Greek Yogurt Jello Cheesecake (Print)

Light, creamy no-bake cheesecake with Greek yogurt and fruity jello topping on graham cracker crust

# What You 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
12 - 1 cup boiling water
13 - 1/2 cup cold water
14 - Fresh berries or fruit slices for garnish

# How To Make It:

01 - Line the bottom of a 9-inch springform pan with parchment paper.
02 - Mix graham cracker crumbs, melted butter, and sugar in a medium bowl until evenly combined. Press firmly into the bottom of the prepared pan. Refrigerate while preparing 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 in a large bowl until smooth. Add Greek yogurt, powdered sugar, vanilla, and lemon juice. Beat until creamy and well incorporated.
05 - Microwave bloomed gelatin for 15 seconds until dissolved. Cool slightly, then whisk into the cheesecake mixture.
06 - Pour filling onto 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 cooled jello over the set cheesecake layer. Refrigerate for at least 2 more hours until the jello is firm.
09 - Run a thin knife around the edge before releasing the springform. Garnish with fresh berries or fruit slices if desired. Slice and serve chilled.

# Expert Advice:

01 -
  • The texture is impossibly light yet creamy, almost like eating a flavored cloud
  • You can make it entirely ahead of time and forget about it until serving
  • The jello topping keeps the cheesecake fresh for days without any weeping or cracking
02 -
  • The temperature of your jello layer matters immensely, if it's too hot it will melt your cheesecake layer
  • Rushing the chilling times will result in layers that blur together instead of staying distinct
03 -
  • If you can't find a springform pan, a regular cake pan works with careful inverted serving
  • The jello layer acts like a protective seal keeping the cheesecake fresh for 4 to 5 days

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