No Bake Greek Yogurt Jello Cheesecake (Printer-Friendly)
Light and tangy Greek yogurt filling over buttery crust, topped with refreshing fruit jello layer.
# 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)
# How to Make It:
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 moistened. Press mixture 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 thoroughly combined.
05 - Microwave bloomed gelatin for 15 seconds until fully dissolved. Cool briefly, then whisk into the cheesecake mixture.
06 - Pour filling over the chilled crust. Smooth surface with a spatula. Refrigerate for 2 hours until firm.
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 setting.
08 - Gently pour cooled jello over the set cheesecake layer. Refrigerate for at least 2 additional hours until jello is completely firm.
09 - Run a thin knife around the edge before releasing the springform. Garnish with fresh berries or fruit slices if desired. Serve chilled.
# Expert Advice:
01 -
- The jello topping creates this stunning jewel-like layer that makes everyone think you spent hours on presentation
- Greek yogurt adds this wonderful tangy brightness that keeps the whole thing from feeling too heavy or sweet
02 -
- Never pour hot jello onto the cheesecake layer or it will melt and create a marbled mess instead of distinct layers
- The gelatin in the filling is non negotiable if you want clean slices that hold their shape beautifully
03 -
- Run your springform pan under warm water for just 10 seconds if the crust sticks to the sides
- Make sure your cream cheese is truly room temperature or you'll never get the lumps completely out