No-Bake Greek Yogurt & Sour Cherry Cake

When summer temperatures are soaring and turning on the oven is the last thing you want to do, this is exactly the kind of dessert to have up your sleeve!

This no-bake Greek yogurt cake is incredibly easy to make and has become a popular summer dessert in Greece lately. It needs just a handful of ingredients, takes only a few minutes to prepare, and the fridge does all the hard work...

Creamy Greek yogurt and sweet condensed milk are combined with chunky pieces of Petit Beurre biscuits, then chilled until firm. Just before serving, top it generously with sour cherry (wild cherry) jam for a beautiful contrast of creamy, sweet, and slightly tart flavors.

And if it's really hot? You can turn it into a frozen dessert instead! Simply place it in the freezer and let it firm up until it has an ice-cream-cake-like texture. Take it out a little before serving so it's easy to slice.

Ingredients

• 1 kg full-fat Greek yogurt
• 1 can (approximately 400 g) sweetened condensed milk
• 350–400 g Petit Beurre or similar plain biscuits
• Sour cherry (wild cherry) jam, for topping

Instructions

1. In a large bowl, mix the Greek yogurt and condensed milk until smooth and creamy.
2. Break the biscuits into large pieces and gently fold them into the mixture.
3. Pour into a detachable-bottom cake tin and smooth the top.
4. Cover and refrigerate for at least 4–5 hours, preferably overnight.
5. Carefully remove from the mould and cover generously with sour cherry jam just before serving.

For a Frozen Version

Instead of refrigerating, place the cake in the freezer for several hours or overnight. Let it sit at room temperature for about 10–15 minutes before slicing. The result is more like a creamy frozen yogurt cake—perfect for the hottest summer days!

Tips

• Use thick Greek yogurt for the best texture.
• Keep the biscuits in large chunks rather than finely crushing them.
• The tartness of sour cherry jam is particularly good with the sweet yogurt mixture.
• For the frozen version, add the jam when serving rather than freezing it on top.
• Storage: Keep covered tightly with plastic wrap or in an airtight container in the fridge for up to 3–4 days. It can also be frozen for up to 1 month; wrap well in plastic wrap and place in a freezer-safe container. Slice before freezing for easy individual portions. Thaw for 10–15 minutes before serving and add the sour cherry jam just before serving.

No oven, minimal effort, and wonderfully refreshing—the perfect summer dessert for a heatwave!