This No-bake Raspberry Yogurt Cake is a perfect summer dessert. No oven required, a handful of simple ingredients and in few hours you have a perfect summer treat.
NO-BAKE YOGURT RASPBERRY CAKE – THE ULTIMATE SUMMER DESSERT
During the summer heats, we still need desserts, right? And I found turning on the oven off-limits when the outside temperature rises to 35 degrees Celcius. So instead of using an oven, use the fridge to make this delicious and refreshing summer treat.
I love to make no-bake desserts. They are no less delicious than baked ones but are simple to make and they take all the stress away. And the big plus is, it takes about half the time to make them.
I would suggest preparing the cake a day in advance so it can cool overnight. So get some yogurt, heavy cream, and the berries and soon you will have a delicious and refreshing summer cake everyone will love.
INGREDIENTS FOR NO-BAKE YOGURT RASPBERRY CAKE
- a classic digestive biscuits/ graham cracker crust
- plain yogurt
- vanilla extract and lemon juice
- heavy cream
HOW TO MAKE A NO-BAKE YOGURT RASPBERRY CAKE
Start with making the crust. In a large bowl, mix together digestive biscuits/graham cracker crumbs, butter, and sugar.
Press crumbs firmly and evenly into the bottom of a 20 cm (8”) springform pan lined with parchment paper. Place your crust in the refrigerator to chill and set while you prepare the filling.
In a small saucepan mix gelatin with 2 TBSP water and 2 TBSP lemon juice. Set aside for 10 minutes.
Heat the gelatin over low heat until dissolved, but do not boil.
Whip your heavy cream to stiff peaks. The mixture should be thick and fluffy.
In a separate bowl, beat together yogurt, granulated sugar, vanilla extract, and the rest of lemon juice, until smooth.
Add a few tablespoons of yogurt mixture into dissolved gelatin and stir until combined. Pour back to the yogurt mixture and mix until combined.
Gently fold whipped cream mixture into yogurt mixture until completely combined and the batter is smooth.
Arrange the raspberries on top of the prepared crust. Using a spoon, spoon prepared filling over the crust, until the raspberries are fully covered (if you just pour the filling over, the raspberries will get pushed to the sides of the pan), then pour the rest of the filling.
Make the sauce or jelly.
Allow chilling for several hours before slicing and serving.
HOW LONG CAN YOU KEEP A NO-BAKE YOGURT RASPBERRY CAKE IN THE FRIDGE?
This no- will keep up to 5 days in the refrigerator. Be sure to either store it in an airtight container or to tightly wrap the springform pan in plastic wrap when storing it.
TIPS & TRICKS
I always suggest using a kitchen scale. If you don’t have one, buy it! They are cheap and you will always ensure the same results in baking.
Instead of plain yogurt, you can use greek yogurt. And instead of raspberries, use other berries such as strawberries or blackberries!
If using a bigger springform pan, 23 cm (9”) one, multiply all the ingredients by 1.5.
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→ If you make this No-bake Yogurt Raspberry Cake please be sure to leave a comment and/or give this recipe a rating! And of course, if you do make this recipe, don’t forget to also tag me on Instagram. I love seeing your creations.
No-bake Yogurt Raspberry Cake
- 150 grams digestive biscuits/graham crackers (5.3 oz) crushed
- 30 grams granulated sugar (1.05 oz, 2 TBSP)
- 90 grams butter (3.17 oz)
- 400 grams plain yogurt (14.1 oz)
- 250 grams heavy cream (8.8 oz, 1 cup)
- 60 ml freshly squeezed lemon juice (2.11 oz, 1/4 cup) approx 1 large lemon, divided
- 10 grams powdered gelatin (0.35 oz, 3 teaspoons) + 2 TBSP water
- 200 grams granulated sugar (7.05 oz, 1 cup)
- 1 teaspoon vanilla extract
- 150 grams fresh raspberries (5.3 oz)
- 200 grams raspberries (7.05 oz)fresh or frozen
- 30 grams granulated sugar (1.05 oz, 2 TBSP)
- 1 teaspoon powdered gelatin + 1 TBSP water optional, if you want to make jelly
- Line the bottom of a 20cm (8") springform pan with parchment paper. In a large bowl, mix together digestive biscuits/graham cracker crumbs, butter, and sugar. Using a bottom of measuring cup or flat-bottom glass, press tightly into the bottom of the prepared pan. Put into the fridge while you make the filling.
- For the filling, in a small saucepan mix gelatin with 2 TBSP water and 2 TBSP lemon juice. Set aside for 10 minutes.
- Heat the gelatin over low heat until dissolved, but do not boil.
- In a large mixing bowl, add plain yogurt, sugar, vanilla extract, and the rest of the lemon juice. Beat until fully incorporated.
- In another mixing bowl, beat heavy cream until stiff peaks form.
- Add a few tablespoons of yogurt mixture into dissolved gelatin and stir until combined. Pour back to the yogurt mixture and mix until combined.
- Using a rubber spatula, gently fold in whipped cream, until fully combined.
- Take the springform pan from the fridge and arrange the raspberries on top of the prepared crust. Using a spoon, spoon prepared filling over the crust, until the raspberries are covered (if you just pour the filling over, the raspberries will get pushed to the sides of the pan), then pour the rest of the filling.
- Put into the fridge for at least 5 hours.
- For the raspberry sauce/jelly, dissolve the gelatin in 1 TBSP of water, set aside.
- In a small saucepan, place raspberries and sugar, heat over low heat until sugar is dissolved and sauce thickens a bit, around 4 minutes (longer if using frozen berries). Remove from the heat, let it cool for 1 minute and add in gelatin mixture. Mix until gelatin is dissolved. If desired, pour the sauce through a fine-mesh strainer, pushing with the back of a spoon to remove the seeds. Let it cool slightly and pour over the cake. Refrigerate until firm. (Omit the gelatin if you want to make a sauce, and cook raspberry mixture about 8 minutes, or longer if it's too runny. Cool and serve over the cake.)
- I always suggest using a kitchen scale. If you don’t have one, buy it! They are cheap and you will always ensure the same results in baking.
- Nutritional information is only an estimate. The accuracy of the nutritional information for any recipe on this site is not guaranteed.