The royal trio, Daim bars, raspberries and cheesecake!

Updated: Feb 5, 2019

Very warm hello on this beautiful February day!

Here in Stockholm it is freezing cold, a real winter has arrived and the scenery is truly beautiful! I will give you a sneak peek of the beautiful aura here later on, but first a sweet, creamy and delicate combination of Daim bars, raspberries and cheesecake. :-) I promise you will absolutely love it!

For those who are not familiar, the Daim bar is a Swedish candy bar made from crunchy almond caramel covered in milk. Yes, we have our little traditions up here, and this one is a a real yummy! :-)

The recipe is very easy, especially as there is no real baking included. Try it yourself and you will get back to it soon! :-)



160 g of petit buerre like cookies also oreo or any type of cacao biscuits.

50 g of butter (baking margarine), in small pieces, but can be also melted

A little bit o milk if necessary


500 g of dry cottage cheese or quark if you prefer the cheesecake to be more creamy (do not choose the light version, 3% of fat is recommended)

150 g of icing sugar

2 table spoons of vanilla sugar

150 g of natural yogurt

300 ml of cream (preferably 36%, direct from the fridge)

20 g of gelatin

100 g of Daim bars

150 g of raspberries (frozen are also ok :-)


30-45 g of Daim bars

50 g of raspberries

caramel sauce

Step by step:


Place the ingredients in a food processor and mix until you obtain a floury crumble. Then place the crumble in a baking form (23 cm) filled with a baking paper and work it to a bottom deg by flattening it out with your fingers.

Place gelatin in a small bowl and let it soak in water (100 ml) for a couple of minutes. In the meantime mix the cheese, sugar and vanilla sugar until they blend, but no longer than necessary. Warm up the gelatin, for example in the microwave, but be careful not to boil it as it will lose its properties. Cool it down for a couple of minutes and mix carefully with yogurt. Blend in the mixture carefully into the cheese mixture. Whip the cream (remember, it has to be ice cold, directly from the fridge) and add it to the cheesecake mixture. Finally, blend in raspberries and Daim bar pieces (they may seem a bit hard at the beginning, but will easily melt in later on). Pour the cheesecake mixture into the prepared baking form and place it in the fridge for a couple of hours, preferably overnight. Bon appetite :-)!

And as promised, a little sneak peek at the snowy scenery...

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