No Bake Greek Yogurt Jello Cheesecake (Printable)
Light, tangy Greek yogurt cheesecake with fruity jello topping on buttery graham crust. Easy no-bake dessert perfect for warm days.
# What You’ll Need:
→ 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)
# Steps:
01 - Line a 9-inch springform pan bottom with parchment paper.
02 - Mix graham cracker crumbs, melted butter, and sugar in a medium bowl until evenly combined. Press mixture firmly into the pan bottom. Refrigerate while preparing 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 well incorporated.
05 - Microwave bloomed gelatin for 15 seconds until dissolved. Cool slightly, then whisk into the cheesecake mixture.
06 - Pour filling over the prepared crust. Smooth top with a spatula. Refrigerate for 2 hours until set.
07 - Dissolve fruit-flavored gelatin in 1 cup boiling water, stirring well. Add 1/2 cup cold water and mix. Cool to room temperature without letting it set.
08 - Gently pour cooled jello over the set cheesecake layer. Refrigerate for at least 2 more hours until 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 -
- No oven means no heating up your kitchen, perfect for hot days when turning on the stove feels like a mistake
- The Greek yogurt adds this subtle tang that cuts through the richness, making each bite feel refreshing instead of heavy
02 -
- The jello mixture must cool to room temperature but not start setting, or it will create strange clumps instead of a smooth layer
- Running your knife under hot water before slicing helps cut through the jello layer without dragging or tearing
03 -
- Use full fat Greek yogurt instead of low fat versions for a creamier, more luxurious texture
- When pressing the crust into the pan, use the bottom of a measuring cup to get it perfectly even and compact