Today I’m taking you to the kitchen with one of my most beloved summer recipes: the no-bake yogurt cake, a fresh cold cake that’s creamy and ready in minutes, perfect for those who want a delicious dessert without turning on the oven.
Its texture is irresistible: a light and velvety filling with Greek yogurt and whipped cream, placed on a crunchy biscuit base. I decorated it with intertwined dark chocolate and hazelnut crumbs, but you can personalize it with fresh fruit, coconut flakes or whatever you prefer!
☀️ It’s the ideal cake for summer: make it in advance, store in the fridge, and enjoy it well-chilled, perhaps after a day at the beach or an outdoor dinner.
I often prepare it the night before… and every time it disappears in no time: my son goes crazy for it!
Try it too, it’s one of those recipes that make you say “Absolutely must make again!”
And if you love simple desserts without an oven, also take a look at my other no-bake cakes: you’ll find plenty of fresh ideas to discover!
See you soon, Susy
- Difficulty: Very easy
- Cost: Very cheap
- Rest time: 4 Hours 30 Minutes
- Preparation time: 20 Minutes
- Portions: 6People
- Cooking methods: No-bake
- Cuisine: Italian
- Energy 502.22 (Kcal)
- Carbohydrates 42.75 (g) of which sugars 24.04 (g)
- Proteins 8.21 (g)
- Fat 33.44 (g) of which saturated 9.93 (g)of which unsaturated 5.84 (g)
- Fibers 2.02 (g)
- Sodium 126.79 (mg)
Indicative values for a portion of 138 g processed in an automated way starting from the nutritional information available on the CREA* and FoodData Central** databases. It is not food and / or nutritional advice.
* CREATES Food and Nutrition Research Center: https://www.crea.gov.it/alimenti-e-nutrizione https://www.alimentinutrizione.it ** U.S. Department of Agriculture, Agricultural Research Service. FoodData Central, 2019. https://fdc.nal.usda.gov
Ingredients for the No-bake Yogurt Cake
- 6.3 oz Digestive biscuits (or Oro Saiwa, Macine etc.)
- 5.6 tbsp butter (melted and lukewarm)
- 1 cup Greek yogurt 2% fat
- 1 cup heavy whipping cream (chilled from fridge)
- 1 tbsp gelatin sheets
- 2.8 oz vanilla powdered sugar
- to taste dark chocolate
- to taste hazelnut crumbs
- Pan of 8 inches
- Food processor
- Electric whisk
Preparing the No-bake Yogurt Cake
Soak the gelatin sheets in cold water for about ten minutes. Meanwhile, prepare the base: finely chop the biscuits in a food processor. Melt the butter and let it cool slightly. Add the melted butter to the biscuits, mix well until obtaining a homogeneous mixture.
Line the bottom and sides of an 8-inch pan with parchment paper and slightly butter it.Pour the obtained biscuit and butter mixture onto the bottom of the pan and compact it well with a spoon to make the base even. Place in the fridge to set for half an hour.
In a saucepan, heat a couple of tablespoons of cream, dissolve the well-squeezed gelatin in it and mix well.
Whip the remaining cream with the electric whisk, add the yogurt and powdered sugar, and mix gently. Finally, pour the dissolved gelatin, blending well until obtaining a smooth and homogeneous cream.
Then pour the obtained cream on the now cold base and refrigerate to set for at least 4 hours, better overnight.After the necessary time to set, place it on a plate and decorate with dark chocolate and hazelnut crumbs.
Tips and Storage
You can enrich or decorate the cake with fresh fruits like blueberries, strawberries, blackberries, raspberries or peaches, apricots: in summer, you can get creative.
You can store the cake in the fridge covered with a cake dome for 3 days, or you can freeze it for 1 month.
Questions and Answers
Can I use plain or vanilla yogurt?
To achieve a creamy texture, I recommend Greek yogurt. If you prefer something lighter, you can use plain or vanilla yogurt.
Can I replace animal gelatin with a vegetable one?
Of course! You can use a vegetable thickener called Agar-Agar. For this recipe, 3 g are enough.
Can I substitute the butter?
You can replace it with coconut oil or vegetable margarine.
