No-Bake Fruit & Yogurt Icebox Cake

When it's too hot to turn on the oven, this cake is a lifesaver. It's one of the best in the 'icebox cake' genre: a crunchy biscuit base and a trembling, soft yogurt mousse. The secret lies in high-quality, thick yogurt.
🕒 Prep Time 30 mins
Total Time 4 hrs 30 mins
🍽️ Servings 8 servings
🔥 Calories 280 kcal
🌍 Cuisine International

Ingredients

Equipment Needed

  • 8-inch Springform Pan: For molding.

Allergen Information

⚠️ Milk
⚠️ Wheat

Instructions

1

Crush cookies and mix with melted butter. Press into pan bottom and chill.

Tip: Use a glass bottom to pack it down tight.
2

Bloom gelatin in water, then warm to dissolve.

Tip: Warming turns it to liquid (sol state).
3

Whisk yogurt and powdered sugar. Temper in the gelatin.

Tip: Powdered sugar dissolves instantly.
4

Whip cream and fold into yogurt with half the fruit.

Tip: Keep it airy.
5

Pour over crust, chill 4 hours. Top with remaining fruit.

Tip: Gelatin needs cold to set (gel state).

Recipe FAQ

Can I use Greek yogurt?
Yes! Thicker yogurt makes for an even creamier result.

Ingredients

  • 2 cups Plain Yogurt
  • 1 cup Heavy Cream
  • 1/2 cup Confectioners' Sugar
  • 2 packets Unflavored Gelatin (0.5 oz)
  • 1/2 cup Water (for gelatin)
  • 5 oz Butter Cookies
  • 1/3 cup Unsalted Butter (melted)
  • 10 oz Mixed Fruit (strawberries, raspberries, blueberries)