Easy No-Bake Greek Yogurt Jello Cheesecake
A refreshing and light no-bake cheesecake made with creamy Greek yogurt and topped with whipped cream, perfect for summer gatherings.
- Prep Time: 20 minutes
- Cook Time: 10 minutes
- Total Time: 240 minutes
- Yield: 8 servings 1x
- Category: Dessert
- Method: No-Bake
- Cuisine: Greek
- Diet: Vegetarian
Ingredients
Scale
- 1 1/2 cups graham cracker crumbs
- 1/4 cup melted butter
- 2 cups Greek yogurt
- 1 package gelatin powder (85g)
- 1/2 cup granulated sugar
- 1 teaspoon vanilla extract
- 1 cup heavy cream (whipped)
Instructions
- Create the Crust: In a mixing bowl, combine the graham cracker crumbs with melted butter until fully moistened.
- Press the Crust into the Pan: Evenly press the crumb mixture into the bottom of a 9-inch springform pan to form the crust.
- Bloom the Gelatin: In a small bowl, sprinkle the gelatin powder over 1/4 cup of cold water and let it sit for about 5 minutes.
- Combine Yogurt, Sugar, and Vanilla: In a large bowl, whisk together the Greek yogurt, granulated sugar, and vanilla extract until smooth.
- Melt the Gelatin: Gently heat the bloomed gelatin in the microwave for 10-15 seconds, then stir it into the yogurt mixture.
- Fold in Whipped Cream: Carefully fold the whipped cream into the yogurt mixture to maintain airy texture.
- Assemble the Cheesecake Filling: Pour the creamy filling onto the crust, smoothing the top with a spatula.
- Chill to Set: Refrigerate the cheesecake for at least 3 hours, or until set.
- Unmold and Serve: Carefully remove the sides of the springform pan, slice, and serve topped with fresh fruit if desired.
Notes
For extra flavor, serve with fresh berries or a drizzle of fruit sauce. It pairs well with lemonade or iced tea.
Nutrition
- Serving Size: 1 serving
- Calories: 220
- Sugar: 15g
- Sodium: 80mg
- Fat: 11g
- Saturated Fat: 7g
- Unsaturated Fat: 4g
- Trans Fat: 0g
- Carbohydrates: 25g
- Fiber: 1g
- Protein: 5g
- Cholesterol: 35mg