No-Bake Daim Bar Cheesecake

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Daim bars are a bit of a cult fave. Who doesn’t come back from Ikea with a bag? So, here’s an indulgent recipe for a thick and creamy No-Bake Daim Bar Cheesecake, with plenty of crunch and lots of added caramel.

I LOVE Daim Bars. There’s an Ikea just up the road, and I can’t go without coming home with a massive bag of the mini ones.

Which wouldn’t be too bad if we weren’t such massive Ikea addicts. I’ve been twice this week.

At some point, you can’t just eat Daims though, you have to do something else with them. So I started baking (or in this case, no baking).

This Daim Bar Cheesecake has been on my blog for a while.

But, my Daim Cheesecake recipe has always been really popular, so when I decided to start updating my cheesecake posts, this one had to be top of the list.

I love a good No-Bake Cheesecake recipe. My baked attempts have been, frankly, awful. But No-Bakes always work…as long as you don’t over mix them.

But, my No-Bake Cheesecakes have always been a bit small I guess.

Perfect for an afternoon snack or little treat. But not anything that’s going to impress people.

So I decided to make my No-Bake Diam Bar Cheesecake bigger. Much bigger!!

It’s the same recipe for Daim cheesecake really, but with more of everything. There is more biscuit, more cream cheese, and more cream.

That little bit of Caramel in my Daim Bar Cheesecake adds a rich sweet flavour, and the broken up Daim Bars in the mix give it a little bit of a crunch and something a bit different.

Topping a Daim Bar Cheesecake

I top my cheesecake with Daim bars with a little whipped up double cream and some mini bars.

I then finely grate another over the top, so there are lots of tiny caramel shards with the chocolate.

It’s yummy. But, totally optional. you could just leave it plain on top.

Setting a No-Bake Cheesecake

When you make a no-bake Daim Bar Cheesecake, or any other no-bake for than matter, the key to getting it to set is not over mixing.

Mix the cream cheese and sugar very gently, and just until the sugar is evenly mixed.

Then, fold in the whipped cream, again gently, and stop as soon as it’s well mixed.

Then pour onto your biscuit base and leave in the fridge. It should be set in a few hours, but I like to leave mine overnight if possible.

I also use a loose-bottomed cake tin, so I can pop it out easily without making a mess.

How to Thicken a No-Bake Cheesecake

If you’ve over mixed, or your ingredient amounts aren’t quite right, your cheesecake mixture might seem thin, or runny.

You could take the chance, and just leave it in the fridge to set for longer. Worst comes to worst, it doesn’t set well, it’s a little runny, but it still tastes incredible.

If you know it’s too runny before you spoon it on to the best, try very gently beating in a little extra cream cheese if you had it, to thicken it up a little.

The consistency of cheesecake mix should be dense, and smooth. Not runny, or gritty. Like very thick cake mix.

What Kind of Cheese Do You Use in a Cheesecake?

Well. For many years I don’t think I actually believed that there was cheese in a cheesecake. Much like I didn’t think that there was carrot in carrot cake.

Why would there be, that’s ridiculous!

Then, I started to learn about cream cheese, and that made sense. But, in England, cream cheese isn’t a thing. There’s nothing in the Supermarket with “cream cheese” on the front.

Does that mean it’s Philadelphia? But isn’t that the same as the supermarkets own “soft cheese”? Is soft cheese then the same as cream cheese?

It seems to be, yes! When making a cheesecake, Philadelphia is fine. So is own-brand soft cheese. You can even use another soft cheese, like Ricotta.

For this one, I used Asda’s own soft cheese, to keep costs down seen as there’s tons in it. But it’s really up to you.

I would say stick to full-fat though. I never find low–fat mixes or sets as well.

Substitutions for Cream Cheese in a No-Bake Cheesecake

Personally, while I might use different kinds of soft cheese in a cheesecake, I wouldn’t move away from the cheese family entirely.

I have heard that sour cream makes a good substitute for cream cheese in a cheesecake, and condensed milk I believe can also work well.

But I can’t make any promises as I haven’t tried either.

More No-Bake Cheesecake Recipes

• Rocky Road Cheesecake
• Lemon Cheesecake
• Pumpkin Cheesecake
• Chocolate Orange Cheesecake

No-Bake Daim Bar Cheesecake

Author NameAuthor: Donna

Daim Bars and Cheesecake. The perfect mix.

5 from 3 votes

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Prep Time 30 minutes mins

Chilling Time 5 hours hrs

Total Time 5 hours hrs 30 minutes mins

Course Sweets

Cuisine British

Servings 16 Servings

Calories 437 kcal

Ingredients

  

For the Base:

• 300 g Digestive Biscuits (Crushed into crumbs)
• 125 g Butter or Margarine (Melted)

For the Cheesecake Topping:

• 750 g Cream Cheese
• 150 g Icing Sugar
• 100 g Carnation Caramel
• 100 g Daim Bars (Broken into small pieces)
• 300 ml Double cream (Whipped to peaks)

To Decorate (Optional)

• 100 g Daim Bars
• 50 ml Double Cream (Whipped to Peaks)

Instructions

 

• Mix together the melted butter and crushed biscuit in a large mixing bowl.
• When well coated tip out into a loose-bottomed tin.
• Use the back of a metal spoon to press down until compacted and flat.
• Place in the fridge until needed.

For the Topping:

• Mix the cream cheese and sugar in a bowl until soft and even.
• Add the caramel and crushed Daims and mix well.
• Fold the cream into the cream cheese mixture gently, and stop as soon as it’s smooth.
• Pour this over the biscuit base and spread until level.
• Place in the fridge to set overnight, or for at least 5 hours.
• Add Daim bars, cream, and crushed bits to the top to decorate if desired.

Notes

• I use mini Daim bars, but full-sized would work too.

Any nutritional information is given as a general guide only and may not be accurate. The information is provided using an online calculator and is specific to my ingredients. Please make your own calculations if you want precise information.

Keyword cheesecake, Daim Bar, no-bake

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