A light, fluffy, creamy yogurt pomegranate mousse on a buttery no-bake biscuit crust and topped with pomegranate jelly is a light and delicious dessert that is easy to make and perfect for the warm weather.
If you’re a fan of light and creamy desserts, then you’ll love yogurt mousse cake. This dessert combines the tangy flavor of Greek yogurt with the lightness of whipped cream to create a delicious and refreshing treat that’s perfect for any occasion, especially when the weather is warm.
Perfect as a make-ahead dessert
Yogurt mousse cake is also a great dessert to make ahead of time, as it needs to be chilled for several hours or overnight to set properly. This means that you can easily prepare it in advance and have it ready to go when you need it.
Ingredients and substitutions
1. Pomegranate
I use fresh pomegranate seeds. You can use frozen, but make sure to thaw before using
2. Gelatin powder
I like making mousse with gelatin powder because the texture is really soft and bouncy
3. Graham crackers
You can use any biscuits or crackers of your choice
4. Unsalted butter
5. Whole-milk plain Greek yogurt
I highly recommend using whole-milk Greek yogurt since it is the start of this recipe. I use plain Greek yogurt, but you can use flavored ones too such as vanilla. You may need to cut down on sugar if it is sweetened
6. Heavy cream
Heavy cream has a fat content of about 36% and it needs to be chilled before whipping
7. Sugar
I use granulated sugar
8. Powdered sugar
Also known as icing sugar. If you don’t have any, you can use regular sugar and put it in a food processor and pulse it a few times until the texture resembles powder
9. Vanilla extract
It adds nice sweet floral flavor to the cake
No-Bake Pomegranate Yogurt Mousse Cake
Ingredients
Biscuit crust:
- 80 g graham crackers or other biscuits of your choice
- 40 g unsalted butter melted
Pomegranate sauce:
- 50 g sugar
- 80 g water
- 200 g pomegranate seeds
Pomegranate yogurt mousse:
- 200 g whole-milk plain Greek yogurt
- 50 g powdered sugar
- 1 tsp vanilla extract
- 50 g Pomegranate sauce you strained earlier
- 150 g heavy whipping cream
- 5 g gelatin powder
- 30 g water
Pomegranate jelly:
- 130 g water
- 30 g sugar
- 80 g pomegranate seeds
- 3 g gelatin powder
- 15 g water
Instructions
- I use an 6-inch springform pan. Line the bottom with a parchment paper. If you have an acetate sheet/cake collar for baking, you can line the side of the pan with it. It helps to make the cake looks neat and easier release. I line with parchment paper, which I DO NOT recommend, because it makes the side of the cake "wrinkles" as you can see from the photo. Just leave it without lining if you don't have a cake collar
Prepare the crust:
- Place the crackers or biscuits in a food processor and process into fine crumbs. You can also put the crackers or biscuits in a zipper bag, push the air out and seal. Use a rolling pin to crush them into really fine crumbs. Transfer crumbs to a mixing bowl and add the melted butter and combine the two until it resembles wet sands. Press this mixture onto the base of the pan. Use the back of the spoon to really pack it in
- Chill the base in the fridge while you prepare other things
Prepare pomegranate sauce:
- Put sugar, water, and pomegranate seeds in a saucepan. Cook over medium heat until it thickens then strain out the juice and keep the seeds for making the jelly later
Prepare yogurt mousse:
- Bloom the gelatin with water in a small bowl. Then put the bowl inside another larger bowl fill with hot water to melt the gelatin
- Combine yogurt, sugar, vanilla extract, and 50 grams of the pomegranate sauce you strain out earlier.
- In another bowl, whip cold heavy cream over medium speed until just thickened. Don't whip into stiff peak. It should be soft peak. Pour this over the yogurt mixture to combine
- Add a bit of the yogurt mixture into the gelatin to sort of "temper" it. Then pour the gelatin mixture into the yogurt mixture and stir to combine
Assembling:
- Pour this yogurt mixture over the chilled base. Refrigerate for at least 1 hour until the layer is set. Once it is set, you can prepare the jelly layer
Prepare pomegranate jelly layer:
- Combine water and sugar in a saucepan and cook over low-medium heat just until sugar dissolves. Remove from the heat. Add the pomegranate seeds and let the mixture cool down a bit to warm. Add gelatin powder and stir to dissolves.
- Pour this over the yogurt mousse layer evenly. Chill in the fridge for 4-6 hours or overnight before serving
Serving:
- If you don't use a cake collar, use a warm towel to wrap around the cake pan for 2-3 minutes or so, and then gently release the ring and serve the cake
Recommended products:
Nutrition
How to make no-bake pomegranate yogurt mousse cake
1. I use an 6-inch springform pan. Line the bottom with a parchment paper. If you have an acetate sheet/cake collar for baking, you can line the side of the pan with it. It helps to make the cake looks neat and easier to release. I line with parchment paper, which I DO NOT recommend because it makes the side of the cake “wrinkle” as you can see from the photo. Just leave it without lining if you don’t have a cake collar
2. Prepare the crust: Place the crackers or biscuits in a food processor and process them into fine crumbs. You can also put the crackers or biscuits in a zipper bag, push the air out and seal them. Use a rolling pin to crush them into really fine crumbs. Transfer the crumbs to a mixing bowl and add the melted butter and combine the two until it resembles wet sand. Press this mixture onto the base of the pan. Use the back of the spoon to really pack it in. Chill the base in the fridge while you prepare other things
3. Prepare pomegranate sauce: Put sugar, water, and pomegranate seeds in a saucepan. Cook over medium heat until it thickens then strain out the juice and keep the seeds for making the jelly later
4. Prepare yogurt mousse: Bloom the gelatin with water in a small bowl. Then put the bowl inside another larger bowl fill with hot water to melt the gelatin
5. Combine yogurt, sugar, vanilla extract, and 50 grams of the pomegranate sauce you strain out earlier.
6. In another bowl, whip cold heavy cream over medium speed until just thickened. Don’t whip into stiff peak. It should be soft peak. 
7. Pour this over the yogurt mixture to combine
8. Add a bit of the yogurt mixture into the gelatin to sort of “temper” it. Then pour the gelatin mixture into the yogurt mixture and stir to combine
9. Pour this yogurt mixture over the chilled base. Refrigerate for at least 1 hour until the layer is set. Once it is set, you can prepare the jelly layer
10. Prepare the jelly layer: Combine water and sugar in a saucepan and cook over low-medium heat just until sugar dissolves. Remove from the heat. Add the pomegranate seeds and let the mixture cool down a bit to warm. Add gelatin powder and stir to dissolves.
11. Pour this over the yogurt mousse layer evenly. Chill in the fridge for 4-6 hours or overnight before serving
12. If you don’t use a cake collar, use a warm towel to wrap around the cake pan for 2-3 minutes or so, and then gently release the ring and serve the cake
How to store pomegranate yogurt mousse cake
To store mousse cake, it is important to keep it refrigerated at all times. The cold temperature will help preserve the texture and prevent the mousse from melting or collapsing. Here are some steps to properly store your mousse cake:
1. Place the mousse cake in an airtight container. This will provide an additional layer of protection and help prevent the mousse cake from absorbing any unwanted flavors or odors from other foods in the fridge.
2. Store the mousse cake in the refrigerator for 3-4 days max. Keep the cake on a flat surface, making sure that it is not tilted or leaned against any other items in the fridge, as this could cause the mousse to shift or slide.
Can I freeze mousse cake?
If you need to store the mousse cake for an extended period of time, consider freezing it. Mousse cake can be frozen for up to one month. Wrap it tightly in plastic wrap and aluminum foil and place it in an airtight container before storing it in the freezer. When ready to serve, allow the mousse cake to thaw in the refrigerator for a few hours before serving. Do not thaw the cake at room temperature, as this could cause the mousse to melt and lose its texture.
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