Description
A light and refreshing cheesecake made with Greek yogurt and layered with jello, perfect for warm gatherings.
Ingredients
- 1 ½ cups crushed graham crackers
- ½ cup unsalted butter, melted
- 2 cups Greek yogurt
- ¾ cup sugar
- 1 package (3 oz) gelatin or jello mix (any flavor)
- 1 ½ cups boiling water
- 1 teaspoon vanilla extract
- Fresh fruit for topping (optional)
Instructions
- Mix graham cracker crumbs and melted butter in a bowl. Press the mixture into the bottom of a springform pan to form an even crust.
- In a separate bowl, combine boiling water with the jello mix. Stir thoroughly until dissolved.
- In another bowl, blend Greek yogurt, sugar, and vanilla extract until smooth.
- Slowly add the jello mixture to the yogurt, mixing until well combined. Pour this filling over the crust, smoothing the top with a spatula.
- Refrigerate for at least four hours or until set. For best results, leave it overnight.
- Decorate with fresh fruit before serving if desired.
Notes
Start with room temperature ingredients for a smoother filling. Consider layering different jello flavors for visual appeal.
