No Bake Greek Yogurt Cheesecake (Print View)

Creamy Greek yogurt cheesecake with fruit jello topping on buttery graham crust. No baking required!

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

# Method:

01 - Line the bottom of a 9-inch springform pan with parchment paper.
02 - In a medium bowl, combine graham cracker crumbs, melted butter, and sugar until evenly moistened. 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 extract, and lemon juice. Beat until creamy and fully incorporated.
05 - Microwave the bloomed gelatin for 15 seconds until completely dissolved. Cool slightly, then whisk into the cheesecake mixture until smooth.
06 - Pour the filling over the chilled crust. Smooth the surface with a spatula. Refrigerate for 2 hours until completely set.
07 - Dissolve fruit-flavored gelatin in 1 cup boiling water, stirring well. Add 1/2 cup cold water and mix. Allow to cool to room temperature without setting.
08 - Gently pour the cooled jello over the set cheesecake layer. Refrigerate for at least 2 additional hours until the jello layer is firm.
09 - Run a thin knife around the edge of the pan before releasing the springform. Garnish with fresh berries or fruit slices if desired. Slice and serve chilled.

# Insider Tips:

01 -
  • The Greek yogurt adds this incredible brightness that cuts through all that rich cream cheese
  • You get the satisfaction of homemade cheesecake without heating up your kitchen or stressing about cracks
  • That jello layer on top feels like eating edible sunshine and keeps everything fresh
02 -
  • Let the jello cool to room temperature but do not let it start setting or you will end up with a weird textured layer instead of smooth
  • Pour the jello layer slowly over the back of a spoon so it does not disturb your perfectly smooth cheesecake underneath
  • This needs those full four hours to set completely or you will have a gorgeous mess when you try to slice it
03 -
  • Run your springform pan under warm water for ten seconds before releasing to help it slide right off
  • Use a light colored springform pan or the bottom might bake slightly from the sun coming through your window

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