Indulge in the exquisite simplicity of this no-bake dessert, featuring a creamy, velvety yogurt filling layered over a crisp, buttery cookie base, crowned with a luscious apricot glaze. This delightful dessert offers a perfect balance of smooth and crunchy textures, coupled with a refreshing fruitiness that elevates each bite.
Why You'll Love This No-Bake Yogurt Cream Cake: This cake stands out for its ease of preparation, requiring no oven time and minimal equipment. Its creamy texture and fruit-infused glaze make each mouthful a celebration of flavors. Perfect for those who appreciate the delicate interplay of yogurt and fruit without the fuss of traditional baking.
Ideal Occasions for Indulgence: This dessert is perfect for summer garden parties, afternoon high teas, or any festive occasion where a lighter, refreshing dessert is desired. It’s also a fantastic choice for birthdays and celebrations where a cake is customary, but something uniquely delightful is preferred.
Decoration Tips: Adorn your no-bake cake with fresh fruit such as slices of strawberries, kiwi, or whole blueberries for a pop of color and freshness. A sprinkling of crushed nuts or a drizzle of honey can add an extra layer of texture and sweetness. For a more elegant presentation, use mint leaves or edible flowers as garnish.
Ingredients for the Cookie Crust:
- 180g digestive biscuits, crushed
- 80g unsalted butter, melted
Ingredients for the Yogurt Cream Filling:
- 300g yogurt, 3.5% fat
- 250g soft cheese, similar to quark
- 2 tablespoons sugar
- Vanilla extract
- 6 sheets of gelatin
Ingredients for the Apricot Glaze:
- 200g apricot jam
- 2 sheets of gelatin
Instructions:
- Prepare the Cookie Crust:
- Combine crushed biscuits with melted butter.
- Press the mixture into a lined 18 cm springform pan and refrigerate to set.
- Make the Yogurt Cream Filling:
- In a bowl, mix the soft cheese with yogurt, sugar, and vanilla extract until smooth.
- Soak 6 sheets of gelatin in cold water until soft; squeeze out excess water and melt over a water bath.
- Mix a tablespoon of the yogurt mixture with the melted gelatin, then incorporate it back into the main yogurt mixture.
- Spread this filling over the chilled cookie crust.
- Create the Apricot Glaze:
- Puree the apricot jam until smooth.
- Soak 2 sheets of gelatin as before, melt, and mix a tablespoon of the pureed jam with the gelatin before stirring it back into the main jam.
- Spread the glaze evenly over the yogurt cream layer.
- Chill:
- Refrigerate the cake, ideally overnight, to allow flavors to meld beautifully.
Enjoy this delightful no-bake yogurt cream cake, a perfect dessert that combines elegance and simplicity in each slice!