Description
Raspberry yogurt zebra cake weaves a delightful dance of creamy layers and fruity swirls, promising a cool summer dessert without turning on the oven. Rich textures and elegant stripes invite you to savor each refreshing slice of this elegant no-bake treat.
Ingredients
Scale
Cake Base:
- 2 cups graham cracker crumbs
- 1/2 cup unsalted butter, melted
- 3 tbsp sugar
Filling:
- 500 g (2 cups) plain yogurt
- 250 g (1 cup) fresh raspberries
- 250 ml (1 cup) heavy cream
- 100 g (1/2 cup) white chocolate, melted
- 50 g (1/4 cup) powdered sugar
Decoration:
- 100 g (1/2 cup) dark chocolate, melted
- 50 g (1/4 cup) white chocolate, melted
- 30 g (1/4 cup) fresh raspberries
- 2 tbsp cocoa powder
Instructions
- Crush graham crackers into fine, uniform crumbs, ensuring no large chunks remain.
- Mix melted butter and sugar with graham cracker crumbs until the mixture resembles wet sand and holds together when pressed.
- Press the crumb mixture firmly into the bottom of a 9-inch springform pan, creating an even, compact base. Refrigerate while preparing the filling.
- Whip heavy cream until soft, billowy peaks form, creating a light and airy texture.
- Gently fold plain yogurt into the whipped cream, maintaining the delicate volume.
- Melt white chocolate using a double boiler or microwave, allowing it to cool slightly before incorporating.
- Fold melted white chocolate into the cream-yogurt mixture, creating a smooth, glossy filling.
- Sprinkle powdered sugar into the mixture, stirring until completely integrated.
- Carefully fold fresh raspberries into the filling, distributing them evenly without crushing.
- Pour the filling over the chilled graham cracker crust, creating a smooth surface.
- Melt dark and white chocolate separately for the zebra-style decoration.
- Drizzle alternating streams of dark and white chocolate across the cake’s surface.
- Use a toothpick or skewer to create swirling zebra-like patterns by gently dragging through the chocolate streams.
- Dust the edges with cocoa powder for an elegant finish.
- Refrigerate the cake for at least 4 hours or overnight to set completely.
- Garnish with fresh raspberries before serving.
- Slice and serve chilled for a refreshing, no-bake dessert.
Notes
- Ensure graham crackers are crushed uniformly to prevent uneven crust texture and crumbly base.
- Use room temperature ingredients like yogurt and cream for smoother, more consistent filling.
- Gently fold raspberries to maintain their shape and prevent color bleeding into the white filling.
- Chocolate drizzling requires steady hand and controlled pour for precise zebra-like pattern creation.
- Prep Time: 30 minutes
- Cook Time: 0 minutes
- Category: Desserts, Snacks
- Method: Chilling
- Cuisine: American
Nutrition
- Serving Size: 8
- Calories: 350
- Sugar: 19 g
- Sodium: 120 mg
- Fat: 23 g
- Saturated Fat: 14 g
- Unsaturated Fat: 6 g
- Trans Fat: 0 g
- Carbohydrates: 32 g
- Fiber: 2 g
- Protein: 5 g
- Cholesterol: 60 mg