No-Bake Berry Greek Yogurt Pie

“No-bake” cheesecakes are called rare cheesecakes in Japan. This is a soft type of cheesecake and usually, gelatin is used to harden the filling. Rare cheesecakes are chilled and served with fresh fruits or fruit sauces.

It’s easy to make this Japanese version of one of the world’s favorite desserts at home with this recipe. The main difference between this and other no-bake cheesecakes is the use of yogurt instead of heavy cream; this variation makes this cheesecake more nutritious than other cheesecakes and gives it an extra level of acidity that will appeal to more adventurous palates. This recipe yields a texture more closely resembling a super-creamy panna cotta rather than a traditional cheesecake.

The cream cheese and yogurt are mixed with gelatin or lemon juice, then poured over the biscuit crust and cooled to set inside the refrigerator. Eggs are not used in this recipe. This version is often served with berries or other types of fruits (mango is a favorite), fruit sauce, or jam.

For a baked version, try this Japanese cheesecake recipe.

For the Cheesecake Filling:

, softened
3/4 cup plus 2

For the Crust:

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(Nutrition information is calculated using an ingredient database and should be considered an estimate.)

Gather the ingredients.
The Spruce / Abbey Littlejohn
Mix gelatin powder and water in a small cup and set aside.
The Spruce / Abbey Littlejohn
Combine crushed graham crackers, melted butter, and sugar in a bowl.
The Spruce / Abbey Littlejohn
Press crumbs into the bottom of a round 8-inch cake pan.
The Spruce / Abbey Littlejohn
Stir cream cheese in a bowl until softened.
The Spruce / Abbey Littlejohn
Heat water and gelatin mixture in microwave until it becomes liquid.
The Spruce / Abbey Littlejohn
Add yogurt, sugar, lemon juice, and gelatin into softened cream cheese and mix well.
The Spruce / Abbey Littlejohn
Pour filling into crust and spread evenly.
The Spruce / Abbey Littlejohn
Refrigerate the cake for 3 hours or until set.
The Spruce / Abbey Littlejohn
Serve with your favorite fruits, fruit sauce, or jam.
The Spruce / Abbey Littlejohn

Tips

Plan ahead—this no-bake cheesecake requires 3 hours of refrigeration time (or overnight).
Tofu can be substituted for some of the cream cheese, creating a wonderfully light and creamy texture.
Instead of an 8-inch cake pan, try a 6-inch cake pan for a taller, more imposing presentation.
You can also add matcha powder for a unique light dessert.
Feel free to substitute yuzu juice for the lemon juice if available for a more unique Japanese treat.
The best way to cut a cheesecake is to use a knife that has been warmed in hot water. Dip the knife in hot water, wipe, and cut. Repeat this each time you cut.

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This unique no bake dessert looks like a cake but feels like you are eating a cloud. It is very fluffy and melts in your mouth. This dessert is just 2 ingredients and doesn’t require any flour, eggs, added sugar, butter or oil.

This is such a fun dessert to eat. It looks like a cake but it’s not quite a cake. It is also a very low calorie dessert. I think it’s perfect for when you are craving dessert but still want to eat healthy as well.

I previously made an Apple Cloud Cake which was really fun, but this version has even more flavor. The original apple cloud cake is fun to make and eat, but the taste is a bit plain. I’ve been trying to come up with new flavors and this version has been my favorite. The berries add a tartness to the cake that makes it more flavorful.

Ingredients

Unsweetened Mixed Berry Applesauce
Unflavored gelatin powder

Gelatin Powder: This recipe is made with unflavored gelatin powder. It will not work with flavored gelatin (like Jello). It also will not work with agar powder.

Unsweetened Mixed Berry Applesauce: Any flavored applesauce will work but you must use unsweetened applesauce. Sweetened applesauce will not work. It makes the batter too heavy and too wet. If you can’t find any flavored unsweetened applesauce, you can use regular plain unsweetened applesauce.

Substitutions

The best results I’ve had have been with pure unsweetened applesauce or unsweetened applesauce mixed with other flavors. So flavors like unsweetened blueberry applesauce, unsweetened strawberry applesauce and unsweetened mixed berry applesauce.

How to Make No Bake Cloud Cake

The gelatin is dissolved in the berry applesauce. It is then whipped for about 15 minutes or until triple the volume and soft peaks form. As it is mixing, the mixture should look like whipped cream. It will immediately deflate once you stop the mixer but if you dip your beater into the mixture, it should be able to hold a soft peak.

Cloud Cake Texture

When you cut into this cake, it looks like a cake. But when you bite into it, it immediately melts in your mouth. The texture is almost like a very airy marshmallow.

As it melts in your mouth, you will taste the flavored applesauce. You don’t taste the gelatin. It is tart and slightly sweet.

More No Bake Recipes

cups (408 g) unsweetened mixed berry applesauce
tsp (15 g) unflavored gelatin powder

Line an 8 inch square pan with parchment paper.
Add applesauce and gelatin to a large heat-proof mixing bowl. Whisk until gelatin is fully incorporated. The gelatin powder should make your applesauce thick and a little chunky.
Pour applesauce mixture into your prepared pan. Use a spatula to spread it evenly across and smooth the surface. Place into fridge for at least 1 hour to set.
Keep the cake in the fridge until ready to serve. Before serving, you can first decorate the cake with whipped cream or other frosting. Slice cake with a very large and sharp knife. The cake is best served chilled. Store any uneaten cake in the fridge.

This berry cloud cake is tart from the berry applesauce. It doesn’t really have much sweetness to it. If you are on a low sugar diet, I don’t think you will mind. The cake is flavorful even though it’s not sweet.
If you want to add sweetness, it has to be in the form of the frosting. I made a whipped cream frosting lightly sweetened with sugar. The whipped cream can also be sweetened with stevia or other sugar substitutes.
For the whipped cream frosting, add 1 cup of cold heavy cream and 3 tbsp of sugar to a large mixing bowl and beat on highest speed until stiff peaks form. You can add more or less sugar to taste. You can substitute the sugar with stevia or other sugar substitutes. You can also use Cool Whip instead.
I used Mott’s no sugar added Mixed Berry Applesauce
I used Knox unflavored gelatin powder.*
*This product link is an affiliate link. This means I earn a commission from qualifying purchases.
Estimated nutrition does not include frosting.

The nutrition information provided are only estimates based on an online nutritional calculator. I am not a certified nutritionist. Please consult a professional nutritionist or doctor for accurate information and any dietary restrictions and concerns you may have.

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When it comes to desserts, you can’t go wrong with a cheesecake! If you’re short on time to devote to a baked cheesecake, why not try this delicious no-bake cheesecake with gelatin? Easy enough for beginners!

The beauty of cheesecake is that it can be finished off just how you like it. Whether that’s topped with seasonal fruits, some whipped cream, or a good drizzle of caramel sauce or chocolate syrup. You can even make a ‘fancy’ version by replacing the vanilla extract with vanilla bean; the flecks look beautiful.

However you choose to top your cheesecake, you don’t even need to turn on the oven with this easy cheesecake recipe! On hot days, it’s a great way to (not) bake your (cheese)cake and eat it too!

What makes this cheesecake great?

With no need to bake this cheesecake, it’s a great dessert to make when the oven is otherwise occupied, or if it’s too hot! Timing is also in your favor here because you’ll want to make the cheesecake in advance. That makes this the fanciest make-ahead dessert I know (up there with tiramisu!).

The gelatin gives the cheesecake structure while keeping it light and creamy in texture. Gelatin needs time to set up though, so if you’ve got a lot going on in the kitchen already, it’s one more thing you can take off your list!

I love that this cheesecake isn’t too sweet, but has a creamy texture that’s almost like a baked cheesecake. While not exactly identical, even resident cheesecake snob the Godfather gave this recipe a thumbs up!

Key Ingredients

Gelatin – As mentioned, the gelatin in this recipe gives the cheesecake structure, which is important when not baking. It replaces the eggs we would normally add in a cheesecake recipe.

Gelatin is of course derived from animal sources, so is not suitable for vegetarians. To make a vegetarian-friendly version, you can use an equal amount of agar agar.

BUT, it is important to note that agar agar sets thicker than gelatin at room temperature, so your cheesecake will lose a little of the light and creamy texture. Personally, I haven’t found my magic agar cheesecake recipe yet.

Instead, I’ll send you here for a No-Bake Mango Cheesecake recipe made with agar! It looks quite delicious, and I hope to give it a try one day.

Yogurt – Full-fat plain or vanilla Greek yogurt is best for this recipe. I like the tang added and the sneaky extra bit of protein. Of course, if Greek yogurt isn’t to your liking, sour cream is also a wonderful substitute!

I used plain yogurt in developing this recipe. Should you swap for vanilla, you’ll get a sweeter batter. If your yogurt is particularly sweet, you may want to reduce the sugar in the recipe by a tablespoon or two.

Vanilla extract – The recipe requires vanilla extract for flavor. It is a vanilla cheesecake after all! Of course, I encourage you to play with flavors. This is a lovely blank canvas for you.

If you’re keeping with classic vanilla, you can swap the vanilla extract for vanilla bean or vanilla bean paste. It really does beautify this cheesecake!

Top tips for your no-bake cheesecake with gelatin

Since we aren’t going to bake this cheesecake, you need a good base. One that isn’t going to crumble everywhere when you serve it up!

The best thing you can do is to use a drinking glass to press the crust into the cheesecake tin. That way, the crust shouldn’t be loose giving it a better chance of coming out of the pan without blemishes. Be sure to grease the pan well too, and line it with parchment for easy transfer.

If you find yourself without a cheesecake tin, don’t worry. You can make this in an 8 or 9-inch round cake tin. Just place long strips of parchment paper across the bottom of the tin, leaving long edges up top that act as handles. You can then carefully lift the cheesecake out of the pan once completely chilled.

Topping Your No-Bake Cheesecake

Once you’ve made your cheesecake, it’s time to add some flair! An easy way to top your cheesecake is by using fresh fruit and whipped cream.

This Easy Stabilized Whipped Cream uses agar-agar so it’s fine for vegetarians. Alternatively, this Marscapone Whipped Cream is delicious too!

If you’re a fan of caramel, I don’t know many who aren’t..! Then why not try adding this Caramel Sauce. You’ve likely got the ingredients you need already to hand and it’s quick and easy to make.

And that’s it darlings! Your no-bake cheesecake with gelatin is ready to be devoured! If you’ve made it ahead of time, be sure to keep it in the refrigerator until you are ready to serve it up, and enjoy!

24 ounces cream cheese, softened
1/3 cup sour cream
1 tablespoon lemon juice
2/3 cup granulated sugar
1/4 cup powdered sugar
1 1/4 cups heavy whipping cream
1 tablespoon vanilla extract
1/4 cup water

Crust

1 3/4 cups graham cracker crumbs
1/2 cup butter, melted
1/4 cup granulated sugar

Optional toppings

Whipped cream
Fresh berries
Caramel sauce
Chocolate sauce
Nuts

Instructions

Place 1/4 cup of cool water in a small microwave-safe bowl. Sprinkle the gelatin powder over the water and set it aside to bloom.
Make the crust: Spray the inside of a 9-inch springform pan with nonstick spray or brush with melted butter. For the easiest removal, line the bottom and sides with parchment paper too.
In a medium mixing bowl, stir together the graham cracker crumbs and granulated sugar. Use a fork to stir in the melted butter until no dry crumbs remain.
Press the crust mixture evenly across the bottom of your prepared pan and along the sides. A straight-edge drinking glass is a great way to get even, compact coverage. Place in the freezer to set while you make the cheesecake filling (see notes).
Take your gelatin and microwave it in 15-second intervals at high power, stirring after each one, until the gelatin has melted. Take the time to stir, overheating the gelatin will minimize effectiveness. Set the gelatin mixture aside.
In a stand mixer fitted with the paddle attachment, beat the cream cheese, sour cream, lemon juice, and sugars until you have a smooth, thick mixture. Scrape the sides of the bowl and switch to the whisk attachment.
Starting at low speed, pour in the heavy whipping cream and vanilla extract.
Once the heavy cream is incorporated, increase the speed to medium and drizzle in the gelatin mixture.
Remove the crust from the freezer and pour the cheesecake filling into the graham cracker crust. Use an offset spatula to smooth the top and ensure an even layer.
Cover with a round of parchment or plastic wrap and refrigerate at least 4 hours before slicing and serving. No-bake cheesecake can be made 1-2 days in advance.
When you are ready to serve, remove the cheesecake from the refrigerator, carefully remove the sides of the springform pan, top with any of the optional toppings if desired, slice, and enjoy!

Notes

Amount Per Serving:

39g 23g 1g 12g

These nutrition values are estimates. Exact values will vary depending on the ingredients, brands, and quantities used.

A delicious welcome to Spring with this No-Bake Berry Greek Yogurt Pie. Fast and Easy and made with your favorite flavor of Greek or Regular Yogurt. The Perfect Summertime Dessert.

I decided to make this amazing No-Bake Berry Greek Yogurt Pie. My daughters and I first discovered Yogurt Pie when we were grocery shopping one day. Boxed cake and pie mixes were not very big in Italy at that time.

When we saw the Spring/Summer boxed Yogurt Pie we decided that we needed to try it. It was pretty darn good for a box. So when Spring would roll around and out would come The Desserts we would always grab a box of our favourite cake.

The other day when I was in the Super Market I noticed our favourite Yogurt Dessert was on the shelf. I also saw that I was not the only one gawking at the desserts.

Almost as if she was reading my mind a woman beside me commented “you always know when Spring has arrived” a third woman responded “if you want to eat an even better Yogurt Pie, I’ve got the recipe for you”.

Music to my ears. I don’t think the other woman was much interested, but I already had my pen and paper out of my purse.

I let her know that I was more than interested in her recipe. And this my friends is how my No Bake Berry Greek Yogurt Pie became one of the Italians favourite desserts.

Graham crack crumbs – or crushed cookies, I especially like digestive cookies crushed
Butter – salted butter
Milk – whole or 2% milk
Gelatine – powder or leaves
Cream – whole, heavy or whipped cream, it should have at least 30% fat
Powdered sugar – powdered sugar will combine better with yogurt, depending on how sweet your yogurt is you may want to increase or decrease the sugar.
Berries – Fresh summer berries are the best, although frozen will work too

How to make a Berry sauce

There is no extra sugar in this recipe, if you find it not sweet enough then you can always serve it with a berry sauce.

1 cup of berries of choice (fresh or frozen blueberries, raspberries, blackberries etc)
1/4 cup + 2 tablespoons sugar
1/2 tablespoon cornstarch
pinch cinnamon if desired
2 tablespoons water
1/2 tablespoon lemon juice

In a medium pot mix together the berries, sugar, cornstarch, water and lemon juice. Bring to a boil then lower the heat and simmer until desired thickness. Pour into a clean bowl, let cool for about an hour then refrigerate 1-2 hours before using. It will thicken as it cools.

How to make No Bake Yogurt Pie

Mix the graham cracker / cookie crumbs and melted butter, press down on the bottom of a springform cake pan or line a regular cake pan with plastic wrap. Place in the refrigerator while you make the filling.

In a medium bowl beat cream until thick peaks form, gently fold in the yogurt, combine well.

In a small pot add the milk, sprinkle the gelatine on top, let stand one minute, then place the pot on low heat and heat just until the gelatine has dissolved, stirring for approximately 1 minute, do not boil, then immediately remove from heat.

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In a medium bowl stir together the greek yogurt and powdered sugar, then stir in the gelatine. Fold the yogurt/gelatine mixture into the whipped cream mixture and combine well.

Remove the cookie base from the fridge, pour the cream mixture on top, smooth the top with a spatula. Refrigerate at least 6 hours or better overnight. Top with fresh fruit or a berry sauce before serving.

The difference between regular yogurt and Greek yogurt

The difference is that Greek yogurt has been strained to remove its whey, this makes it a thicker consistency than that of regular yogurt which is not strained, although they both have the same distinctive sour taste.

Can you substitute with regular yogurt?

Yes you can also substitute with regular yogurt, if you do then use 2 tablespoons of milk and 2 tablespoons of cream. Because regular yogurt is thinner, the extra cream is needed and less milk.

How to store it

The Yogurt pie should be stored covered in the fridge, it will last for up to 3-4 days in the fridge.

Just like my Easy Yogurt Cake. Pick your favourite Yogurt flavor and the rest is easy. The perfect dessert to end a Family Sunday Supper. Enjoy!

A delicious No-bake Greek Yogurt Pie, an easy recipe, pick your favorite Greek Yogurt flavor. The perfect family dinner dessert.

COOKIE BASE

milk (whole or 2%)*
gelatine (or 4 sheets)
cream whole, heavy or whipping cream (at least 30% fat)
any flavour greek yogurt (remove from fridge 30-45 minutes before using)*

*If you use plain greek yogurt then stir 1 teaspoon of vanilla into the yogurt. You can also substitute with regular yogurt, if you do then use 2 tablespoons of milk and 2 tablespoons of cream instead of 5 tablespoons of milk.

In a medium bowl beat cream until thick peaks form.
In a small pot add the milk, sprinkle the gelatine on top, let stand one minute, then place the pot on low heat and heat just until the gelatine has dissolved, stirring for approximately 1 minute, do not boil, then immediately remove from heat. In a medium bowl whisk the greek yogurt and sugar then stir in the gelatine.
Fold the greek yogurt mixture into the whipped cream mixture and combine well. Remove the cookie base from the fridge, pour the cream mixture on top, smooth the top with a spatula. Refrigerate at least 6 hours or better overnight. Top with fresh fruit or a berry sauce (see below) before serving. Enjoy!

To make with gelatine sheets – Fill a medium bowl with water add the gelatin and soak until it softens (10-15 minutes). In a small pot add the milk heat the milk but do not boil, remove gelatin from the water, wring out well and add to the milk, stir until completely melted. Set aside.

This pie can also be made with regular yogurt, instead of 5 tablespoons of milk use 2 tablespoons of milk and 2 tablespoons of cream.

For the Berry Sauce

You could also make a cold berry sauce, place the berries sliced or chopped in a bowl and stir in 1-2 tablespoons of granulated sugar. Let sit 30-60 minutes then spoon over the yogurt pie. Keep refrigerated.

cake made with greek yogurt, greek yogurt no bake cake

Let us know how it was!

Need some help with Gelatin? Check it out here David Lebovitz

You can make jiggly wiggly yet creamy Chocolate Mousse Cake with only 6 ingredients

Throw everything into a pot, simmer and stir until creamy, then you’ve done all the cooking steps~ There is truly NO gelatin No raw eggs No baking! I cannot think of any other chocolate mousse cake recipe that’s easier than this one😆.

Some Tips for you before you start!🧐

Yes you can.

We’ve already skipped the gelatin and egg whites in classic chocolate mousse recipes.

However, if you want, you can also skip the milk, heavy whipping cream, cornstarch, or even sugar! In this way, you will be making the 2 ingredient chocolate mousse with only dark chocolate and water.

But keep it in mind that when yolks are “cooked into a custard cream sauce” they “provide emulsifying properties to chocolate mousse” (CHOCOLATE MOUSSE, By Lee Ann Adams, CMB, CHE on Jun. 01, 2012).

When we skip an ingredient, we will be sacrificing a certain texture or flavor it brings to the food.

The chocolate mouse cake will be less creamy if we skip egg yolks here.

Substitute heavy cream with milk

In this recipe, heavy cream is used to provide a rich and creamy texture and a milky smell (which can be provided by the butter).

If we skip the heavy cream, the mousse cake can be still rich and creamy as long as it can be thickened into the ideal texture⬇.

What’s the ideal texture for the chocolate mouse cake mixture?

In this recipe, we will be using cornstarch instead of gelatin to thicken the mousse mixture.

Compared with gelatin, cornstarch can bring the chocolate mousse cake a creamier texture, and allow it to be vegan friendly.

But using cornstarch as the thickener can be tricky, because you need to observe the texture of the mixture carefully and remove it from heat at the appropriate time.

The mixture could be either too thin or too thicken when the heating time is too long or too short.

In this particular recipe, we will be thickening the chocolate mixture until it can form a triangle on the spatula. The triangle batter should be able to stay on the spatula for at least 5 seconds without breaking from the middle.

When you transfer the mixture to the cake mold, you should NOT be able to smooth out surface.

Otherwise, your chocolate mousse mixture is too thin, and the chocolate mousse cake won’t be able to hold its shape when you try to remove it from the mold.

If that’s the case, you can pour the mixture back to the sauce pot to keep cooking it until thickened.

How to cut chocolate mouse cake into neat slices.

First of all, you can totally skip this slicing step if you are going to enjoy this chocolate mousse cake by yourself.

Why bother unmolding it or slicing it when you can simply scoop it out and enjoy it with a spoon? 🤣

This was what happened when I cut my chocolate mousse directly without preheating my knife.

However, I totally understand that it can be an ASMR activity for people to cut a giggly wiggly chocolate mousse cake into perfectly beautiful slices.

If that’s the case, you can rinse the knife with hot water, wipe it dry, then slice the cake quickly before the knife cools down.

In this way you will be able to get a smooth cutting surface without getting the knife sticky and messy.

Since I bought a torch for making crème brûlée, I torched each side of my knife for about 3 seconds to get the prefect smooth cutting surfaces.

EQUIPMENT

2 egg yolk
100 g heavy whipping cream
60 g cornstarch
60 g sugar
100 g dark chocolate (or use 56g cocoa powder + 22g butter as a substitute)

1. Use a brush to coat the bottom and sides of a cake mold (or a square food container) with melted butter.

2. Break dark chocolate into small pieces.

3. Add egg yolks, milk, heavy whipping cream, cornstarch, and sugar to a large bowl. Whisk until well combined, strain to remove any lumps.

4. Pour the mixture to a medium sauce pot. Cook over medium heat. Keep stirring until the mixture is thickened like yogurt. Turn off the heat. (The mixture will continue to be thickened by the residual heat.)

5. Add dark chocolate to the mixture. Stir until well combined and smooth.

6. Pour the mixture into the cake mold or food container. (You can try to smooth out surface. But you shouldn’t be able to make the surface perfectly smooth. Otherwise, your chocolate mousse mixture is too thin, and the chocolate mousse cake won’t be able to hold its shape when you try to remove it from the mold. If that’s the case, you can pour the mixture back to the sauce pot to keep cooking it until thickened.)

7. Cover the cake mold with food wrap or lid. Keep in the fridge for at least 6 hours or overnight.

8. Invert the cake mold onto a serving plate. Shake slightly to loosen. Carefully remove the cake mold. Dust with cocoa powder.

9. Optionally slice the chocolate mousse cake with a hot knife. (Rinse the knife with hot water, wipe it dry, slice the cake quickly before the knife cools down. In this way you will be able to get a smooth cutting surface. I heated up my knife with a torch for a better result. You can totally skip this cutting step if you are not making a cooking video.)

You can make jiggly wiggly yet creamy Chocolate Mousse Cake with only 6 ingredients: chocolate, milk, heavy whipping cream, cornstarch, egg yolks, and sugar. Throw everything into a pot, simmer and stir until creamy, then you’ve done all the cooking steps~ There is truly NO gelatin or baking! I cannot think of any other chocolate mousse recipe that’s easier than this one.

1 Kitchen scale
1 Sauce Pot

heavy whipping cream
(or use 56g cocoa powder + 22g butter as a substitute)

Use a brush to coat the bottom and sides of a cake mold (or a square food container) with melted butter.
Break dark chocolate into small pieces.
Add egg yolks, milk, heavy whipping cream, cornstarch, and sugar to a large bowl. Whisk until well combined, strain to remove any lumps.
Pour the mixture to a medium sauce pot. Cook over medium heat. Keep stirring until the mixture is thickened like yogurt. Turn off the heat. (The mixture will continue to be thickened by the residual heat.)
Add dark chocolate to the mixture. Stir until well combined and smooth.
Pour the mixture into the cake mold or food container. (You can try to smooth out surface. But you shouldn’t be able to make the surface perfectly smooth. Otherwise, your chocolate mousse mixture is too thin, and the chocolate mousse cake won’t be able to hold its shape when you try to remove it from the mold. If that’s the case, you can pour the mixture back to the sauce pot to keep cooking it until thickened.)
Cover the cake mold with food wrap or lid. Keep in the fridge for at least 6 hours or overnight.
Invert the cake mold onto a serving plate. Shake slightly to loosen. Carefully remove the cake mold. Dust with cocoa powder.
Optionally slice the chocolate mousse cake with a hot knife. (Rinse the knife with hot water, wipe it dry, slice the cake quickly before the knife cools down. In this way you will be able to get a smooth cutting surface. I heated up my knife with a torch for a better result. You can totally skip this cutting step if you are not making a cooking video.)

This is awesome because it’s flourless and refined sugar free and ONLY 3 ingredients. You can use tapioca flour, arrowroot powder or corn starch as the thickening agent. The Greek yogurt gives it a creamy and thick texture. And the eggs are what makes it fluffy.

PLEASE NOTE: this recipe is a no sugar added cake. It has a custard like texture. If you want to add sugar to the cake that’s cool too, just add 1/4 cup to the yogurt in the beginning and mix it in before adding in the eggs. You can also use vanilla flavored Greek yogurt too for some sweetness.

I highly recommend topping with some sweet fruit like strawberries, blueberries, raspberries, blackberries or mangos. I also sprinkled on some powdered sugar. Youcan also try some shaved chocolate or fruit compote since there is no sugar added to the recipe.

Thank you for swinging by Hungry Happens! If you create this recipe or any other from our site, we would greatly appreciate you taking the time to comment and rate the dish! LOVE YOUR LIFE!

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Fresh Fruit, Powdered Sugar or Shaved Chocolate

Preheat your oven to 350° F. Spray your 6 inch round spring form pan with coconut oil and then line it with parchment paper. I like to scrunch my paper and then it is more pliable to shape to the pan.
To a large bowl add the yogurt* and then whisk in your eggs. Once that batter is smooth, next sift in your cornstarch (or tapioca flour) and whisk until incorporated and the batter is smooth. Transfer the batter to your prepped pan and bake for 1 hour or until the top is puffed up and is golden brown. Remove from oven and within a minute the top will deflate – that’s what we want. Let it cool for 30 minutes and then transfer the cake to the fridge. Don’t remove it from the pan during this process. Cool in the fridge for at least 2 hours to set. Remove the cake from the fridge 15 minutes prior to serving.
Optional and Recommended: Top with some sweet fruit, powdered sugar, shaved chocolate or fruit compote since there is no sugar added to the recipe.

You can use tapioca starch, arrowroot powder or corn starch in this recipe.

*PLEASE NOTE: this recipe is a no sugar added cake. It has a custard like texture. If you want to add sugar to the cake that’s cool too, just add 1/4 cup to the yogurt in the beginning and mix it in before adding in the eggs. You can also use vanilla flavored Greek yogurt too for some sweetness.

I thoroughly enjoyed my slices with just the strawberries and some powdered sugar sprinkled on top.