No Bake Light Jello Cheesecake
Indulge in the creamy, refreshing delight of this No Bake Light Jello Cheesecake—a guilt-free dessert that's as simple to make as it is delicious! Featuring a buttery graham cracker crust and a silky, airy filling made with low-fat cream cheese, Greek yogurt, and sugar-free Jello, this cheesecake is the perfect balance of flavor and lightness. The no-bake process means you can whip it up in just 25 minutes of prep time, leaving the fridge to do the rest. Topped with a dollop of light whipped topping and optional fresh fruit, it’s the ideal make-ahead treat for any occasion. Whether you’re hosting a summer gathering or craving a quick, no-fuss cheesecake, this recipe delivers on taste, ease, and elegance.
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Recipe Information
Ingredients
- 1.5 cups Graham cracker crumbs
- 5 tablespoons Unsalted butter, melted
- 2 tablespoons Granulated sugar
- 16 ounces Low-fat cream cheese, softened
- 1 cup Plain Greek yogurt, low-fat
- 1 teaspoon Vanilla extract
- 3 ounces Jello mix (any flavor, sugar-free preferred)
- 1 cup Boiling water
- 1.5 cups Whipped topping, light
- 1 cup Fresh fruit (optional, for garnish)
Instructions
Prepare the crust: In a medium mixing bowl, combine the graham cracker crumbs, melted butter, and granulated sugar. Mix until the crumbs are evenly coated and resemble wet sand.
Press the crust mixture into the bottom of a 9-inch springform pan, spreading it evenly and pressing firmly to create a compact layer. Refrigerate the crust while preparing the filling.
In a large mixing bowl, beat the softened cream cheese with an electric mixer until smooth and creamy. Add the Greek yogurt and vanilla extract, and continue to beat until fully combined.
In a separate small bowl, dissolve the Jello mix in the boiling water. Stir for about 2 minutes, ensuring the mix is completely dissolved. Allow the mixture to cool slightly, but not set.
Gradually pour the cooled Jello mixture into the cream cheese mixture, beating on low speed until fully incorporated and smooth.
Gently fold in the light whipped topping using a spatula, being careful not to deflate the mixture.
Pour the filling over the prepared crust in the springform pan. Smooth the top with a spatula for an even layer.
Cover the pan with plastic wrap and refrigerate for at least 4 hours, or until the cheesecake is set and firm.
Once set, carefully remove the sides of the springform pan. Slice and serve the cheesecake as is, or garnish with fresh fruit for an added touch of flavor and presentation.
Nutrition Facts
Calories |
2837 | ||
|---|---|---|---|
% Daily Value* |
|||
| Total Fat | 166.3 g | 213% | |
| Saturated Fat | 97.9 g | 490% | |
| Polyunsaturated Fat | 0.0 g | ||
| Cholesterol | 399 mg | 133% | |
| Sodium | 4166 mg | 181% | |
| Total Carbohydrate | 245.9 g | 89% | |
| Dietary Fiber | 11.7 g | 42% | |
| Total Sugars | 139.8 g | ||
| Protein | 80.5 g | 161% | |
| Vitamin D | 0.0 mcg | 0% | |
| Calcium | 1088 mg | 84% | |
| Iron | 6.1 mg | 34% | |
| Potassium | 1552 mg | 33% | |
*The % Daily Value tells you how much a nutrient in a serving of food contributes to a daily diet. 2,000 calories a day is used for general nutrition advice.
