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!