Go Back
Yogurt Cloud Cake Delight

Yogurt Cloud Cake Delight

A no-bake, ultra-fluffy yogurt cloud cake with a buttery graham crust and silky lemon-vanilla filling. Light, creamy, and effortlessly elegant.
Rate This Yum Pin This Recipe For Later! Share The Yum On Facebook Print
Prep Time: 30 minutes
Total Time: 30 minutes
Servings: 10

Ingredients
 

Main Ingredients

  • 2 cup graham cracker crumbs for crust
  • 2 tbsp granulated sugar for crust
  • 0.25 tsp fine sea salt
  • 7 tbsp unsalted butter, melted cooled slightly
  • 2.5 tsp unflavored powdered gelatin
  • 0.25 cup cold milk or cold water, for blooming gelatin
  • 2.25 cup plain whole-milk Greek yogurt
  • 4 oz cream cheese, softened
  • 0.75 cup granulated sugar for filling
  • 2 tsp pure vanilla extract
  • 1 tsp fresh lemon zest
  • 2 tbsp fresh lemon juice
  • 1.5 cup heavy whipping cream, cold
  • 1.5 cup fresh mixed berries for serving, optional

Instructions

Preparation Steps

  • Line a 9-inch springform pan base with parchment. Lightly grease the sides.
  • Stir crumbs, 2 tbsp sugar, and salt in a bowl. Pour in melted butter and mix until evenly moistened.
  • Press crust firmly into the pan bottom. Chill while you make the filling.
  • Bloom gelatin by sprinkling it over cold milk. Let stand 5 minutes.
  • Warm the gelatin mixture gently until dissolved, then cool to lukewarm.
  • Whip the cold cream to medium peaks. Refrigerate briefly to keep it cold.
  • Beat yogurt, cream cheese, 3/4 cup sugar, vanilla, zest, and lemon juice until very smooth.
  • Whisk the lukewarm gelatin into the yogurt mixture until fully blended.
  • Fold in the whipped cream gently with a spatula until no streaks remain.
  • Pour filling over the chilled crust. Smooth the top and tap the pan to release bubbles.
  • Cover and chill until set, 6–8 hours or overnight. Top with berries and slice.

Notes

Variation: Swap graham crumbs for chocolate wafer crumbs, or swirl 1/3 cup lemon curd into the top before chilling. For minis, divide into 10 jars and chill 3–4 hours.
Storage: Refrigerate tightly covered up to 3 days, or freeze up to 1 month. For neat slices, freeze 15 minutes before cutting and wipe the knife between cuts.
This recipe is an original creation inspired by classic Yogurt Cloud Cake Delight flavors. All ingredient ratios and instructions are independently developed.