A creamy no-bake cheesecake with raspberries, chopped Daim bars and salted caramel. Inspired by my last visit to IKEA ;). This classic Swedish chocolate bar adds a delicious caramel-chocolate sweetness to the cheesecake. Don’t worry about the crunchy caramel pieces being too hard – they soften beautifully in the cheesecake, creating an incredible texture and flavour. This Daim and raspberry cheesecake is truly irresistible!
Ingredients for the base:
- 160 g chocolate sandwich cookies (e.g. Oreos, Bourbons)
- 50 g butter, melted
Place the cookies and melted butter in a food processor and blend until the mixture resembles wet sand. Alternatively, crush the cookies in a sturdy bag using a rolling pin, then mix with the melted butter.
Line the base of a 23 cm springform tin with baking parchment. Press the cookie mixture firmly into the base, level it out, and chill in the fridge for 30 minutes.
Ingredients for the cheesecake filling:
- 500 g full-fat or semi-fat curd cheese (or cream cheese), finely ground
- 180 g icing sugar
- 1 teaspoon vanilla paste or 1 sachet vanilla sugar
- 15 g powdered gelatine + 75 ml cold water
- 150 g natural yoghurt
- 300 ml double cream, chilled
- 100 g Daim bars or similar caramel chocolate, chopped
- 150 g raspberries (fresh or frozen)
All ingredients (except the cream) should be at room temperature.
In a mixing bowl, beat the cheese, icing sugar and vanilla until smooth.
Bloom the gelatine in cold water for 10 minutes, then gently heat until dissolved (do not boil). Let it cool slightly. Mix the gelatine thoroughly with the yoghurt (making sure there are no lumps), then add to the cheese mixture and mix well. Whip the double cream until stiff peaks form. Fold it gently into the cheesecake mixture. Add the raspberries and chopped Daim pieces, and fold through. Transfer the mixture into the prepared base, smooth the top, and chill in the fridge for several hours until set.
To finish:
- 30 g Daim bars, chopped
- 100 g fresh raspberries
- a few tablespoons salted caramel sauce
Remove the cheesecake from the tin and transfer to a serving plate. Drizzle with salted caramel and sprinkle with chopped Daim and raspberries.
Enjoy!
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