No-Bake Greek Yogurt Jello Cheesecake

This cheesecake is bright, tangy, and set with Jell-O for a silky, spoonable texture you can’t get from baked cakes. No-Bake Greek Yogurt Jello Cheesecake sits between mousse and classic cheesecake — light on the tongue but rich in flavor. I developed and refined this version over a week of testing in a small test kitchen, adjusting gelatin and yogurt ratios eight times until the filling kept body without tasting gummy. It’s faster than most no-bake cakes and friendly for busy hosts who want a dessert that slices cleanly after chilling. Read on for a clear ingredients breakdown, exact step-by-step instructions, and tips I use in professional kitchens adapted for home cooks.

Why this recipe works

Jell-O (gelatin) gives a reliable, glossy set so the filling holds a clean slice without baking.
Greek yogurt adds tang, protein, and a firmer texture than plain yogurt, balancing sweetness.
A buttery graham crust provides crunch contrast to the creamy filling.
Cold whipping cream folded in lightens the filling so it tastes airy rather than dense.
Tested variations showed 12–14 g gelatin is the sweet spot for 9-inch pans; less can lead to a loose set, more to a rubbery one.

Ingredients Breakdown

Crust
- 200 g (2 cups) graham cracker crumbs — base crunch. You can substitute gluten-free cookie crumbs 1:1, but texture will change slightly.
- 56 g (4 tbsp / 1/4 cup) unsalted butter, melted — binds crumbs; use salted butter but reduce added salt in filling.
Filling
- 340 g (12 oz) full-fat Greek yogurt — provides tang and body. Low-fat will thin the filling and increase gelatin needed.
- 225 g (8 oz) cream cheese, softened — adds classic cheesecake flavor. Do not use cold cream cheese.
- 120 g (1/2 cup) granulated sugar — sweetener. Reduce to 90 g (6 tbsp) for less-sweet result.
- 120 ml (1/2 cup) heavy cream — whipped and folded in for lightness.
- 14 g (2 packets / about 2 tbsp) powdered gelatin — sets the filling. If using agar-agar (vegetarian), follow package hydration instructions and expect a slightly firmer texture.
- 120 ml (1/2 cup) hot water — to bloom and dissolve gelatin.
- 5 ml (1 tsp) pure vanilla extract — aroma.
- Pinch fine salt — brightens flavor.
- Optional: 85–150 g (1/2–1 cup) canned or fresh fruit purée (strawberry, raspberry) — fold in for flavor; if adding, reduce sugar slightly.
Topping (optional)
- 85 g (3 oz) flavored gelatin (one small box, e.g., strawberry jello) prepared per package instructions and cooled slightly — for a glossy fruit layer. Or use fresh fruit and a light glaze.

Essential Equipment

9-inch (23 cm) springform pan — not 8-inch; this recipe fills a 9-inch pan best.
Electric mixer (hand or stand) — for smooth cream cheese and whipped cream.
Small saucepan — for dissolving gelatin.
Rubber spatula and medium mixing bowls.
Digital scale (preferred) and liquid measuring cup — for precise results.
Offset spatula or knife for smoothing the top.
If you don’t have a springform, line a loose-bottom tart pan with parchment and run a hot knife around the edge to release.

Step-by-Step Instructions

Makes 8 slices. Prep time 20 minutes; Cook time 0 minutes; Inactive time (chill) 4 hours; Total time about 4 hours 20 minutes.

Step 1: Make the crust

In a medium bowl, stir 200 g (2 cups) graham cracker crumbs with 56 g (4 tbsp / 1/4 cup) melted unsalted butter and a pinch of salt until moist and sandy, about 1 minute. Press evenly into the bottom and 1/2-inch up the sides of a 9-inch (23 cm) springform pan using the bottom of a measuring cup. Chill in the fridge for 10 minutes to set.

Step 2: Bloom and dissolve the gelatin

Sprinkle 14 g (2 packets) powdered gelatin over 120 ml (1/2 cup) cold water in a small bowl; let sit 2–3 minutes until swollen. Warm gently over a low flame or microwave in 10-second bursts until dissolved, about 15–20 seconds, stirring just until clear. Do not boil. Cool 1–2 minutes.

Step 3: Beat the cream cheese and yogurt

In a bowl, beat 225 g (8 oz) softened cream cheese until smooth, 1–2 minutes. Add 340 g (12 oz) Greek yogurt, 120 g (1/2 cup) sugar, 5 ml (1 tsp) vanilla, and a pinch of salt; beat until smooth, 30–45 seconds. Stop as soon as the mixture is lump-free.

Step 4: Temper gelatin into the filling

Slowly drizzle the warm gelatin into the cream cheese mixture while mixing on low speed, about 20 seconds, then mix 10 more seconds to integrate. If adding 85–150 g (1/2–1 cup) fruit purée, fold it in now.

Step 5: Whip and fold the cream

Whip 120 ml (1/2 cup) heavy cream to soft peaks, about 1–2 minutes on medium-high. Fold one-third of the whipped cream into the filling to loosen it, then fold in the rest gently until streak-free, about 20–30 seconds. Do not overfold or deflate the air.

Step 6: Assemble and chill

Pour the filling over the chilled crust and smooth the top with an offset spatula; tap the pan once on the counter to remove air pockets. Chill uncovered in the fridge for at least 4 hours, or until firm to the touch. For best slices, chill 6 hours or overnight.

Step 7: Optional jello topping and serving

If you want a glossy top, prepare one small box (about 85 g) flavored gelatin according to package directions, cool to room temperature but not set, then pour over chilled cake and return to fridge for 30–60 minutes. Release the springform and run a hot, dry knife between cake and pan before slicing. Slice with a hot, clean knife for neat pieces.

Expert Tips & Pro Techniques

Use full-fat Greek yogurt and full-fat cream cheese for the best mouthfeel; low-fat variants make the filling looser.
Common mistake: adding hot gelatin directly to cold cream cheese can cause lumps. Cool gelatin 1–2 minutes and drizzle it in while mixing.
If the filling seems too loose after chilling, dissolve 1–2 tsp (4–8 g) extra gelatin in 30 ml hot water and fold warmed but cooled gelatin into slightly whipped filling, then re-chill. (This rescue trick is rare but handy.)
Make-ahead: assemble and chill up to 48 hours ahead. Keep a tight lid or plastic wrap to avoid fridge odors.
Professional technique for clean slices: dip a thin chef’s knife in hot water, wipe dry, then slice; repeat between each cut. This gives bakery-style edges.
For mini cheesecakes: halve the recipe and press crust into six 4-inch pans or jars; reduce chill time to 2–3 hours.

Storage & Reheating

Refrigerator: Store in an airtight container or covered with plastic wrap for up to 4 days. Keep chilled — this dessert does not do well at room temperature for long.
Freezer: You can freeze slices wrapped tightly in plastic and foil for up to 1 month. Thaw overnight in the fridge. Texture may be slightly softer after freezing.
Reheating: Do not microwave. If you prefer the flavor slightly warmer, let slices sit at room temperature for 10–15 minutes before serving.

Variations & Substitutions

Strawberry Jello Version: Replace plain gelatin with one small box (85 g) strawberry flavored gelatin diluted per package and gently fold into the filling instead of plain gelatin. Keep sugar the same. Topping is optional.
Lower-Sugar Option: Use 75 g (1/3 cup) granulated sugar and 1–2 tbsp honey or maple syrup for depth. If using sugar substitute, follow package equivalence; gelatin setting is unchanged.
Gluten-Free Crust: Use 200 g (2 cups) gluten-free cookie crumbs (e.g., GF graham or digestive). Texture will be slightly more crumbly but works fine.
Dairy-Free (Vegan-Adapted): Replace cream cheese with a firm cashew cream (soak 200 g cashews and blend with 60–80 ml water), use coconut yogurt in place of Greek yogurt, and set with agar-agar (follow package directions). Expect a different, slightly coconut-forward flavor.
Mini Parfaits: Omit crust and layer filling with fruit compote in jars. Skip chilling time is 1–2 hours.

Serving Suggestions & Pairings

Garnish with fresh berries and a mint sprig for bright contrast.
Serve with lightly sweetened whipped cream or a lemon curd spooned on the side.
Beverage pairings: a late-harvest Riesling, cold brew coffee, or floral tea like chamomile.
For a party menu, pair with a simple fruit salad and light meringues; for a cookies-and-cheesecake combo, see our black velvet cheesecake cookies for inspiration.

Nutrition Information
Per serving: serving size 1 slice (1 of 8 slices). Nutrition values are estimates. Actual values may vary based on specific ingredients and preparation methods.

Calories: 350 kcal
Total Fat: 24 g
Saturated Fat: 13 g
Cholesterol: 70 mg
Sodium: 230 mg
Total Carbohydrates: 28 g
Dietary Fiber: 0.5 g
Sugars: 18 g
Protein: 8 g

Frequently Asked Questions
Q: Why did my cheesecake not set?
A: The most common reason is not enough dissolved gelatin or using too much water. Make sure gelatin is fully bloomed and fully dissolved in hot water, and follow the amounts exactly. Also chill for at least 4 hours, longer if your fridge is warm.

Q: Can I make this without gelatin or eggs?
A: Yes — this recipe contains no eggs. For a gelatin-free set, use agar-agar per package directions, but expect a slightly firmer texture. Vegan egg replacements won’t give the same structure as gelatin.

Q: Can I double this recipe to serve a crowd?
A: Yes, you can scale up. Use a larger pan (e.g., two 9-inch pans) rather than one very deep pan to keep set times predictable. Chill time remains 4–6 hours. When doubling gelatin, keep the same ratio (about 14 g gelatin per 9-inch pan recipe).

Q: Can I prepare this the night before?
A: Absolutely. This cheesecake benefits from an overnight chill — flavors meld and it slices cleaner. Keep it covered in the fridge.

Q: How long does this keep in the fridge?
A: Store covered for up to 4 days. The filling becomes denser over time but stays safe and tasty within that window.

Q: My crust is soggy — what went wrong?
A: Press the crust firmly and chill before adding filling; a loose crust will absorb moisture. If you bake the crust lightly (5–7 minutes at 175°C / 350°F) before chilling, it will stay crisper but this is optional for a true no-bake.

Q: Can I use flavored Greek yogurt instead of plain?
A: Yes, flavored yogurts will add sweetness and flavor. Reduce added sugar by 30–50 g (2–4 tbsp) depending on sweetness to keep balance.

Conclusion

If you want a single-serve, quick alternative inspired by this recipe, try the One Minute Cheesecake Yogurt Pudding for a speedy treat. For a smaller no-bake option with a low-sugar focus, see No-Bake Cheesecake for One (Low-Calorie + Low-Sugar!) for ideas on portioning and lightening the filling.