Yogurt Torte (3-ingredient yogurt cake)

This Yogurt Torte is a 3-ingredient yogurt cake, topped with sour cherry jam. No-Bake and irresistibly creamy.

Made with just Greek yogurt, sweetened condensed milk, and biscuits, this no-bake dessert is creamy, airy, and wonderfully satisfying.

Table Of Contents

• Why You’ll Love This Greek Yogurt Torte
• Ingredients
• How To Make
• The Secret to the Perfect Texture
• Variations
• Toppings
• TIPS
• Storing
• Recipe

The beauty of this yogurt dessert is its simplicity. No need to bake or use a mixer to make it. And the best part? It takes no more than 15 minutes to put together!

After a few hours in the fridge, the mixture transforms into a firm, creamy torte. With a light, mousse-like texture. Leave it for a day or two longer, and it becomes even better. As the biscuits soften completely and blend seamlessly into the cream.

Top it with sour cherry jam for the perfect balance of sweet and tangy. Or customize it with your favorite jam. Or even fresh fruit for a not-too-sweet yogurt dessert.

Why You’ll Love This Greek Yogurt Torte

• Only 3 main ingredients

• No baking required

• Ready in just a few minutes
• Creamy and light
• Easy to customize with different toppings


Ingredients

• Greek Yogurt: for the best creamy texture, use full-fat and strained. However, low-fat works as well.
• Sweetened condensed milk: You can use caramel condensed milk or even
• Petit beurres: Or other cookies such as digestive or even graham crackers.
• Sour cherry jam: or other jam of your preference.

How To Make

First, combine the Greek yogurt and sweetened condensed milk. Whisk until fluffy.

Next, fold the biscuit pieces gradually into the yogurt mixture. Stir until they are evenly coated.

Transfer the mixture to a springform pan or cake dish. Smooth the surface with a spoon.

Refrigerate for at least 6-8 hours. Even better overnight or even longer.
Spread a generous layer of sour cherry jam over the top just before serving.

The Secret to the Perfect Texture

This dessert keeps getting better the longer it sits.

After just a couple of hours, it’s firm, creamy, and airy. With soft chunks of biscuit throughout. But after one or two days in the fridge, something magical happens. The biscuits gradually absorb the moisture from the yogurt mixture, become incredibly soft, and melt into the cream.

The result is a beautifully uniform texture that’s rich and mousse-like.

Variations

One of the best things about this yogurt torte recipe is how adaptable it is.

You can make it a toffee yogurt torte. You can use caramel condensed milk instead of sweetened condensed milk. And even Biscoff cookies in place of petit beurres.

Make it lactose-free. Use lactose-free yogurt along with sweetened condensed coconut milk (that you can also make at home).

Toppings


Sour cherry, strawberry,
raspberry,
apricot, blueberry, or fig jam
are all great toppings for this yogurt torte.

Fresh berries, sliced peaches or nectarines,
chopped cherries, or mixed seasonal fruit can be used instead of jam.

Fresh fruit is an excellent choice if you’d like to reduce the overall sweetness while adding extra freshness and color.

If making a toffee torte variation as mentioned above, ground nuts like walnuts, pecans, or hazelnuts are also great to sprinkle on top.

TIPS

1. 
Use full-fat Greek yogurt for the creamiest result.

2. Don’t crumble the biscuits too finely. Larger pieces create the best texture.

3. Chill overnight if possible for the best texture.

4. Add the jam just before serving to keep the topping vibrant and glossy.
5. Freeze for 3-4 hours and serve as a semi-freddo (partly frozen) ice cream torte.


Storing

Store this Greek yogurt torte covered in the fridge for up to 7 days.

You May Also Like:

• Kataifi Ice Cream Torte with Cream Cheese
• Healthy Greek Yogurt Cheesecake (no-bake, from scratch)
• No-bake Greek Yogurt Cheesecake with Strawberries
• Greek Yogurt Whipped Cream

Recipe