No-bake cakes are a real hit and that’s no wonder. If you want to save time but still enjoy a real treat, they are really useful. In addition, especially in summer, you just don’t feel like standing in the kitchen forever and tormenting yourself in the heat at the stove. And since it is finally raspberry season, today we have two recipes for a no-bake raspberry yogurt cake for you. Yoghurt cakes are a real culinary delight, so pamper yourself and your loved ones with this delicious summer dessert without baking. By the way: You can also enjoy them in winter by simply using frozen raspberries.
Raspberry yogurt cake without baking with cream
For this recipe, you use oatmeal cookies for the bottom. But of course you can use other types of cookies if you’d like. So if you already have a favorite recipe for a no-bake cookie crust, just use this one. The following raspberry cake also has a gelatine topping. However, if you want to prepare the yogurt cake even faster without baking, either omit the topping or use raspberry jam instead. This is how this raspberry yoghurt cake is made in the original without baking:
For the floor the quark-yoghurt cake without baking:
- 150 g oat biscuits, whole grain butter biscuits, ladyfingers, oreo biscuits or others
- 90 g butter
- optional 30 g sugar if you use unsweetened biscuits and want the base to be sweeter
For the cream:
- 400 g natural yogurt
- 250 g confectioner’s cream or double crème
- 200 g of sugar
- 60 ml freshly squeezed lemon juice
- 1 teaspoon vanilla extract
- 10 g gelatin in powder form
- 150 g raspberries + more to decorate
For the Topping the yogurt cake with raspberries:
- 200 g raspberries
- 30 g of sugar
- 1 teaspoon gelatin in powder form
- 1 tbsp water
- or: strawberry jam
How to prepare the raspberry cake:
For the base of the raspberry yogurt cake without baking:
- Line a springform pan (20 cm in diameter) with baking paper.
- Crumble the biscuits in a bowl and mix them with the butter and possibly with the sugar.
- Spread the biscuit and butter mixture in the springform pan and press firmly with your hands.
- You can then help with a flat-bottomed glass.
- Place the springform pan with the bottom in the refrigerator to harden.
- Mix the gelatine with 2 tablespoons of water and 2 tablespoons of lemon juice in a small saucepan. Let the mixture rest for 10 minutes.
- Heat it over low heat until the gelatin has dissolved. Make sure that the liquid does not boil!
- In a bowl, mix the yogurt with the sugar, vanilla extract and the remaining lemon juice.
- In another bowl, whip the double cream until stiff.
- Add a few tablespoons of the yogurt mixture to the gelatin, stir, then add this mixture to the bowl with the remaining yogurt mixture.
- Fold in the whipped cream double.
- Take the bottom out of the refrigerator, spread the raspberries on top and then the cream, tablespoon at a time. Don’t pour them directly into the springform pan, as this will move the raspberries to the edge.
- Put the raspberry yogurt cake in the refrigerator for at least 5 hours without baking.
For the topping:
- Put the gelatin and water in a bowl, stir, and set aside.
- Heat the raspberries and sugar in a saucepan over low heat until the mixture thickens, for about 4 minutes (a little longer for frozen raspberries).
- Take the saucepan off the hob, let the liquid cool down for a minute and add the gelatine. Stir until the gelatin has dissolved.
- If you want to use the topping without seeds, you can pass it through a fine sieve.
- Let the topping cool down a bit, spread it over the cake and put it back in the fridge for 8 hours.
- Before serving, you can decorate the raspberry yoghurt cake with raspberries without baking.
Yogurt cake with raspberries and cream cheese
- Biscuit base of your choice (e.g. from the recipe above)
- 500 g raspberries
- 100 g cream cheese
- 600 g natural yogurt
- 300 ml of cream
- 6 tbsp sugar
- a vanilla pod
- Juice and zest of a lemon (preferably organic)
- 10 sheets of gelatin
Prepare raspberry cake with yogurt:
- For the raspberry yoghurt cake without baking, line a springform pan with baking paper.
- Prepare the base as described above and put the mold in the refrigerator for an hour.
- Puree the raspberries. You can also leave a few whole ones and work them into the cream later.
- Remove the vanilla pulp.
- Whip the cream until stiff.
- Mix the puree with the yogurt, cream cheese, sugar, zest and vanilla.
- Fold in the whipped cream.
- Soak the gelatin, squeeze it out and dissolve it in the lemon juice.
- Stir the gelatin into the cream. Be quick to avoid lumps.
- Spread the cream over the floor and refrigerate for at least 6 hours (e.g. overnight).
- Decorate the finished cake with raspberries and / or with the topping described above before serving.
Raspberry yogurt cake without gelatine
Some people shy away from the fact that gelatine has to be used for the cream of a raspberry yoghurt cake without baking or a yoghurt cake in general. This replaces the eggs that are necessary for a cream that is baked to give it its firmness. But since you want to prepare a raspberry cake without baking, gelatine or, alternatively, agar agar for a vegan variant must be used for this firmness. Otherwise, the cream will run apart even after the rest period in the refrigerator, as soon as you remove the edge of the springform pan. And using gelatin really isn’t difficult! Just give it a try!