Creating No-Bake Greek Yogurt Jello Cheesecake is straightforward when you follow these easy steps:

1. Prepare the Crust: In a medium bowl, combine the graham cracker crumbs and melted butter. Mix until crumbs are evenly coated.

2. Form the Crust: Press the crumb mixture into the bottom of a 9-inch springform pan. Use your fingers or a flat-bottomed glass to compact it well.

3. Set the Crust: Place the crust in the refrigerator to chill while you prepare the filling.

4. Dissolve Jello: In a small bowl, dissolve the Jello powder in 1 cup of boiling water. Stir until completely dissolved. Add the cold water and mix well. Set aside to cool slightly.

5. Mix Yogurt and Sugar: In a large bowl, combine the Greek yogurt and powdered sugar. Mix until smooth and creamy.

6. Fold in Whipped Cream: Gently fold the whipped cream into the yogurt mixture until fully combined. Be careful to maintain the fluffiness of the whipped cream.

7. Combine with Jello: Slowly pour the cooled Jello mixture into the yogurt mixture. Stir gently until the mixture is well blended.

8. Pour into Crust: Carefully pour the cheesecake filling over the chilled crust in the springform pan. Smooth the top with a spatula.

9. Chill: Cover the cheesecake with plastic wrap and refrigerate for at least 4 hours, or overnight for the best texture.

10. Serve: Once set, carefully release the springform pan from the cheesecake. Slice and serve as desired.