No-Bake Woolworth Icebox Cheesecake

This No-Bake Woolworth Icebox Cheesecake is a classic dessert that’s as easy to make as it is delicious. With a creamy filling, a buttery graham cracker crust, and a light lemon flavor, it’s the perfect treat for any occasion. Plus, it requires no baking, making it an ideal dessert for busy days when you want something sweet without the heat of the oven.

Why You’ll Love This Recipe

This icebox cheesecake is an incredibly simple, no-bake dessert that will remind you of the beloved Woolworth’s store cheesecake from years past. The combination of tangy lemon flavor, a rich cream cheese filling, and a crispy graham cracker crust makes each bite irresistible. It’s refreshing, light, and sure to please everyone from kids to adults. Perfect for warm weather gatherings or whenever you’re craving something sweet and chilled, this dessert offers the best of both convenience and flavor.

Ingredients

• 1 (3 oz.) package lemon jello

• 1 cup boiling water

• 3 cups graham cracker crumbs

• 1/2 cup (1 stick) butter, melted

• 1 (8 oz.) package cream cheese

• 1 cup granulated sugar

• 4 tablespoons lemon juice

• 1 (12 oz.) can evaporated milk, chilled

(Tip: You’ll find the full list of ingredients and measurements in the recipe card below.)

Directions

1. Prepare the Jello Base:
   In a medium bowl, combine the lemon Jello with 1 cup of boiling water. Stir until completely dissolved, then let it cool for 5–10 minutes, or until slightly thickened but not set.

2. Make the Crust:
   In a separate bowl, mix 3 cups graham cracker crumbs with the melted butter. Reserve about 1/4 of the mixture for topping. Press the remaining crumb mixture firmly into the bottom of a 9×13-inch pan to form an even crust. Set aside.

3. Whip the Evaporated Milk:
   In a chilled bowl, whip the evaporated milk using a hand mixer or stand mixer for 2–4 minutes, until light, fluffy, and doubled in volume.

4. Make the Cream Cheese Filling:
   In a large bowl, beat together the cream cheese, granulated sugar, and lemon juice until smooth and creamy.

5. Combine and Fold:
   Add the cooled, thickened Jello into the cream cheese mixture and mix until fully incorporated. Gently fold in the whipped evaporated milk until smooth and airy.

6. Assemble the Dessert:
   Pour the filling over the prepared crust and spread it out evenly. Sprinkle the top with the reserved graham cracker crumbs.

7. Chill and Set:
   Cover the pan and refrigerate for at least 2 hours, or overnight for best texture.

Servings and Timing

• Servings: 12

• Prep Time: 30 minutes

• Chill Time: 2 hours (or overnight for best results)

Variations

• Add Fruit Topping: For an extra burst of flavor, top the cheesecake with fresh berries or a fruit compote before serving.

• Flavored Jello: While lemon is classic, you can experiment with other Jello flavors such as lime, strawberry, or raspberry for a different twist.

• Crust Options: If you’re looking for a different crust, you can substitute graham crackers with crushed Oreos or even coconut cookies for a unique flavor.

Storage/Reheating

• Storage: Store any leftover cheesecake in an airtight container in the refrigerator for up to 3–4 days. The dessert is best enjoyed chilled.

• Freezing: Freezing is not recommended, as the texture of the cheesecake may change after thawing.

FAQs

1. Can I use a different flavor of Jello?

Yes, you can use other flavors like lime, strawberry, or orange to change the flavor profile of the cheesecake.

2. Can I use a different type of crust?

You can substitute the graham cracker crust with crushed cookies like Oreos or vanilla wafers for a different taste.

3. How long does it need to chill?

For the best texture, chill the cheesecake for at least 2 hours, but overnight is ideal.

4. Can I make this dessert ahead of time?

Yes, this cheesecake can be made a day ahead and stored in the refrigerator. It will actually taste better after chilling for a few hours or overnight.

5. What can I use instead of evaporated milk?

You can substitute evaporated milk with heavy cream or sweetened condensed milk, though it may slightly alter the texture.

6. Can I use a store-bought graham cracker crust?

Yes, you can use a pre-made graham cracker crust for convenience, though homemade crust gives it a more authentic flavor and texture.

7. Can I make this without the Jello?

While the Jello adds a nice flavor and texture, you could omit it and use lemon zest or lemon extract in the filling for a more traditional cheesecake taste.

8. Can I use low-fat cream cheese?

Low-fat cream cheese can be substituted, but the flavor and texture may be slightly different than when using full-fat cream cheese.

9. What kind of pan should I use?

A 9×13-inch pan is ideal for this recipe, but you could use an 8×8 square pan if you’d like thicker slices.

10. Can I add more sugar to the filling?

You can add a little more sugar if you prefer a sweeter cheesecake, but remember that the Jello will also add sweetness to the filling.

Conclusion

This No-Bake Woolworth Icebox Cheesecake is the ultimate easy dessert for those who want to impress without turning on the oven. With its creamy filling, crunchy crust, and tangy lemon flavor, it’s sure to become a favorite in your dessert rotation. Perfect for summer, holidays, or any special occasion, this cheesecake is simple, yet so delicious.