Greek yogurt, honey & white chocolate mousse cake

This guilt-free Greek yogurt, thyme honey and white chocolate mousse cake with a walnut and oats base and fresh fruits on top, is the perfect summer dessert!
Course Cake, Dessert, Sweet
Cuisine Greek, Mediterranean
Keyword Cheesecake, Greek yogurt, mousse, white chocolate
Prep Time 40 minutes
Cook Time 20 minutes
Total Time 1 hour
Servings 10 -12
Calories 393 kcal
Author The Hungry Bites


  • For the base:
  • 1 cup walnuts, crushed or finely chopped
  • 1 cup oats
  • 1/2 teaspoon ground cinnamon
  • 2 tablespoons shredded coconut
  • 1 tablespoon light brown sugar
  • 1 tablespoons honey
  • 1 tablespoon hot water
  • 2 tablespoons coconut oil or olive oil
  • A pinch of salt

  • For the filling:
  • 1 1/2 cup (430 grams) Greek strained yogurt, 2% fat at room temperature
  • 1/4 cup (100 grams) Greek thyme honey
  • 1 tablespoon liquid vanilla extract
  • 4 gelatin sheets (6 grams)
  • 200 grams white chocolate, chopped
  • 1 1/2 cup (360 grams) heavy cream, 35% fat very cold
  • 2 - 4 tablespoons white sugar (depending on how sweet you want it to be)
  • A mix of fresh fruits for topping
  • Extra honey for serving


  1. Preheat your oven to 175°C (350°F) and line with baking paper a spring-form pan 8 inches (20cm) in diameter (for easy unmolding you can also line the sides of the pan with baking paper cut into strips).
  2. Make the base: Mix the walnuts, the oats, the shredded coconut, the cinnamon and the salt in a bowl. Add the coconut oil and give the mixture a stir. Mix the water, sugar, and honey in a small bowl and add it to the oat mixture. Mix well, transfer to the pan and bake for 15-20 minutes or until golden brown. Set aside to cool.
  3. Make the mousse: Soak the gelatin sheets in a bowl with cold water and let it sit for 5 minutes. Transfer the white chocolate with the 1/2 cup of yogurt to a bowl and melt them in a double boiler (or in the microwaves in short increments). When the chocolate has melted, remove from the heat. Strain the gelatin sheets well and add them to the white chocolate. Add the vanilla and the honey and the rest of the yogurt and stir well to combine. Whip the cream and the white sugar until stiff peaks form. Then, fold the yogurt mixture gently with the whipped cream, using a spatula.
  4. Assemble the cake: Fill the pan and refrigerate for 4-6 hours or overnight. To unmold, run a hot knife through the edges of the pan and gently remove the sides. If you’ve lined the sides, peel-off the strips. Transfer to a plate and top with the fruits. Serve with a drizzle of honey and a dusting of cinnamon.
  5. Eat!

Recipe Notes

You can serve this dessert in separate glasses. In that case, you can omit the gelatin for an even more delicate texture. If you serve it in glasses, bake the base and after it’s cooled, crumble it, fill the glasses, then add the mousse and top with fresh fruits of your choice.