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