Description
A refreshing, creamy no-bake Greek Yogurt Jello Cheesecake combining a buttery graham cracker crust with a light and fluffy cheesecake filling made from Greek yogurt, instant pudding mix, and whipped topping. Perfect for a quick and easy dessert that sets in the refrigerator without any baking.
Ingredients
Scale
Crust
- 1 ½ cups graham cracker crumbs
- 5 tablespoons melted butter
- 2 tablespoons granulated sugar
Filling
- 8 oz cream cheese, softened
- ¼ cup powdered sugar
- 2 cups plain Greek yogurt
- 1 package (3.4 oz) instant Jello cheesecake or vanilla pudding mix
- 1 teaspoon vanilla extract
- 1 cup whipped topping
Topping (optional)
- Fresh strawberries or berries
Instructions
- Prepare the crust: In a bowl, mix the graham cracker crumbs, melted butter, and granulated sugar until the mixture resembles wet sand, ensuring all crumbs are evenly coated.
- Form the crust: Press the crumb mixture firmly into the bottom of a 9-inch springform pan to create an even layer. Place the crust in the refrigerator to chill while you prepare the filling.
- Mix cream cheese and sugar: In a large mixing bowl, beat the softened cream cheese and powdered sugar together using a mixer until the texture is smooth and creamy without lumps.
- Add yogurt and pudding mix: Incorporate the Greek yogurt, vanilla extract, and instant pudding mix into the cream cheese mixture. Beat again until all ingredients are fully combined and the mixture thickens.
- Fold in whipped topping: Gently fold the whipped topping into the filling mixture with a spatula until light and fluffy, avoiding deflating the mixture.
- Assemble the cheesecake: Spread the filling evenly over the chilled crust and smooth the surface with a spatula to create a clean top layer.
- Chill to set: Refrigerate the assembled cheesecake for at least 4 hours or until it is fully set and firm to the touch.
- Add toppings and serve: Before serving, garnish the cheesecake with fresh strawberries or mixed berries if desired for added color and flavor.
Notes
- Ensure the cream cheese is softened to room temperature for easier mixing and a smoother filling.
- Use a springform pan for easy removal of the cheesecake.
- For a tangier flavor, use plain Greek yogurt with higher fat content.
- Instant pudding mix is key to setting the filling without baking.
- The cheesecake can be stored in the refrigerator for up to 3 days.
