No-Bake Greek Yogurt Jello Cheesecake

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No-Bake Greek Yogurt Jello Cheesecake

Ingredients

  • Crust: 1 cup graham cracker crumbs mixed with 2 tbsp melted butter (optional).

  • Filling:

    • 2 cups Plain Greek Yogurt (Full-fat or 2% works best for creaminess).

    • 1 packet (0.3 oz) Sugar-Free Lemon or Vanilla Jello (or any flavor you prefer).

    • 1/2 cup boiling water.

    • 1 tsp vanilla extract.

    • Fresh raspberries or blueberries for topping.

Instructions

  1. Prepare the Base: If you want a crust, press the graham cracker mixture into the bottom of small glass jars or a 7-inch springform pan. Chill in the freezer for 10 minutes to set.

  2. Dissolve the Jello: In a small heat-proof bowl, stir the Jello powder into 1/2 cup of boiling water. Stir vigorously for about 2 minutes until the powder is completely dissolved and no granules remain. Let it cool slightly (about 3–5 minutes) so it doesn’t curdle the yogurt.

  3. Mix the Filling: In a large mixing bowl, whisk the Greek yogurt and vanilla extract until smooth. Slowly pour the liquid Jello into the yogurt, whisking constantly until the color is uniform and the texture is velvety.

  4. Set: Pour the mixture over your prepared crust or directly into serving ramekins.

  5. Chill: Refrigerate for at least 2 to 3 hours (or until firm).

  6. Serve: Top with fresh raspberries as shown in the photo.

Tip: For an extra fluffy “mousse” texture, fold in 1/2 cup of whipped topping before chilling!

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