In my family, summer always had a signature taste—a mix of sun-warmed berries, chilled desserts, and laughter echoing off kitchen walls. One dessert that has stood the test of time through generations and hot July afternoons is the No-Bake Greek Yogurt Jello Cheesecake. Light, tangy, and dreamily creamy, this simple dish carries the spirit of long, lazy summers and the comfort of shared meals.
Every time I make this cheesecake, I think back to the kitchen where my grandmother would let us help stir the filling. She believed in the joy of cooking with your hands—of letting little ones press down graham cracker crusts with tiny fists or lick the last bit of yogurt mixture from the spoon. This cheesecake didn’t need ovens or elaborate steps. Just a handful of humble ingredients and a few hours of patience.
It’s a dessert with roots in classic American no-bake treats but made fresher and lighter with Greek yogurt. The Jello adds that burst of fruity fun, perfect for pairing with whatever seasonal berries or stone fruits are ripe and ready. Best of all, it brings everyone together—whether it’s for a birthday, a family picnic, or just because the day calls for something sweet and effortless.
Why You’ll Love This Recipe
There’s something deeply satisfying about a dessert that requires no baking but delivers maximum flavor and charm.
- Effortless and fast: Great for those moments when turning on the oven is unthinkable.
- Balanced flavors: The creamy tang of Greek yogurt pairs beautifully with the fruity sweetness of Jello.
- Kid-approved, grown-up loved: It’s soft, sweet, and fun to eat for all ages.
- Great for entertaining: Prepare in advance and bring out chilled—perfect for BBQs, potlucks, and brunches.
- A blank canvas: Try different Jello flavors, crusts (think chocolate cookie crumbs), or add a layer of fruit compote.
No-Bake Greek Yogurt Jello Cheesecake
- Yield: 9–12 squares 1x
Description
In my family, summer always had a signature taste—a mix of sun-warmed berries, chilled desserts, and laughter echoing off kitchen walls. One dessert that has stood the test of time through generations and hot July afternoons is the No-Bake Greek Yogurt Jello Cheesecake. Light, tangy, and dreamily creamy, this simple dish carries the spirit of long, lazy summers and the comfort of shared meals.
Every time I make this cheesecake, I think back to the kitchen where my grandmother would let us help stir the filling. She believed in the joy of cooking with your hands—of letting little ones press down graham cracker crusts with tiny fists or lick the last bit of yogurt mixture from the spoon. This cheesecake didn’t need ovens or elaborate steps. Just a handful of humble ingredients and a few hours of patience.
It’s a dessert with roots in classic American no-bake treats but made fresher and lighter with Greek yogurt. The Jello adds that burst of fruity fun, perfect for pairing with whatever seasonal berries or stone fruits are ripe and ready. Best of all, it brings everyone together—whether it’s for a birthday, a family picnic, or just because the day calls for something sweet and effortless.
Ingredients
- 1 cup crushed graham crackers (for the crust)
- ¼ cup unsalted butter, melted
- 1 (3 oz) box flavored Jello pudding mix (e.g., strawberry or cheesecake flavor)
- 2 cups plain full-fat Greek yogurt
- 2 tablespoons honey (or maple syrup for a twist)
- 1 teaspoon vanilla extract
- Fresh fruit or berries for garnish (optional)
- A pinch of sea salt (optional, to enhance flavor)
Instructions
1. Prepare the Crust
Start by mixing the crushed graham crackers with melted butter in a bowl until the mixture resembles wet sand. Press it firmly into the bottom of an 8×8-inch square baking dish or pie tin. Use the bottom of a glass or your fingers to get an even layer.
This crust always reminds me of beach days—the scent of warm graham and butter smells like toasted sunshine.
2. Mix the Filling
In a medium mixing bowl, combine the Greek yogurt, Jello mix, honey, and vanilla. Stir well until the mixture is smooth and creamy. The vibrant color from the Jello should blend beautifully with the yogurt, creating a pastel pink, lemon yellow, or lime green hue depending on your flavor choice.
Sometimes I add a splash of lemon juice if I want more tang—it’s like cheesecake and summer lemonade had a baby.
3. Assemble and Chill
Pour the filling over the prepared crust and smooth it out with a spatula. Cover with plastic wrap and refrigerate for at least 2 hours. Overnight chilling works best if you want clean, neat slices.
There’s something magical about lifting the wrap and seeing a perfectly set cheesecake waiting to be sliced.
4. Garnish and Serve
Just before serving, top with fresh berries, peach slices, or even a drizzle of honey. The fruit adds color and freshness to every bite.
This step is where my kids always join in—they decorate each square like a little piece of edible art.
Notes
-
This dessert is naturally protein-rich thanks to Greek yogurt.
-
Use a flavored gelatin dessert for color and taste variation.
-
Keep chilled until ready to serve for the best texture.
-
For an added layer of luxury, spread whipped topping or Greek yogurt whipped cream over the top.
Nutrition
- Calories: 200
INGREDIENTS YOU’LL NEED
- 1 cup crushed graham crackers (for the crust)
- ¼ cup unsalted butter, melted
- 1 (3 oz) box flavored Jello pudding mix (e.g., strawberry or cheesecake flavor)
- 2 cups plain full-fat Greek yogurt
- 2 tablespoons honey (or maple syrup for a twist)
- 1 teaspoon vanilla extract
- Fresh fruit or berries for garnish (optional)
- A pinch of sea salt (optional, to enhance flavor)
HOW TO MAKE NO-BAKE GREEK YOGURT JELLO CHEESECAKE
STEP-BY-STEP INSTRUCTIONS
1. Prepare the Crust
Start by mixing the crushed graham crackers with melted butter in a bowl until the mixture resembles wet sand. Press it firmly into the bottom of an 8×8-inch square baking dish or pie tin. Use the bottom of a glass or your fingers to get an even layer.
This crust always reminds me of beach days—the scent of warm graham and butter smells like toasted sunshine.
2. Mix the Filling
In a medium mixing bowl, combine the Greek yogurt, Jello mix, honey, and vanilla. Stir well until the mixture is smooth and creamy. The vibrant color from the Jello should blend beautifully with the yogurt, creating a pastel pink, lemon yellow, or lime green hue depending on your flavor choice.
Sometimes I add a splash of lemon juice if I want more tang—it’s like cheesecake and summer lemonade had a baby.
3. Assemble and Chill
Pour the filling over the prepared crust and smooth it out with a spatula. Cover with plastic wrap and refrigerate for at least 2 hours. Overnight chilling works best if you want clean, neat slices.
There’s something magical about lifting the wrap and seeing a perfectly set cheesecake waiting to be sliced.
4. Garnish and Serve
Just before serving, top with fresh berries, peach slices, or even a drizzle of honey. The fruit adds color and freshness to every bite.
This step is where my kids always join in—they decorate each square like a little piece of edible art.
HELPFUL TIPS
- Use full-fat Greek yogurt for the creamiest, richest flavor.
- Chill for a full 2 hours or longer for a firm set that slices easily.
- Try flavor pairings like lemon Jello with blueberries or strawberry with sliced kiwi.
- For a crunchy twist, add chopped toasted nuts or granola on top before serving.
- Avoid overmixing the Jello—it should blend smoothly into the yogurt but not turn runny.
DETAILS
| Prep Time | 10 minutes |
|---|---|
| Cook Time | 0 minutes |
| Chill Time | 2 hours |
| Total Time | 2 hours 10 minutes |
| Yield | 9–12 squares |
| Category | Dessert |
| Method | No-bake |
| Cuisine | American |
| Diet | Vegetarian |
NOTES
- This dessert is naturally protein-rich thanks to Greek yogurt.
- Use a flavored gelatin dessert for color and taste variation.
- Keep chilled until ready to serve for the best texture.
- For an added layer of luxury, spread whipped topping or Greek yogurt whipped cream over the top.
NUTRITIONAL INFORMATION (Approximate per serving)
- Calories: 200
- Protein: 6g
- Carbs: 23g
- Fat: 8g
- Sugar: 14g
FREQUENTLY ASKED QUESTIONS
Can I use flavored Greek yogurt instead of plain?
Yes, but it will change the sweetness and flavor profile—adjust honey accordingly.
Is this recipe gluten-free?
Use gluten-free graham crackers or a nut-based crust to make it gluten-free.
Can I freeze this cheesecake?
Yes, but the texture may become slightly icy. Best enjoyed fresh from the fridge.
What’s the best way to slice it neatly?
Use a sharp knife dipped in hot water and wiped clean between each cut.
STORAGE INSTRUCTIONS
Store the cheesecake covered in the refrigerator for up to 5 days. It’s best served cold straight from the fridge. Avoid freezing for long periods to preserve texture.
Related Recipes
If you liked this recipe, you’ll definitely enjoy these other cheesy delights:
- Jello Creamsicle Pie
- Gordon Ramsay Key Lime Pie
- Blackberry Cheesecake
- A Cozy Classic: Dulce de Leche Mousse
Conclusion
The No-Bake Greek Yogurt Jello Cheesecake isn’t just a dessert—it’s a celebration of simplicity, tradition, and the joyful spirit of summer. Whether you’re serving it at a gathering, preparing a weeknight treat, or passing down kitchen traditions to little ones, this dish always delivers comfort and delight. Sweet, cool, and effortless—it’s the kind of recipe you’ll keep coming back to, season after season.