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No-Bake Greek Yogurt Jello Cheesecake

A light and refreshing no-bake cheesecake made with Greek yogurt, topped with your favorite flavor of jello.
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Prep Time 30 minutes
Total Time 4 hours
Servings: 8 servings
Course: Dessert, Snack
Cuisine: American
Calories: 250
Ingredients Method Notes

Ingredients
  

For the crust
  • 1.5 cups Graham cracker crumbs Use fresh crumbs for a better texture.
  • 1/3 cup Sugar Granulated sugar works best; adjust sweetness to taste.
  • 6 tbsp Unsalted butter, melted Melt the butter to ensure it mixes well with the crumbs.
For the filling
  • 2 cups Greek yogurt, plain Opt for full-fat Greek yogurt for a creamier texture.
  • 8 oz Cream cheese, softened Make sure it's at room temperature for easy blending.
  • 1/3 cup Powdered sugar Dissolves better for a smoother consistency.
  • 2 tbsp Lemon juice Fresh lemon juice adds a bright flavor; don't skip it!
  • 1 packet Gelatin powder (2 ½ tsp) Helps set the cheesecake without baking.
For the topping
  • 3 oz Jello Pick your favorite flavor; berry flavors work particularly well.
  • 1 cup Water Used to dissolve the jello.

Method
 

Prepare the crust
  1. In a mixing bowl, combine the graham cracker crumbs, sugar, and melted butter. Mix until the crumbs are fully coated.
  2. Press this mixture into the bottom of a 9-inch springform pan, packing it down well.
Make the filling
  1. In a large bowl, beat the softened cream cheese with an electric mixer until smooth.
  2. Add the Greek yogurt and powdered sugar, mixing until fully combined.
  3. Mix in the lemon juice to add tartness.
Prepare the gelatin
  1. In a small bowl, mix the gelatin with 1/4 cup of cold water and let it sit for about 5 minutes to bloom.
  2. Heat it gently in the microwave until dissolved, then stir this into your creamy filling, mixing well.
Combine and chill
  1. Pour the filling into the prepared crust, smoothing the top with a spatula.
  2. Cover and chill in the refrigerator for at least 4 hours, or overnight if possible.
Make the jello topping
  1. Prepare the jello according to the package instructions, adding the remaining 3/4 cup of boiling water.
  2. Let it cool completely before pouring it over the cheesecake.
Final chill and serve
  1. Once the jello has cooled, gently pour it on top of the cheesecake layer and refrigerate again until fully set, at least 2 hours.
  2. Carefully remove the sides of the springform pan, slice, and serve!

Notes

This cheesecake can be garnished with fresh berries for an inviting look. Store leftovers in an airtight container in the refrigerator for up to 4 days.