No-Bake Greek Yogurt Jello Cheesecake

No-Bake Greek Yogurt Jello Cheesecake delivers a bright, creamy dessert that feels light yet indulgent. This No-Bake Greek Yogurt Jello Cheesecake combines tangy Greek yogurt, colorful Jell-O flavors, and a crisp graham cracker crust for a silky, slightly bouncy texture that pleases every palate. You can make it for weeknight treats, summer parties, or an easy holiday dessert when you need something pretty and fast. Because it sets in the fridge, you avoid the oven and save time, and you get fresh, citrusy notes that cut through the richness. If you love Greek yogurt in both sweet and savory dishes, try a complementary recipe like Greek yogurt marinated chicken breast for a balanced menu.

Table of Contents

Why Make No-Bake Greek Yogurt Jello Cheesecake

Easy assembly: You skip baking and set the cheesecake in the fridge, so you save time and avoid oven heat.
Bright flavor: The Jell-O layer adds fruity color and a pleasant jiggle that contrasts with the creamy yogurt filling.
Lighter texture: Greek yogurt gives protein and tang while reducing heaviness, so you enjoy dessert without feeling overstuffed.
Versatile: You can swap jello flavors, fruit toppings, or crust types to match any occasion or taste.

How to Make No-Bake Greek Yogurt Jello Cheesecake

Start by preparing the crust and letting it chill so it firms up quickly. Next, bloom the gelatin and whisk it into warm Greek yogurt and softened cream cheese for a silky, stable filling. Meanwhile, whip cream until soft peaks form and fold it into the yogurt mix for lightness and airy texture.

Once the filling sits on the chilled crust, pour a flavored Jell-O layer on top and let the whole cake set in the fridge for several hours. Pay attention to temperatures: warm the gelatin mix enough to dissolve it, but do not overheat the yogurt or cream to preserve a smooth texture. For more ideas that use Greek yogurt well, see this savory Greek yogurt marinated chicken breast recipe.

Ingredients

For the crust:

1 1/2 cups graham cracker crumbs (about 10 full sheets)
6 tablespoons unsalted butter, melted
2 tablespoons granulated sugar

For the filling:

16 oz (450 g) cream cheese, softened
2 cups plain Greek yogurt (full-fat or 2%)
3/4 cup powdered sugar
1 tablespoon lemon juice, freshly squeezed
1 teaspoon vanilla bean paste (alcohol-free)
2 1/2 teaspoons unflavored powdered gelatin (or 1 teaspoon agar-agar for vegetarian option)
1/4 cup cold water + 1/4 cup hot water
1 cup heavy cream, cold

For the Jell-O topping:

1 (3 oz / 85 g) package flavored gelatin (any fruit flavor)
1 cup boiling water
1 cup cold water

For garnish (optional):

Fresh berries or citrus slices
Mint leaves

Directions

Preheat your oven to 0°F and then turn it off; you only need a warm room for softening the cream cheese.
Combine graham crumbs, melted butter, and sugar in a bowl and mix until evenly moistened.
Press the crumb mixture firmly into the bottom of a 9-inch springform pan and up the sides slightly.
Chill the crust in the refrigerator for 15 minutes until firm to the touch.
Sprinkle powdered gelatin over 1/4 cup cold water and let it bloom for 3 minutes.
Stir the bloomed gelatin into 1/4 cup hot water until it dissolves and turns clear.
Beat the softened cream cheese, Greek yogurt, powdered sugar, lemon juice, and vanilla bean paste in a large bowl until smooth.
Slowly pour the dissolved gelatin into the yogurt mixture while whisking to combine evenly.
Whip the cold heavy cream to soft peaks in a separate bowl and fold it gently into the yogurt mixture.
Pour the filling onto the chilled crust and smooth the top with an offset spatula.
Refrigerate the pan for 30 minutes while you prepare the Jell-O layer.
Dissolve the flavored gelatin in 1 cup boiling water, then add 1 cup cold water and stir to cool slightly.
When the filling feels slightly set (about 30–45 minutes), slowly pour the cooled Jell-O over the filling and avoid splashing.
Return the cake to the refrigerator and chill for at least 4 hours or until fully set and slightly jiggly.
Release the springform, garnish with fruit and mint, and serve chilled.

How to Serve No-Bake Greek Yogurt Jello Cheesecake

Slice and place on chilled plates to keep the cake firm, and add a spoonful of fresh berries for color.
Serve with a dollop of whipped cream and a lemon zest sprinkle for extra brightness.
Pair with a light green salad or simple fruit salad for a balanced dessert course.
Present the cheesecake on a cake stand and garnish the edges with citrus slices or edible flowers for a show-stopping look.

How to Store No-Bake Greek Yogurt Jello Cheesecake

Refrigerator: Cover the cake loosely with plastic wrap or store in an airtight container; keep refrigerated for up to 4 days.
Freezer: Freeze slices on a baking sheet until firm, then wrap individually in plastic and foil; store for up to 1 month.
Thawing: Move frozen slices to the refrigerator and thaw for 6–8 hours before serving; avoid room-temperature thawing to keep the texture.
Reheating: Do not heat; serve cold so the yogurt and Jell-O retain their intended textures.

Tips to Make No-Bake Greek Yogurt Jello Cheesecake

Use full-fat yogurt and cream for the creamiest texture and best mouthfeel.
Warm the dissolved gelatin just enough to melt; if it gets too hot, it can break the filling texture.
Chill the crust well before adding the filling to prevent sogginess.
For vegetarian diets, swap gelatin for the correct amount of agar-agar and follow package instructions.
Taste the filling before folding in whipped cream and adjust sugar or lemon for balance.

Variations

Berry Swirl: Mix 1/2 cup berry puree into half the filling and swirl it into the plain filling before setting for ribbons of fruit flavor.
Citrus Jello Twist: Use a lemon or orange Jell-O topping and add 1 teaspoon finely grated zest to the filling for extra zing.
Tropical: Swap the Jell-O for mango or pineapple gelatin and top with toasted coconut flakes and diced mango.

FAQs

Q: Can I use flavored yogurt instead of plain Greek yogurt?
A: You can, but flavored yogurt may add extra sweetness and change the final flavor. Reduce powdered sugar to balance the taste.

Q: What common mistakes should I avoid?
A: Do not pour hot gelatin directly onto the filling; let it cool slightly to avoid melting or separating the yogurt layer.

Q: Can I make this ahead for a party?
A: Yes, make it up to 3 days ahead and keep it refrigerated; add fresh garnishes just before serving for the best look and taste.

Q: How can I make this dairy-free?
A: Use a dairy-free cream cheese substitute, coconut-based yogurt, and coconut cream whipped to soft peaks; expect a slightly different texture.