No-Bake Greek Yogurt Jello Cheesecake
A light, refreshing, and protein-packed no-bake cheesecake featuring creamy Greek yogurt set with flavored gelatin (Jello). This easy-to-make dessert requires no oven, making it perfect for warm days or quick preparation. The graham cracker crust adds a satisfying crunch, while the silky filling is tangy and subtly sweet. Customize with your favorite Jello flavors and fresh fruit toppings for a vibrant finish.
Equipment
- Mixing bowls
- Whisk or electric mixer
- Springform pan (8 or 9-inch) or pie dish
- Measuring Cups and Spoons
- Measuring Cups and Spoons
- Refrigerator
Ingredients
For the Crust:
- 1 ½ cups graham cracker crumbs (or digestive biscuits, crushed)
- 5 tablespoons unsalted butter, melted
- 2 tablespoons granulated sugar
For the Filling:
- 2 cups full-fat Greek yogurt (strained for thicker texture, optional)
- 1 packet (3 oz) flavored Jello gelatin powder
- 1 cup boiling water
- ½ cup cold water
- ½ cup granulated sugar (adjust to taste)
- 1 teaspoon pure vanilla extract
- Optional: zest of 1 lemon or orange
For Topping (Optional):
- Fresh berries or fruit slices
- Whipped cream or Greek yogurt dollops
- Mint leaves or edible flowers
Instructions
Prepare the crust:
- Combine graham cracker crumbs, sugar, and melted butter in a bowl.
- Mix until crumbs are evenly coated.
- Press firmly into the bottom of a springform pan or pie dish.
- Refrigerate while preparing the filling.
Make the gelatin:
- Dissolve Jello powder in 1 cup boiling water; stir until fully dissolved.
- Add ½ cup cold water to cool it down.
Prepare the filling:
- In a large bowl, whisk Greek yogurt, sugar, and vanilla extract until smooth.
- Gradually add the cooled gelatin mixture to the yogurt while stirring gently to combine evenly. Avoid lumps.
Assemble and chill:
- Pour the filling over the chilled crust and smooth the top with a spatula.
- Refrigerate at least 4 hours or overnight until set firmly.
Serve
- Remove sides of springform pan carefully.
- Garnish with fresh fruit, whipped cream, or herbs if desired.
- Slice with a warm knife for clean cuts.
Notes
- For thicker filling, strain Greek yogurt overnight in a cheesecloth-lined sieve.
- Use sugar-free or natural gelatin alternatives for a healthier version.
- For a vegan option, try agar-agar and coconut yogurt, but texture will differ.
- Avoid adding hot gelatin directly to yogurt to prevent curdling; let it cool slightly first.
- Experiment with different Jello flavors or layer multiple colors for a fun presentation.
- If crust gets soggy, pre-bake for 5 minutes or chill longer before filling.
- Store leftovers covered in the refrigerator for up to 4 days.