Popcorn Daim bar cheesecake

by Barry Lewis

Prep time
15 mins
Cook time
120 mins


300g (10.5oz) digestive biscuits
Handful toffee popcorn
160g (2/3 cup) butter (melted)
500g (17.5oz) Cream cheese
100g (3.5oz) Icing sugar
300ml (1 ¼ cup) Double cream
300g (10.5oz) milk chocolate (melted)
8 daim bars
Toffee sauce & extra popcorn / daim bar bits to decorate

The hardest part about this cheesecake is waiting for it to set in the fridge, it’s is a very easy cheesecake recipe that you can try and tweak to your liking, not a fan of daim bars? You can omit them or replace with a different chocolate, play around with it. The cheesecake has a biscuit base with popcorn in it and a chocolate cheese filling with daim bits. It works a charm and is very very tasty indeed, serve it as a whole or cut into bars like I do in the video, whatever way you make them i’m sure you’ll enjoy it! Remember to give it a good fridge time and get the mixture nice and thick and you’ll be fine 🙂

So here’s how to make popcorn daim bar cheesecake….
Start off by making the biscuit base by bashing the biscuits and a handful of popcorn in a bag, bash with a rolling pin until crumbs are achieved. You also need to bash up your daim bars into shards, so now is a good time to do this too, grab a separate bag and bash away to create little chunks keep to one side for the moment.
Pour the butter (melt in microwave) into the bag of biscuit crumbs and popcorn bits and work together to coat the biscuits and popcorn. Spread this into a baking dish lined ideally to make it easier to remove later on. If the mixture is still dry add a little extra melted butter on top, the butter is the glue that holds the buttery biscuit base together! Stick in the fridge for the moment.

Make the cheesecake filling by mixing the icing sugar with the cream cheese, then pouring in the double cream. Whisk this until thickened and trails form and hold when moved with the whisk this takes a good 5 minutes. Pour in the melted milk chocolate and repeat those steps of whisking, ensuring you get it all whisked through scraping the sides with a spatula if needed. Now grab some daim bars bits and sprinkle in the mixture folding through, be sure to leave some daim bar bits for a finishing touch.

Spread this mixture over the biscuit base ensuring it is all smooth and even. Now comes the hard bit of putting it in the fridge. Put it in the fridge for at least 3 hours, but ideally overnight to set. Carefully remove from the dish and cut into slabs, finishing off with extra daim bar shards, popcorn bits and toffee sauce, very naughty indeed.

Of course you could skip this step of cutting in chunks and making a whole cheesecake, I would use a tin with a loose bottom for this purpose.

Enjoy, good luck, have a small slice then go for a run.