How to make Raspberry Yoghurt No-Bake Cheesecake
You don’t need an oven for this delicious and fresh yoghurt cake. The base is made of Oreo biscuits I used a 15 cm diameter cake tin for this cake. I would recommend using a Greek yogurt if you want the cake to be a little firmer. Make sure you add the raspberry puree gently on top of the cake in the last step, otherwise the layers will mix, which unfortunately happened to me. I’m not really a big fan of yogurt cakes, but this one is really tasty and fresh. It’s not too sweet and the whipped cream makes it really fluffy. The Oreo biscuit base is amazing, everything together is a dream! You can put the cake in the freezer in the summer, then it becomes a delicious yoghurt ice cream cake.
First
For the raspberry purée, mix the raspberries with 35g of sugar and a little lemon juice and boil until very mushy. Then sieve it through so that the puree does not have any lumps.
Second
For the oreo base, take 6-8 whole oreo biscuits in a bag and crush them finely, then add 15ml of milk to make the consistency a little more mushy. Now spread it over the cake base, trying to work as cleanly as possible and keep the sides of the cake tin clean.
Third
For the cheesecake, take the cream cheese and 35g of sugar and mix to a creamy consistency. Then add the yoghurt. The ideal yoghurt would be a Greek yoghurt that you drain well beforehand. But it is not a must. Mix everything together well.
Fourth
In a small bowl, add 40ml of milk with 6h of gelatine and heat over a water bath so that the gelatine dissolves completely when you use the gelatine powder. Then mix the dissolved gelatine into the yoghurt mixture. Whip 200ml of cream until stiff and add 10g of sugar, then mix this into the yoghurt mixture. Put 160g of the mixture to one side, we will use this later.
Fifth
Add 50g of the raspberry puree to the yoghurt mixture and mix well. then pour the mixture onto the cake base and place the cake in the freezer for 20min.
Sixth
After 20 minutes, the first layer of cheesecake should have firmed up. now pour the white yoghurt layer, which we put to one side earlier, onto the first layer of the cake and spread it smoothly. Put the cake back in the freezer for another 20 minutes.
Seventh
Mix 20ml of water with 2g of gelatine and heat to dissolve, then mix with the remaining raspberry puree and carefully spread over the cake, making sure everything is well and evenly distributed. Place the cake in the fridge overnight. The next day, decorate it with a few berries.
Ingredients & Kitchen utensils
Ingredients
- 100g raspberries
- 30g sugar
- Lemon juice
- Base 6-8 Oreo biscuits
- 15ml milk Cheesecake
- 300g yoghurt
- 100g cream cheese
- 35g sugar
- 40 ml milk
- 6 g gelatine
- 10 g sugar
- 50 g raspberry puree
- 200 ml cream Raspberry jelly
- 20 ml water
- 2 g gelatine
- 50 g raspberry puree
Kitchen utensils
- 15 cm diameter cake tin
- blender
- sieve
Raspberry Yoghurt No-Bake Cheesecake Video Inspiration
Raspberry Yoghurt No-Bake Cheesecake
Ingredients
- 100g raspberries
- 30g sugar
- Lemon juice
- Base 6-8 Oreo biscuits
- 15ml milk Cheesecake
- 300g yoghurt
- 100g cream cheese
- 35g sugar
- 40 ml milk
- 6 g gelatine
- 10 g sugar
- 50 g raspberry puree
- 200 ml cream Raspberry jelly
- 20 ml water
- 2 g gelatine
- 50 g raspberry puree
Directions
- Step 1 For the raspberry purée, mix the raspberries with 35g of sugar and a little lemon juice and boil until very mushy. Then sieve it through so that the puree does not have any lumps.
- Step 2 For the oreo base, take 6-8 whole oreo biscuits in a bag and crush them finely, then add 15ml of milk to make the consistency a little more mushy. Now spread it over the cake base, trying to work as cleanly as possible and keep the sides of the cake tin clean.
- Step 3 For the cheesecake, take the cream cheese and 35g of sugar and mix to a creamy consistency. Then add the yoghurt. The ideal yoghurt would be a Greek yoghurt that you drain well beforehand. But it is not a must. Mix everything together well.
- Step 4 In a small bowl, add 40ml of milk with 6h of gelatine and heat over a water bath so that the gelatine dissolves completely when you use the gelatine powder. Then mix the dissolved gelatine into the yoghurt mixture.
- Step 5 Whip 200ml of cream until stiff and add 10g of sugar, then mix this into the yoghurt mixture. Put 160g of the mixture to one side, we will use this later.
- Step 6 Add 50g of the raspberry puree to the yoghurt mixture and mix well. then pour the mixture onto the cake base and place the cake in the freezer for 20min.
- Step 7 After 20 minutes, the first layer of cheesecake should have firmed up. now pour the white yoghurt layer, which we put to one side earlier, onto the first layer of the cake and spread it smoothly. Put the cake back in the freezer for another 20 minutes.
- Step 8 Mix 20ml of water with 2g of gelatine and heat to dissolve, then mix with the remaining raspberry puree and carefully spread over the cake, making sure everything is well and evenly distributed. Place the cake in the fridge overnight. The next day, decorate it with a few berries.
I used curd instead of yogurt. Was very tasty and fresh. Ideal for the coming summer.
Saw the recipe on youtube, very delicious and beautiful cakes!