No Bake Classic Woolworth Cheesecake Recipe

Introduction

This No Bake Classic Woolworth Cheesecake is a delightful and refreshing dessert that’s easy to make and perfect for any occasion. With a creamy lemon-flavored filling and a crunchy graham cracker crust, it’s sure to impress family and friends without heating up your kitchen.

Ingredients

• 1 1/2 cups graham cracker crumbs
• 1/2 cup melted butter
• 1 can (12 oz) evaporated milk, chilled
• 1 package (3 oz) lemon Jell-O
• 1 cup boiling water
• 1 package (8 oz) cream cheese, softened
• 3/4 cup granulated sugar
• 2 tablespoons lemon juice
• 1 teaspoon vanilla extract

Instructions

1. Step 1: In a medium bowl, combine graham cracker crumbs and melted butter. Press two-thirds of the mixture firmly into the bottom of a 9×13-inch dish. Chill while preparing the filling.
2. Step 2: In a separate bowl, dissolve lemon gelatin in boiling water. Stir until fully dissolved and let cool to room temperature.
3. Step 3: Using a hand or stand mixer, whip the chilled evaporated milk until soft peaks form. Keep it chilled until needed.
4. Step 4: In a large bowl, beat cream cheese with sugar until smooth and fluffy. Add cooled gelatin mixture, lemon juice, and vanilla extract. Mix until well combined.
5. Step 5: Gently fold whipped evaporated milk into the cream cheese mixture in batches, being careful not to deflate the mixture.
6. Step 6: Pour the filling over the crust and smooth the top. Sprinkle the reserved graham cracker crumbs evenly over the top.
7. Step 7: Cover and refrigerate for at least 4 hours, preferably overnight, until fully set.
8. Step 8: Slice and serve chilled.

Tips & Variations

• For a more intense lemon flavor, add a teaspoon of lemon zest to the cream cheese mixture before folding in the whipped milk.
• Use crushed digestive biscuits as a substitute for graham cracker crumbs if unavailable.
• Top with fresh berries or a berry compote for added freshness and color.

Storage

Store the cheesecake covered in the refrigerator for up to 3 days to maintain freshness. For best texture, avoid freezing as it may alter the creamy consistency. When ready to serve, you can let it sit at room temperature for about 10 minutes to soften slightly before slicing.

How to Serve

Serve this delicious recipe with your favorite sides.

FAQs

Can I use regular milk instead of evaporated milk?

Evaporated milk is preferred because it whips into soft peaks and adds richness. Regular milk will not whip properly and will affect the texture of the cheesecake.

Do I need to bake this cheesecake?

No, this recipe is designed as a no-bake cheesecake. The filling sets in the refrigerator thanks to the gelatin, making it quick and easy to prepare without the oven.

No Bake Classic Woolworth Cheesecake Recipe

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★★★★★

4.8 from 137 reviews

This No Bake Classic Woolworth Cheesecake is a creamy, tangy dessert that combines a crunchy graham cracker crust with a luscious lemon-flavored cream cheese filling. Perfect for hot days or when you want a quick, impressive dessert without the oven, this cheesecake sets beautifully in the fridge and serves 12.

• Author: reem
• Prep Time: 30 minutes
• Cook Time: 0 minutes
• Total Time: 4 hours 30 minutes
• Yield: 12 servings 1x
• Category: Dessert
• Method: No-Cook
• Cuisine: American

Ingredients

Scale 1x2x3x

Crust

• 1 1/2 cups graham cracker crumbs
• 1/2 cup melted butter

Filling

• 1 can (12 oz) evaporated milk, chilled
• 1 package (3 oz) lemon Jell-O
• 1 cup boiling water
• 1 package (8 oz) cream cheese, softened
• 3/4 cup granulated sugar
• 2 tablespoons lemon juice
• 1 teaspoon vanilla extract

Instructions

1. Prepare the crust: In a medium bowl, mix the graham cracker crumbs with melted butter until combined. Press two-thirds of this mixture firmly into the bottom of a 9×13-inch dish to form an even crust. Place the crust in the refrigerator to chill while you prepare the filling.
2. Dissolve the gelatin: In a separate bowl, pour the boiling water over the lemon Jell-O powder. Stir thoroughly until the gelatin is completely dissolved, then set aside to cool to room temperature.
3. Whip the evaporated milk: Using a hand or stand mixer, beat the chilled evaporated milk until soft peaks form. Keep it chilled until needed to maintain the volume.
4. Make the cream cheese mixture: In a large bowl, beat the softened cream cheese together with the sugar until the mixture is smooth and fluffy. Gradually add the cooled lemon gelatin mixture, lemon juice, and vanilla extract, mixing until fully incorporated.
5. Combine whipped milk and cream cheese mixture: Gently fold the whipped evaporated milk into the cream cheese mixture in batches, taking care to avoid deflating the airy texture of the whipped milk.
6. Assemble the cheesecake: Pour the filling over the prepared graham cracker crust and smooth the top evenly. Sprinkle the remaining reserved graham cracker crumbs evenly over the surface.
7. Chill to set: Cover the dish with plastic wrap and refrigerate for at least 4 hours, preferably overnight, until the cheesecake is fully set and firm.
8. Serve: Once set, slice the cheesecake into 12 servings and serve chilled for best flavor and texture.

Notes

• Make sure the evaporated milk is thoroughly chilled before whipping to achieve soft peaks.
• Do not skip chilling the gelatin to room temperature before mixing; hot gelatin can cause lumps.
• Gently folding the whipped milk into the cream cheese mixture preserves the light texture of the filling.
• This cheesecake is best served cold and keeps well in the refrigerator for up to 3 days.
• You can substitute lemon gelatin with lime or orange for a different citrus twist.

Keywords: No bake cheesecake, Woolworth cheesecake, lemon Jell-O cheesecake, easy dessert, cream cheese dessert, graham cracker crust cheesecake