No-bake yogurt blueberry cake
Recipe shared with permission from Matejka, Like Chocolate blog.
Recipe type: Cake
  • Base
  • 200 g (2 cups) cookies crumbs (cookies like Digestive, McVities, Grancereale...)
  • 125 g (1/2 cup) melted butter
  • Cream filling
  • 200 ml (3/4 cup) whipping cream
  • 360 g (1½ cup) yogurt
  • 50 g (1/4 cup) sugar
  • 1 tsp vanilla extract or seeds from 1 vanilla pod
  • grated zest from 1 lemon (untreated)
  • 1 gelatine sachet (4 leaves of gelatine) + 4 tbsp water
  • 250 g (1 cup) fresh blueberries
  • mint leaves for decoration (optional)
  • Note: these quantities are for 22 cm / 9 inch baking pan, if using 26 cm / 10 inch, increase the quantities by 50%.
  1. Prepare cake baking pan by greasing it with a little bit of butter and line the sides with baking paper.
  2. Crush the cookies until you get crumbs and mix them with melted butter. Using a spoon or your fingers press the cookies mixture into the baking pan.
  3. Leave to cool.
  4. Whip the cream.
  5. Put gelatine leaves into small bowl, add 2 tbsp of cold water and leave for 5-7 minutes. Add another 2 tbsp of water and melt over low heat stirring continuously.
  6. Mix prepared gelatine with yogurt, sugar, vanilla and lemon zest and finally gently fold in whipped cream.
  7. On previously cooled base add ½ of the quantity of blueberries. On top pour the prepared cream and than add the rest of blueberries. Shake the baking pan so the cream gets equally distributed.
  8. Put in in the fridge for at least 6 hours, carefully remove from the baking pan and serve with more fresh blueberries and mint leaves. Serve cold and enjoy!
Recipe by Travelling oven at