Peach and vanilla yoghurt cake

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Today I'd like to share another recipe for a delicious no bake cake. This time we'll prepare a 'cheesecake' made out of Greek yoghurt, decorated with peaches, on a biscuit base.


The smell of this cake is unparalleled! The yoghurt layer is light, delicate and pleasantly sweet; it tastes and smells of vanilla, while juicy peaches bring in a touch of freshness. Yoghurt cake is lighter than a traditional no bake cheesecake, and it's season-proof; it fits summer parties beautifully, but it'll be just as perfect at any other time of the year.

You'll find the list of ingredients, method and approximate nutritional value below.

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Ingredients

  • 2 packets transparent soluble jelly
  • 200 ml whipping cream
  • 750 g Greek yoghurt
  • 50 g icing sugar
  • 1 tsp vanilla paste
  • 1 can peach halves (~260 g)

Base

  • 200 g biscuits
  • 60 g unsalted butter

Topping

  • 1  can peach slices (~ 260 g)
  • 1 peach jelly

Method

  1. Prepare jellies. Pour 250 ml hot water into a bowl with two transparent jellies. Stir to dissolve the jellies, and set aside to cool. Pour 500 ml hot water into a bowl with one peach jelly, stir to dissolve jelly and set aside.
  2. Into a large plastic bag add 200 g biscuits and crush them with a rolling pin to crumbles. Once they are completely crushed, add 60 g melted cooled butter. Mix the contents of the bag briefly until fat is well distributed in the biscuits. 
  3. Transfer crushed biscuits into the bottom of a 23 cm tin. Distribute the biscuits and press them down with a flat bottom glass to form a compact layer. Put the base into a fridge while you prepare the yoghurt layer.
  4. Into a bowl add 200 ml cold whipping cream and beat it with an electic mixer to stiff peaks. 
  5. Into a separate large bowl add 750 g Greek yoghurt at room temperature. Add 50 g icing sugar and 1 tsp vanilla paste to the yoghurt. Combine the ingredients with an electric mixer at low speed until uniform.
  6. Trickle in transparent jelly into yoghurt mixture. Keep mixing with an electric mixer at low speed as you do it. Add in whipped cream next and mix it in briefly with an electric mixer.
  7. Transfer a few ladlefuls of thickening yoghurt onto the biscuit base and spread it across the surface. Put peach halves on top of yoghurt and lightly press. Put in the rest of yoghurt mixture and even out the top with a silicone spatula. Decorate the top with peach slices. Put the cake into a fridge for at least one hour.
  8. Take the cake out of a fridge and pour in thickening peach jelly on top. Return the cake to the fridge until jelly sets completely.
  9. Enjoy!

Approximate nutritional value

100 g

  • 193 kcal 
  • Carbs: 21 g 
  • Fat: 11 g
  • Protein: 3 g
  • Fibre: 0 g

1 slice (recipe makes 16 slices)

  • 273 kcal
  • Carbs: 30 g 
  • Fat: 15 g
  • Protein: 4 g
  • Fibre: 1 g

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