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Easy no-bake peach yogurt cake with a creamy yogurt layer, peach topping, fresh peach slices, mint, and a crunchy biscuit crust.
Inga

No-Bake Peach Yogurt Cake

This No-Bake Peach Yogurt Cake is a light and refreshing summer dessert made with a soft biscuit crust, creamy peach yogurt filling, fresh peaches, and a delicate peach topping. It requires no oven and is best chilled overnight for clean, beautiful slices.
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Prep Time 30 minutes
Chilling Time 4 hours
Total Time 4 hours 30 minutes
Servings: 14
Course: Dessert
Cuisine: American
Calories: 310
Ingredients Equipment Method Notes

Ingredients
  

For the Crust
  • 2½ cups crushed graham crackers or digestive biscuits (300 g)
  • 1 tsp vanilla sugar or 1/2 tsp vanilla extract
  • ¼ cup unsalted butter, melted (60 ml)
  • ½ cup milk (120 ml)
For the Peach Yogurt Filling
  • 6 ripes peaches, peeled and sliced
  • ¾ cup whipping cream (200 ml)
  • ½ pack unflavored gelatin (3–4 g)
  • 1⅔ cups peach-flavored yogurt (400 g)
  • ½ cup powdered sugar (60 g)
  • 1 tsp vanilla sugar or 1/2 tsp vanilla extract
For the Peach Topping
  • 1 cup sliced peaches (150–170 g)
  • ¾ cup + 1 tbsp water (200 ml)
  • ¼ cup granulated sugar (50 g)
  • ½ packet unflavored gelatin (3–4 g)
For the Gelatin
  • 1 packet unflavored gelatin, divided (6–8 g)
  • 3 tbsp + 1 tsp cold water (50 ml)

Equipment

  • 1 26 cm springform pan
  • 1 Mixing bowls
  • 1 Food processor or rolling pin
  • 1 Electric hand mixer or stand mixer
  • 1 Silicone spatula
  • 1 Small saucepan
  • 1 Whisk
  • 1 Measuring cups and spoons
  • 1 Sharp knife
  • 1 Cutting board

Method
 

  1. Prepare the crust: In a large bowl, combine the crushed graham crackers or digestive biscuits, vanilla sugar, melted butter, and milk. Mix until the crumbs are evenly moistened.
  2. Form the crust: Transfer the mixture to a 26 cm springform pan. Spread it evenly over the bottom and press firmly with your hand, spatula, or the bottom of a glass. Set aside.
  3. Prepare the peaches: Wash, peel, and pit the peaches. Cut them into small pieces. Reserve 1 cup (150-170 g) of peaches for the topping.
  4. Prepare the gelatin: Sprinkle the full packet of unflavored gelatin (about 6-8 g) over 50 ml cold water and let it bloom for a few minutes. Gently heat until completely dissolved, but do not boil. Divide the melted gelatin into two equal portions-one for the filling and one for the topping.
  5. Whip the cream: In a large mixing bowl, whip the cold whipping cream until fluffy and firm
  6. Make the peach yogurt filling: Add the peach yogurt, powdered sugar, vanilla sugar or vanilla extract, chopped peaches, and half of the prepared gelatin to the whipped cream. Gently fold until evenly combined.
  7. Add the filling: Pour the peach yogurt mixture over the prepared crust and smooth the top with a spatula.
  8. Chill briefly: Refrigerate the cake for about 20 minutes, or until the surface of the filling becomes slightly firm.
  9. Make the peach topping: Place the reserved peaches and 200 ml water in a bowl or measuring cup. Blend with an immersion blender until smooth.
  10. Finish the topping: Add the granulated sugar and the remaining half of the melted gelatin. Blend or stir until completely combined.
  11. Add the topping: Slowly pour the peach mixture over the partially set yogurt layer, spreading it evenly over the top.
  12. Chill: Return the cake to the refrigerator and chill for at least 4 hours, preferably overnight, until completely set.
  13. Serve: Carefully remove the springform ring, slice the cake, and serve chilled.

Notes

  • For the best texture and cleanest slices, chill the cake overnight before serving.
  • Use ripe but firm peaches so the filling has plenty of fresh peach flavor without becoming too watery.
  • Make sure the whipping cream is very cold before whipping.
  • Do not boil the gelatin. Heat it only until it is completely dissolved.
  • Divide the prepared gelatin evenly between the yogurt filling and the peach topping.
  • Let the yogurt layer chill for about 20 minutes before adding the peach topping so the two layers stay separate.
  • If using digestive biscuits instead of graham crackers, the crust may taste slightly richer and less sweet.
  • Keep the cake refrigerated until ready to serve.
  • Store leftovers covered in the refrigerator for up to 3 days.
  • I do not recommend freezing this cake because the yogurt filling and gelatin topping can change texture after thawing.