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!
- Prep time
- 20 min
- Cook time
- 10 min
- Yield
- 14 servings
- Difficulty
- HARD
Ingredients
Quantities are shown as originally provided.
- 300 g Digestives
- 50 g Chopped Almonds
- 150 g Unsalted Butter
- 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
- 150 ml Double Cream
- 2 tbsp Icing Sugar
- 1 tbsp Cocoa Powder
- Mini Daim Bars/Chopped Daim Bars
- Sprinkles
Instructions
- 1
Blitz the biscuits and almonds in a food processor to a crumb. Melt the Butter and add to the biscuits and mix in!
- 2
Press down into the bottom of an 8”/20cm DEEP Springform tin! Chill whilst you do the rest!
- 3
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!)
- 4
With an electric mixer (I used my KitchenAid) Mix the Cream Cheese, icing sugar, vanilla extract and almond extract together until smooth.
- 5
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.
- 6
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.
- 7
You can alternatively whip the cream separately and fold it through the cheesecake/chocolate mixture.
- 8
Chop up the Daim Bars and fold through the cheesecake mix – pour onto the biscuit base and spread evenly.
- 9
Leave to set in the fridge, covered, for 5-6 hours, or preferably over night!
- 10
Remove the Cheesecake from the tin - Whip together the double cream, icing sugar, and cocoa powder until very thick.
- 11
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!
- 12
Sprinkle on some chopped Daim Bar, and some sprinkles and enjoy!