Greek Yogurt Jello Cheesecake (Printer-friendly)
Creamy Greek yogurt filling meets fruity jello layer on a buttery crust
# What You'll 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 (strawberry, raspberry, or lemon)
12 - 1 cup boiling water
13 - 1/2 cup cold water
14 - Fresh berries or fruit slices, for garnish (optional)
# Directions:
01 - Line the bottom of a 9-inch springform pan with parchment paper to prevent sticking.
02 - Mix graham cracker crumbs, melted butter, and sugar in a medium bowl until evenly combined. Press 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 fully dissolved. Cool slightly, then whisk into the cheesecake mixture until combined.
06 - Pour filling onto the chilled crust. Smooth the top with a spatula. Refrigerate for 2 hours until firm.
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 setting.
08 - Gently pour cooled jello over the set cheesecake layer. Refrigerate for at least 2 more hours until jello is completely 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 Advice:
01 -
- No oven means your kitchen stays cool even in July
- The Greek yogurt makes it taste lighter than traditional cheesecake but still satisfies that creamy craving
02 -
- Pouring hot jello directly onto the cheesecake will melt the cream layer. Patience with the cooling step prevents a marbled mess.
- The gelatin in the filling is what makes this slice cleanly. Skip it and you will have a mousse that needs to be spooned from serving dishes.
03 -
- Room temperature ingredients blend together smoothly. Cold cream cheese and yogurt will leave you with tiny lumps that no amount of mixing can fix.
- The springform pan is essential here. Attempting to remove this from a regular cake pan will end in disaster and broken slices.