Refreshing Raspberry Yogurt Mousse Cake Recipe

Ingredients
Crust:
1 1/2 cups graham cracker crumbs
1/4 cup granulated sugar
1/2 cup unsalted butter, melted
Raspberry Layer:
2 cups fresh or frozen raspberries
1/4 cup granulated sugar
1 tablespoon lemon juice
1 tablespoon water
1 tablespoon cornstarch
Yogurt Mousse:
1 cup plain Greek yogurt
1/2 cup heavy cream
1/4 cup powdered sugar
1 teaspoon vanilla extract
2 teaspoons gelatin
2 tablespoons water
Topping:
Fresh raspberries
Mint leaves (optional)
Instructions
Prepare the Crust:
Preheat your oven to 350°F (175°C). Grease a 9-inch springform pan.
In a medium bowl, combine the graham cracker crumbs, granulated sugar, and melted butter. Mix until well combined.
Press the mixture evenly into the bottom of the prepared pan.
Bake for 10 minutes, then remove from the oven and let cool completely.
Prepare the Raspberry Layer:
In a medium saucepan, combine the raspberries, granulated sugar, lemon juice, and water.
Cook over medium heat, stirring frequently, until the raspberries break down and the mixture starts to simmer.
In a small bowl, mix the cornstarch with a tablespoon of water to make a slurry. Stir the slurry into the raspberry mixture.
Continue to cook, stirring constantly, until the mixture thickens, about 2-3 minutes.
Remove from heat and let the raspberry mixture cool to room temperature.
Prepare the Yogurt Mousse:
In a small bowl, sprinkle the gelatin over the 2 tablespoons of water and let it bloom for about 5 minutes.
In a medium bowl, beat the heavy cream until stiff peaks form.
In a separate large bowl, whisk together the Greek yogurt, powdered sugar, and vanilla extract until smooth.
Microwave the gelatin for about 10 seconds to dissolve it, then whisk it into the yogurt mixture.
Gently fold the whipped cream into the yogurt mixture until well combined.
Assemble the Cake:
Spread the cooled raspberry mixture evenly over the crust in the springform pan.
Pour the yogurt mousse over the raspberry layer, smoothing the top with a spatula.
Refrigerate the cake for at least 4 hours, or until the mousse is set.
Serve:
Once the cake is set, carefully remove the sides of the springform pan.
Garnish the top of the cake with fresh raspberries and mint leaves, if desired.
Slice and serve your Raspberry Yogurt Mousse Cake chilled.
Enjoy:
Indulge in this light and refreshing dessert that’s perfect for any occasion!