Daim Bar Cheesecake
American recipes

Daim Bar Cheesecake

In the Oven
serves 8

This Daim Bar cheesecake balances a smooth vanilla cream-cheese filling with a crisp buttery biscuit base. Chopped Daim gives a caramel crunch throughout, so each slice has both creamy and crunchy texture.

The method is straightforward and works well for make-ahead prep: bake gently, chill thoroughly, then finish with extra chopped Daim just before serving. It is ideal for sharing and slices cleanly once fully set.

Dessert
25 mins prep40 mins cook5 hrs 5 mins total

  1. Heat oven to 160°C (fan 140°C). Line the base of a 23 cm springform tin with baking paper.

  2. Mix crushed digestive biscuits with melted butter until evenly coated. Press firmly into the tin base and chill for 10 minutes.

  3. Beat the cream cheese, caster sugar, vanilla and a pinch of salt until smooth with no lumps.

  4. Fold in the lightly whipped double cream, then fold through most of the chopped Daim bars, reserving a small handful for topping.

  5. Spoon the filling over the chilled base and level the top. Bake for 35 to 40 minutes until the edges are set with a slight wobble in the centre.

  6. Cool at room temperature, then refrigerate for at least 4 hours (overnight is best). Decorate with reserved Daim before slicing and serving.

Keep cooking

Related recipes