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Chilled Yogurt Cake

Chilled Yogurt Cake with Blueberry Compote

How to make a scrumptious Chilled Yogurt Cake with Blueberry Compote.

Course Dessert
Cuisine International
Prep Time 12 hours
Total Time 12 hours
Author Manuela Zangara



  • 165 gms – 1 ½ cup cookie crumbs I used scotchfingers, but digestive or graham crackers are fine too
  • 95 gms – 1/3 cup + 1 ½ tbsp melted butter

Yogurt Cream

  • 700 gms – 1 ½ lbs. yogurt
  • 300 ml – 1 ¼ cups whipping cream whipped with 1 tbsp sugar
  • 120 gms – ½ cup + 2 tbsp sugar
  • 12 gms – ½ oz. gelatine sheets
  • 6 tbsp milk

Blueberry Compote

  • 300 gms – 1 ½ cups blueberries
  • 2 tbsp sugar
  • 1/2 tbsp lemon juice


Chilled Yogurt Cake

  1. Line the bottom of a springform pan with baking paper.
  2. Mix the cookie crumbs and melted butter and press this mixture on the bottom of the pan with a spoon. Make sure it is spread out evenly. Refrigerate for 30 minutes to harden.
  3. In the meantime, whip the cream with 1 tbsp of sugar.
  4. Mix the yogurt with the sugar and add it to the whipped cream, folding it in carefully so as not to deflate the cream.
  5. Put the gelatine sheets in some cold water and keep them there to soften for 10 minutes. Then drain them and squeeze all the water out.
  6. Heat up the milk and dissolve the drained gelatine in it.
  7. Add this mixture to the yogurt and cream and mix well.
  8. Pour this mixture on the cookie crust, level it and put the cake in the fridge to set overnight.

Blueberry Compote

  1. Place the sugar, blueberries and lemon juice in a small saucepan and cook, stirring, for 8 minutes or until syrupy and reduced slightly. Remove from the heat and chill until cold.
  2. Serve the Chilled Yogurt Cake with the Blueberry Compote.