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No-Bake Greek Yogurt Jello Cheesecake with graham cracker crust and strawberries

No-Bake Greek Yogurt Jello Cheesecake

This No-Bake Greek Yogurt Jello Cheesecake is a light and creamy dessert made with thick Greek yogurt, flavored gelatin, and a buttery graham cracker crust. The filling sets perfectly in the refrigerator, creating a smooth cheesecake texture without baking. It’s a beginner-friendly dessert that works beautifully for summer gatherings, family dinners, or quick make-ahead treats.
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Prep Time 20 minutes
Total Time 4 hours 20 minutes
Servings: 8 slices
Course: Dessert
Cuisine: American
Calories: 220
Ingredients Equipment Method Notes

Ingredients
  

  • 1.5 cups graham cracker crumbs
  • 5 tbsp melted butter
  • 2 tbsp sugar
  • 2 cups Greek yogurt
  • 1 package flavored gelatin (such as strawberry or lemon)
  • 0.75 cup hot water
  • 2-3 tbsp honey or sugar (to taste)

Equipment

  • mixing bowl
  • mixing spoon or spatula
  • 9-inch pie dish or springform pan
  • measuring cups and spoons
  • refrigerator

Method
 

  1. Place the graham cracker crumbs in a mixing bowl. Add melted butter and sugar.
  2. Stir the mixture until the crumbs are evenly coated with butter.
  3. Press the crumb mixture firmly into the bottom of a pie dish or springform pan to create the crust.
  4. Place the crust in the refrigerator for about 20 minutes so it firms up.
  5. Dissolve the flavored gelatin in hot water according to the package instructions, stirring until fully dissolved.
  6. Allow the gelatin mixture to cool slightly so it does not curdle the yogurt.
  7. Add the Greek yogurt to a large mixing bowl and stir in the honey or sugar.
  8. Slowly pour the dissolved gelatin into the yogurt while stirring continuously until smooth.
  9. Pour the cheesecake filling into the chilled graham cracker crust and smooth the top.
  10. Refrigerate the cheesecake for 4–6 hours, or until the filling becomes firm and sliceable.
  11. Slice the cheesecake and serve chilled with fresh berries, whipped cream, or honey if desired.

Notes

Use thick full-fat Greek yogurt for the best texture. Allow the gelatin mixture to cool slightly before mixing with yogurt to prevent curdling. Chill the cheesecake for at least 4–6 hours, or overnight for the cleanest slices. Top with fresh berries, whipped cream, lemon zest, or a drizzle of honey before serving.