Description
A light and creamy no-bake cheesecake topped with a colorful jello layer.
Ingredients
Scale
- 1 1/2 cups graham cracker crumbs (or digestive biscuits)
- 6 tablespoons melted butter
- 2 tablespoons sugar (for crust)
- 8 oz (225 g) cream cheese, softened
- 2 cups plain Greek yogurt
- 1 cup powdered sugar (or to taste)
- 1 teaspoon vanilla extract
- 1 cup heavy cream, whipped (or 1 cup whipped topping)
- 1 (3 oz / 85 g) package flavored jello (strawberry, raspberry, or any flavor)
- 1 cup boiling water (to dissolve jello)
- 1 cup cold water
- Fresh fruit for garnish (optional)
Instructions
- Make the crust: mix graham crumbs, melted butter, and 2 tablespoons sugar in a bowl. Press firmly into the bottom of a 9-inch springform pan or an 8×8 inch dish. Chill in the fridge while you make the filling.
- Make the filling: beat the softened cream cheese until smooth. Add powdered sugar and vanilla and beat again. Stir in the Greek yogurt until even. Gently fold in the whipped cream until the mix is light.
- Pour the filling over the chilled crust. Smooth the top with a spatula. Put back in the fridge while you prepare the jello.
- Prepare the jello: pour the jello powder into a bowl and add 1 cup boiling water. Stir until the powder dissolves. Add 1 cup cold water and mix. Let the jello cool at room temperature until it is still liquid but not hot (about 10–15 minutes).
- Pour the cooled jello slowly over the chilled filling. Pour in the center and let it spread, or use a spoon to gently spread it.
- Chill the whole cake in the fridge for at least 240 minutes or until the jello and filling are set.
- Before serving, run a knife around the pan edge and remove the springform ring if used. Top with fresh fruit if you like.
Notes
Use cold ingredients for a firmer filling. Let the jello cool before pouring so it does not melt the filling.
- Prep Time: 15 minutes
- Cook Time: 0 minutes
- Category: Dessert
- Method: No-Bake
- Cuisine: Greek
Nutrition
- Serving Size: 1 slice
- Calories: 320
- Sugar: 24g
- Sodium: 200mg
- Fat: 18g
- Saturated Fat: 10g
- Unsaturated Fat: 6g
- Trans Fat: 0g
- Carbohydrates: 34g
- Fiber: 1g
- Protein: 5g
- Cholesterol: 40mg