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No-Bake Daim Bar Cheesecake!
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This rich, decadent No-Bake Daim Bar Cheesecake features an almond-infused digestive biscuit base topped with a smooth milk and dark chocolate cream cheese filling packed with chopped Daim bars. Complete with a fluffy chocolate whipped cream border, it takes just 20 minutes to prep and needs 6 hours to set in the fridge for an effortless, crowd-pleasing dessert.
Notes from The Patisserie
Daim bars are one of those nostalgic treats that always remind me of picking up a giant bag of minis during trips to IKEA! After a regular reader begged me to turn these crunchy, chocolate-covered almond caramel bars into a spectacular dessert, I was more than happy to oblige.
When introducing melted chocolate into cold cream cheese, timing is everything. You want to let your melted chocolate cool down on the counter until it is close to room temperature but still perfectly fluid. If you pour boiling-hot chocolate straight into chilled cream cheese, the sudden temperature shock will instantly harden the chocolate, leaving you with unpleasant, gritty little flecks instead of a silky-smooth mixture.
The perfect cheesecake mixture
Creating a flawless no-bake cheesecake that stands up beautifully without using gelatin relies entirely on the right ingredients and careful temperature management. The real secret to success lies in using full-fat dairy products. Low-fat alternatives contain too much water and won’t thicken up when whipped, which leaves you with a sloppy mixture that refuses to slice cleanly.
- Chocolate – I use 150g of both milk and dark chocolate here to give that rich chocolatey flavour throughout
- Cream Cheese – room temperature full fat cream cheese or mascarpone works well here
- Sugar – icing sugar provides the smooth sweet texture to your cheesecake mixture
- Cream – double cream whisks up beautifully with the other ingredients
- Daim Bars – chopped up into smaller pieces to fold through the mixture
- Vanilla – I use extract to balance the sweet flavours of the chocolate and sugars
- Almond Extract – optional but undoubtley enhances the Daim flavours
Customising the biscuit base
Adding chopped almonds directly to the digestive crumbs elevates the base and perfectly ties into the Swedish butter-almond caramel theme of the Daim bars. However, if you are baking for someone with a nut allergy or if you simply aren’t a fan of nuts, you can leave the almonds out completely. Just make sure to stick to the same total weight of 300g of biscuits alone so your base stays thick and holds together.
FAQs
What can I use if I can’t find Daim bars near me?
Daim bars are widely available in the UK and European supermarkets (and always at IKEA!). If you are struggling to track them down, you can substitute them with any thin, crunchy hard-caramel or toffee bar covered in milk chocolate, such as Skor or Heath bars.
Why do you use a mixture of both milk and dark chocolate?
Using a 50/50 split of milk and dark chocolate in the main cream cheese filling gives the dessert a beautifully rounded, rich flavor. It stops the cheesecake from becoming overwhelmingly sweet, ensuring you can easily finish a whole slice without it feeling too heavy.
Do I need to whip the double cream separately before adding it?
You can absolutely do it all in one bowl to save on washing up! Slowly pouring the liquid double cream straight into the whipped chocolate cream cheese mixture and whisking continuously works perfectly. However, if you are worried about over-mixing, you can whip the cream to stiff peaks in a separate bowl first and gently fold it in using a spatula.
Can I use light cream cheese or a lighter baking spread?
Unfortunately not. Light or reduced-fat cream cheeses have a much higher water content and lack the structural fat needed to set. To keep the cheesecake from collapsing into a puddle when you remove the springform tin, you must use full-fat cream cheese and standard double cream.
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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Servings: 14 Slices
Ingredients
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
Decoration
- 150 ml double cream
- 2 tbsp icing sugar
- 1 tbsp cocoa powder
- Mini Daim bars/chopped Daim bars
- sprinkles
Instructions
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!
Decoration
- 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.
Notes
- This cheesecake will last for 3 days in the fridge!
- I used a 8″/20cm Deep Springform Tin for this recipe!
Storage and freezing
This cheesecake needs to stay chilled and will keep beautifully fresh in an airtight container inside the fridge for up to 3 days.
If you want to freeze it, you can slice the fully set cheesecake and wrap individual portions tightly in cling film before freezing for up to 3 months. Simply let a slice defrost gently in the fridge for an hour or two before enjoying.
Related recipes
If you love this decadent cheesecake you will love my No-Bake Toblerone Cheesecake and my No-Bake Honeycomb Crunchie Cheesecake – Making a chocolatey base of a cheesecake, and folding through the sweets is so much fun.
Hello
Can this Daim cheesecake be frozen?
Thank you
I’ve made two of these now the first lasted 2 hours and the second lasted not much longer Superb recipe and so easy, I use extra thick double cream as it makes it that little bit more special
Whilst this tastes amazing both times I’ve made it, and despite following the instructions to cool the chocolate the melted chocolate solidifies and looks grainy in the mix
This means the chocolate has seized – this can be a few things. Try making sure your cream cheese and double cream are room temp, and see if that helps you if you try again! x
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.
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
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 ☺️
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
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!
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