Greek Yogurt Jello Cheesecake (Printable Version)
Light and tangy Greek yogurt cheesecake with fruity jello layer on graham crust
# 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 (optional)
# How To Make:
01 - Line the bottom of a 9-inch springform pan with parchment paper.
02 - Mix graham cracker crumbs, melted butter, and sugar in a medium bowl until evenly combined. Press mixture firmly into the bottom of the prepared pan. Chill in refrigerator while preparing filling.
03 - Sprinkle powdered gelatin over 3 tbsp cold water in a small bowl. Let bloom for 5 minutes.
04 - Beat cream cheese in a large bowl until smooth. Add Greek yogurt, powdered sugar, vanilla, and lemon juice. Beat until creamy and well incorporated.
05 - Microwave bloomed gelatin for 15 seconds until dissolved. Cool slightly, then whisk into the cheesecake mixture.
06 - Pour filling onto the prepared crust. Smooth the top with a spatula. Refrigerate for 2 hours until set.
07 - Dissolve fruit-flavored gelatin in 1 cup boiling water. Stir well. Add 1/2 cup cold water, mix, and let cool to room temperature without setting.
08 - Gently pour cooled jello over the set cheesecake layer. Refrigerate for at least 2 more hours until jello is firm.
09 - Run a thin knife around the edge before releasing the springform. Garnish with fresh berries or fruit slices if desired. Slice and serve chilled.
# Expert Tips:
01 -
- No oven required, making it perfect for hot weather or when you want to avoid heating up your kitchen
- The Greek yogurt adds a tangy brightness that cuts through the richness while keeping the texture incredibly smooth
02 -
- Let your cream cheese come to room temperature before mixing, or you'll end up with lumps that no amount of beating can fix
- The jello must be room temperature or slightly cool before pouring, or it will melt into your cheesecake layer instead of sitting on top
03 -
- Use an offset spatula to smooth the cheesecake layer before it sets for the most even surface
- Run your springform pan under warm water for 10 seconds before releasing for the cleanest edges