Greek Yogurt Jello Cheesecake (Printable Version)
Light and creamy Greek yogurt cheesecake with a fruity jello topping on graham cracker crust.
# What You 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
# Directions:
01 - Line a 9-inch springform pan bottom with parchment paper.
02 - Combine graham cracker crumbs, melted butter, and sugar in a medium bowl until evenly mixed. Press firmly into the pan bottom. Refrigerate while preparing filling.
03 - Sprinkle powdered gelatin over 3 tbsp 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, and lemon juice. Beat until creamy and fully incorporated.
05 - Microwave bloomed gelatin for 15 seconds until dissolved. Cool slightly, then whisk into the cheesecake mixture.
06 - Pour filling over the prepared crust. Smooth top with a spatula. Refrigerate for 2 hours until set.
07 - Dissolve fruit-flavored gelatin in 1 cup boiling water, stirring well. Add 1/2 cup cold water and mix. Cool to room temperature without letting it set.
08 - Gently pour cooled jello over the set cheesecake layer. Refrigerate for at least 2 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 Advice:
01 -
- No oven means your kitchen stays cool, perfect for summer when the thought of baking feels like punishment
- The Greek yogurt makes it surprisingly light while still feeling indulgent, like eating a cloud that somehow decided to be delicious
02 -
- The jello mixture must be genuinely cool before pouring, or it will melt into the cheesecake layer and create a weird marbled effect instead of two distinct layers
- Run your knife under hot water and wipe it clean between slices for the cleanest, prettiest servings that actually look like they came from a bakery
03 -
- If your springform pan leaks, wrap the bottom tightly with aluminum foil before pouring in the filling
- Room temperature ingredients combine more smoothly than cold ones, preventing those tiny lumps that refuse to mix in