Preheat the oven to 180°C (350°F) and grease a 25-cm (10-inch) cake pan (I use one with a removable bottom). Unlike most of my other cheesecakes however, I used a chocolate whipped cream to decorate it! You can use a regular whipped cream (leave out the cocoa powder!) – or you can just completely leave this off – I just love a swirl. When your cake has significantly cooled down, use the cup you’re serving it in to cut holes out of the cake, as if you were using a cookie cutter.

I will say, I wish I could have got more Daim Bar in there, but they don’t melt very well… I tried. The texture of a Daim bar goes perfectly with this recipe though, its a must try!

I always set my cheesecakes in the fridge overnight otherwise they risk not being set enough! I would also 100% recommend using Full-Fat cream cheese and cream if you’re going to be taking it out of a tin, and not setting it in cups for example as it needs the fat content to set! A famous 1995 television commercial (directed by John Lloyd) [4] for the chocolate bar in the United Kingdom featured the comedian Harry Enfield, in which a salesman describes the Daim bar as "smooth on the outside, crunchy on the inside", while a customer says he prefers armadillos, which are "smooth on the inside, crunchy on the outside." [5] [6] [7] Another successful commercial campaign was launched in 1996, and featured a spoof of Raiders of the Lost Ark. An unnamed adventurer uses a Daim bar to avoid triggering a death trap in an ancient temple, only to then return for the chocolate bar and take his chances with the crumbling structure. [8] In 2005, the spelling in the UK and Ireland was changed to "Daim", in line with the rest of the world. [9]

To make the filling, put the caramel/dulce de leche in a mixing bowl. Soak the gelatine leaves in cold water for 5 minutes until soft, then put in a pan with 3 tbsp of the caramel and a large splash of water. Heat very gently, stirring, until the gelatine has melted completely. Don’t let it boil. Mix the gelatine caramel into the rest of the caramel, stirring to combine. Sit the bowl in a roasting tin filled with ice cubes and cold water, then slowly stir with a spatula until the caramel turns gelatinous (about 20 minutes). Once that happens, remove the bowl from the iced water and set aside. Step 2 Beat the butter and sugar together in a mixing bowl until creamy, then add the egg and vanilla and beat well. I will admit that I have neglected them over the years for other chocolates, till I was asked to create this delicious recipe from one of my regular readers and I was MORE THAN HAPPY to oblige! Yum! Victoria sponge... chocolate... madeira.... or walnut cake – whatever flavour it is that gets your taste buds tingling, you’ll find it all for jaw-dropping value at Iceland. For the buttercream frosting again I just followed a basic buttercream – I wanted to melt down the Daim Bar to make something themed, but it just wouldn’t melt. The caramel inside the chocolate isn’t going to melt well, so it’s not worth it!

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Step 1 Preheat the oven to 180°C (350°F/Gas 4). Line a 20 cm (8 in) square baking tin with baking paper. I decided to use a basic chocolate cupcake mixture as I just love it and it always works – self raising flour, cocoa powder, butter, sugar and eggs. Step 3 Add the flour and stir in with 2 of the chopped Daim bars. Mix well and press into the lined tin. Use a spatula to get all the mix out of the bowl then you can use the bowl for the topping without washing it. To make the buttercream, add the yolks, sugar and a tablespoon of water to the bowl of a stand mixer or heatproof bowl. Place the bowl over a pan of simmering water and heat the yolks, whisking constantly, until hot to the touch and silky – four to five minutes. Remove from the heat.

Daim Bars are a crunchy caramel almond butter bar, covered in milk chocolate. They’re naturally thin, and can come in whole bars – but my favourite is the bags of the mini ones. That way, I can eat a few of them without feeling guilty! The base of the cheesecake has almonds in, to fit with the flavour of the Daim Bars, but the almonds are optional. I decided with this recipe that I would use a mixture of Milk & Dark chocolate in the main cheesecake filling because I like the mixture of the two chocolates! On your final cake ring, spread your normal cream, then melt your chocolate for the top, stir through your chopped daim pieces, and evenly spread the chocolate over the cream.Chocolate Tiffin is a classic fridge cake. A super simple no-bake treat that’s crunchy and chocolatey. What could be better? Adding Mini Daim Bars!