This no-bake Greek yogurt Jello cheesecake is bright, creamy, and ready with very little effort. The tang of Greek yogurt blends with sweet flavored gelatin to create a light, mousse-like filling that sets firmly in a buttery graham cracker crust. It tastes fruity, looks glossy and colorful on top, and has a smooth, creamy texture that melts on the tongue. This dessert is perfect for warm days, quick gatherings, or when you want cheesecake flavor without the oven.
Recipe Information
- Prep Time: 15 minutes
- Cook Time (chill time): 4 hours
- Total Time: 4 hours 15 minutes
- Servings: 8 (1 slice each from a 9-inch crust)
- Difficulty Level: Easy
Nutrition Information
(Approximate per serving)
- Calories per serving: 195 kcal
- Protein: 4 g
- Carbohydrates: 31 g
- Fat: 7 g
- Fiber: 1 g
- Sugar: 22 g
- Sodium: 240 mg
Why Make This No Bake Greek Yogurt Jello Cheesecake
This recipe comes together fast and requires no oven. The Greek yogurt gives a pleasant tang and extra protein, while the flavored gelatin adds color, fruit flavor, and a firm set without gelatin sheets or a water bath. It feels like a light, chilled dessert—creamy, smooth, and refreshing. It’s great for weeknight desserts, potlucks, or a simple make-ahead treat for guests.
(For a different small-party bite, try pairing this with savory apps like baked cranberry brie bites for contrast.)
How to Make No Bake Greek Yogurt Jello Cheesecake
This recipe uses simple folding and chilling. You mix Greek yogurt with sugar and flavored gelatin, fold in whipped cream, press into a graham crust, then chill until set. The steps are quick, and the result is a smooth, slightly tangy cheesecake with a pretty colored top.
Ingredients:
- 1 cup Greek yogurt
- 1 package (3 oz) flavored gelatin (such as raspberry or strawberry)
- 1 cup whipped cream or whipped topping
- 1 graham cracker crust (9-inch)
- 1/2 cup sugar
- 1 tsp vanilla extract
Directions:
Step 1: Preparation
In a medium bowl, mix the Greek yogurt and sugar until combined. Stir in the flavored gelatin and the vanilla extract until the gelatin fully dissolves into the yogurt. Make sure there are no dry powder pockets. The mixture will smell fruity and look evenly colored.
Step 2: Mixing
Gently fold in the whipped cream or whipped topping with a spatula until well mixed. Use light folding motions to keep the mixture airy and smooth. The filling should look light, fluffy, and uniform in color.
Step 3: Cooking
Pour the mixture into the graham cracker crust and smooth the top with a spatula. Press gently to level the surface so the cheesecake sets evenly. There is no baking—this is the assembly step that prepares the dessert for chilling.
Step 4: Finishing
Refrigerate for at least 4 hours or until fully set. Chill uncovered for the first hour, then cover loosely with plastic wrap. Serve chilled. When ready to serve, slice with a sharp knife (wipe between cuts for clean slices) and enjoy.
How to Serve No Bake Greek Yogurt Jello Cheesecake
Serve chilled in wedges straight from the fridge. Top slices with fresh berries, a spoonful of fruit compote, or a dollop of extra whipped cream. For a party, place small berries or mint leaves on each slice for color. The texture is creamy and slightly gelatinous; the taste is a balance of sweet fruit and tangy yogurt.
How to Store No Bake Greek Yogurt Jello Cheesecake
- Refrigerate: Keep covered in the refrigerator for up to 3–4 days. Use airtight wrap or a cake container to prevent absorbing fridge smells.
- Freeze: You can freeze individual slices wrapped well in plastic and foil for up to 1 month. Thaw in the fridge overnight before serving. Note: texture may be slightly softer after freezing.
- Tips: Don’t leave at room temperature for more than 2 hours. For the best texture, chill at least 4 hours before serving.
Expert Tips for Perfect No Bake Greek Yogurt Jello Cheesecake
- Use cold whipped cream for better volume and a lighter texture.
- If your gelatin is clumpy, dissolve it first in about 1/4 cup hot water before stirring into the yogurt (this speeds dissolving).
- Fold, don’t whisk, when adding whipped cream to keep the filling airy.
- Chill long enough—4 hours is minimum; overnight gives the firmest set and cleanest slices.
- Taste the yogurt first. If your Greek yogurt is very tangy, add a little more sugar to balance the flavor.
- For a firmer crust, briefly press the graham crumbs down and chill the crust empty for 10 minutes before adding filling.
Delicious Variations
- Mixed Berry: Use raspberry or strawberry Jello and top with a mix of fresh blueberries, raspberries, and sliced strawberries.
- Citrus Twist: Use orange or lemon gelatin and add 1 tsp finely grated lemon or orange zest for bright aroma.
- Mango: Use mango-flavored gelatin and top with diced fresh mango for a tropical touch.
- Light Version: Use nonfat Greek yogurt and sugar substitute, plus light or fat-free whipped topping to cut calories.
- Layered Mini Cups: Make in small cups or silicone molds for individual servings and layer with crushed cookies or fruit between layers.
Frequently Asked Questions
Q: Can I use plain gelatin instead of flavored Jello?
A: Yes. If you use plain gelatin, dissolve the gelatin in hot water per package instructions and add your own fruit puree, jam, or flavoring. You’ll need to sweeten to taste.
Q: Do I need to bloom the gelatin before adding it?
A: For best results, dissolve the flavored gelatin into a small amount of hot water if it seems granular. Most powdered flavored gelatin dissolves well when stirred into the yogurt, but a quick bloom in hot water ensures no graininess.
Q: Can I make this with flavored Greek yogurt instead of plain?
A: You can, but flavored yogurt changes the balance of sweetness and tartness. If you use flavored yogurt, reduce the added sugar to avoid an overly sweet result.
Q: What crusts can I use besides graham cracker?
A: Try a cookie crust (like crushed shortbread or vanilla wafers) or a nut-based crust for extra texture. Press crumbs firmly to form a compact base.
Q: How do I get clean slices when serving?
A: Chill the cheesecake fully. Use a thin, sharp knife dipped in hot water and wiped dry between cuts to make neat slices.
Q: Can I add fresh fruit into the filling?
A: Small pieces of firm fruit can be folded in, but very juicy fruit can add extra moisture and affect the set. For best results, layer fruit on top after chilling.
Q: Is this suitable for kids?
A: Yes. It’s low-risk (no baking), colorful, and easy to portion. Just note the sugar content and offer fruit toppings for added nutrition.
Conclusion
This No Bake Greek Yogurt Jello Cheesecake is a quick, colorful dessert that feels special without the fuss. It’s creamy, slightly tangy, and perfectly chilled—ideal for family dinners, summer barbecues, or a simple sweet treat. If you like quick yogurt-based desserts, check out this simple and related recipe for a different speedy treat: One Minute Cheesecake Yogurt Pudding. Give this cheesecake a try — you’ll love the bright flavor and easy prep. Enjoy!
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No Bake Greek Yogurt Jello Cheesecake
- Total Time: 255 minutes
- Yield: 8 servings 1x
- Diet: Vegetarian
Description
A quick, creamy, and colorful dessert with a tangy yogurt filling and a buttery graham cracker crust, perfect for warm days and gatherings.
Ingredients
- 1 cup Greek yogurt
- 1 package (3 oz) flavored gelatin (raspberry or strawberry)
- 1 cup whipped cream or whipped topping
- 1 graham cracker crust (9-inch)
- 1/2 cup sugar
- 1 tsp vanilla extract
Instructions
- In a medium bowl, mix Greek yogurt and sugar until combined. Stir in flavored gelatin and vanilla extract until the gelatin fully dissolves.
- Gently fold in the whipped cream until well mixed.
- Pour the mixture into the graham cracker crust and smooth the top.
- Refrigerate for at least 4 hours or until fully set.
Notes
Serve chilled with toppings like fresh berries or fruit compote. For the best texture, chill for at least 4 hours before serving.
- Prep Time: 15 minutes
- Cook Time: 240 minutes
- Category: Dessert
- Method: No-Bake
- Cuisine: American
Nutrition
- Serving Size: 1 slice
- Calories: 195
- Sugar: 22g
- Sodium: 240mg
- Fat: 7g
- Saturated Fat: 4g
- Unsaturated Fat: 2g
- Trans Fat: 0g
- Carbohydrates: 31g
- Fiber: 1g
- Protein: 4g
- Cholesterol: 0mg
