Greek Yogurt Jello Cheesecake (Printable)
Light and creamy Greek yogurt cheesecake with fruit 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 (optional)
# How To Make It:
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. Refrigerate while preparing the 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 fully dissolved. Cool slightly, then whisk into the cheesecake mixture until smooth.
06 - Pour filling over 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, stirring well. Add 1/2 cup cold water and mix. Let cool to room temperature without allowing it to set.
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 Suggestions:
01 -
- The Greek yogurt adds this wonderful tangy brightness that cuts through all the richness making each slice feel surprisingly light
- You get this stunning layered presentation that looks like you spent hours but honestly requires zero baking skills
02 -
- Letting the jello cool completely before pouring it over the cheesecake layer is absolutely critical because warm jello will melt right through your perfectly set filling
- The gelatin in the cheesecake filling is what creates that sliceable texture so do not skip or substitute it even if you are tempted
03 -
- Always use a springform pan because trying to remove this from a regular cake pan will end in tears and broken layers
- The jello layer should be completely cooled but not starting to set when you pour it or you will get weird streaks in your topping