No Bake Greek Yogurt Cheesecake (Printer-friendly)
Light, creamy Greek yogurt cheesecake with fruit jello topping on graham crust. No baking needed.
# What You'll 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 plain Greek yogurt, full fat or 2%
06 - 1/2 cup powdered sugar, sifted
07 - 1 teaspoon vanilla extract
08 - 1 tablespoon fresh lemon juice
09 - 2 teaspoons powdered gelatin
10 - 3 tablespoons 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 - In a medium bowl, combine graham cracker crumbs, melted butter, and sugar until evenly mixed. 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 extract, and lemon juice. Beat until creamy and thoroughly incorporated.
05 - Microwave the bloomed gelatin for 15 seconds until completely dissolved. Cool briefly, then whisk into the cheesecake mixture.
06 - Pour the filling over the chilled crust. Smooth the top with a spatula. Refrigerate for 2 hours until fully 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 is firm.
09 - Run a thin knife around the edge before releasing the springform ring. Garnish with fresh berries or fruit slices if desired. Slice and serve chilled.
# Expert Tips:
01 -
- The Greek yogurt adds this wonderful tang that cuts through all the sweetness
- You can make it in the morning and have it ready for dinner without heating up your kitchen
02 -
- The jello layer must be completely cooled before pouring or it will melt into your cheesecake and you will end up with a swirled mess
- Rushing the chilling time will result in slices that look sad and fall apart
03 -
- If your jello layer starts to set before you pour it, just zap it for 5 seconds to loosen it up again
- The springform pan is worth buying just for this recipe alone