Description
This No-Bake Classic Woolworth Cheesecake is a light and airy lemon-flavored dessert layered over a buttery graham cracker crust. A nostalgic vintage recipe that’s perfect for potlucks, celebrations, or whenever you crave a refreshing no-bake treat.
Ingredients
Crust:
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1 3/4 cups graham cracker crumbs
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1/4 cup granulated sugar
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1/2 cup unsalted butter, melted
Lemon Cheesecake Filling:
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1 (3 oz) box lemon Jell-O gelatin
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1/2 cup boiling water
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8 oz cream cheese, softened
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1 cup granulated sugar
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1 tsp pure vanilla extract
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1 (12 oz) can evaporated milk, well chilled (refrigerated overnight or frozen 30 minutes)
Optional Toppings:
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Whipped cream
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Lemon zest
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Graham cracker crumbs
Instructions
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Prepare the Crust:
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Combine graham cracker crumbs, sugar, and melted butter.
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Mix until evenly moistened, then press firmly into the bottom of a 9×13-inch baking dish.
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Chill in the refrigerator while preparing the filling.
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Dissolve the Gelatin:
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In a small bowl, dissolve lemon Jell-O in boiling water.
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Stir until fully dissolved and allow to cool to room temperature.
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Whip the Evaporated Milk:
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Using a mixer, whip chilled evaporated milk on high for 4–5 minutes until light and fluffy. Set aside.
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Make the Filling:
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In a large bowl, beat cream cheese, sugar, and vanilla until smooth.
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Gradually mix in the cooled lemon gelatin until fully incorporated.
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Gently fold in the whipped evaporated milk until fluffy and combined.
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Assemble the Cheesecake:
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Pour the filling over the prepared crust and smooth the top.
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Chill for at least 6 hours or overnight until fully set.
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Serve:
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Slice into squares and garnish with whipped cream, lemon zest, or extra graham cracker crumbs if desired.
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Notes
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The texture is mousse-like, so use a very sharp knife for clean slices.
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Make sure the Jell-O is cooled before adding or it may curdle the cream cheese.
