No Bake Greek Yogurt Jello Cheesecake (Print View)

Light, tangy Greek yogurt cheesecake with fruit jello topping and graham cracker crust. No oven needed for this refreshing dessert.

# What You'll 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 - Combine graham cracker crumbs, melted butter, and sugar in a medium bowl until evenly moistened. Press mixture 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 fully incorporated.
05 - Microwave the bloomed gelatin for 15 seconds until completely dissolved. Let cool slightly, then whisk into the cheesecake filling mixture.
06 - Pour the cheesecake filling over the chilled crust. Smooth the 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. 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 of the pan before releasing the springform. Garnish with fresh berries or fruit slices if desired. Slice and serve chilled.

# Expert Suggestions:

01 -
  • The Greek yogurt adds a tangy brightness that balances all that cream cheese richness
  • You can make this entirely ahead of time and pull it out right before serving
  • The jello layer keeps everything fresh and prevents that heavy feeling after dessert
02 -
  • Do not pour warm jello onto your cheesecake layer or it will melt right through
  • Let the jello cool until it feels room temperature but is still liquid
  • The cheesecake needs to be completely set before you add the jello layer
03 -
  • Use a kitchen scale to weigh your ingredients for the most consistent results every time
  • If your crust feels too soft try increasing the butter by 1 tablespoon

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