Greek Yogurt Jello Cheesecake (Print Version)
Creamy Greek yogurt cheesecake with fruit jello layer on graham crust
# Recipe Ingredients:
→ Crust
01 - 1 1/2 cups graham cracker crumbs
02 - 1/3 cup unsalted butter, melted
03 - 2 tablespoons 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 teaspoon vanilla extract
08 - 1 tablespoon lemon juice
09 - 2 teaspoons powdered gelatin
10 - 3 tablespoons 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 for garnish (optional)
# Directions:
01 - Line the bottom of a 9-inch springform pan with parchment paper.
02 - Combine graham cracker crumbs, melted butter, and sugar in a medium bowl. Press the mixture firmly into the bottom of the prepared pan. Refrigerate while preparing the filling.
03 - Sprinkle powdered gelatin over 3 tablespoons 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 thoroughly combined.
05 - Microwave the bloomed gelatin for 15 seconds until completely dissolved. Cool slightly, then whisk into the cheesecake mixture until well incorporated.
06 - Pour the cheesecake filling over the chilled crust. Smooth the top with a spatula. Refrigerate for 2 hours until set.
07 - Dissolve fruit-flavored gelatin in 1 cup boiling water, stirring well. Add 1/2 cup cold water and mix. Allow to cool to room temperature without setting.
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 ring. Garnish with fresh berries or fruit slices if desired. Slice and serve chilled.
# Expert Advice:
01 -
- The Greek yogurt makes it surprisingly light while still feeling indulgent
- You can make it entirely ahead of time, perfect for stress free entertaining
02 -
- The jello layer must be completely cooled before pouring, or it will melt your cheesecake layer
- Run your knife under hot water between slices for the cleanest cuts
03 -
- If you are nervous about the jello layer sliding off, chill the cheesecake for 3 hours instead of 2
- For extra stability, you can brush a little warm jello on the set cheesecake before pouring the rest