Yogurt Mousse Cake

There’s something so magical about a dessert that feels indulgent, yet doesn’t weigh you down. That’s exactly what this Yogurt Mousse Cake delivers—light, airy, and just the right amount of tangy sweetness. This no-bake treat is perfect for warm weather days, dinner parties, or anytime you want to impress guests without turning on the oven.

I first fell in love with this cake one summer when I needed a make-ahead dessert for a backyard gathering. I didn’t want anything heavy or overly sweet, and this yogurt mousse cake came through like a dream. With its buttery biscuit base, smooth yogurt mousse center, and optional fruity topping, it struck the perfect balance—and disappeared within minutes!

Whether you’re already a fan of mousse-style desserts or trying one for the first time, this recipe is refreshingly simple to put together and endlessly customizable. Let’s dive into how to make it step by step.

Let’s Build the Foundation – The Base & Mousse Prep

The base of this mousse cake is delightfully simple. You can use either digestive biscuits or a thin layer of sponge cake, depending on your preference or what you have on hand. I personally love the slight crunch and buttery richness that the biscuit base adds—it really contrasts beautifully with the silky mousse layer.

Ingredients You’ll Need

For the base:

• 200 grams digestive biscuits or sponge cake

• 80 grams melted butter

For the yogurt mousse:

• 400 grams plain or flavored yogurt (strawberry, peach, mango—go wild!)

• 300 ml heavy cream

• 100 grams powdered sugar

• 10 grams powdered gelatin

• 4 tablespoons cold water

• 1 teaspoon vanilla extract

STEP 1: Make the Base

Start by crushing your digestive biscuits into fine crumbs. You can use a food processor for speed, but a rolling pin and a zip-top bag work just fine too if you’re up for a bit of manual labor. Once the crumbs are ready, mix them with the melted butter until everything is evenly coated and clumps slightly when pressed.

Press this mixture firmly into the bottom of a springform pan lined with parchment paper. Try to make it as even as possible for a neat base. Once it’s packed down, pop it into the fridge to chill while we move on to the mousse.

Tip: If you prefer a cakier texture, you can use a thin layer of sponge cake instead. Just make sure it fits your pan snugly.

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STEP 2: Bloom the Gelatin

Gelatin can feel intimidating, but it’s easier than it seems. In a small bowl, sprinkle your powdered gelatin over 4 tablespoons of cold water. Let it sit for about 5 minutes to “bloom”—this means the gelatin granules will absorb the water and swell up.

After it blooms, gently warm the gelatin mixture until fully dissolved. You can do this in the microwave in short bursts or over a double boiler. Once it’s smooth and clear, let it cool slightly. You don’t want to pour hot gelatin into your yogurt—lukewarm is perfect.

STEP 3: Mix the Yogurt Base

In a large mixing bowl, combine the yogurt, powdered sugar, and vanilla extract. Give it a good whisk until smooth and lump-free. Now, slowly pour in your slightly cooled gelatin mixture, whisking as you go. This ensures the gelatin gets fully incorporated without clumping.

You can use plain yogurt here for a tangy finish or go with a flavored one for something fruity. I’ve tried peach and mango, and they’re both dreamy.

STEP 4: Whip the Cream

In a separate bowl, whip the heavy cream until soft peaks form. You’re not aiming for stiff peaks—just enough for the cream to hold some shape. This adds the light, mousse-like texture that makes this dessert so delightful.

Gently fold the whipped cream into the yogurt mixture in batches. Be careful not to deflate the mousse—you want to preserve all that airy volume. Take your time here; slow and steady wins the race.

Now that we’ve laid the creamy foundation for our Yogurt Mousse Cake, it’s time to bring it all together and add those final touches that make this dessert shine. The beauty of this cake is that it doesn’t need fancy ingredients or elaborate techniques to impress—it’s all about texture and flavor.

Once your mousse is folded and ready, it’s just a matter of setting it, optionally topping it with a light fruit glaze, and letting time do the rest. This part of the process is incredibly satisfying because once the cake chills and firms up, it slices beautifully and has that clean, polished look that guests always think took way more effort than it actually did.

Let’s jump into the final steps.

STEP 5: Assemble and Chill the Cake

Now that your mousse is perfectly fluffy and combined, it’s time to pour it over the chilled biscuit or sponge base.

Grab your springform pan from the fridge. Carefully pour the mousse mixture into the pan and use a spatula to smooth the surface. Try to get the top as even as possible—it’ll make the finished cake look extra professional.

Now comes the most important part: chilling.

Place the cake in the refrigerator for at least 4 to 6 hours, but ideally overnight. This gives the gelatin enough time to fully set, resulting in a firm yet creamy texture that holds its shape when sliced.

Tip: Cover the top with plastic wrap or foil while it chills to prevent it from picking up any fridge odors.

STEP 6: Add the Fruit Topping (Optional But Recommended)

While the mousse is perfectly lovely on its own, adding a fruity topping takes this cake to the next level. It adds a bit of color, extra flavor, and that gorgeous glossy finish.

For the fruit topping, you’ll need:

• 200 ml fruit juice or fruit puree (mango, strawberry, or berry blends work well)

• 5 grams powdered gelatin

• 2 tablespoons sugar

Here’s how to make it:

1. In a small bowl, bloom the gelatin in a few tablespoons of cold water (about 3–4 tablespoons) for 5 minutes.

2. In a small saucepan, warm your fruit juice or puree with the sugar just until the sugar dissolves.

3. Add the bloomed gelatin to the warm fruit mixture and stir until it dissolves completely.

4. Let the mixture cool slightly—about 10–15 minutes. You don’t want it to be hot when it hits the mousse layer, or it could melt it.

5. Once cooled to lukewarm, pour it gently over the set mousse layer.

6. Return the cake to the refrigerator and chill again until the top layer is fully firm—this usually takes another 1–2 hours.

The result? A beautifully layered dessert with a vibrant, fruity sheen that makes it look straight out of a bakery window.

Tips, Variations, and Serving Ideas

If you’re anything like me, once you make this once, your mind starts racing with all the flavor possibilities. Here are a few of my favorite ways to switch things up or make the recipe work for different occasions:

• Try different yogurts: Flavored yogurts like mango, peach, strawberry, or mixed berry all work wonderfully here. Greek yogurt can be used too—just be sure to thin it slightly with milk if it’s very thick.

• Add fruit chunks: Fold in small pieces of fresh fruit (like mango, berries, or peaches) into the mousse before pouring it into the pan for extra bursts of flavor.

• Use a nutty crust: Swap digestive biscuits for crushed almonds, hazelnuts, or granola mixed with a bit of honey and butter.

• Make mini versions: This recipe works great in individual dessert cups or silicone molds for a party-friendly option.

• Go low-fat: You can lighten things up by using low-fat yogurt and replacing half the cream with whipped topping or coconut cream.

How to Know It’s Set Perfectly

The hardest part of this recipe? Waiting for it to chill. But trust me, it’s worth the patience. You’ll know your mousse is ready when:

• It jiggles slightly but holds together.

• A knife inserted into the edge comes out clean.

• The top is firm enough to support a fruit glaze without sinking in.

Once it’s fully set, carefully run a thin knife around the edge of the springform pan before releasing the sides. This helps prevent any cracking or sticking.