Irresistibly Creamy No-Bake Daim Cheesecake: The Ultimate Easy Recipe
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Dive into a world of irresistible flavor with this **No-Bake Daim Cheesecake**, a dessert that promises both ease and sheer decadence. This recipe elevates the classic no-bake cheesecake to new heights, featuring a delightful crushed Daim cookie base that provides the perfect crunch. Above this, you’ll find an incredibly creamy cheesecake filling, generously studded with more delightful pieces of crunchy Daim. The masterpiece is then crowned with a silky, smooth milk chocolate ganache, offering a luxurious finish, and adorned with even more Daim fragments for an extra touch of indulgence. Forget about complicated baking steps; this cheesecake requires no gelatine, no eggs, and absolutely no oven time, making it a joy to prepare and an absolute pleasure to devour. Prepare to be amazed by the intense and satisfying Daim flavor infused throughout every layer!
This Daim cheesecake recipe is an absolute must-make for any dessert enthusiast, especially those who cherish the unique combination of crunchy caramel and smooth milk chocolate that Daim bars offer. The super creamy cheesecake filling boasts a melt-in-your-mouth texture, perfectly complemented by the rich, glistening milk chocolate ganache that blankets the top. Beneath it all lies a robust and crunchy Daim cookie crust, forming a delicious foundation that holds all the delightful layers together. This dessert is truly a dream come true for Daim lovers and makes for an impeccable treat to share with your nearest and dearest, whether for a special occasion or simply a delightful weekend indulgence.
What I love most about this cheesecake, beyond its truly amazing taste, is how incredibly simple it is to put together. Being a no-bake recipe significantly cuts down on prep time and effort, making it accessible even for novice bakers. The most challenging part, honestly, is summoning the patience to wait for it to properly set in the fridge before you can slice into its glorious layers!
If you’re eager to explore more delightful cheesecake creations, be sure to try our Apple Crumble Cheesecake, the beloved Biscoff Cheesecake, and the rich Caramel Pecan Cheesecake. Each offers a unique flavor profile to satisfy any craving!
What is Daim? The Secret to this Cheesecake’s Crunch!
For those unfamiliar, a Daim bar is a popular Swedish chocolate bar renowned for its irresistible crunch. It features a hard, buttery almond caramel center, generously coated in smooth milk chocolate. This delightful confectionery provides an incredible texture contrast and a sweet, nutty flavor that is truly distinctive. In this cheesecake, Daim pieces are incorporated into both the crust and the filling, ensuring that signature crunch and flavor shine through in every single bite, making it an absolute treat for your taste buds.
WHY YOU’LL LOVE THIS NO-BAKE DAIM CHEESECAKE
- Effortless No-Bake Perfection: This Daim cheesecake truly champions convenience. As a no-bake dessert, it completely eliminates the need for an oven, making it incredibly quick and easy to assemble. This is perfect for warm weather when you want to avoid heating up your kitchen, or simply when you’re short on time. The hardest part, as mentioned, is patiently waiting for it to chill and firm up in the fridge before you can indulge!
- Daims Galore for Ultimate Flavor: The star of the show, Daim bars, are celebrated for their unique almond caramel crunch enveloped in smooth milk chocolate. We maximize this deliciousness by incorporating Daim in multiple ways: finely crushed in the cookie base for a crunchy foundation, mixed into the creamy cheesecake filling for delightful texture pockets, and artfully arranged on top as a beautiful and tasty garnish. Every forkful delivers that signature Daim experience.
- A Truly Decadent Showstopper: This cheesecake isn’t just a dessert; it’s an event. Its rich flavor profile, beautiful layered appearance, and luxurious chocolate ganache topping make it a true showstopper. It’s guaranteed to impress all your friends and family at any gathering, from casual dinners to more festive celebrations. Prepare for compliments and requests for the recipe!
- Perfect for Any Occasion: Whether it’s a birthday celebration, a holiday gathering, a casual potluck, or just a treat-yourself kind of evening, this Daim cheesecake fits the bill. Its crowd-pleasing flavors and impressive presentation make it a versatile dessert choice for any event on your calendar.
- Fantastic Make-Ahead Dessert: Planning ahead is a breeze with this recipe. Since it requires a minimum of 8 hours to chill, it’s ideal for preparing the day before your event. This allows you to focus on other tasks and enjoy a stress-free dessert serving experience.
ESSENTIAL INGREDIENT NOTES FOR PERFECT RESULTS
Understanding your ingredients is key to success. Here are some detailed notes on the key components for this irresistible Daim Cheesecake. For a complete list of ingredients and precise measurements, please refer to the recipe card below.
- Daims (Mini Bars Recommended): We use mini Daim bars for their convenience; they are perfectly sized for both blending into the crust and filling, and for decorating the top of the cheesecake. Their unique hard almond caramel covered in milk chocolate is what gives this dessert its signature crunch and flavor. You can typically find them in the international aisle or candy section of any major supermarket. If Daims are unavailable, similar chocolate-covered toffee bars like Heath Bar or Skor can be used as a substitute, though the flavor profile will differ slightly.
- Full-Fat Cream Cheese: The quality and type of cream cheese are paramount for a perfectly smooth and rich cheesecake filling. It is absolutely crucial to use full-fat cream cheese, such as Philadelphia cream cheese, as it provides the necessary structure and creamy texture. Ensure your cream cheese is at **room temperature** before you begin mixing. This allows it to cream smoothly without lumps, creating a wonderfully uniform and velvety filling.
- Heavy Cream (or Whipping Cream): The heavy cream is vital for achieving that light, airy, and stable cheesecake filling. It should be whipped to a very stiff peak – meaning it holds its shape firmly when the whisk is lifted and you can invert the bowl without it falling out. However, be incredibly careful not to over-whip it, as it can quickly turn into butter, which will ruin the texture of your cheesecake. This usually takes about 2-3 minutes on medium-high speed with a stand mixer, so keep a close eye on it.
- Quality Milk Chocolate: A smooth, decadent milk chocolate ganache forms the glorious topping of our cheesecake. Using good quality milk chocolate will ensure a superior taste and a beautifully glossy finish. Feel free to use your favorite brand of milk chocolate chips or finely chopped milk chocolate bars. This ganache adds another layer of chocolatey goodness that perfectly complements the Daim.
- Digestive Cookies or Graham Crackers: These form the crunchy, buttery base of the cheesecake. Digestive cookies are common in European recipes and provide a slightly different flavor than Graham crackers, but both work wonderfully. Ensure they are finely crushed to create a compact and stable crust.
- Melted Butter: Unsalted butter, melted, is essential for binding the cookie crumbs together to form a firm crust. It provides richness and helps the crust set perfectly.
- Powdered Sugar (Confectioners’ Sugar): We use powdered sugar in the filling because its fine texture dissolves easily, ensuring a smooth, grit-free cheesecake without any granular bits.
- Vanilla Extract: A touch of vanilla extract enhances all the sweet flavors in the cheesecake, adding depth and warmth to the filling.
Equipment You’ll Need
Making this no-bake cheesecake is straightforward, but having the right tools makes the process even smoother:
- Blender or Food Processor: Essential for crushing the cookies and Daims into fine crumbs.
- Stand Mixer or Electric Hand Mixer: Crucial for creaming the cream cheese and whipping the heavy cream to stiff peaks.
- 22 cm (9 inch) Springform Pan: The ideal pan for cheesecakes, allowing for easy removal once set without damaging the delicate sides.
- Rubber Spatula: For gently folding the whipped cream into the cream cheese mixture, preserving its airy texture.
- Offset Spatula: Great for spreading the cheesecake filling and ganache smoothly and evenly.
- Parchment Paper: For lining the springform pan to prevent sticking and aid in easy release.
STEP BY STEP INSTRUCTIONS – CRAFTING THE PERFECT DAIM CRUST
Creating this glorious Daim Cheesecake is a fun and rewarding process. Remember, the full recipe with precise measurements and timings can be found below in the detailed recipe card.
Before you start, prepare your 22 cm (9 inch) springform pan. Line the bottom with a circle of parchment paper, and cut a long strip to line the sides of the pan as well. This ensures an easy release and beautifully clean edges for your cheesecake.
STEP 1: Prepare the Daim Crumbs and Cookie Base. Begin by taking 200g of Daim bars. These will be divided: 50g for the cookie base and 150g for the cheesecake filling. Using a food processor, finely crush all the Digestive cookies (or Graham Crackers) until they resemble a fine, sand-like texture with no large chunks remaining. Next, melt your butter thoroughly. In the same food processor, combine the crushed cookies, the melted butter, and 50g of the previously blended Daim pieces. Process until everything is well combined and the mixture forms a moist, uniform crumb.
STEP 2: Form and Chill the Crust. Transfer the Daim cookie crumbs into your prepared springform pan. Using the bottom of a flat glass or a measuring cup, firmly and evenly press the mixture across the bottom of the pan. This compaction is crucial for a stable crust that won’t fall apart when sliced. Once pressed, place the pan into the freezer while you prepare the cheesecake filling. This rapid chilling helps the butter solidify and further firm up the crust.
STEP BY STEP INSTRUCTIONS – CREATING THE CREAMY FILLING AND DECADENT DECORATION
STEP 1: Prepare the Cream Cheese Mixture. In a large mixing bowl, using either a hand mixer or a stand mixer fitted with the paddle attachment, cream the room temperature full-fat cream cheese on medium speed for about 1 minute. You want it to be smooth and free of lumps. Then, add the remaining 150g of blended Daim, the powdered sugar, and the vanilla extract. Mix until everything is thoroughly combined and the mixture is smooth and fluffy. Don’t forget to scrape down the sides of the bowl with a spatula to ensure all ingredients are incorporated. Mix on low speed for an additional 30 seconds to ensure homogeneity.
STEP 2: Whip the Heavy Cream. In a separate, chilled bowl (preferably using a chilled whisk attachment if using a stand mixer), whisk the cold heavy cream until it forms stiff peaks. This means the cream should hold its shape firmly when the whisk is lifted, and you should be able to gently invert the bowl without the cream sliding or falling out.
TIP: It’s vital not to over-whip the heavy cream, as it will start to separate and turn into butter. Watch it closely as it progresses from soft peaks to stiff peaks, stopping as soon as it reaches the desired consistency.
STEP 3: Combine and Chill the Cheesecake Filling. With a rubber spatula, very gently fold the whipped heavy cream into the cream cheese mixture. Use a light hand and a folding motion to incorporate the two mixtures without deflating the whipped cream. This gentle technique is crucial for maintaining the cheesecake’s airy and creamy texture. Once thoroughly combined, spoon the cheesecake filling over the chilled cookie crust in the springform pan. Use an offset spatula to smooth out the top evenly. Cover the springform pan tightly with cling film, ensuring no air can get in, and place it in the fridge for a minimum of 8 hours, or preferably overnight, to allow the cheesecake to set completely.
STEP 4: Decadent Chocolate Ganache and Final Decoration. Once your cheesecake is perfectly set, carefully remove it from the springform pan and transfer it to your chosen serving dish. To make the ganache, place the milk chocolate in a heatproof bowl. In a small saucepan, heat the heavy cream until it just comes to a boil. Immediately pour the hot cream over the milk chocolate and let it sit undisturbed for 2 minutes to allow the chocolate to melt. Then, gently stir the mixture with a whisk or spatula until it’s completely smooth and glossy. Pour this luscious ganache over the top of the cheesecake, spreading it evenly with the offset spatula right to the edges. Finally, finely chop 18 mini Daim bars and artistically sprinkle them around the edge of the cheesecake for a stunning presentation and an extra burst of flavor and crunch.
TIP: For perfectly clean slices that make a beautiful presentation, run a sharp knife under hot tap water, wipe it dry, and then make your cut. Repeat this process for each slice to ensure smooth, professional-looking portions.
EXPERT TIPS FOR NO-FAIL NO-BAKE CHEESECAKE
- Achieve Precision with a Kitchen Scale: While cup measurements are common, grams offer unparalleled precision, especially in baking. My recipes default to grams for this very reason. Using a kitchen scale ensures you’re measuring ingredients exactly, leading to consistently perfect results every single time. It’s a small investment that makes a huge difference in your baking accuracy.
- Master the Art of Gentle Mixing: When combining the cream cheese mixture with the whipped cream, avoid overmixing or aggressive stirring. The air incorporated into the heavy cream is what gives the cheesecake its light and airy texture. Use a rubber spatula to gently fold the whipped cream in, using broad, sweeping motions from the bottom of the bowl upwards. After everything seems combined, give it one final, gentle fold with your spatula, ensuring no pockets of unmixed ingredients are hiding at the bottom of the bowl. Overmixing can deflate the whipped cream, resulting in a dense and heavy cheesecake.
- The Importance of Chill Time: This is arguably the most crucial step for any no-bake cheesecake. A minimum of 8 hours, and ideally overnight (12-24 hours), in the refrigerator is essential for the cheesecake to properly set. This allows the fat in the cream cheese and heavy cream to firm up, resulting in a stable, sliceable, and utterly creamy dessert. Rushing this step will lead to a soft, messy cheesecake. Patience truly is a virtue here!
- Room Temperature Cream Cheese: Always start with room temperature cream cheese for the filling. Cold cream cheese is stiff and difficult to cream smoothly, often leading to lumps in your final mixture. Letting it sit on the counter for 30-60 minutes before use ensures it softens enough to blend into a perfectly smooth, velvety base for your cheesecake.
SERVING SUGGESTIONS
This No-Bake Daim Cheesecake is a showstopper on its own, but here are a few ideas to elevate your serving experience:
- Fresh Berries: A scattering of fresh raspberries, strawberries, or blueberries adds a beautiful color contrast and a touch of tartness that cuts through the richness of the cheesecake.
- Coffee or Tea: Serve alongside a freshly brewed cup of coffee, espresso, or your favorite herbal tea for a sophisticated dessert experience.
- A Scoop of Ice Cream: A small scoop of vanilla bean or even coffee-flavored ice cream can be a delightful accompaniment, adding another creamy dimension.
- Garnish with More Daims: Don’t be shy! A few extra chopped Daims or whole mini Daim bars on the plate can make for a more dramatic presentation.
TROUBLESHOOTING COMMON NO-BAKE CHEESECAKE ISSUES
- My Cheesecake is Too Runny: This is usually due to insufficient chilling time. Ensure you give it at least 8 hours, or ideally overnight, in the fridge. It could also be that the heavy cream wasn’t whipped to stiff peaks, or the cream cheese wasn’t full-fat.
- My Crust is Crumbly: If your crust isn’t holding together, it likely needs more melted butter to bind the crumbs, or it wasn’t pressed firmly enough into the pan. Make sure to really compact it with the bottom of a glass.
- Lumps in the Filling: This is typically caused by using cold cream cheese. Always ensure your cream cheese is at room temperature before beating it to ensure a smooth consistency.
- Ganache is Too Thick or Thin: If your ganache is too thick, gently warm it over a double boiler or in the microwave for a few seconds, stirring until smooth. If it’s too thin, let it sit at room temperature for a bit longer to firm up slightly before pouring.
FREQUENTLY ASKED QUESTIONS (FAQ)
You’ll know the heavy cream is whipped enough when it holds stiff peaks. This means that when you lift the whisk, the cream forms a peak that stands straight up. A great test is to gently tilt or even momentarily invert the bowl; the whipped cream should not move or slide.
Absolutely, making this cheesecake a day or even two ahead is highly recommended! It allows all the flavors to meld beautifully and ensures the cheesecake has ample time to set perfectly. Just make sure it’s well-covered with cling film to prevent it from absorbing any fridge odors.
No, it is highly recommended to use full-fat cream cheese. Low-fat varieties contain more water and less fat, which can result in a runny, less stable cheesecake that may not set properly and will lack the desired rich, creamy texture.
Yes, this cheesecake freezes beautifully! For best results, freeze individual slices or the whole cheesecake (without the final Daim decoration) on a plate for an hour until firm. Then, wrap tightly in plastic wrap and then in aluminum foil. It can be stored in the freezer for up to 1-2 months. Thaw in the refrigerator overnight before serving, then add fresh Daim decoration.
Graham crackers are an excellent alternative and widely available. You can also use other plain, crisp cookies like shortbread or vanilla wafers. The key is to crush them finely and combine them with melted butter for a solid base.
STORAGE INSTRUCTIONS
To keep your delicious Daim Cheesecake fresh and flavorful, store it properly. Place the cheesecake (either whole or in individual slices) in an airtight container or wrap it tightly with plastic wrap. It should be stored in the refrigerator. When stored correctly, this no-bake cheesecake will remain fresh and delightful for up to 5 days. For longer storage, refer to the FAQ section about freezing.
Other Irresistible Cheesecake Recipes To Try
- Creamy Cinnamon Cheesecake
- Pumpkin Cheesecake with Maple Whipped Cream
- Chocolate Cheesecake
- 25 Best Summer Dessert Ideas
If you adored this recipe, please make sure to leave a STAR REVIEW to help other bakers discover it! I’d also love to see your creations—tag me on Instagram @juliemarieeats. For more delicious inspiration and baking ideas, make sure to follow me on Pinterest!
Daim Cheesecake
Pin Recipe
Equipment
- 22 cm/ 9 in spring pan
Ingredients
COOKIE CRUST
- 250 g Digestive cookies or Graham Crackers
- 50 g Daim blended
- 90 g butter melted
CHEESECAKE FILLING
- 400 g full-fat cream cheese room temperature
- 150 g Daim blended
- 100 g powdered sugar
- 1 teaspoon vanilla extract
- 240 g cold heavy cream
TOPPING
- 100 g milk chocolate
- 50 g heavy cream
- 18 Mini Daims for decoration chopped
Instructions
COOKIE CRUST
- Begin by blending all 200 g of Daims. Set aside 150g for the cheesecake filling and keep 50g ready for the cookie base.
- In a food processor, blend the Digestive cookies until they reach a fine, sand-like texture. Melt the butter until fully liquid. Add the melted butter and 50 g of the blended Daims to the food processor along with the blended cookies. Pulse until everything is thoroughly combined and moist.250 g Digestive cookies or Graham Crackers, 50 g Daim, 90 g butter
- Prepare a 22 cm (9 inch) springform pan by lining the bottom and sides with parchment paper. Transfer the cookie crumbs to the pan and use the bottom of a flat glass or a measuring cup to press the crust down firmly and evenly. Ensure it’s well packed and flattened. Place the pan in the freezer while you prepare the cheesecake filling.
CHEESECAKE FILLING
- In a large bowl, using a hand mixer or a stand mixer with the whisk or paddle attachment, cream the room temperature full-fat cream cheese for 1 minute on medium speed until smooth. Then, add the reserved 150 g of blended Daim, powdered sugar, and vanilla extract. Mix until the mixture is smooth and well combined. Scrape down the sides of the bowl to ensure everything is incorporated, then mix for another 30 seconds on low speed.400 g full-fat cream cheese, 150 g Daim, 100 g powdered sugar, 1 teaspoon vanilla extract
- In a separate, chilled bowl, using a whisk attachment or a hand mixer, whisk the cold heavy cream until stiff peaks form. The cream should be firm enough that it holds its shape and doesn’t move when the bowl is gently tilted. Be careful not to over-whip it into butter.240 g cold heavy cream
- With a rubber spatula, very gently fold the whipped cream into the cream cheese mixture. Be careful not to deflate the air from the whipped cream. Once thoroughly combined, pour the cheesecake filling over the crust in the springform pan and use an offset spatula to spread it out evenly. Cover the springform pan tightly with cling film and place it in the fridge for a minimum of 8 hours, or ideally overnight, for best setting results.
DECORATION
- Once the cheesecake is firm, carefully remove it from the pan and transfer it to a serving dish. For the ganache, place the milk chocolate in a heatproof bowl. Heat the heavy cream in a saucepan until it just reaches a boil, then immediately pour it over the milk chocolate. Let it sit for 2 minutes to melt, then stir until completely smooth and glossy. Pour the ganache over the cheesecake and spread it evenly to cover the top.100 g milk chocolate, 50 g heavy cream
- Chop the 18 mini Daims and sprinkle them artfully around the edge of the cheesecake for decoration and added crunch. Store the cheesecake in the fridge until you’re ready to serve.18 Mini Daims for decoration
- TIP: For incredibly clean and precise slices, run a sharp knife under very hot tap water, wipe it dry, and then make a single cut. Repeat this hot knife method for each slice to achieve perfect portions every time.