Greek Yogurt Jello Cheesecake (Printable)

Light, creamy Greek yogurt cheesecake with refreshing jello topping on buttery 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 Cook:

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 well incorporated.
05 - Microwave bloomed gelatin for 15 seconds until completely dissolved. Cool slightly, then whisk into the cheesecake mixture.
06 - Pour filling onto the chilled 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 Tips:

01 -
  • You get that dreamy cheesecake satisfaction without breaking a sweat or heating up your kitchen
  • The jello topping adds this brilliant fruit element that makes every bite feel like a tiny celebration
  • It's one of those desserts that looks fancy but comes together faster than you can set the table
02 -
  • The gelatin needs to cool before you mix it into the filling, or it'll seize up into weird little lumps that never disappear
  • Let the jello topping cool completely but don't let it start setting, or you'll get this strange layer separation
  • Room temperature cream cheese is non negotiable unless you want to spend twenty minutes beating out lumps
03 -
  • Use the back of a measuring cup to press the crust into the pan, it gives you perfectly even pressure
  • Whisk the gelatin mixture gently but thoroughly to avoid creating bubbles in your jello layer

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