Norwegian Cream Delight in a Jar

If you'd know me in real life, you'd know that I'm terrible in the kitchen. Like "burning everything I lay my hands on" terrible. However I admire the food bloggers whose recipes I pin on my Nordic Cuisine Pinterest board like the next person and wish that I could spice up my daily grind with some incredibly good looking and yummy "New Nordic" dishes as well.

The reality however is different. Between working a full-time job and blogging, there isn't much time left and I'm certainly not going to spend my little free-time slaving away in the kitchen. Quick and easy is my motto when it comes to cooking and baking and you might feel the same way!

I've previously shared a recipe for Lussekatter and for Pancake cakes under the Nordic Cuisine section of this blog, that you might want to check out!

Long story short, I'd been planning to make a traditional Norwegian blødkake tarte for the 17th May National Day celebrations but that would have required a whole lot of time that I simply don't have! So when I stumbled upon a recipe for cheese cake in a jar by the Norwegian food blog Mat på bordet, I knew I had to try this instead!

Of course, things didn't go quite as planned and our dessert didn't really resemble cheese cake. Simon bought the wrong kind of cream resulting in the mixture being a bit more fluid than it should have been but it tasted just as yummy! We also think that the cookie crumbles could have needed a bit more butter so here's our changed version of the original recipe:


What you need for 6 jars of our Norwegian Cream Delight:

Norwegian National Day Recipe
  • 100 gram of oat/whole grain cookies

  • 50 gram of melted margarine or 25 gram of melted butter

  • 2 table spoons of honey

  • 200 gram of Philadelphia

  • 1 table spoon of fat sour cream

  • A bit of lemon juice

  • 1 tea spoon of vanilla extract

  • 2 table spoons of icing sugar

  • 200 ml of cream

  • 200 grams of fresh berries


The whole process is rather simple (if you don't buy the wrong kind of cream and wonder why the mixture just doesn't want to get any thicker, haha). You just crush the cookies with a blender and mix the crumbles with the melted butter/margarine and honey. 

Then you whip the Philadelphia a bit and add the sour cream, lemon juice, vanilla and icing sugar. Add the cream while you're whipping the mixture and continue the process until you have a creamy consistency.  

Spread half of the cookie crumbles over the 6 jars, add some berries, then the cream, then the rest of the cookies and top it off with berries and some icing sugar. Voila!!

Now I'm not sure what kind of cream you can buy where you live but in Norway there's coffee cream, "creamy cream" and "food cream" - the latter is usually used in soups so Simon clearly bought the wrong one but it didn't have any effect on the taste and after one day in the fridge, it was just as creamy as it should have been from the beginning.

If you live in Norway though, buy the creamy "kremfløte" just to make sure!

I'm making the recipe one more time (with the right cream) for the first National Day breakfast that we're having at our place and there might just be a vlog from the day coming up on my Youtube channel so subscribe if you haven't already done so!



What do you eat on the National Day of where you live?







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