No Bake Greek Yogurt Jello Cheesecake (Printable version)
Light, tangy Greek yogurt cheesecake with fruity jello layer on graham crust
# What you 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 plain Greek yogurt (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 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 extract, and lemon juice. Beat until creamy and thoroughly combined.
05 - Microwave the bloomed gelatin for 15 seconds until completely dissolved. Cool briefly, then whisk into the cheesecake mixture.
06 - Pour the filling over the chilled crust. Smooth the surface with a spatula. Refrigerate for 2 hours until firm.
07 - Dissolve fruit-flavored gelatin in 1 cup boiling water, stirring well. Stir in 1/2 cup cold water. Let cool to room temperature without allowing it to set.
08 - Gently pour the cooled jello over the set cheesecake layer. Refrigerate for at least 2 additional hours until the jello is completely firm.
09 - Run a thin knife around the edge before releasing the springform ring. Garnish with fresh berries or fruit slices if desired. Slice and serve chilled.
# Expert tips:
01 -
- The Greek yogurt makes it impossibly creamy without being heavy
- You can prep it ahead and it actually gets better after chilling overnight
02 -
- Let the jello cool completely before pouring it over the cheesecake or it will melt through
- The cheesecake needs the full 2 hours to set before adding the jello layer
03 -
- Press the crust mixture with the bottom of a measuring cup for an even layer
- Let your cream cheese soften at room temperature for at least an hour before starting