No Bake Greek Yogurt Cheesecake (Printable)
Creamy Greek yogurt cheesecake with jello topping on graham crust. No oven needed!
# What You'll Need:
→ Crust
01 - 1 1/2 cups graham cracker crumbs
02 - 1/3 cup unsalted butter, melted
03 - 2 tbsp 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 tsp vanilla extract
08 - 1 tbsp lemon juice
09 - 2 tsp powdered gelatin
10 - 3 tbsp 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 until evenly mixed. Press firmly into the bottom of the prepared pan. Refrigerate while preparing the filling.
03 - Sprinkle powdered gelatin over 3 tbsp 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 completely dissolved. Cool slightly, then whisk into the cheesecake mixture.
06 - Pour filling over 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 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 Greek yogurt adds this wonderful tang that cuts through all that richness
- You can make it entirely ahead of time and just forget about it until guests arrive
02 -
- I once poured hot jello directly onto the filling and it melted right through, creating this strange marbled mess
- Letting the gelatin bloom fully is the difference between a perfectly set cheesecake and one that never quite firms up
03 -
- The springform pan is absolutely worth buying for this recipe alone
- Make this the day before you need it because everything tastes better after a long rest