Homemade Daim Cheesecake: A Sweet Delight

I can’t think of anything better right now than eating a Daim cheesecake. I mean a cheesecake alone would be really good already, but with Daim?! You don’t know what Daim is? Well, let me just say, you’ve been missing out big time! One might even say you haven’t lived before you’ve had a Daim before! No, I am not sponsored by them, sadly, they are simply one of the most delicious chocolate bars I’ve ever had. Daim is a Swedish chocolate bar made of caramel covered in chocolate. Which doesn’t sound that mind blowing, but something in their recipe makes them irresistible.

Anywho, enough praise for Daim, I found a recipe online (JulieMarieEats) that combines the chocolate bar and a no-bake cheesecake and I naturally had to try it! Daim can easily be ordered on Amazon, if you live in a country that doesn’t have them in a normal grocery store. The cake itself is easy and quick to make - you only need a little bit of patience while it cools in the fridge.

Let me know what you think of the cake, I’d love to hear about it!

Recipe for 1 No-Bake Daim Cheesecake

Ingredients:

Crust:

• 2 cups (250g) Graham Crackers

• 1/4 cup (50g) Daim, blended

• 3/4 sticks (90g) of unsalted butter, melted

Filling:

• 1 3/4 cups (400g) of cream cheese

• 3/4 cups (150g) Daim, blended

• 1 1/4 cups (100g) powdered sugar

• 1 tsp vanilla extract

• 1 cup (240g) heavy cream

Topping:

• 3/4 cup (100g) milk chocolate

• 1/4 cup (50g) heavy cream

• 18 Mini Daims for decoration

Instructions:

Crust:

1. Blend all 200g of Daims, (for the crust and filling) and set aside.

2. Blend the Graham Crackers until a fine sand-like texture. Melt the butter. Add the melted butter and 50 g of the blended Daims to the food processor and blend it together with the blended cookies.

3. In a 22 cm spring cake pan (9 inches) add parchment paper to the bottom of the pan. Add the cookie crumbs and press the cookie crust down with the bottom of a glass, so it’s well packed together and flattened out. Place it in the freezer while preparing the cheesecake filling.

Filling:

1. With a mixer, mix the the cream cheese for 1 minute, making it creamier. Then add the remaining 150 g of blended Daim, powdered sugar and vanilla and mix until smooth.

2. In another bowl mix the heavy cream until stiff peaks. If you are able to turn the bowl with the cream upside down, then you’ve wipped the cream enough.

3. With a rubber spatula gently fold in the whipped cream with the cream cheese. Be careful not to deflate the whipped cream. Add the cheesecake filling into the spring pan with the cookie crust. Smooth out the filling with a rubber spatula. Cover the spring pan with plastic foil and place it in the fridge for a minimum of 8 hours.

Topping:

1. Move the cheesecake to a serving dish.

2. Chop 10 of the mini Daims into small pieces. The other 8, cut them in half diagonally. Set aside.

3. Add the milk chocolate to a bowl. Heat up the heavy cream to a boil. Pour it over the milk chocolate and let it sit for 2 minutes. Then stir it together until smooth and pour it over the cheesecake and spread it out.

4. Take the chopped Daim and add them around the edge of the cheesecake. I like to do it one sided, to create visual interest. Store it in the fridge until you’re ready to serve it.

5. When cutting slices, run hot water over your knife, dry it off and cut. Repeat for each slice. Like that you will get clean cuts.