream cheese and cream if you’re going to be taking it out of a tin, and not setting it in cups for example as it needs the fat content to set! 
  • I used a 8"/20cm Deep Springform Tin for this recipe! 



Find my other Cheesecake & No-Bake Recipes on my Recipes Page!

You can find me on:

J x

© Jane’s Patisserie. All images & content are copyright protected. Do not use my images without prior permission. If you want to republish this recipe, please re-write the recipe in your own words and credit me, or link back to this post for the recipe.


  1. Jenny Dewar on March 3, 2021 at 11:13 am

    Wee question. If using squirty cream for the topping do you put it on just before serving? Have just had a go doing it and even popping in fridge it was all squishy everywhere. Was looking amazing as well.

    • Jane's Patisserie on March 3, 2021 at 8:13 pm

      It would have to be just before serving as it will deflate very quickly as its not designed to last like whipping cream yourself!! x

  2. Larna on September 22, 2020 at 9:13 pm

    I’m hoping to bake this for a friend but she’s not really a fan of almonds however loves daim bars and especially the IKEA daim bar cheesecake. Is it essential to you the almond extract? ( I’ve never had the IKEA cheesecakes so I can’t compare haha)

    Thanks in advance ☺️

    • Jane's Patisserie on September 23, 2020 at 8:01 am

      No you don’t have to use the almond extract – that’s there just because Daim bars have almonds in so fits the theme! x

  3. Joe on June 18, 2020 at 10:09 pm

    5 stars
    CHEESECAKE SOS!! Hi Jane, great recipe as always. I’ve been trying to perfect no bake cheesecakes for quite a while now. I’ve followed quite a few of your recipes and recipes from elsewhere (I know, sorry!). Following recipes to the letter, I’m getting them to set nicely and taste great every time, however my cheesecakes leak a clear liquid after standing a while in the fridge. I initially thought it was butter leaking from the base, but it’s definitely a clear sweet liquid and not greasy, so I’m pretty sure it’s not that. I’ve tried playing with proportions of ingredients, different mixing times, different cream cheese brands…but no joy. Leaky cheesecakes 🙁 As I say they taste great and it doesn’t even seem to effect the texture, it’s just unsightly if I’m wanting to give them as gifts etc. Do you have any ideas what this could be. Feel like I’ve tried everything. Thanks!

    • Jane's Patisserie on June 19, 2020 at 7:44 pm

      Hey! So I’ve only ever experienced this once – and it was a plain vanilla cheesecake that I decided to freeze for a couple of days without setting, and once it thawed in the fridge it was a sweet clear liquid as well. I’ve never understood it, other than maybe it being the liquid from the cream cheese, and a mixture of freezing without setting properly! x

  4. Janine on June 17, 2020 at 9:59 pm

    Hi Jane. I’ve done lots of your recipes now and love them. Can I ask about the cream cheese -Would this be best with Mascapone or Philadelphia? Also shall I use 500g or 600g? I don’t like choices 😂 what’s the difference using less or more? Thanks so much x

    • Jane's Patisserie on June 18, 2020 at 7:31 pm

      You can use either of the cream cheeses – and either of the weights, or anything in between. It’s a varied weight where Philadelphia for example comes in oddly sized packages so it saves any wastage! (180gx3= 540g for example!) X

  5. Sarah Tobin on May 2, 2019 at 10:38 pm

    I was so looking forward to making this as I’ve made so many of your other cheesecake recipes, but i dont know what I did wrong but my filling would not thicken. It was really quite runny, any way I’ve put in fridge overnight and praying it sets!

    • Jane's Patisserie on May 3, 2019 at 8:22 am

      It might be that the chocolate was too hot and melted the mixture, or you just happened to over whisk this one! It will freeze fine for like an ice cream cheesecake, but if it was like water type runny, it won’t set in the fridge enough!

  6. Emily Gray on March 19, 2019 at 9:35 pm

    Where do you get your mini daim bars from? Can’t see them in most supermarkets? Eeeek! I am SO making this though, every bake I’ve made from your website has been SO delicious and successful ☺ xxx

    • Jane's Patisserie on March 20, 2019 at 8:25 am

      Ikea rather randomly!

    • Melanie on June 26, 2020 at 5:02 pm

      Iceland also sell mini Daim bar grab bags £2 for 200g

  7. Louise on August 24, 2018 at 2:06 pm

    Hi Jane, Can the cheesecake still be made without the chocolate and dark chocolate (to make it a simpler taste?) Thanks!

    • Jane's Patisserie on August 24, 2018 at 4:29 pm

      Hiya! Yes it can, just beware it can sometimes be a ever so slight softer set without the chocolate, but should be dandy! X

  8. Hannah on April 9, 2018 at 4:12 pm

    Hi Jane

    Can you advise me, I’m making a cheesecake In a 6 inch tin, I want to use less cream cheese etc, how much would u recommend

  9. Deborah thulborn on March 17, 2017 at 9:19 am

    This recipe was a amaking.
    Easy to make
    I usually do cupcakes.
    Someone asked me for one and I said no I would rather stick to cupcakes
    I found this recpie and now I can make cheesecakes
    Wow thankyou Jane x

  10. Sandra on February 19, 2017 at 7:59 pm

    Going to give this a try.

  11. ashlie elnour on September 23, 2016 at 3:36 pm

    Hi Jane, do you think its necessary to have an kitchen aid/ electric mixer for this or could it possibly be done by hand? x

    • Jane's Patisserie on September 23, 2016 at 5:23 pm

      I would say it’s much much easier with a mixer as if you make it by hand it probably won’t be able to whip up as well, so I’d recommend using a dish with sides as it most likely won’t support itself x

  12. Tristan on September 13, 2016 at 12:13 pm

    Made this cheesecake for a photography client as a thank you with the album, she loved it! Threw it crushed daims into the base instead of almonds and crushed them in the cheesecake too. They absolutely loved it, gorgeous recipe xx

    • Jane's Patisserie on September 14, 2016 at 6:30 pm

      Oh that sounds delicious! I am so glad they enjoyed it, thank you for making it!! x

    • Steven jasper on June 30, 2019 at 11:11 am

      Can the cheesecake be frozen

    • Jane's Patisserie on June 30, 2019 at 2:00 pm

      Yes it can!

  13. Lisa issberner on May 18, 2016 at 9:29 pm

    Oh my goodness I think ur amazing and loves ur recipes, not long found u but now an avid follower! I can’t thanku enough for this post as iv been asked to make my friends hen party desert and she has asked for exactly this a choc dime bar cheesecake! I now can relax and use ur recipe, thanks so much xxx

    • Jane's Patisserie on May 19, 2016 at 7:52 pm

      Awh thank you so much Lisa!! I really hope you guys love this cheesecake as much as I do! xxx

  14. Chris on January 20, 2016 at 6:19 pm

    I love Daim candy. This looks great. I hope to make it soon.

    • Jane's Patisserie on January 20, 2016 at 6:26 pm

      Me too! Thanks Chris – please do!

  15. Rachel on January 20, 2016 at 9:05 am

    Wow, Jane, it looks amazing, might have to make it this weekend, I love the idea of the almonds in the base x

    • Jane's Patisserie on January 20, 2016 at 9:20 am

      Thanks Rachel! 🙂 it was really rather delicious I must admit! xx

    • Charley on October 28, 2020 at 2:05 pm

      Hi Jane,
      This looks delicious, going to try! Can I just ask do I need to use cooking chocolate for the milk and dark or can I just use say normal cadburys? Thanks

    • Jane's Patisserie on October 28, 2020 at 4:11 pm

      I use cooking chocolate or supermarket own unless it’s a themed bake, but that’s up to you! x

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