No Bake Greek Yogurt Jello Cheesecake (Printable Version)
Light and creamy Greek yogurt cheesecake with a refreshing fruit gelatin layer on a buttery graham crust.
# What You Need:
→ Crust
01 - 1 1/2 cups graham cracker crumbs
02 - 1/3 cup unsalted butter, melted
03 - 2 tbsp 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 tsp vanilla extract
08 - 1 tbsp lemon juice
09 - 2 tsp powdered gelatin
10 - 3 tbsp 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)
# How To Make:
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. Mix until evenly moistened. Press firmly into the bottom of the prepared pan. Refrigerate while preparing the filling.
03 - Sprinkle powdered gelatin over 3 tbsp 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 extract, and lemon juice. Beat until creamy and well incorporated.
05 - Microwave the bloomed gelatin for 15 seconds until fully dissolved. Cool slightly, then whisk into the cheesecake mixture until combined.
06 - Pour filling over the chilled crust. Smooth the top with a spatula. Refrigerate for 2 hours until firm and set.
07 - Dissolve fruit-flavored gelatin in 1 cup boiling water, stirring well. Add 1/2 cup cold water and mix. Let cool to room temperature without allowing it to set.
08 - Gently pour cooled jello over the set cheesecake layer. Refrigerate for at least 2 more hours until jello is completely firm.
09 - Run a thin knife around the edge of the pan before releasing the springform. Garnish with fresh berries or fruit slices if desired. Slice and serve chilled.
# Expert Advice:
01 -
- Its impossibly light but still satisfies that rich cheesecake craving
- The tangy Greek yogurt cuts through the sweetness perfectly
02 -
- Never pour hot jello onto your cheesecake layer or it will melt and create an uneven boundary
- The filling must be completely set before adding the jello topping or the layers will mix
03 -
- Use a light touch when pressing the crust—too hard and it becomes tough
- Room temperature ingredients combine more smoothly without overmixing