Strawberry dessert time! Easy, super delicious no bake yogurt cake. Perfect dessert for a hot summer day. Refreshing, light, not too sweet cake that you will want to prepare again and again. Only four ingredients are required for this recipe! Couldn’t be easier!

I love to prepare these no bake yogurt cake when i want simple dessert that is healthier than most of other desserts but still delicious. It comes together in only few minutes. For this recipe i used strawberry jelly but you can use any other flavor that you like!

Cookie Crust

To make cookie crust, crush one of your favorite cookies in a food processor or blender. Add in melted butter and blend again. Then put the mass into spring form and press it down evenly. When the crust is formed place it in the fridge to firm up until the yogurt filling is done.

Yogurt Filling

The first thing that you should do to prepare yogurt filling is to heat up water. Pour boiling water into a big bowl then fold in two packages of strawberry jelly. Stir until jelly completely dissolves, it may take up to 3 or 4 minutes. Set aside until cooled completely. Once jelly is cooled, beat it up for few minutes until foam then fold in natural yogurt. Beat it up again until combined then set aside until it appears to thicken slightly. Pour it over the cooled crust and refrigerate for about 30 minutes until thicken.

Jelly

For the jelly layer, pour boiling water into a big bowl. Fold in half of the package strawberry jelly and stir until dissolved completely. Cool completely and pour over yogurt filling.

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Check Out My Other No Bake Cakes:

No Bake Yogurt Cake

Perfect dessert for a hot summer day. Refreshing, light, not too sweet cake that you will want to prepare again and again.
Prep Time20 mins
Total Time4 hrs 20 mins
Course: Dessert
Yield: 8
Calories: 178kcal
Cost: 2.50 €

Equipment

  • food processor

Materials

  • 135 g biscuits
  • 4 tbsp melted butter
  • 750 ml hot water
  • 2,5 package strawberry jelly 172 g
  • 500 g natural yogurt

Instructions

  • Butter melt in a sauce pan over low heat or in the microwave. Cookies place in a food processor. Blend until crushed completely. Add in melted butter, blend again.
  • Line the bottom and sides of a 20 cm spring pan with baking paper. Put the mass into spring form, spread evenly over the bottom of the form. Cool in the fridge while preparing the filling.
  • 500 ml of hot water pour into a big bowl. Add in 142 g of strawberry jelly, stir about 5 minutes until gelatin is fully dissolved. Set aside to cool completely.
  • Using electronic mixer, beat until foam. Fold in natural yogurt, beat again until combined. Pour over cooled crust. Refrigerate 30 minutes.
  • 250 ml of hot water pour into a bowl. Add in 35 g strawberry jelly, stir until gelatin is fully dissolved. Cool completely.
  • Pour over yogurt filling. Refrigerate 3 hours before serving.

Video