Serena Di Sabatino Di Diodoro
No bake yogurt cake with Fruity Lucky Charms
Updated: Feb 2, 2022
Summer is officially here so today I'm sharing this super fresh No bake yogurt cake made with Fruity Lucky Charms!
The cereal crust is sweet and crunchy, the filling is light and creamy and the marshmallows topping is super fun, isn't it?
I even almost learned how to pipe whipped cream without making a mess here 😂😂
Well, if you want to give it a try too you can read the recipe in the section below!
--- FRUITY LUCKY CHARMS CRUST ---
100g Fruity Lucky Charms (no marshmallows)
60g melted butter
--- FILLING ---
375g strawberry yogurt
125-175g whipped cream*
6g gelatine leaf
--- TOPPINGS ---
Fruity Lucky Charms (cereal + marshmallow bites)
Put Fruity Lucky Charms in a food processor and pulse a few times until the cereal turn into powder.
Place the gelatine leaves in a small amount of cold water and let it soak for about 15 minutes.
Cover the bottom of a 18cm spring form pan with parchment paper.
In a bowl mix together melted butter and Fruity Lucky Charms powder until you get the consistency of wet sand; press this mixture into the bottom of the pan to create the cheesecake crust.
Let it cool in the freezer while preparing the filling.
Add strawberry yogurt into a bowl. Fold in whipped cream with the help of a spatula making sure not to remove the air created by the whipped cream.
Put 3 tablespoons of this cream to a small saucepan, add the gelatine leaves (after squeezing out its water) and turn on the stove. On low heat mix with a spoon until the gelatine is completely dissolved.
Add the gelatine to the rest of the filling and mix to combine.
Pour the cream on the Fruity Lucky Charms crust, even with a spatula and place in the fridge to set for at least 6 hours.
Remove from the pan running a sharp knife on the border of the cake* and garnish with more whipped cream, Fruity Lucky Charms crumbs and marshmallows.
I've used 175g of sweetened whipped cream but I think this part is highly customisable. Keep in mind that both the crust and the yogurt are sweetened so if you want to use unsweetened whipped cream I think it would be totally fine. It will taste sweet and delicious anyway! As for the amount of whipped cream if you add less of it the cake would be less creamy but more flavourful. It's totally up to you!
I've used baking paper also on the border of the pan and that was a mistake. I don't suggest doing it because when you need to remove the cake from the pan it will stick to the batter and it will create a pattern on the border.
You can store this cake in the fridge for 4-5 days. I don't suggest freezing it.
If you make it let me know! :)