Greek Yogurt Jello Cheesecake (Printable)
Light and creamy no-bake dessert with tangy Greek yogurt filling on a 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 - Combine graham cracker crumbs, melted butter, and sugar in a medium bowl. Press firmly into the bottom of the prepared pan. Refrigerate while making 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 until smooth. Add Greek yogurt, powdered sugar, vanilla, and lemon juice. Beat until creamy and well combined.
05 - Microwave bloomed gelatin for 15 seconds until dissolved. Cool briefly, then whisk into the cheesecake mixture.
06 - Pour filling over the crust and 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. Let cool to room temperature without setting.
08 - Gently pour cooled jello over the set cheesecake layer. Refrigerate for at least 2 more hours until firm.
09 - Run a thin knife around the edge, then release the springform. Garnish with fresh berries if desired. Slice and serve chilled.
# Expert Tips:
01 -
- The Greek yogurt adds this incredible tangy brightness that cuts through all the richness like a breath of fresh air
- You can make it entirely ahead of time and actually impress people without breaking a sweat
02 -
- If the jello layer starts mixing into the cheesecake layer, your jello wasn't cooled enough—next time let it sit until it's barely warm to the touch
- The gelatin in the filling is non-negotiable unless you want a soft pudding instead of sliceable cheesecake
03 -
- Run your knife under hot water between slices for the cleanest cuts through all those layers
- If your crust feels too soft, try adding another tablespoon of melted butter next time