💡 At a Glance
- •The Dessert: An ultra-cremous dessert made from Greek yogurt and heavy cream, served alongside a warm berry sauce.
- •Time Needed: After a quick prep, this yogurt bomb rests and strains in the fridge overnight.
- •How It’s Made: The heavy cream is whipped in the Thermomix® without the butterfly whisk, then the yogurt mixture sets up in a strainer.
In the mood for a dessert that’s so rich, creamy, and delicious it literally melts in your mouth? Then this Yogurt Bomb is calling your name!
This easy recipe comes together in minutes and is perfect for anyone who wants a gorgeous sweet treat without spending hours in the kitchen.
With just a handful of simple ingredients like Greek yogurt, heavy cream, and fresh berries, you’ll whip up an impressive dessert that your family and friends will absolutely adore.
And the best part? Not only is this Yogurt Bomb ridiculously delicious, but it’s totally foolproof and great for stress-free entertaining!
Let’s dive right in and make this heavenly dessert together!
You’re going to love this dessert because it’s:
- Super creamy yet light and refreshing.
- Quick and easy to whip up.
- Totally beginner-friendly.
- A total showstopper for brunch or get-togethers.
- Perfect for hot summer days.
- Made with just a handful of simple ingredients.
- Completely foolproof every single time.
- Super versatile and easy to customize.
- A total crowd-pleaser for the whole family.
- 100% no-bake!
My Top Recipe Tips
Chill your mixing bowl: Rinse your mixing bowl with ice-cold water or pop it in the fridge for 10 minutes before whipping the heavy cream. This helps the cream whip up so much faster!
Use cold cream: Make sure your heavy whipping cream is straight-from-the-fridge cold.
Keep an eye on it: Keep a close eye on the cream through the lid opening while it whips. As soon as the blades start spinning freely without resistance, it’s ready.
Don’t overwhip: Be careful not to whip it too long, or you’ll end up turning your cream into butter!
Fold gently: Gently fold the yogurt mixture into the whipped cream so you keep all that light, airy texture intact.
Damp kitchen towel: Line your strainer with a slightly damp dish towel so the yogurt bomb doesn’t stick to it.
Plan ahead: Make sure to account for at least 10 hours (or overnight) of chilling time so the yogurt bomb sets up properly.
Fresh ingredients: Use fresh, high-quality ingredients for the absolute best flavor.
Adjust the sweetness: Feel free to tweak the amount of sugar to suit your taste.
Make it look pretty: We eat with our eyes first! Take a little extra time with the garnishes to make this dessert look as gorgeous as it tastes.
Can You Make This Dessert Ahead of Time and Store It?
Make ahead: You can easily make the yogurt bomb the day before. The fruit sauce can also be prepped ahead of time and stored separately in the fridge.
Storing leftovers: Any leftover yogurt bomb will keep, well-covered, in the fridge for 2 to 3 days. You can also keep the fruit sauce in a mason jar in the fridge for 2 to 3 days.
Freezing: I don’t recommend freezing the yogurt bomb, as the creaminess and texture can change once thawed.
Fun Flavor Variations
Chocolate Dream: Stir a little melted chocolate or cocoa powder right into the yogurt mixture.
Tropical Twist: Use coconut milk yogurt and garnish your bomb with fresh mango slices and toasted coconut flakes.
Citrus Burst: Swap out the vanilla for extra lemon zest, or try a combination of lime zest and fresh lime juice.
Coffee Lover’s Treat: Add a splash of chilled espresso or coffee liqueur to the yogurt base.
Added Crunch: Fold chopped nuts, praline, or crushed cookies into the yogurt mixture before setting.
Fruity Layers: Alternate layering the yogurt mixture with pureed fruit right in the strainer for a fun, colorful look.
Spice It Up: Feel free to experiment with a pinch of cinnamon, cardamom, or ground tonka bean in the yogurt mixture.
Boozy Twist: A splash of eggnog liqueur, Amaretto, or fruit liqueur stirred into the yogurt adds a delicious adult kick (grown-ups only!).
Protein Boost: Mix a scoop of your favorite protein powder into the yogurt mixture for an extra protein punch.
Healthier Swap: Swap out the sugar for honey, maple syrup, or date paste, and stick with plain whole-milk yogurt.
What Ingredients Do You Need for the Yogurt Bomb?
- 500 g heavy whipping cream
- 1 kg full-fat Greek yogurt (10% fat)
- 1 tsp vanilla extract
- 100 g sugar
- Juice of 1⁄2 lemon
For the Fruit Sauce:
- 600 g frozen berries of your choice
- 100 g sugar
For Garnish:
- Fresh berries of your choice
- Fresh mint leaves
Note: You will find the exact quantities and step-by-step instructions below in the recipe card, which you can also print or save as a PDF file.
How to Make the Yogurt Bomb
Instructions:
Whipping the heavy cream WITHOUT the butterfly whisk attachment:
Rinse your mixing bowl thoroughly with ice-cold water, or pop it in the fridge for about 10 minutes to chill.
Pour your chilled heavy cream (straight from the fridge!) into the cold mixing bowl and whip for about 40 sec / Speed 10. Keep a close eye on it—depending on how cold your cream is, it might whip up faster (mine took just 35 seconds!).
Be sure to watch through the lid opening as it thickens. You’ll know it’s ready when the sound changes and the blades spin freely in the air.
If you’re unsure, pause for a second to check the texture. Once whipped to soft/stiff peaks, transfer the whipped cream to a separate bowl.
Now for the yogurt mixture: Add the Greek yogurt, sugar, lemon juice, and vanilla extract straight into the mixing bowl (no need to wash it first!) and mix for 1 min / Speed 4 until perfectly smooth.
Pour the yogurt mixture over the whipped cream in your bowl, then gently fold everything together with a rubber spatula.
Next, line a strainer with a slightly damp, clean kitchen towel and set it over a bowl.
Pour the yogurt mixture into the towel-lined strainer and place the whole thing, bowl included, into the fridge for at least 10 hours (or overnight).
Note: While the yogurt mixture rests in the fridge, it will release liquid. The strainer allows the excess liquid to drain off so your yogurt bomb sets up firm while staying super creamy.
To Serve:
For the fruit sauce, add the frozen berries and sugar to the mixing bowl and blend first for 10 sec / speed 10.
Next, warm for 6 min / 40 °C (104°F) / speed 1.
Carefully invert the yogurt bomb onto a serving platter, gently peel off the towel, and garnish with the warm fruit sauce, your favorite fresh berries, and a sprig of fresh mint.
Enjoy!
Note: You will find the exact quantities and step-by-step instructions below in the recipe card, which you can also print or save as a PDF file.
By the way, the prep times listed are just averages. Everyone cooks at their own pace, and sometimes things take a bit longer or shorter than expected.
I hope you have fun making this!
If you loved this recipe, you might also like my quick and easy Spaghetti Ice Cream Dessert 🙂
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If you liked my recipe or if you have any questions or tips about the recipe, please leave a comment and rate the recipe with 5 stars. Tag your picture on Instagram with @thermokoch.de so that I can see it 🙂
Yogurt Bomb
Click stars to rate now
Zutaten
- 500 g Heavy whipping cream 30% fat
- 1 kg Greek yogurt 10% fat
- 1 tsp Vanilla extract
- 100 g Sugar
- Juice of 1⁄2 lemon
For the fruit sauce:
- 600 g Frozen berries of choice
- 100 g Sugar
For garnish:
- Fresh berries of choice
- Fresh mint leaves
Zubereitung
- Whipping the cream WITHOUT the butterfly whisk:
- Rinse the mixing bowl thoroughly with cold water or place it in the fridge for 10 minutes.
- 500 g Heavy whipping creamPour the cold heavy cream (straight from the fridge) into the mixing bowl and whip for about 40 sec. / speed 10 (depending on how cold your cream is—mine took about 35 seconds). Be sure to watch closely through the lid opening as the cream thickens. At a certain point, the blades will start spinning freely and you’ll hear a distinct sound change. If needed, pause briefly to check the texture. Transfer the whipped cream to a separate bowl.
- 1 kg Greek yogurt, 100 g Sugar, Juice of 1⁄2 lemon, 1 tsp Vanilla extractFor the yogurt mixture, add the Greek yogurt, sugar, lemon juice, and vanilla extract to the mixing bowl (no need to rinse it) and mix for 1 min. / speed 4 until smooth.
- Next, transfer the yogurt mixture to the bowl with the whipped cream and gently fold everything together using a rubber spatula.
- Line a fine-mesh strainer or colander with a slightly damp, clean kitchen towel and set it over a deep bowl.
- Pour the yogurt mixture into the lined strainer and place the entire setup in the fridge for at least 10 hours (or overnight).
- Note: As the yogurt mixture chills, it releases liquid whey. The strainer allows this excess liquid to drain off so the yogurt bomb sets up firm while staying amazingly creamy.
To serve:
- 600 g Frozen berries of choice, 100 g SugarFor the fruit sauce, add the frozen berries and sugar to the mixing bowl and blend for 10 sec. / speed 10 to chop. Then warm for 6 min. / 40 °C / speed 1.
- Fresh berries of choice, Fresh mint leavesInvert the chilled yogurt bomb onto a serving platter, gently peel off the kitchen towel, and decorate with the warm berry sauce, your favorite fresh berries, and fresh mint leaves.
- Enjoy!
Yogurt Bomb
Click stars to rate now
Zutaten
- 500 g Heavy whipping cream 30% fat
- 1 kg Greek yogurt 10% fat
- 1 tsp Vanilla extract
- 100 g Sugar
- Juice of 1⁄2 lemon
For the fruit sauce:
- 600 g Frozen berries of choice
- 100 g Sugar
For garnish:
- Fresh berries of choice
- Fresh mint leaves
Zubereitung
- Whipping the cream WITHOUT the butterfly whisk:
- Rinse the mixing bowl thoroughly with cold water or place it in the fridge for 10 minutes.
- 500 g Heavy whipping creamPour the cold heavy cream (straight from the fridge) into the mixing bowl and whip for about 40 sec. / speed 10 (depending on how cold your cream is—mine took about 35 seconds). Be sure to watch closely through the lid opening as the cream thickens. At a certain point, the blades will start spinning freely and you'll hear a distinct sound change. If needed, pause briefly to check the texture. Transfer the whipped cream to a separate bowl.
- 1 kg Greek yogurt, 100 g Sugar, Juice of 1⁄2 lemon, 1 tsp Vanilla extractFor the yogurt mixture, add the Greek yogurt, sugar, lemon juice, and vanilla extract to the mixing bowl (no need to rinse it) and mix for 1 min. / speed 4 until smooth.
- Next, transfer the yogurt mixture to the bowl with the whipped cream and gently fold everything together using a rubber spatula.
- Line a fine-mesh strainer or colander with a slightly damp, clean kitchen towel and set it over a deep bowl.
- Pour the yogurt mixture into the lined strainer and place the entire setup in the fridge for at least 10 hours (or overnight).
- Note: As the yogurt mixture chills, it releases liquid whey. The strainer allows this excess liquid to drain off so the yogurt bomb sets up firm while staying amazingly creamy.
To serve:
- 600 g Frozen berries of choice, 100 g SugarFor the fruit sauce, add the frozen berries and sugar to the mixing bowl and blend for 10 sec. / speed 10 to chop. Then warm for 6 min. / 40 °C / speed 1.
- Fresh berries of choice, Fresh mint leavesInvert the chilled yogurt bomb onto a serving platter, gently peel off the kitchen towel, and decorate with the warm berry sauce, your favorite fresh berries, and fresh mint leaves.
- Enjoy!
