This no-bake Greek yoghurt cake is the perfect solution when you fancy something indulgent but quick to prepare. A no-bake dessert, creamy and with an almost pastry-chef-like appearance.

The base of dense, velvety Greek yoghurt envelops the dry biscuits, transforming them into thin, soft layers, similar to sponge cake. The raisins, in contact with the cream, rehydrate and offer natural sweetness and a pleasant contrast of textures.

It only takes a few minutes to assemble, and then the fridge does all the work: the longer it rests, the creamier and more harmonious the flavours become.

It’s a perfect dessert to prepare in advance and serve in individual pots or a dish to share. Ideal for snacks, after meals, or buffets.

A simple but clever recipe that, with a few ingredients, delivers a surprisingly refined result.

How to prepare the no-bake Greek yoghurt cake

No-Bake Greek Yoghurt Cake: Easy and Creamy

Difficulty: Beginner Prep Time 10 mins Rest Time 3 hrs

Ingredients

• 5 tablespoons Greek yoghurt (preferably 10% fat, super creamy)
• 6 dry tea biscuits (like Stereo caramel or similar)
• 1 handful raisins

Preparation – Spoon dessert with Greek yoghurt

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1. Prepare a pot or container at least 5 cm deep: the depth is important for properly embedding the biscuits in the yoghurt.

1. Pour 4 heaped tablespoons of Greek yoghurt into the pot and level the surface with the back of the spoon.

1. Insert the tea biscuits one by one, immersing them completely in the yoghurt up to the bottom.
   Leave a little space between each biscuit so they are coated by the yoghurt on all sides.

   The yoghurt is very thick: if a biscuit tends to rise, gently push it down until they are all level.

2. Scatter a handful of raisins over the surface, trying to cover evenly.

1. Pour 1 heaped tablespoon of yoghurt on top and level well, so as to completely seal the ingredients.

1. Cover the pot with cling film or foil, sealing well to prevent contact with air.

1. Refrigerate for at least 4 hours: this is the time needed for the biscuits and raisins to absorb the yoghurt’s liquid and become soft and juicy.

1. After resting, the dessert is ready. Before serving, you can garnish as desired with:

   • unsweetened or sweetened cocoa

   • grated chocolate

   • chocolate shavings

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Variations and Customisations

Yoghurt

I used 10% Greek yoghurt, which is very creamy and ideal for achieving a dense, enveloping texture.

Alternatively, you can use:

• 5% Greek yoghurt → lighter but still creamy result
• Plain whole milk yoghurt → softer texture
• Thick plant-based yoghurt (coconut or soy) → perfect for a lactose-free version

Biscuits

Tea biscuits are ideal because they are very dry: they absorb the yoghurt’s moisture and become soft, almost like sponge cake.

You can substitute them with:

• classic dry biscuits
• wholemeal biscuits
• cocoa or cinnamon biscuits

Raisins

Once hydrated in the yoghurt, the raisins become soft and naturally sweet.

Indulgent alternatives:

• chocolate chips
• chopped dried apricots or dates
• cubed fresh fruit (banana, pear, strawberries)

Tailored Sweetness

The recipe is made without added sugar, but you can adjust the sweetness to your taste:

• a drizzle of honey
• maple syrup
• a dusting of icing sugar between the layers

Resting

After about 3 to 4 hours in the fridge, it’s ready.
It’s even better the next day:
the flavours meld and the texture becomes firm, almost like a small spoon cake.