Cold cake made with Greek yogurt and whipped cream, a light lemon and yogurt no-bake cake perfect for hot days, decorated with lots of mixed berries. The cold Greek yogurt cake is an easy and quick dessert that you can make in no time and that will give you great satisfaction! The lemon and yogurt cold cake belongs to the category of quick no-bake desserts with few ingredients, beloved by everyone — almost a no-bake cheesecake, but simpler. A light and enveloping dessert with a fresh and delicate flavor, lovely to look at and delicious to eat, whose creamy yogurt and cream filling will win over everyone’s palate! Follow me in the kitchen now, we’ll discover together how to make a cold yogurt cake even better than the Cameo one, actually much, much tastier and I’m sure it will become your favorite summer dessert!!
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- Difficulty: Very easy
- Cost: Economical
- Rest time: 3 Hours
- Preparation time: 30 Minutes
- Portions: 12
- Cooking methods: No-bake
- Cuisine: Italian
- Seasonality: All seasons
Ingredients to make the yogurt cake
- 14 oz Digestive biscuits (crushed (about 3 1/3 cups))
- 1/2 cup butter (about 120 g (4.2 oz), melted)
- lemon zest
- 21 oz Greek yogurt (plain, natural (about 2 1/2 cups))
- 14 oz heavy whipping cream (do not use non-dairy cream (about 1 2/3 cups))
- 3 oz confectioners' sugar (about 3/4 cup)
- 1 tsp vanilla extract
- to taste lemon zest
- 2 tbsp lemon juice
- 1.7 fl oz milk (about 3 1/2 tbsp (50 ml))
- 0.7 oz gelatin (leaf gelatin) (about 8 gelatin sheets (20 g))
- to taste mixed berries (assorted)
- fresh mint leaves
- lemon (sliced)
Tools
- Stand mixer
- Bakeware 10 1/4 in (26 cm)
- Food processor
- Whisk
- Sieve
How to make the cold yogurt cake
Before starting, place the bowl you will use to whip the ingredients in the freezer and make sure the cream and yogurt are well chilled.
Blend the biscuits (you can use Digestive biscuits, other dry cookies or plain butter cookies; note that very dry cookies may require a little more butter) together with the butter and process until you obtain a mixture similar to wet sand.
Line a springform pan 10 1/4 in (26 cm) with parchment paper on the bottom and sides, pour in the biscuit mixture and press it down firmly with a spoon or the bottom of a glass.
Place in the refrigerator.
Whip the cold cream in a chilled bowl, add the confectioners’ sugar and then the yogurt. Add the lemon zest, lemon juice and vanilla extract.
Gently fold together with a hand whisk.
Soak the gelatin leaves in cold water until fully rehydrated. Heat the milk, squeeze the gelatin to remove excess water and dissolve it in the warm milk, strain it through a sieve and then add it to the cream and yogurt mousse, quickly folding it in with a spatula or a hand whisk.
Pour the mixture into the pan with the biscuit base and refrigerate for 3 hours or place in the freezer for 90 minutes.
When the cake has set, gently remove it from the pan, peel off the parchment paper, lift it from the biscuit base and place it on a serving plate. To make this step easier, you can freeze the cake for 20 minutes first; this will firm up the base so you can move it without breaking it.
Decorate with mixed berries, mint leaves and lemon slices and serve — the cold yogurt cake is ready.
Store in the refrigerator for up to 2 days in an airtight container.
To prepare this recipe you can use a stand mixer, a hand mixer or an immersion blender with a whisk attachment. You might also find a silicone spatula useful.
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