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No-Bake Raspberry Yogurt Zebra Cake

December 4, 2020

I am glad to share with you an elegant no-bake winter dessert, very light and soft, perfect for the Christmas dinner table. This No-Bake Raspberry Yogurt Zebra Cake has an Oreo almond flavored crust, topped with alternating layers of yogurt almond mousse with raspberry yogurt mousse, creating the beautiful zebra effect. The cake is topped with a shiny raspberry jelly, making it a beautiful and impressive festive cake.

This no-bake raspberry yogurt zebra cake is very easy to prepare and looks amazing for the little effort it involves. The Greek yogurt is an incredible ingredient for light mousse recipes, a great substitute to cream cheese for whenever you want to create lighter, healthier desserts. Hope you will try it out, and enjoy!

No-Bake Raspberry Yogurt Zebra Cake Slice

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No-Bake Raspberry Yogurt Zebra Cake

No-Bake Raspberry Yogurt Zebra Cake

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I am glad to share with you an elegant no-bake winter dessert, very light and soft, perfect for the Christmas dinner table. This No-Bake Raspberry Yogurt Zebra Cake has an oreo almond flavored crust, topped with alternating layers of yogurt almond mousse with raspberry yogurt mousse, creating the beautiful zebra effect. The cake is topped with a shiny raspberry jelly, making it a beautiful and impressive festive cake.
Servings 12 servings
Prep Time 30 mins
Cook Time 10 mins
Total Time 40 mins

Ingredients
  

Oreo Crust

  • 7 oz (200g) oreo cookies
  • 1/4 cup (60g) butter , melted
  • 1/2 tsp (3g) almond extract

Raspberry Yogurt Mousse

  • 10 oz (300g) fresh or frozen raspberries
  • 1/3 cup (70g) sugar
  • 1 tbsp (15ml) lemon juice
  • 2 ¼ tsp (7g) gelatin powder
  • 3 tbsp (45g) cold water
  • 3/4 cup (180g) Greek yogurt
  • 3/4 cup (180g) whipping cream (35% fat) , chilled

Yogurt Almond Mousse

  • 1 ¼ cup (300g) Greek yogurt
  • 1/2 cup (60g) powdered sugar
  • 1 tsp (5g) almond extract
  • 2 ¼ tsp (7g) gelatin powder
  • 3 tbsp (45g) cold water
  • 1 ¼ cup (300g) whipping cream (35% fat) , chilled

Raspberry Jelly

  • 5 oz (150g) fresh or frozen raspberries
  • 2 tbsp (30g) sugar
  • 1 tsp (3g) gelatin powder
  • 1 tbsp (15ml) water

For decorating

  • whipped cream
  • chocolate sticks
  • fresh raspberries
  • fresh rosemary

Instructions
 

  • First prepare the raspberry sauce so it has time to cool before preparing the raspberry mousse. In a small saucepan add raspberries, 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, sieve to remove seeds and set aside to cool down until ready to use.
  • Prepare the oreo crust. Line the sides of a round 8 inch (20 cm) springform pan with an acetate sheet and line the bottom of the pan with parchment paper.
  • Place the oreo cookies into the bowl of a food processor and crush until crumbs form. Add melted butter and almond extract 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 raspberry yogurt mousse.
  • Dissolve gelatin in cold water and let it swell for about 5 to 10 minutes. Dissolve gelatin over low heat, pour over the raspberry puree. Mix to combine. Add yogurt and mix to combine.
  • In another bowl mix chilled whipping cream until stiff peaks form. Gently fold the whipped cream into the raspberry yogurt mixture. Set aside until ready to use.
  • Prepare yogurt almond mousse.
  • Dissolve gelatin in cold water and let it swell for about 5 to 10 minutes.
  • Meanwhile in a bowl mix yogurt with almond extract and powdered sugar.
  • Dissolve gelatin over low heat, pour over the yogurt mixture. Mix to combine.
  • In another bowl mix chilled whipping cream until stiff peaks form. Gently fold the whipped cream into the yogurt mixture.
  • Alternate spoons of raspberry mousse and yogurt mousse until all filling is done.
  • Rap the pan for a few times and smooth the top.
  • Refrigerate the cake until the raspberry jelly is ready.
  • Prepare raspberry jelly. Dissolve gelatin in 1 tbsp cold water and let it swell for about 5 minutes. Place raspberries and sugar in a small saucepan and place over medium heat, bring to a boil and cook for 2 minutes. Remove from heat and sieve to remove seeds. Dissolve gelatin over low heat and pour over raspberry sauce and mix to combine.  Spread the jelly over the top of the cake.
  • Refrigerate the cake for at least 4-6 hours or overnight, to set before serving.
  • Decorate with whipped cream, fresh raspberries, chocolate sticks and fresh rosemary for a simple winter decoration. Enjoy!

Video

Nutrition

Serving: 1gCalories: 338kcalCarbohydrates: 32.6gProtein: 7.5gFat: 20.7gSaturated Fat: 11.5gCholesterol: 57mgSugar: 23.4g
Calories: 338kcal
Course: Dessert
Cuisine: American
Keyword: Christmas Cake, no-bake yogurt mousse cake, winter cake, yogurt mousse cake, yogurt zebra cake, zebra cake

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.

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  1. Caroline Author says:

    Do I need to use acetate sheets?

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