Go Back
- 2 cups graham cracker crumbs - 1/2 cup unsalted butter, melted - 1 cup Greek yogurt (plain) - 1 cup cream cheese, softened - 1 packet (3 oz) flavored gelatin (orange or strawberry recommended) In this recipe, the main ingredients play a big role in creating a creamy and smooth cheesecake. First, the graham cracker crumbs and melted butter form a delicious crust. The crust holds everything together and adds a nice crunch. Next, Greek yogurt and cream cheese create a rich and thick filling. They give a creamy texture that melts in your mouth. Finally, flavored gelatin adds a pop of fruity flavor. It also helps the cheesecake set without baking. - Fresh fruit suggestions (like berries or sliced citrus) - Additional toppings (e.g., whipped cream) Optional garnishes can take your cheesecake to the next level. Fresh fruit adds color and freshness. You can use berries or citrus slices for a burst of flavor. Whipped cream is another great topping. It adds a light and sweet touch. Feel free to get creative with your garnishes. You want your cheesecake to look as good as it tastes! - Springform pan - Mixing bowls - Hand mixer To make this cheesecake, you need some basic kitchen tools. A springform pan is a must. It allows you to remove the cheesecake easily once it sets. Mixing bowls are essential for combining your ingredients. A hand mixer helps you beat the cream cheese smoothly. This equipment makes the process quick and fun. You can easily whip up this dessert and impress your family and friends. For the full recipe, check the complete instructions. To start, gather your graham cracker crumbs, melted butter, and sugar. In a medium bowl, mix them together. You want a coarse, sandy texture. This will be our crust. Next, take a 9-inch springform pan and press the mixture firmly into the bottom. Make sure it’s even. This will hold the cheesecake together. Now, we move on to the filling. In a large mixing bowl, add your softened cream cheese. Beat it with a hand mixer until it’s smooth and creamy. This step is key for a good texture. Then, add the Greek yogurt, powdered sugar, and vanilla extract. Mix it all together until it’s creamy and well blended. In a separate bowl, pour in your boiling water. Add the flavored gelatin to the hot water and stir. It should dissolve completely. Once dissolved, add the cold water and mix well. Let it cool slightly so it doesn’t cook the cream cheese. Slowly pour this gelatin mixture into the cheesecake mixture. Stir continuously until the two mixtures combine fully. Finally, pour this delicious filling over the prepared crust in the springform pan. Smooth the top with a spatula to make it pretty. For the full recipe, check out the detailed instructions! To get smooth cream cheese, leave it out before you start. About 30 minutes works well. This softens it, making mixing easier. When you beat the cream cheese, use a hand mixer. Mix on low first, then speed up. This helps avoid lumps. Pour in the Greek yogurt, powdered sugar, and vanilla next. Mix until you see no lumps. Refrigerate the cheesecake for at least four hours. If you can, leave it overnight. This helps it set properly. You know it’s ready when it feels firm to the touch. Gently press the top with your finger. If it springs back, it’s set. If it leaves a dent, it needs more time. Try different Jello flavors to mix it up. Strawberry, raspberry, or even lemon can be fun. You can also add a splash of lemon juice or orange zest. This gives a fresh taste that brightens the cheesecake. Extracts like almond or coconut also add great flavor. Just a little goes a long way! {{image_2}} You can easily switch up the flavor of your No-Bake Greek Yogurt Jello Cheesecake. Try using different flavored gelatin for a fun twist. If you love berry flavors, use raspberry or blueberry gelatin. For a tropical vibe, mango or pineapple gelatin works great. Another option is to infuse your cheesecake with fruit purees. Blending fresh fruit, like strawberries or peaches, adds natural sweetness. Mix about a cup of fruit puree into the yogurt mixture. This gives your cheesecake a vibrant color and fresh taste. If you want a lighter dessert, consider low-fat or dairy-free options. You can use low-fat cream cheese and Greek yogurt. For a dairy-free version, swap the cream cheese for a dairy-free alternative. Look for coconut or almond cream cheese. Sugar substitutes are also an option. Use stevia or monk fruit sweetener instead of regular sugar. This keeps the cheesecake sweet without extra calories. Just make sure to adjust the amount based on the substitute's sweetness. Get creative when presenting your cheesecake! You can slice it into squares and serve on plates. Top each piece with fresh fruit or a drizzle of chocolate sauce for a fancy touch. Pairing your cheesecake with sauces or compotes enhances the flavor. A berry compote or a citrus sauce adds a nice contrast. It also makes your dessert more colorful and appealing. To see the full recipe, check the link above. Enjoy your delicious creation! To keep your No-Bake Greek Yogurt Jello Cheesecake fresh, store leftovers in the fridge. Use an airtight container to prevent odors from seeping in. If you don’t have one, cover the cheesecake with plastic wrap. This way, it stays moist and tasty. Make sure the cheesecake is fully cooled before covering it. This helps keep the texture just right. You can freeze this cheesecake, but it’s best to eat it fresh. If you do freeze it, cut the cheesecake into slices first. Wrap each slice in plastic wrap and then place them in a freezer bag. This keeps them safe from freezer burn. To thaw, place the slices in the fridge overnight. This keeps the texture creamy and smooth before serving. In the fridge, this cheesecake lasts about 3 to 5 days. After that, the taste and texture may change. Check for signs of spoilage like a sour smell or a change in color. If you see any of these signs, it’s best to throw it away. Enjoy your delightful treat while it's fresh! For the full recipe, check the earlier section. It takes about 4 to 6 hours for this cheesecake to set. You can speed this up by using a freezer for a short time, but I recommend the fridge. The cheesecake needs time to firm up well. After mixing, pour it into your pan. Then, refrigerate until it is fully set. It’s best to leave it overnight for a firmer texture. Yes, you can use flavored Greek yogurt. This choice adds a fun twist to your cheesecake. The flavor will change the taste but not much else. However, keep in mind that flavored yogurts can add extra sugar. It’s best to choose a yogurt without added sugars if you want to keep it healthy. You can use many things instead of graham crackers. Try crushed cookies like Oreos or vanilla wafers for a treat. You can also use nuts, like almonds or pecans, for a crunchier base. Just mix them with melted butter and sugar to hold them together. Each alternative gives a unique taste and texture to your cheesecake. This cheesecake combines simple ingredients and clear steps to create a delicious treat. You learned how to make the crust and filling, plus tips for a smooth texture. I shared variations to fit diets and flavors and storage methods for freshness. Whether you are enjoying it yourself or sharing, this recipe offers flexibility and ease. Try different flavors and toppings to make it your own. Enjoy your baking journey!

No-Bake Greek Yogurt Jello Cheesecake

Indulge in a delicious No-Bake Greek Yogurt Jello Cheesecake that’s as easy to make as it is delightful to eat! This creamy dessert features a buttery graham cracker crust and a light, fruity filling that’s perfect for any occasion. With simple ingredients and a quick prep time, you’ll impress your friends and family in no time. Click through to explore the full recipe and treat yourself to a refreshing dessert!
Print Recipe Pin Recipe

Ingredients
  

2 cups graham cracker crumbs

1/2 cup unsalted butter, melted

2 tablespoons sugar

1 cup Greek yogurt (plain)

1 cup cream cheese, softened

1/2 cup powdered sugar

1 teaspoon vanilla extract

1 packet (3 oz) flavored gelatin (orange or strawberry recommended)

1 cup boiling water

1/2 cup cold water

Fresh fruit for garnish (like berries or sliced citrus)

Instructions
 

In a medium bowl, combine the graham cracker crumbs, melted butter, and sugar. Mix until well combined.

    Press the mixture firmly into the bottom of a 9-inch springform pan to form the crust. Set aside.

      In a large mixing bowl, beat the softened cream cheese with a hand mixer until smooth and creamy.

        Add the Greek yogurt, powdered sugar, and vanilla extract to the cream cheese. Mix until fully incorporated and smooth.

          In a separate bowl, dissolve the flavored gelatin in boiling water, stirring until completely dissolved. Add the cold water and mix well. Let cool slightly.

            Slowly pour the gelatin mixture into the yogurt mixture, stirring continuously until fully combined.

              Pour the yogurt-gelatin mixture over the prepared crust in the springform pan. Smooth the top with a spatula.

                Refrigerate for at least 4 hours or overnight until set completely.

                  Before serving, run a knife around the edge of the pan to release the cheesecake and carefully remove the springform.

                    Garnish with fresh fruit on top for added flavor and presentation.

                      Prep Time: 20 minutes | Total Time: 4-6 hours (includes refrigeration) | Servings: 8-10