Oh, Daim Bars. How I love thee. Daim Bars are one of those things I’d completely forgotten about. I assume I at some point had them as a child because I knew exactly what they were. But, I don’t remember them. However, we moved to a new house in August, and have since then been to Ikea approximately 9 billion times. I’ve come home with a huge bag of Daim Bars maybe every other time.
The first bag was for Daim Bar love. Then, I decided that I wanted to do some recipes with Daim Bars in. A No-Bake Daim Bar Cheesecake, and a Daim Bar Rocky Road were the first two that came to mind. But, I kept eating them. We kept buying them, and I kept eating them before I got the chance to make anything. I must have eaten my weight in Daim Bars since the move. It’s disgusting really.
When I finally managed to keep some for long enough to make my No-Bake Daim Bar Cheesecake, I had a decision to make. I knew I wanted to put broken up Daim bits into the cheesecake mix, and onto the top. But, what flavour should the cheesecake be? I ruled out vanilla, but I was seriously tempted by chocolate. Then, I thought of caramel. To be completely honest just because we had half a tin of carnation caramel in the fridge from my caramel apple crumble. It needed using, and Daim Bars are caramelish. I could see it working really well, without being too rich or strong a flavour.
I was right. The caramel in the cheesecake is just enough to give it an extra flavour without overpowering the flavour of the Daim. And the added crunch from having broken up bits inside is fantastic. If you want, you could add some chocolate cream or caramel drizzle to the top. But, I think it’s fine just the way it is.
- 250 g Digestive Biscuits – Crushed into crumbs
- 75 g Butter – Melted
- 300 g Cream Cheese
- 150 g Caster Sugar
- 100 g Carnation Caramel
- 100 g Daim Bars – Broken into small pieces
- 150 ml Double cream
- 100 g Daim Bars – Optional
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
Mix the cream cheese and sugar in a bowl until soft and even
Add the caramel and mix well
Tip in the crushed Daim Bars and stir until even and smooth
In a separate bowl, whisk the double cream to peaks
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, and crushed bits to the top to decorate if desired
- I use mini Daim bars, but full sized would work too.
- My tin is a loose-bottomed, fluted flan tin, that’s 10 inches across.