No-Bake Woolworth Icebox Cheesecake is a classic, light, and refreshing dessert that’s as nostalgic as it is delicious. Its delicate, fluffy texture is complemented by a smooth lemon flavor that’s not too overpowering, making it the perfect choice for spring or summer gatherings.
This cheesecake has a delightful graham cracker crust that adds a hint of crunch to every bite. Whether you’re serving this after a casual dinner or as part of a celebratory meal, its easy preparation and delicious taste will make it an instant favorite. And the best part? No baking required!
Kitchen Equipment Needed:
- 9×13-inch baking dish
- Electric mixer
- Mixing bowls
- Spatula
- Measuring cups and spoons
- Whisk
- Plastic wrap or aluminum foil (for chilling)
Ingredients:
For the Crust:
- 1½ cups graham cracker crumbs
- ½ cup unsalted butter, melted
- 2 tbsp granulated sugar
For the Filling:
- 1 package (8 oz) cream cheese, softened
- 1 cup granulated sugar
- 1 can (12 oz) evaporated milk, chilled
- 1 package (3 oz) lemon-flavored gelatin (Jell-O)
- 1 cup boiling water
- 1 tsp vanilla extract
- Zest of 1 lemon (optional, for extra flavor)
Directions:
- Prepare the Crust:
- In a medium bowl, combine the graham cracker crumbs, melted butter, and 2 tablespoons of sugar. Mix until the crumbs are evenly coated.
- Press the crumb mixture into the bottom of a 9×13-inch baking dish to form the crust. Place in the refrigerator to set while you prepare the filling.
- Dissolve the Gelatin:
- In a separate bowl, dissolve the lemon gelatin in 1 cup of boiling water. Stir well until fully dissolved. Let it cool to room temperature, but do not let it set.
- Whip the Evaporated Milk:
- Using an electric mixer, whip the chilled evaporated milk until it thickens and becomes light and fluffy. Set aside.
- Make the Cream Cheese Mixture:
- In another mixing bowl, beat the softened cream cheese and 1 cup of granulated sugar until smooth and creamy. Add the vanilla extract and lemon zest (if using), and mix until combined.
- Combine the Filling:
- Slowly pour the cooled gelatin mixture into the cream cheese mixture, whisking to combine. Gently fold in the whipped evaporated milk using a spatula until everything is fully combined and fluffy.
- Assemble the Cheesecake:
- Pour the cheesecake filling over the chilled graham cracker crust, spreading it evenly with a spatula. Cover with plastic wrap or aluminum foil and refrigerate for at least 4 hours, or until fully set.
- Serve and Enjoy:
- Once set, slice into squares and serve. You can garnish with fresh berries, a dollop of whipped cream, or extra lemon zest for an added touch.
Prep Time:
- 20 minutes
Chill Time:
- 4 hours (minimum)
Total Time:
- 4 hours 20 minutes
Nutrition (per serving):
- Calories: 260
- Fat: 15g
- Carbohydrates: 28g
- Protein: 5g
- Fiber: 0g
- Sugar: 20g
This No-Bake Woolworth Icebox Cheesecake is a light, zesty treat that’s easy to whip up for any occasion. Its creamy texture and refreshing lemon flavor are sure to impress, all without turning on the oven!
No-Bake Woolworth Icebox Cheesecake
is a classic, light, and refreshing dessert that’s as nostalgic as it is delicious. Its delicate, fluffy texture is complemented by a smooth lemon flavor that’s not too overpowering, making it the perfect choice for spring or summer gatherings.
Equipment
- 9x13-inch baking dish
- Electric mixer
- Mixing bowls
- Spatula
- Measuring cups and spoons
- Whisk
- Plastic wrap or aluminum foil (for chilling)
Ingredients
- 1½ cups graham cracker crumbs
- ½ cup unsalted butter melted
- 2 tbsp granulated sugar
- For the Filling:
- 1 package 8 oz cream cheese, softened
- 1 cup granulated sugar
- 1 can 12 oz evaporated milk, chilled
- 1 package 3 oz lemon-flavored gelatin (Jell-O)
- 1 cup boiling water
- 1 tsp vanilla extract
- Zest of 1 lemon optional, for extra flavor
Instructions
- In a medium bowl, combine the graham cracker crumbs, melted butter, and 2 tablespoons of sugar. Mix until the crumbs are evenly coated.
- Press the crumb mixture into the bottom of a 9x13-inch baking dish to form the crust. Place in the refrigerator to set while you prepare the filling.
- Dissolve the Gelatin:
- In a separate bowl, dissolve the lemon gelatin in 1 cup of boiling water. Stir well until fully dissolved. Let it cool to room temperature, but do not let it set.
- Whip the Evaporated Milk:
- Using an electric mixer, whip the chilled evaporated milk until it thickens and becomes light and fluffy. Set aside.
- Make the Cream Cheese Mixture:
- In another mixing bowl, beat the softened cream cheese and 1 cup of granulated sugar until smooth and creamy. Add the vanilla extract and lemon zest (if using), and mix until combined.
- Combine the Filling:
- Slowly pour the cooled gelatin mixture into the cream cheese mixture, whisking to combine. Gently fold in the whipped evaporated milk using a spatula until everything is fully combined and fluffy.
- Assemble the Cheesecake:
- Pour the cheesecake filling over the chilled graham cracker crust, spreading it evenly with a spatula. Cover with plastic wrap or aluminum foil and refrigerate for at least 4 hours, or until fully set.
- Serve and Enjoy:
- Once set, slice into squares and serve. You can garnish with fresh berries, a dollop of whipped cream, or extra lemon zest for an added touch.
- Prep Time:
- 20 minutes
- Chill Time:
- 4 hours (minimum)
- Total Time:
- 4 hours 20 minutes
- Nutrition (per serving):
- Calories: 260
- Fat: 15g
- Carbohydrates: 28g
- Protein: 5g
- Fiber: 0g
- Sugar: 20g
- This No-Bake Woolworth Icebox Cheesecake is a light, zesty treat that’s easy to whip up for any occasion. Its creamy texture and refreshing lemon flavor are sure to impress, all without turning on the oven!
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