These easy Greek Yogurt Jello Cups are made with just 3 ingredients and can be whipped up and ready for the fridge in minutes. They're my favorite low-calorie, no-bake dessert!

four greek yogurt jello cups garnished with berries, whipped cream and mint with two spoons on the side

That's right...each cup of this jello yogurt has less than 170 calories. So you can satisfy your sweet tooth without any of the guilt!

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Ingredients You Need
Substitutions & Variations
How to Make Greek Yogurt Jello Cups
Recipe Tips
Storage
How to Serve
More Easy Dessert Recipes To Try
📋Recipe

A similar, sugar-free version of this recipe went viral on Tiktok a while back. But I'm not at all a fan of artifical sweeteners, and I wanted something just a little more indulgent, so this is an adaptation using ingredients that contain real sugar.

It's as easy as replacing half of the water used to make the jello with vanilla Greek yogurt. Mix it all together, put it in the fridge to set and, in a few hours, it's ready to enjoy.

So quick and simple yet soooo good!

The texture is thicker and firmer than regular jello, and the flavor is fabulously fruity with a delightful creaminess added by the Greek yogurt (along with some protein too...bonus!).

And you can make these cups with any flavor of jello you like. I used raspberry today because it's my favorite, but I often switch things up. Every flavor I've tried so far has been excellent.

This jello and yogurt dessert is on regular rotation in our house. Try it for yourself and see why. I bet you'll want to make it again and again!

Ingredients You Need

all of the ingredients needed to make greek yogurt jello cups

Note: Ingredient amounts are in the recipe card at the bottom of the post.

Flavored gelatin dessert (such as Jell-O) - I used raspberry, but you can use any flavor you like
Water - both boiling water to dissolve the gelatin and cold water to cool it down
Vanilla Greek yogurt - I like to use Cabot Triple Cream Vanilla Bean for the extra creaminess (#notsponsored), but any full-fat vanilla Greek yogurt will do; you can also use a lower-fat version, but it won't be as creamy

Toppings and garnishes, such as whipped cream, fresh fruit and mint leaves, are optional. But they do make this dessert extra-special!

four greek yogurt jello cups with small bowls of raspberries and whipped cream and spoons on the side

Substitutions & Variations

Use any flavor of gelatin that you want. My favorites are raspberry and strawberry, but I also enjoy pineapple, lemon, lime, orange (think creamsicle!), and cherry.
- For even fewer calories, if you don't mind artificial sweeteners, you can use sugar-free gelatin.
You can use plain Greek yogurt if you prefer. Without the added sugar, the dessert will be slightly less sweet (and it will have fewer calories as well). For a hint of vanilla, add ½ teaspoon vanilla extract when you mix in the yogurt.
- Or you can amp up the fruit flavor by using a similarly-flavored Greek yogurt. For example, if you're using strawberry gelatin, use a strawberry-flavored Greek yogurt.

How to Make Greek Yogurt Jello Cups

Note: This is just a brief overview of the steps. For the full printable recipe with ingredient amounts and detailed instructions, please go to the recipe card at the bottom of the post.

raspberry gelatin and water being whisked together in a bowl

In a large bowl, whisk the gelatin and boiling water until the gelatin is completely dissolved, then whisk in the cold water.

a collage of 2 images; the first is of greek yogurt added to the gelatin and water mixture, and the second is of the yogurt and gelatin being whisked together in the bowl

Add the yogurt; whisk until the yogurt has been fully incorporated.

the yogurt and gelatin mixture divided amounf 4 ramekins

Evenly divide the mixture among four 6-ounce ramekins or dessert cups. Refrigerate until set, about 4 hours (leave uncovered for the first 2 hours, then cover with plastic wrap).

4 greek yogurt jello cups with small bowls of raspberries and whipped cream and spoons in the background with text overlay that says enjoy

Enjoy!
Add toppings/garnishes, if desired.

Recipe Tips

It's important to use Greek yogurt for its thicker consistency. The results won't be quite the same with regular yogurt.
A whisk makes it so much easier to combine the yogurt with the jello mixture and eliminate any lumps or spots of yogurt. You will have a bit of a harder time getting this done if you use a spoon.
- Although I haven't ever found it necessary, you can leave the yogurt sit out for 20 to 30 minutes before making the recipe to take some of the chill off. This can help make fully incorporating the yogurt a little quicker and easier.
Combine the ingredients in a mixing bowl or large measuring cup with a pour spout to make transferring the mixture into the cups easier and mess-free.
You'll need about 4 hours for these to fully set up in the fridge, so plan for that. You can even make them the day before and let them set overnight.

close up of a spoonfull of raspberry yogurt jello being lifted out of the cup

Storage

Store in the refrigerator, covered with plastic wrap, for up to 4 days.

How to Serve

You can serve these yogurt jello cups as-is, or you can top them with a dollop of whipped cream (try my easy homemade sweetened whipped cream) or additional Greek vanilla yogurt.

And if you want to fancy-up the presentation, try adding a piece or two of fresh fruit (I match the flavor of the gelatin I use) and a fresh mint leaf. So pretty!

a top down view of a greek yogurt jello cup with a spoonful taken out and a spoon and a small bowl of raspberries on the side

I hope you try this Greek Yogurt Jello Cups recipe and love it as much as I do. Thanks for visiting today!

For more desserts made with Greek yogurt, try my Greek Yogurt Pudding Cups and Japanese Yogurt Cheesecake Cups!

More Easy Dessert Recipes To Try

If you make this recipe, I'd love to know how it went. Please leave a star rating and comment below (you can also ask a question in the comments). Thanks!

📋Recipe

four greek yogurt jrllo cups garnished with whipped cream, berries and mint and 2 spoons on the side

Greek Yogurt Jello Cups

These easy Greek Yogurt Jello Cups are made with just 3 ingredients and can be whipped up and ready for the fridge in minutes. They're my favorite low-calorie, no-bake dessert!

5 from 4 votes

Print Recipe Pin Recipe Rate & Comment

Author: Michelle

Prep Time: 5

Chilling/Set Time: 4

Total Time: 4 5

Servings: 4

Estimated Calories: 167

Ingredients

1 (3-ounce) package flavored gelatin dessert, such as Jell-O; any flavor (I used raspberry)
½ cup boiling water
½ cup cold water
1 cup vanilla Greek yogurt, full-fat recommended for creaminess (I use a triple cream vanilla bean Greek yogurt for extra creaminess)

Instructions

Place the gelatin in a large heat-safe bowl. Add the boiling water; whisk until the gelatin has completely dissolved, about 2 minutes (be sure to scrape any undissolved gelatin off the sides of the bowl as you go so it all gets dissolved).
Add the cold water; stir to combine.
Add the yogurt; whisk until the mixture is smooth and the yogurt is completely incorporated (there should be no white lumps or spots).
Divide the mixture evenly between four 6-ounce ramekins or dessert cups/dishes.
Refrigerate until thoroughly chilled and completely set, about 4 hours.
Leave them uncovered for the first two hours so that condensation does not accumulate and drip down on them as they chill, then cover them with plastic wrap.
Enjoy!
Toppings/garnishes can be added, if desired.

Notes

Serve as-is or with a dollop of whipped cream or vanilla Greek yogurt. For a fancier presentation, garnish each cup with a piece of fresh fruit and a fresh mint leaf.
Full-fat Greek yogurt is recommended for its creaminess. You can use a low-fat or no-fat version, but it won't be as creamy.
Combining the ingredients in a mixing bowl or large measuring cup with a pour spout will make transferring the mixture into the cups easier and mess-free.
A whisk makes it easier to combine the yogurt with the jello mixture and eliminate any lumps or spots of yogurt; you may have a bit of a harder time if you use a spoon.
Store in the refrigerator, covered with plastic wrap, for up to 4 days.
Estimated calories shown do not include any toppings or garnishes.
Please refer to the post for additional information and step-by-step photos.

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