Description
Experience the light and creamy texture of this no-bake Woolworth Cheesecake. It’s a classic dessert that’s easy to make and perfect for warm weather.
Ingredients
Scale
For the Crust:
- 1 1/2 cups graham cracker crumbs
- 1/4 cup granulated sugar
- 1/2 cup unsalted butter, melted
For the Filling:
- 1 package (3 oz) lemon Jell-O
- 1 cup boiling water
- 1 package (8 oz) cream cheese, softened
- 1 cup granulated sugar
- 1 teaspoon vanilla extract
- 1 can (12 oz) evaporated milk, well chilled
- 1 tablespoon lemon juice
Instructions
- Prepare the Crust:
In a medium bowl, combine the graham cracker crumbs, sugar, and melted butter. Mix until the crumbs are evenly coated. Press the mixture into the bottom of a 9×13-inch pan to form an even crust. Place the pan in the refrigerator to set while you prepare the filling. - Dissolve the Jell-O:
In a small bowl, dissolve the lemon Jell-O in 1 cup of boiling water. Stir until completely dissolved, then set aside to cool slightly. - Prepare the Filling:
In a large mixing bowl, beat the softened cream cheese, sugar, and vanilla extract until smooth and creamy. Gradually add the cooled lemon Jell-O mixture, beating continuously until well combined. - Whip the Evaporated Milk:
In a separate chilled bowl, whip the evaporated milk until it forms stiff peaks. Gently fold the whipped evaporated milk into the cream cheese mixture, followed by the lemon juice. Mix until everything is smooth and well combined. - Assemble the Cheesecake:
Pour the cheesecake filling over the prepared crust in the pan, spreading it out evenly. Refrigerate for at least 4 hours, or until fully set. - Serve:
Cut the cheesecake into squares and serve chilled. Garnish with a dollop of whipped cream and a sprinkle of graham cracker crumbs if desired.
Notes
This Woolworth Cheesecake is a classic no-bake dessert that’s incredibly light and airy, perfect for warm weather. The key to its fluffy texture is in whipping the evaporated milk thoroughly.
- Prep Time: 20 minutes
- Cook Time: 4 hours
