5-Ingredient Mini Chocolate Cakes (Light Version, No-Bake!)

These Mini Chocolate Cakes are a delightful, no-bake treat made with light biscuits, creamy Greek yogurt, and rich cocoa. They’re the perfect healthier dessert for anyone craving something sweet without going overboard. Whether you’re hosting a brunch or just want a guilt-free snack, this recipe delivers on flavor and simplicity.

Why Everyone Will Love This Recipe

These cakes are:

• Light yet indulgent thanks to the yogurt and cocoa combination.
• No-bake and easy to prepare, making them ideal for summer or quick prep days.
• A kid-friendly, portion-controlled dessert that adults will secretly love too.
• Naturally sweetened by coconut milk and cocoa, making it a great choice for clean eaters.

What Are Mini Chocolate Cakes?

Unlike traditional chocolate cakes, this version skips the oven and cuts down on heaviness. Inspired by refrigerator desserts and layered parfaits, these mini cakes use soaked light biscuits for the base and creamy Greek yogurt for the filling. Finished with a simple cocoa drizzle, it’s a modern spin on comfort food that’s light, cool, and irresistibly smooth.

Cooking Tips

• Use plain Greek yogurt to control sweetness, or go for vanilla if you prefer it sweeter.
• Soak biscuits briefly—don’t let them get too soggy or they’ll fall apart.
• Chill overnight to allow flavors to meld and texture to firm up.
• Want it vegan? Use a plant-based yogurt and coconut or almond milk biscuits.

Frequently Asked Questions

Can I Make These Cakes in Advance?

Yes! These are best when chilled overnight, so they’re a great make-ahead dessert.

Can I Use Regular Milk Instead of Coconut Milk?

You can, but coconut milk adds a subtle sweetness and creamy texture that complements the chocolate.

What Type of Biscuits Should I Use?

Go for light, plain tea biscuits or graham crackers. Avoid ones with strong flavors or fillings.

How Can I Make It Sweeter Without Sugar?

Try adding a touch of honey or maple syrup to the yogurt or cocoa sauce.

Can I Add Toppings?

Absolutely! Add fresh berries, shredded coconut, or chopped dark chocolate before serving.

How to Store

Once assembled, store your mini chocolate cakes in the refrigerator, covered or in an airtight container, for up to 3 days. For best texture, serve them chilled straight from the fridge.

How to Freeze

These cakes aren’t ideal for freezing once assembled, as yogurt doesn’t thaw well. However, you can freeze the biscuit base separately, then thaw and assemble with fresh yogurt and cocoa sauce when ready to serve.

How to Make 5-Ingredient Mini Chocolate Cakes

Dip each biscuit into the coconut milk briefly, just until softened—about 2–3 seconds.

Place a soaked biscuit (or half if needed) at the bottom of each silicone or paper muffin cup.

Spoon about 2 tablespoons of Greek yogurt over the biscuit layer, smoothing the top.You can add another soaked biscuit layer followed by yogurt if you want a taller cake.

Cover and chill in the fridge for at least 6 hours or overnight to firm up.

Mix the cocoa powder with hot water (and sweetener if using) until smooth.

Carefully unmold each mini cake and drizzle with the cocoa sauce. Garnish if desired.