Learn under Experts Daim Cheesecake Recipe: Craving a dessert that’s creamy, crunchy, and absolutely irresistible? This no-bake Daim cheesecake is your answer!
Learn under Experts Daim Cheesecake Recipe
With a buttery cookie base, a smooth cheesecake filling loaded with Daim pieces, and a luscious milk chocolate ganache, it’s the perfect indulgence for any occasion. Even better—it’s egg-free, gelatine-free, and super easy to make!
Why You Should Try This Recipe
This Daim cheesecake offers a perfect balance of creamy and crunchy textures, making every bite a delight. The caramel and chocolate notes from the Daim candies blend beautifully with the smooth cheesecake and rich ganache topping. Whether it’s for a birthday, holiday, or weekend treat, this no-bake dessert is guaranteed to satisfy your sweet tooth.
Why You’ll Love This Daim Cheesecake
1. No-Bake Convenience
You don’t need an oven! This easy no-bake cheesecake saves you time and effort.
2. Loaded with Daim Crunch
Daim candies add caramel crunch and chocolatey goodness to the base, filling, and topping.
3. Perfect for Celebrations
With its creamy layers and luxurious look, this cheesecake will impress your guests at any gathering.
Ingredients
For the Cookie Base
- 250 g Digestive biscuits or Graham crackers
- 50 g Daim (blended)
- 90 g butter (melted)
For the Cheesecake Filling
- 400 g cream cheese
- 150 g Daim (blended)
- 100 g powdered sugar
- 1 tsp vanilla extract
- 240 g heavy cream
For the Ganache and Decoration
- 100 g milk chocolate
- 50 g heavy cream
- 18 mini Daim candies (chopped)
Step-by-Step Instructions
Step 1: Prepare the Daim and Cookie Base
Blend 200 g of Daim candies into small pieces. Set aside 50 g for the base and 150 g for the filling. In a food processor, crush the Digestive biscuits until they form fine crumbs. Melt the butter and mix it with the crushed biscuits and 50 g of blended Daim.
Line a 22 cm springform pan with parchment paper. Press the cookie mixture into the bottom, using the base of a glass to flatten it evenly. Place the pan in the freezer while you prepare the cheesecake filling.
Step 2: Make the Cheesecake Filling
In a large bowl, beat the cream cheese for 1 minute using a hand or stand mixer until smooth. Add the powdered sugar, vanilla extract, and 150 g of blended Daim. Mix until well combined. In a separate bowl, whip the heavy cream until stiff peaks form. Be careful not to overwhip.
Gently fold the whipped cream into the cream cheese mixture using a rubber spatula. Mix gently to avoid deflating the whipped cream. Pour the cheesecake filling over the chilled cookie base and spread it evenly using an offset spatula.
Cover the pan with cling film and refrigerate for at least 8 hours or overnight.
Step 3: Prepare the Ganache and Decorate
Place the milk chocolate in a bowl. Heat the heavy cream until it just begins to boil, then pour it over the chocolate. Let it sit for 2 minutes, then stir until smooth. Pour the ganache over the cheesecake and spread it evenly.
Chop the mini Daim candies and sprinkle them around the edges of the cake. Store the cheesecake in the fridge until you’re ready to serve.
Tips for Perfect Results
- Cutting Clean Slices: Run a sharp knife under hot water, dry it, and slice the cake. Repeat for each slice for neat cuts.
- Use a Kitchen Scale: Measuring ingredients accurately is crucial for the perfect texture, so a kitchen scale is recommended.
- Avoid Overmixing: After folding in the whipped cream, be gentle to maintain the cheesecake’s light and fluffy texture.
- Choose the Right Pan: For best results, use an aluminum springform pan lined with parchment paper. Aluminum pans heat more evenly, resulting in a softer base.
Nutrition
- Calories: 441kcal
- Carbohydrates: 43g
- Protein: 4g
- Fat: 29g
- Saturated Fat: 17g
- Polyunsaturated Fat: 1g
- Monounsaturated Fat: 8g
- Trans Fat: 0.2g
- Cholesterol: 78mg
- Sodium: 367mg
- Potassium: 119mg
- Fiber: 1g
- Sugar: 29g
- Vitamin A: 991IU
- Vitamin C: 0.2mg
- Clcium: 76mg
- Iron: 1mg
Storing the Daim Cheesecake
Wrap the cheesecake with plastic wrap or store it in an airtight container in the fridge. It will stay fresh for up to 5 days.
FAQ’s
1. Can I freeze the Daim cheesecake?
Yes! Wrap it tightly in plastic wrap and place it in an airtight container. It can be frozen for up to 2 months. Thaw in the fridge before serving.
2. What can I use instead of Digestive biscuits?
Graham crackers or any other crumbly cookies like Marie biscuits work perfectly as substitutes.
3. How long does the cheesecake take to set?
For the best results, refrigerate it for at least 8 hours or overnight to allow the filling to firm up.
4. Can I use dark chocolate instead of milk chocolate for the ganache?
Yes! You can use dark chocolate if you prefer a richer, less sweet flavor.