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–+ servings

Raspberry Yogurt Delight

No-bake Raspberry Yogurt Cake perfect for lazy afternoons. Easy to make with a refreshing blend of raspberries and creamy yogurt. No oven needed. Ideal for summer gatherings and special occasions.
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Prep Time: 20 minutes
Cooling Time: 2 hours
Total Time: 2 hours 20 minutes
Servings: 8 people
Calories: 250kcal
Cost: $15

Equipment

  • Food processor or freezer bag
  • Measuring cups and spoons
  • Mixing bowls
  • 20 cm springform pan
  • Whisk or electric mixer

Ingredients

  • 80 g butter
  • 130 g oat biscuits or shortbread biscuits
  • 500 g natural yogurt
  • 70 g sugar
  • 1 pack vanilla sugar
  • 2 tbsp lemon juice
  • 6 sheets gelatin
  • 250 g cream
  • 150 g fresh raspberries
  • 150 g fresh or frozen raspberries (for topping)
  • 1 tbsp sugar (for topping)
  • 2 sheets gelatin (for topping)
  • 10-12 pieces fresh raspberries (for decoration)
  • 1 small edible paper flower (for decoration)

Instructions

  • Melt the butter and grind the biscuits into fine crumbs.
  • Mix the crumbs with melted butter and press into the bottom of a 20 cm springform pan.
  • Refrigerate the base while mixing the cream.
  • In a large bowl, mix yogurt with sugar, vanilla sugar, and lemon juice.
  • Soak the gelatin leaves in cold water, then dissolve them in a small saucepan with cream.
  • Stir the dissolved gelatin into the yogurt mixture.
  • Whip the remaining cream until stiff peaks form and fold gently into the yogurt mixture.
  • Spread raspberries over the cooled base and pour the yogurt cream on top.
  • Refrigerate for at least 2 hours until set.
  • Prepare topping by mixing remaining raspberries with sugar and gelatin, then refrigerate until ready to use.
  • Serve with fresh raspberries and an edible flower for decoration.

Notes

If you don’t have oat or shortbread biscuits, graham crackers work well for the base. You can substitute gelatin with agar-agar for a vegan option. Raspberries can be swapped with other berries or fruits to customize the flavor. Store leftovers in the fridge for up to 4 days or freeze for up to 1 month—thaw overnight in the refrigerator before serving. For an extra flavor kick, consider adding raspberry liqueur to the cream mix.

Nutrition

Calories: 250kcal | Carbohydrates: 30g | Protein: 6g | Fat: 12g | Saturated Fat: 6g | Cholesterol: 30mg | Sodium: 50mg | Potassium: 200mg | Fiber: 2g | Sugar: 18g | Vitamin A: 150IU | Vitamin C: 10mg | Calcium: 100mg | Iron: 0.5mg
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