No-Bake Greek Yogurt Jello Cheesecake Recipe (Print Version)
No-Bake Greek Yogurt Jello Cheesecake offers a light, creamy, and refreshing dessert. Easy to make with a vibrant jello topping and crunchy graham cracker crust.
# Recipe Info:
Prep Time: 25 Minutes minutes
Cook Time: 30 Minutes minutes
Total Time: 55 minutes
Servings: 10 Servings
Difficulty: Beginner
Cuisine: American
# Ingredients:
→ Golden Graham Crust
01 -
1 1/2 cups graham cracker crumbs
02 -
1/4 cup granulated sugar
03 -
1/2 cup unsalted butter, melted
04 -
Pinch of salt
→ Velvety Greek Yogurt Filling
05 -
16 oz full-fat cream cheese, softened
06 -
1 1/2 cups plain full-fat Greek yogurt
07 -
1/2 cup powdered sugar
08 -
1/4 cup fresh lemon juice
09 -
1 tsp vanilla extract
10 -
2 packets (1/4 oz each) unflavored gelatin powder
11 -
1/2 cup cold water (for gelatin)
→ Ruby Red Jello Topping
12 -
1 (3 oz) package strawberry or raspberry flavored gelatin
13 -
1 cup boiling water
14 -
1 cup cold water
→ Fresh Berry Garnish
15 -
1 cup fresh mixed berries (strawberries, raspberries) for garnish
# Instructions:
01 -
Combine 1 1/2 cups graham cracker crumbs, 1/4 cup granulated sugar, 1/2 cup melted unsalted butter, and a pinch of salt. Press firmly into a 9-inch springform pan. Chill in the refrigerator while preparing the filling for your No-Bake Greek Yogurt Jello Cheesecake.
02 -
In a small bowl, sprinkle 2 packets (1/4 oz each) unflavored gelatin powder over 1/2 cup cold water. Let it sit for 5-10 minutes to bloom. Once bloomed, microwave for 15-20 seconds until fully dissolved and clear. Set aside to cool slightly.
03 -
In a large bowl, beat 16 oz softened full-fat cream cheese until smooth. Add 1 1/2 cups plain full-fat Greek yogurt, 1/2 cup powdered sugar, 1/4 cup fresh lemon juice, and 1 tsp vanilla extract. Beat until well combined and creamy.
04 -
Gradually whisk the cooled dissolved unflavored gelatin into the cream cheese mixture until fully incorporated. Pour the Velvety Greek Yogurt Filling over the chilled graham cracker crust. Refrigerate for at least 2 hours, or until firm, to set the base of your No-Bake Greek Yogurt Jello Cheesecake.
05 -
In a separate bowl, dissolve 1 (3 oz) package strawberry or raspberry flavored gelatin in 1 cup boiling water, stirring until completely dissolved. Stir in 1 cup cold water. Let the mixture cool to room temperature, ensuring it's not warm when added to the cheesecake.
06 -
Once the cheesecake filling is firm and the Ruby Red Jello Topping is at room temperature, carefully pour the jello over the set cheesecake layer. Return the No-Bake Greek Yogurt Jello Cheesecake to the refrigerator for another 3-4 hours, or preferably overnight, until the jello is completely set.
07 -
Before serving, carefully remove the springform pan sides. Garnish your chilled No-Bake Greek Yogurt Jello Cheesecake with 1 cup fresh mixed berries (strawberries, raspberries). Slice and enjoy this refreshing dessert!
# Notes:
01 -
For a gluten-free crust, use gluten-free graham crackers or a crushed cookie alternative like almond flour cookies.
02 -
Store leftover cheesecake covered in the refrigerator for up to 3-4 days. The jello topping helps keep it fresh and vibrant.
03 -
Ensure the unflavored gelatin is fully dissolved and slightly cooled before adding to the cream cheese mixture to prevent lumps and ensure a smooth set.
04 -
For clean slices, dip your knife in hot water and wipe clean between each cut. This helps prevent the jello from sticking.
# Tools You'll Need:
01 -
9-inch springform pan
02 -
Large mixing bowls
03 -
Whisk
04 -
Rubber spatula
05 -
Measuring cups and spoons
06 -
Small saucepan
07 -
Electric mixer (handheld or stand)
# Nutrition Facts (Per Serving):
Calories: 437 kcal
Total Fat: 29 g
Total Carbohydrate: 36 g
Protein: 9 g