Description
A bright and tangy no-bake cheesecake with Greek yogurt and Jell-O for a silky texture, perfect for busy hosts.
Ingredients
Scale
- 200 g (2 cups) graham cracker crumbs
- 56 g (4 tbsp / 1/4 cup) unsalted butter, melted
- 340 g (12 oz) full-fat Greek yogurt
- 225 g (8 oz) cream cheese, softened
- 120 g (1/2 cup) granulated sugar
- 120 ml (1/2 cup) heavy cream
- 14 g (2 packets / about 2 tbsp) powdered gelatin
- 120 ml (1/2 cup) hot water
- 5 ml (1 tsp) pure vanilla extract
- Pinch fine salt
- Optional: 85–150 g (1/2–1 cup) canned or fresh fruit purée
- Optional: 85 g (3 oz) flavored gelatin for topping
Instructions
- Make the crust: Combine graham cracker crumbs, butter, and salt in a bowl. Press into the bottom of a springform pan and chill for 10 minutes.
- Bloom and dissolve the gelatin: Sprinkle gelatin over cold water, let sit, then warm until clear and dissolve. Cool.
- Beat cream cheese and yogurt: Combine softened cream cheese, Greek yogurt, sugar, vanilla, and salt in a bowl; beat until smooth.
- Temper gelatin into the filling: Drizzle in warm gelatin while mixing. Fold in fruit purée if using.
- Whip and fold the cream: Whip heavy cream to soft peaks, then fold into the filling gently.
- Assemble and chill: Pour filling over the crust, smooth the top, and chill in the fridge for at least 4 hours.
- Optional jello topping and serving: Prepare jello per package instructions, cool, pour over cake, and chill again before serving.
Notes
For best results, use full-fat ingredients. Chill overnight for better flavor melding.
- Prep Time: 20 minutes
- Cook Time: 0 minutes
- Category: Dessert
- Method: No-Bake
- Cuisine: Greek
Nutrition
- Serving Size: 1 slice
- Calories: 350
- Sugar: 18g
- Sodium: 230mg
- Fat: 24g
- Saturated Fat: 13g
- Unsaturated Fat: 11g
- Trans Fat: 0g
- Carbohydrates: 28g
- Fiber: 0.5g
- Protein: 8g
- Cholesterol: 70mg