No-Bake Greek Yogurt Jello Cheesecake
A light and tangy cheesecake that requires no baking, this dessert features creamy Greek yogurt and vibrant jello, making it perfect for hot days and gatherings.
Ingredients
Crust Ingredients
- 1.5 cups graham cracker crumbs or digestive biscuits
- 1/3 cup melted butter
- a pinch salt For flavor
Filling Ingredients
- 8 oz cream cheese softened, full-fat gives the best mouthfeel
- 1.5 to 2 cups Greek yogurt plain, preferably full-fat or 2%
- 1 packet instant jello mix 3 oz in your choice of flavor
- 1 cup hot water to dissolve the jello powder
- 1/4 to 1/2 cup sugar or honey to taste
- 1/2 cup whipped cream optional for folding into filling or topping
Optional Garnishes
- fresh berries for topping
- citrus zest for flavor
- crumbled cookies for texture
Instructions
Prepare the Crust
- Combine graham cracker crumbs, melted butter, and a pinch of salt in a bowl, then press into the bottom of a 9-inch springform or pie pan and chill for 15-20 minutes.
Prepare the Filling
- Pour 1 cup boiling water over jello packet and stir until fully dissolved. Let cool for about 5 minutes.
- In a bowl, beat the softened cream cheese until smooth. Add sugar and mix until combined.
- Fold in Greek yogurt until smooth and uniform.
- Slowly pour the cooled jello into the yogurt mixture while gently folding.
- If desired for a lighter texture, fold in whipped cream.
Assemble the Cheesecake
- Pour the filling over the chilled crust and smooth the top.
- Refrigerate uncovered for 30 minutes, then cover and chill for at least 2-4 hours or until firm.
Finish and Serve
- Top with whipped cream and berries if desired. Release from springform or slice directly in pan.
Notes
Store covered in the refrigerator for up to 4 days. Can be frozen for up to 1 month. Use a hot knife for clean slices.