Greek Yogurt Jello Cheesecake (Printable)
Light and creamy Greek yogurt cheesecake with a 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, optional garnish
# How to Make It:
01 - Line the bottom of a 9-inch springform pan with parchment paper and set aside.
02 - Combine graham cracker crumbs, melted butter, and sugar in a medium bowl until evenly moistened. Press firmly into the bottom of the prepared pan. Refrigerate while making 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 extract, and lemon juice. Beat until creamy and fully incorporated.
05 - Microwave the bloomed gelatin for 15 seconds until completely dissolved. Let cool slightly, then whisk into the cheesecake mixture until well combined.
06 - Pour the filling over the chilled crust and smooth the top with a spatula. Refrigerate for 2 hours until firmly set.
07 - Dissolve the fruit-flavored gelatin in 1 cup boiling water, stirring thoroughly. Add 1/2 cup cold water and mix. Let cool to room temperature without allowing it to set.
08 - Gently pour the cooled jello over the set cheesecake layer. Refrigerate for at least 2 additional hours until the jello is completely firm.
09 - Run a thin knife around the edge of the pan before releasing the springform. Garnish with fresh berries or fruit slices if desired. Slice and serve chilled.
# Expert Suggestions:
01 -
- The Greek yogurt makes it surprisingly light while keeping that luxurious cheesecake texture we all crave
- You can customize the jello layer with whatever fruit flavor matches your mood or the season
02 -
- The gelatin in the filling must be completely dissolved but not too hot when you add it, or it can seize up the cream cheese
- Let the jello layer cool to room temperature before pouring, but do not let it start setting or you will get uneven layers
03 -
- Press the crust mixture into the pan using the bottom of a measuring cup for an evenly compact layer
- If you get any bubbles in the jello layer, lightly skim them off with a spoon before it sets