No-Bake Greek Yogurt Jello Cheesecake Recipe (Print Version)
Light and creamy No-Bake Greek Yogurt Jello Cheesecake. This easy dessert combines tangy yogurt with fruity jello for a refreshing treat, perfect for any occasion.
# 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 -
1/2 cup unsalted butter, melted
03 -
1/4 cup granulated sugar
04 -
Pinch of salt
→ Creamy Greek Yogurt Swirl
05 -
24 oz full-fat Greek yogurt
06 -
8 oz cream cheese, softened
07 -
1/2 cup powdered sugar
08 -
1 tsp vanilla extract
09 -
1 tsp lemon zest
→ Vibrant Gelatin Infusion
10 -
2 packets (1/4 oz each) unflavored gelatin powder
11 -
1/2 cup cold water
12 -
1 cup boiling water
13 -
1 (3 oz) package strawberry Jello powder
→ Fresh Berry Crown
14 -
1 1/2 cups mixed fresh berries, for garnish
# Instructions:
01 -
In a medium bowl, combine 1 1/2 cups graham cracker crumbs, 1/2 cup melted unsalted butter, 1/4 cup granulated sugar, and a pinch of salt. Press the mixture firmly into the bottom of a 9-inch springform pan. Refrigerate while preparing the filling.
02 -
In a small heatproof bowl, sprinkle 2 packets (1/4 oz each) unflavored gelatin powder over 1/2 cup cold water. Let it sit undisturbed for 5 minutes to bloom and soften. This is crucial for the cheesecake's set.
03 -
In a separate medium bowl, dissolve 1 (3 oz) package strawberry Jello powder in 1 cup boiling water, stirring until no granules remain. Add the bloomed gelatin to the hot Jello mixture and stir until completely dissolved. Let cool slightly.
04 -
In a large bowl, beat 8 oz softened cream cheese until smooth. Add 24 oz full-fat Greek yogurt, 1/2 cup powdered sugar, 1 tsp vanilla extract, and 1 tsp lemon zest. Mix until the creamy filling is well combined and lump-free.
05 -
Gradually whisk the slightly cooled Jello-gelatin mixture into the creamy Greek yogurt filling until thoroughly combined and smooth. Pour this vibrant mixture evenly over the chilled graham cracker crust. This forms the core of your No-Bake Greek Yogurt Jello Cheesecake.
06 -
Refrigerate the No-Bake Greek Yogurt Jello Cheesecake for at least 4-6 hours, or preferably overnight, until it is completely firm and set. Adequate chilling time is essential for the perfect texture.
07 -
Once firm, carefully remove the cheesecake from the springform pan. Garnish generously with 1 1/2 cups mixed fresh berries just before serving. Slice and enjoy your refreshing No-Bake Greek Yogurt Jello Cheesecake!
# Notes:
01 -
Feel free to experiment with different Jello flavors like lime or raspberry, and match your fresh berries accordingly for a personalized touch.
02 -
Store leftover cheesecake covered in the refrigerator for up to 3-4 days. The texture remains best within the first two days.
03 -
For clean slices, dip your knife in hot water and wipe clean between each cut. This helps prevent sticking to the Jello layer.
04 -
For an extra nutty crust, substitute a portion of the graham cracker crumbs with finely crushed shortbread cookies or even almond flour.
# Tools You'll Need:
01 -
9-inch springform pan
02 -
Large mixing bowls
03 -
Small microwave-safe bowl
04 -
Whisk
05 -
Rubber spatula
06 -
Measuring cups
07 -
Measuring spoons
# Nutrition Facts (Per Serving):
Calories: 399 kcal
Total Fat: 20 g
Total Carbohydrate: 27 g
Protein: 9 g