No Bake Greek Yogurt Jello Cheesecake (Printable)
Light, tangy Greek yogurt cheesecake with buttery crust and refreshing fruit jello topping—no baking required.
# What goes in:
→ Crust
01 - 1 1/2 cups graham cracker crumbs
02 - 1/3 cup unsalted butter, melted
03 - 2 tablespoons granulated sugar
→ Cheesecake Filling
04 - 8 oz cream cheese, softened
05 - 1 cup Greek yogurt (plain, full fat or 2%)
06 - 1/2 cup powdered sugar, sifted
07 - 1 teaspoon vanilla extract
08 - 1 tablespoon lemon juice
09 - 2 teaspoons powdered gelatin
10 - 3 tablespoons cold water
→ Jello Topping
11 - 1 box (3 oz) fruit-flavored gelatin (strawberry, raspberry, or lemon)
12 - 1 cup boiling water
13 - 1/2 cup cold water
14 - Fresh berries or fruit slices for garnish (optional)
# Directions:
01 - Line the bottom of a 9-inch springform pan with parchment paper.
02 - In a medium bowl, combine graham cracker crumbs, melted butter, and sugar until evenly mixed. Press firmly into the bottom of the prepared pan. Refrigerate while preparing the filling.
03 - Sprinkle powdered gelatin over 3 tablespoons cold water in a small bowl. Let stand for 5 minutes to bloom.
04 - Beat cream cheese in a large bowl until smooth. Add Greek yogurt, powdered sugar, vanilla, and lemon juice. Beat until creamy and fully incorporated.
05 - Microwave the bloomed gelatin for 15 seconds until completely dissolved. Cool slightly, then whisk into the cheesecake mixture.
06 - Pour the filling over the prepared crust. Smooth the top with a spatula. Refrigerate for 2 hours until firm.
07 - Dissolve the fruit-flavored gelatin in 1 cup boiling water, stirring well. Add 1/2 cup cold water and mix. Let cool to room temperature without setting.
08 - Gently pour the cooled jello over the set cheesecake layer. Refrigerate for at least 2 additional hours until the jello is firm.
09 - Run a thin knife around the edge before releasing the springform. Garnish with fresh berries or fruit slices if desired. Slice and serve chilled.
# Expert Advice:
01 -
- The Greek yogurt adds this wonderful tang that cuts through all that richness without making it taste healthy
- You can literally make this the night before and wake up to a fully assembled, impressive dessert
02 -
- If the jello layer cracks when you cut it, run your knife under hot water between slices for cleaner cuts
- Room temperature cream cheese is essential—cold cream cheese will leave tiny lumps that no amount of mixing can fix
03 -
- Chill your springform pan in the refrigerator for 10 minutes before pressing in the crust—this prevents the butter from melting and creating a soggy bottom
- For extra flavor, brush the crust with a little beaten egg white and bake at 350°F for 8-10 minutes before adding the filling