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Healthy Cheesecake Recipes No-Bake Greek Yogurt Jello Cheesecake

I’ll be honest, I didn’t set out to make a cheesecake that would trick me into feeling like I was eating dessert at a spa, but here we are. This no-bake Greek yogurt jello cheesecake is creamy, light, and just a little too easy. The best part? No oven, no sweat, just pure cheesecake joy. I like to think of it as the middle ground between a classic cheesecake and a summer fruit salad. The tangy yogurt balances the sweet jello in a way that makes every bite feel fresh, almost like you’re getting away with something. It’s one of those no bake cheesecake recipes that even skeptics nod at after the first spoonful. And trust me, I’ve served it at enough gatherings to know. If you’re hunting for no bake cheesecake recipes easy enough for a weeknight yet fancy enough for guests, this is the winner. Think of it as one of the best no bake cheesecake recipes you’ll find tucked between your grandma’s yogurt cheesecake recipe and that chocolate cheesecake recipe no bake you’ve been saving for later.
Prep Time20 minutes
Total Time20 minutes
Course: Dessert
Cuisine: American
Keywords: bake cheesecake recipes, best no bake cheesecake recipe, chocolate cheesecake recipe no bake, healthy cheesecake recipes, no bake cheesecake recipes easy, no-bake cheesecake recipes, yogurt cheesecake recipe
Servings: 12 slices
Author: Camila

Ingredients

  • 2 cups graham cracker crumbs
  • 1/2 cup unsalted butter, melted
  • 1 package (3 oz) flavored gelatin (any flavor you like)
  • 1 cup boiling water
  • 2 cups plain Greek yogurt
  • 1 package (8 oz) cream cheese, softened
  • 1/2 cup sugar
  • 1 teaspoon vanilla extract
  • Fresh fruit for garnish (optional)

Instructions

  1. In a medium bowl, mix graham cracker crumbs with melted butter until evenly combined. Press into the bottom of a 9-inch springform pan to form the crust. Chill in the fridge while you prepare the filling.
  2. Dissolve gelatin in boiling water, whisking until completely dissolved. Let it cool slightly.
  3. In a large mixing bowl, beat cream cheese, sugar, and vanilla until smooth. Add yogurt and mix until creamy.
  4. Slowly pour the cooled gelatin into the yogurt mixture while mixing continuously.
  5. Pour the mixture over the chilled crust and smooth the top with a spatula.
  6. Refrigerate for at least 4 hours, or until firm. Overnight is even better.
  7. Top with fresh fruit before serving, if desired.