Home Recipes Categories About
Home Recipes Categories About


No-Bake Greek Yogurt Jello Cheesecake - Light, Creamy, and Refreshing!

This No-Bake Greek Yogurt Jello Cheesecake combines creamy Greek yogurt with colorful jello layers for a refreshing dessert. The graham cracker crust pairs perfectly with the smooth, protein-rich filling. No baking required - just mix, layer, and chill for a beautiful dessert that's perfect for summer entertaining.

Print Recipe Pin Recipe Send Recipe Jump To Recipe
No-Bake Greek Yogurt Jello Cheesecake - Light, Creamy, and Refreshing! - main view
Chef profile

JUE

Enjoy home-cooked meals made with love and shared from a family kitchen.

Chef's Essential Tips

Essential Ingredients Selection

Creating Your Masterpiece

No-Bake Greek Yogurt Jello Cheesecake - Light, Creamy, and Refreshing! - secondary view

Crafting the Ultimate Beverage

Base Preparation:
Begin by blending fresh fruits, yogurt, and honey until smooth. The mixture should have a creamy texture.
Flavor Infusion:
Slowly add spices or herbs of your choice, ensuring even distribution. This step enhances the depth of flavor.
Base Preparation:
Begin by blending fresh fruits, yogurt, and honey until smooth. The mixture should have a creamy texture.
Flavor Infusion:
Slowly add spices or herbs of your choice, ensuring even distribution. This step enhances the depth of flavor.
Base Preparation:
Begin by blending fresh fruits, yogurt, and honey until smooth. The mixture should have a creamy texture.
Baking Tips
Ensure cream cheese is at room temperature for smooth mixing
Don't skip the gelatin blooming step for proper setting
Cool jello to room temperature before adding to prevent melting
Use full-fat Greek yogurt for best texture and richness
Line springform pan with parchment for easy removal
Chill each layer properly for clean, distinct layers
Dip knife in warm water between cuts for clean slices
Can be made up to 2 days ahead for convenience
No-Bake Greek Yogurt Jello Cheesecake - Light, Creamy, and Refreshing! - tertiary view

No-Bake Greek Yogurt Jello Cheesecake - Light, Creamy, and Refreshing!

This No-Bake Greek Yogurt Jello Cheesecake combines creamy Greek yogurt with colorful jello layers for a refreshing dessert. The graham cracker crust pairs perfectly with the smooth, protein-rich filling. No baking required - just mix, layer, and chill for a beautiful dessert that's perfect for summer entertaining.

Italian Cream Stuffed Cannoncini
Prep Time
30 Minutes
Cook Time
0 Minutes
Total Time
4H30 Minutes
Chef
JUE
Category
Dessert
Difficulty
Medium
Cuisine
American
Yield
8 servings
Dietary
Vegetarian
★ ★ ★ ★ ★
0% Complete

Ingredients

Custard Cream
01
For the Graham Cracker Crust:
02
1 1/2 cups graham cracker crumbs
03
1/3 cup granulated sugar
04
6 tablespoons unsalted butter, melted
05
1 teaspoon vanilla extract
06
Pinch of salt
07
For the Greek Yogurt Cheesecake Layer:
08
16 oz cream cheese, room temperature
09
1 cup plain Greek yogurt (full-fat preferred)
10
3/4 cup powdered sugar
11
1 packet (2 1/4 tsp) unflavored gelatin
12
1/4 cup warm water
13
1 teaspoon vanilla extract
14
1 tablespoon fresh lemon juice
15
Zest of 1 lemon
16
1 cup heavy whipping cream
17
For the Jello Layer:
18
1 packet (3 oz) flavored jello (strawberry or raspberry recommended)
19
1 cup boiling water
20
1/2 cup cold water
21
1/2 cup fresh berries (strawberries or raspberries)
22
For Garnish:
23
1/2 cup fresh berries
24
Mint leaves for decoration
25
Extra graham cracker crumbs
26
Whipped cream (optional)

Instructions

01
Prepare a 9-inch springform pan by lining the bottom with parchment paper and lightly greasing the sides.
02
Make the crust by combining graham cracker crumbs, sugar, melted butter, vanilla, and salt. Mix until evenly moistened.
03
Press the crumb mixture firmly into the bottom of the prepared pan. Refrigerate while preparing the filling.
04
Sprinkle gelatin over warm water in a small bowl. Let stand for 5 minutes to bloom, then stir until completely dissolved.
05
Beat cream cheese until smooth and fluffy, about 3-4 minutes. Add Greek yogurt, powdered sugar, vanilla, lemon juice, and lemon zest. Beat until well combined.
06
Add the dissolved gelatin mixture to the cream cheese mixture and beat until fully incorporated.
07
In a separate bowl, whip heavy cream to soft peaks. Gently fold the whipped cream into the yogurt mixture in three additions.
08
Pour the cheesecake mixture over the prepared crust and smooth the top. Refrigerate for 2 hours until partially set.
09
Prepare jello according to package directions using boiling water. Add cold water and stir. Let cool to room temperature, about 15 minutes.
10
Arrange fresh berries on top of the partially set cheesecake layer.
11
Carefully pour the cooled jello over the berries and cheesecake. The jello should be cool enough not to melt the cheesecake layer.
12
Refrigerate for at least 2 more hours or overnight until completely set and firm.
13
Before serving, run a knife around the edges and remove the springform pan sides. Garnish with fresh berries, mint leaves, and a sprinkle of graham cracker crumbs.