I am so excited to share with you this amazing no-bake dessert, Berry Lemon Yogurt Mousse Cake, a perfect treat for summer days. This cake is very refreshing and flavorful, smooth and light with a great combination of textures. The cake consists of a crispy cookie lemon crust, topped with a lemon yogurt mousse, a berry jelly, followed with a berry yogurt mousse and decorated with fresh berries.
How to make no-bake berry lemon yogurt mousse cake
This no-bake yogurt mousse cake is quick and very easy to prepare and it looks quite impressive. I simply love using yogurt in desserts lately, as it makes them lighter, healthier and definitely a great way to cut a few calories for each slice.
How to prepare the berry sauce
To start, make the berry sauce first, allowing it time to cool before moving on to the berry mousse. In a small saucepan, combine mixed berries, sugar, and lemon juice. Heat over medium-high, stirring constantly, until it boils. Let it simmer for 10-15 minutes until it thickens. Remove from heat, strain to remove seeds, and set aside. Dissolve 2 ¼ tsp (7g) gelatin in cold water and let it sit for 5 to 10 minutes. Add the gelatin to the warm berry sauce. Keep about 1/3 cup (80g) of the sauce aside to cool.
How to prepare the crust
Use an acetate sheet to line the sides of an 8 or 9-inch (20-23 cm) springform pan. Place parchment paper on the bottom. In a food processor, crush digestive biscuits or graham crackers into crumbs. Mix in melted butter and lemon zest until evenly moist. Press this mixture into the pan’s bottom using a spoon, then refrigerate.
How to prepare the lemon yogurt mousse
For the lemon yogurt mousse, dissolve gelatin in cold water, letting it swell for 5 to 10 minutes. Meanwhile, combine yogurt, powdered sugar, and lemon zest in a bowl. Dissolve the gelatin over low heat and pour into the yogurt mixture. Fold in chilled whipped cream until combined. Pour this lemon yogurt mousse over the crust. Spoon the reserved berry sauce over it and freeze for 15 minutes.
How to prepare the berry yogurt mousse
For the berry yogurt mousse, mix the remaining berry sauce with yogurt. Whip chilled cream in another bowl until soft peaks form. Add the berry-yogurt mixture to the whipped cream. Pour this berry mousse over the lemon layer and smooth the top. Refrigerate the cake for 4-6 hours to set.
When ready, decorate the cake with fresh mixed berries, slices of lemon peel, and a dusting of powdered sugar. Then, enjoy your delicious creation! Hope you will try this out and if you do don’t forget to share the photos with me on Instagram. Enjoy!
For more yogurt treats check our full collection of Yogurt Recipes.Â
YOU MAY ALSO LIKE:
Raspberry Yogurt Bars
Eggless Yogurt Brownies
Easy Yogurt Doughnuts
Easy Lemon Ricotta Cake
No-bake Berry Lemon Yogurt Mousse Cake
Ingredients
Cookie Crust
- 9 oz (250g) digestive biscuits or graham crackers
- 1/2 cup (110g) butter , melted
- 1 tsp (5g) lemon zest
Berry Yogurt Mousse
- 14 oz (400g) fresh or frozen mixed berries
- 1/2 cup (100g) sugar
- 2 tbsp (30ml) lemon juice
- 2 ¼ tsp (7g) gelatin powder
- 3 tbsp (45g) cold water
- 3/4 cup (180g) Greek yogurt
- 1 cup (240g) whipping cream (35% fat) , chilled
Yogurt Lemon Mousse
- 1 ¼ cup (300g) Greek yogurt
- 1/2 cup (60g) powdered sugar
- 2 tsp (10g) lemon zest (of 2 lemons)
- 2 ¼ tsp (7g) gelatin powder
- 3 tbsp (45g) cold water
- 1 ¼ cup (300g) whipping cream (35% fat) , chilled
For decoration
- fresh berries
- lemon peels
- powdered sugar , for dusting
Instructions
Prepare the berry sauce.
- First prepare the berry sauce so it has time to cool before preparing the berry mousse. In a small saucepan add mixed berries, sugar and lemon juice and bring to a boil over medium-high heat, stirring constantly. Simmer for about 10-15 minutes or until thickens.
- Remove from heat and sieve to remove seeds.
- Dissolve 2 ¼ tsp (7g) gelatin in cold water and let it swell for about 5 to 10 minutes. Dissolve gelatin in the warm berry sauce.
- Reserve about 1/3 cup (80g) berry sauce and set aside to cool down until ready to use.
Prepare the crust.
- Line the sides of a round 8 or 9 inch (20-23 cm) springform pan with an acetate sheet and line the bottom of the pan with parchment paper.
- Place the digestive biscuits or graham crackers into the bowl of a food processor and crush until crumbs form. Add melted butter and lemon zest and mix until evenly moistened.
- Press the mixture into the bottom of the pan using the back of a spoon. Refrigerate until the filling is prepared.
Prepare lemon yogurt mousse.
- Dissolve gelatin in cold water and let it swell for about 5 to 10 minutes.
- Meanwhile in a bowl mix yogurt with powdered sugar and lemon zest.
- Dissolve gelatin over low heat, pour over the yogurt mixture. Mix to combine.
- In another bowl mix chilled whipping cream until soft peaks form. Gently fold the whipped cream into the yogurt mixture.
- Pour the lemon yogurt mousse over the crust.
- Spoon the reserved 1/3 cup berry sauce over the lemon mousse. Freeze for about 15 minutes until you prepare the berry mousse.
Prepare berry yogurt mousse.
- Add yogurt to the remaining berry sauce and mix to combine.
- In another bowl mix chilled whipping cream until soft peaks form. Add berry sauce and mix to combine.
- Pour the berry mousse over the lemon mousse and smooth the top.
- Refrigerate the cake for 4-6 hours to set.
- Decorate the cake with fresh mixed berries, lemon peel slices and dust with powdered sugar. Enjoy!
Video
Nutrition
Did you make this recipe?
Please let me know how it turned out for you! Leave a comment below and tag @homecookingadventure on Instagram and hashtag it #homecookingadventure.
Amazing ??
The berry yogurt mousse did not come out stable enough
You have to make sure the berry sauce is well reduced over heat, so all the water is evaporated. Also.. it is essential to use fat Greek yogurt, not regular plain yogurt. Hope that helps.
Good morning
How long can u store this in fridge
Thanks
For several days it will be just fine 🙂
I made this cake for my son’s birthday. It was absolutely delicious. All the guests appreciated it. Thank you for the recipe!
So happy to hear that Monica :)It is my pleasure. 🙂
Ella, I made your beautiful cake and it turned out looking impressive and delicious. I like that you use a lot of strawberries: that makes the taste so rich. Love how the in-between-surprise layer of strawberries looks when you cut it. I had no problem with the mousse setting, since I followed your instructions to the T. Excellent recipe: my husband loved that there was not an excess of sugar in it, so you could feel the strawberries and the tanginess of the lemon rind. Thank you for sharing!
I am so glad Kitty that you have tried this amazing recipe. It is one of our favorite summer desserts too.
I love all your recipes and have made quite a few mousse cakes.
In regards to the No-bake Berry Lemon Yogurt Mousse Cake, could I add on the top a jelly as you have for the mango raspberry mousse cake?
Sure you can. It will work wonderfully.
Hi Ella, I made your berry mousse as a filling for a layer cake and it came out wonderfully and everyone loved it. I do have one question. When you reserve 1/3 cup of the “syrup” is that before or after you add the gelatin? It seemed from your directions it was after, but the reserved sauce set very firmly and I had a hard time spreading it. I actually used all blueberries for the mousse, but put thinly sliced strawberries on top of the “sauce” and below the mousse.