No Bake Classic Woolworth Cheesecake Recipe
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.
- 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
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
- 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.
- 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.
- 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.
- 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.
- 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.
- 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.
- 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.
- 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
