No-Bake Greek Yogurt Cake with Strawberries

No-bake Greek yogurt cake means summer, warm weather, the desire for delicious desserts but that do not require the use of the oven: in fact, this yogurt cake is perfect for the summer and if looking at it you are wondering if it is similar to a no-bake cheesecake, the answer is yes with a variant.

To make the no-bake cheesecake in most cases the cream is also used so that the cream will be firm. In the case of this yogurt cake, instead, mascarpone cheese or clotted cream is used, there’s no gelatine nor agar or similar things.

How can we make sure that the yogurt remains compact, even without using other ingredients such as cream? It is not necessary to use gelatine or similar ingredients: just use Greek yogurt, already quite compact, and mix it with mascarpone cheese (or even clotted cream!) to make a compact cream, also quick to prepare.

Is this cake similar to the famous no-bake cheesecake? It is but with a big difference: the no-bake cheesecake usually is made by using cream and cream cheese and very often also gelatine that helps in setting, while in this case we use Greek yogurt and mascarpone cheese in a reduced quantity.

Before the recipe, here a few advice on

How to make a perfect no-bake Greek yogurt cake with (or without) strawberries

1. Do not rush or be in a hurry: this is a cake that does not require the oven and this means it has to rest for quite a long time. This cake also lacks any glue that can quickly firm the cream and this means that, to shrink, this cake really takes a long time, otherwise as soon as you remove it from the mold it will completely smash;
2. Remember to take out the mascarpone cheese (or the clotted cream) a few minutes before using it: in this way, you will avoid the classic lumps that form in the cream;
3. Do not use condensed milk for the cream: the taste is too sweet, the consistency too “rubbery” and in general a yogurt cake with the addition of condensed milk is heavy and very little summer;
4. Do not skimp on the processing of the ingredients for the cream: do not beat the cream excessively but make sure that the ingredients are mixed well and that the cream incorporates air in a quantity to be foamy.