Woolworth cheesecake recipe

Woolworth cheesecake is a classic dessert that many people recall from decades ago. It has a light and airy feel, with a bright lemony taste that makes it stand out from other sweet treats. This recipe focuses on straightforward steps and easy-to-find items, such as cream cheese and sugar, graham cracker crumbs, and lemon jello. It captures the nostalgic charm of the original woolworth cheesecake while bringing a cheery taste to modern kitchens.

Whether you are a huge fan of cheesecake or trying this fluff dessert for the first time, you will discover a dessert that feels both timeless and fresh. Grab a hand mixer and follow along to see why this recipe has delighted lemon lovers many times over the years.

Why You’ll Love This Recipe

This great recipe has an easy method that does not require baking, making it a simple yet delicious cheesecake choice. Some people call it a woolworth icebox cheesecake recipe because you let it chill instead of sticking it in an oven. That approach fits well if you want a fast dessert for a special event or a casual gathering. Woolworth cheesecake is a classic for good reason: the filling on top of graham cracker crumbs turns into something fluffy and smooth, while the hint of lemon flavor brightens every bite.

There is also a fun piece of history behind it. This dessert became popular at Woolworth’s lunch counter many decades back. Folks would visit the woolworth’s store, enjoy a slice from the lunch counter, and fall in love with the tangy cheesecake filling. Today, many home cooks appreciate how it tastes different from a new york cheesecake. It has more of a light and fluffy body rather than a dense texture.

If you keep evaporated milk in the freezer before whipping it, you will discover a new dimension of creaminess. The sweet lemon flavor merges perfectly with the crust, which is often made of graham cracker crumbs or a vanilla sandwich cookie crumbs crust. Save this recipe, and you will see how it can bring a dose of comfort and fun to your kitchen.

Ingredients

Before diving into the steps, gather the cheesecake ingredients. This section will list what you need for the crust and for the cheesecake filling. You might notice a few interesting twists, like placing evaporated milk in the freezer and using lemon jell-o. These components will help create the light and airy character that sets this dish apart. Let’s break it down:

1. Graham Cracker Crust
   • 3 cups graham cracker crumbs (you can crush them with a mallet or rolling pin if you do not buy graham cracker crumbs already crushed)
   • 1/2 cup melted butter (some people prefer a bit more or less to adjust moisture)
   • 1/4 cup sugar (optional, adds sweetness to the crust)
2. Cheesecake Filling
   • 1 package (3 oz) lemon jell-o (this is the key for that zesty lemon flavor)
   • 1 cup boiling water (you will stir until dissolved for proper mixing)
   • 1 tablespoon lemon juice (you can use lemon for extra brightness)
   • 1 can evaporated milk (chilled or placed as evaporated milk in the freezer for a short time so you can whip the evaporated milk)
   • 2 packages (8 oz each) cream cheese (softened for easy blending)
   • 1 cup sugar (or slightly less if you prefer a less sweet taste)

The above list lays out the basics of what a woolworth cheesecake ingredients set might look like. The jello lemon aspect helps give a bright color, while the cream cheese pairs with whipped evaporated milk to create that classic woolworth cheesecake experience. You can also turn it into a woolworth cheesecake with pineapple by mixing in crushed pineapple, though this particular version focuses on the lemon approach.

How to Make Woolworth Cheesecake Recipe

This woolworth cheesecake recipe no bake method is friendly for beginners. You do not have to worry about water baths or cracked tops. Instead, you set it in the fridge and let the mixture chill until it is slightly thickened. That is why it is sometimes called woolworths no-bake cheesecake recipe or woolworths lemon cheesecake recipe. Let’s go step by step:

Step 1: Prepare the Crust

1. Combine the crumbs
   • Place 3 cups graham cracker crumbs in a medium bowl.
   • Add 1/2 cup melted butter.
   • If you want some sweetness in the base, include about 1/4 cup sugar.
   • Stir everything until well blended. The texture should be like damp sand.
2. Press into the pan
   • Grab a 9 x 13 baking dish.
   • Spread the crumb mixture onto the bottom of the pan to form a solid layer.
   • Pat it down so it is compact. Some folks use a flat-bottomed measuring cup to press the crumbs.
3. Chill the crust
   • Slide the dish into the fridge. Let the crust chill while you mix the filling.

This step forms the foundation for your classic woolworth cheesecake. Using graham cracker crust as the base is key to the final flavor and texture.

Step 2: Dissolve the Lemon Jell-O

1. Boil water and pour
   • Boil water and pour 1 cup boiling water into a heat-safe bowl.
   • Add the 3 oz package of lemon jell-o.
   • Stir until dissolved. You want no remaining bits of gelatin.
2. Add lemon juice
   • Drizzle in 1 tablespoon lemon juice. You can also skip sugar in the jello if you prefer a tangier flavor.
3. Cool slightly
   • Let the jello mixture cool at room temperature. You do not want it scalding hot when you add it to the rest.

Step 3: Whip the Evaporated Milk

1. Chill the milk
   • If you have not done so, place your can of evaporated milk in the freezer for about 30 minutes. This recipe says to keep the milk cold, because it helps it whip better.
2. Whip the evaporated milk
   • Take the can out of the freezer.
   • Pour the cold evaporated milk into the bowl of a stand mixer or a large mixing bowl if you plan to use a hand mixer.
   • Turn the mixer on medium-high speed and whip the evaporated milk until it doubles in volume. The mixture should look light and fluffy.
3. Set aside
   • Once the evaporated milk is formed and is light in texture, put the bowl in the fridge if needed. You want to keep it cold until you fold it into the cheesecake filling.

Step 4: Blend the Cream Cheese Layer

1. Cream together
   • In a separate bowl, place 2 packages of softened cream cheese and sugar (about 1 cup).
   • Use a hand mixer or stand mixer to cream together until you get a smooth consistency. This is the step where you want everything well blended.
2. Whip the cream cheese
   • Some prefer to whip the cream cheese a bit more, so it becomes even lighter. If you do, keep the speed on medium so you do not splash.
3. Add the cooled Jell-O
   • Once your lemon jell-o mixture is cooled, pour it into the cream cheese blend.
   • Mix on low speed at first, then increase speed until the entire mixture looks uniform.

Step 5: Combine Whipped Milk and Cream Cheese Mixtures

1. Fold gently
   • Bring out the whipped evaporated milk from the fridge.
   • Add it to the cream cheese and jello mixture.
   • Use a spatula or spoon and fold everything together. You do not want to knock out the air, since that air creates the fluff.
2. Check consistency
   • The mixture should be slightly thickened but still pourable.
   • If it seems too runny, place it in the fridge for a few minutes. That can help it firm up.

Step 6: Assemble and Chill

1. Pour over crust
   • Take the chilled graham cracker crust out of the fridge.
   • Pour or spread the cheesecake filling on top of graham cracker crust.
2. Smooth and chill
   • Use a spatula to get a level top with a spatula.
   • Return the dish to the fridge. Let the cheesecake chill for at least 3 hours, or until it sets.

When you slice into it, you will see how light and fluffy it is. This method is different from a new york cheesecake because it does not require eggs or baking time. Many believe it is the exact cheesecake that used to be served at woolworth’s lunch counter. Others call it milnot cheesecake due to older brands of evaporated milk. In any case, it remains a classic woolworth cheesecake that is sure to please.

Serving and Storage Tips

Once you are ready to serve this cheesecake, cut into squares or slices. Serve this cheesecake with fresh berries, whipped cream, or extra lemon zest. You could even transform it into a woolworth cheesecake with pineapple by folding drained crushed pineapple into the filling before chilling. If you do that, it will still have a light and fluffy texture, but with a tropical twist.

For storage, keep it covered in the refrigerator. It usually stays fresh for up to three days, though it rarely lasts that long once people get a taste. You can also freeze it in an airtight container, but note that the texture might become a bit denser upon thawing. If you plan to freeze, some folks prepare the crust in a separate pan to form a stable base, then freeze slices individually.

FoodSafety.gov Cold Food Storage Chart: This resource offers detailed guidelines on recommended storage times for various foods in refrigerators and freezers to maintain safety and quality.

Helpful Notes

1. Classic Feel: This dessert is sometimes called classic woolworth cheesecake or original woolworth cheesecake. If you check woolworth cheesecake history, you will see references to the woolworth’s era. People remember how woolworth’s lunch counter used to offer a slice that combined creamy filling and a bright taste.
2. Adjusting Lemon Flavor: If you crave a stronger lemon flavor, use lemon zest along with lemon juice. Jello lemon provides a good tart edge, but extra zest can heighten that punch even more. You can also swirl in condensed milk if you like a sweeter note, but then you must reduce sugar a bit.
3. No Oven Needed: Because it is an icebox cheesecake, you do not have to worry about cracks or water baths. Chill time does the job. That is also why it is called woolworths no-bake cheesecake recipe. Some call it woolworths cheesecake ingredients plus time, since the time to chill is key.
4. Experiment with Variations: You can try woolworth cheesecake philadelphia style by picking a well-known cream cheese brand or even explore adding whipped cream on top. Another option is to do a vanilla sandwich cookie crumbs crust instead of a graham cracker crust. The steps remain the same.
5. Why is it called woolworth cheesecake: Many folks wonder, “why is it called woolworth cheesecake?” The original story points to the days of the woolworth lunch counter. It was cheap, chilled, and sweet, which appealed to many shoppers who needed a refreshing treat while out on errands. Over time, the name stuck as a nod to that old-fashioned charm.
6. Check for Gelatin: If you prefer a certain brand, go for it. Just note that any lemon jello brand or store version should work fine. Also, check if you want sugar-free or standard, but keep in mind that sugar-free might affect flavor.
7. Use a Mixer Wisely: A hand mixer or stand mixer can whip your milk and blend your cream cheese properly. If you see lumps, keep mixing at a moderate speed, but do not overdo it or your filling could lose volume.
8. woolworth cheesecake recipe no bake Tip: The step that says “evaporated milk in the freezer” matters. The milk whips better and yields a fluffier mixture. This is the secret to that airy bite.

Conclusion

This dessert brings back nostalgia for those who recall the hustle of woolworth’s in decades past. Woolworth lunch counter favorites like sundaes and pies had their charm, and this woolworth cheesecake also joined that lineup. There is a reason woolworth cheesecake is a classic: it has a cool, fluffy bite that feels satisfying yet light. Whether you want to try the original recipe or add your own spins, you can see how easy it is to put together cream cheese, evaporated milk, graham cracker crumbs, jello, and more, then chill.

The result is a sweet treat that suits casual family dinners or holiday parties. If you have never tried an icebox cheesecake, this might become one of your go-to favorites. Save this recipe and share it with friends who want something fresh and tangy. You might find yourself making it many times over the years.

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Woolworth Cheesecake Recipe

Rebecca Blumer

Try our Woolworth cheesecake recipe for a no-bake, light dessert bursting with tangy lemon flavor. Get started now to enjoy a timeless treat!

Print Recipe Pin Recipe

Prep Time 20 minutes mins

3 hours hrs

Total Time 3 hours hrs 20 minutes mins

Course Dessert

Cuisine American

Servings 12

Calories 320 kcal

Ingredients

  

Graham Cracker Crust

• 3 cups graham cracker crumbs you can crush them with a mallet or rolling pin if you do not buy graham cracker crumbs already crushed
• 1/2 cup melted butter some people prefer a bit more or less to adjust moisture
• 1/4 cup sugar optional, adds sweetness to the crust

Cheesecake Filling

• 1 package 3 oz lemon jell-o (this is the key for that zesty lemon flavor)
• 1 cup boiling water you will stir until dissolved for proper mixing
• 1 tablespoon lemon juice you can use lemon for extra brightness
• 1 can evaporated milk chilled or placed as evaporated milk in the freezer for a short time so you can whip the evaporated milk
• 2 packages 8 oz each cream cheese (softened for easy blending)
• 1 cup sugar or slightly less if you prefer a less sweet taste

Instructions

 

Step 1: Prepare the Crust

• Combine the crumbs:

  – Place 3 cups graham cracker crumbs in a medium bowl.

  – Add 1/2 cup melted butter.

  – If you want some sweetness in the base, include about 1/4 cup sugar.

  – Stir everything until well blended. The texture should be like damp sand.
• Press into the pan:

  – Grab a 9 x 13 baking dish.

  – Spread the crumb mixture onto the bottom of the pan to form a solid layer.

  – Pat it down so it is compact. Some folks use a flat-bottomed measuring cup to press the crumbs.
• Chill the crust:

  – Slide the dish into the fridge. Let the crust chill while you mix the filling.

Step 2: Dissolve the Lemon Jell-O

• Boil water and pour:

  – Boil water and pour 1 cup boiling water into a heat-safe bowl.

  – Add the 3 oz package of lemon jell-o.

  – Stir until dissolved. You want no remaining bits of gelatin.
• Add lemon juice:

  – Drizzle in 1 tablespoon lemon juice. You can also skip sugar in the jello if you prefer a tangier flavor.
• Cool slightly:

  – Let the jello mixture cool at room temperature. You do not want it scalding hot when you add it to the rest.

Step 3: Whip the Evaporated Milk

• Chill the milk:

  – If you have not done so, place your can of evaporated milk in the freezer for about 30 minutes. This recipe says to keep the milk cold, because it helps it whip better.
• Whip the evaporated milk:

  – Take the can out of the freezer.

  – Pour the cold evaporated milk into the bowl of a stand mixer or a large mixing bowl if you plan to use a hand mixer.

  – Turn the mixer on medium-high speed and whip the evaporated milk until it doubles in volume. The mixture should look light and fluffy.
• Set aside:

  – Once the evaporated milk is formed and is light in texture, put the bowl in the fridge if needed. You want to keep it cold until you fold it into the cheesecake filling.

Step 4: Blend the Cream Cheese Layer

• Cream together:

  – In a separate bowl, place 2 packages of softened cream cheese and sugar (about 1 cup).

  – Use a hand mixer or stand mixer to cream together until you get a smooth consistency. This is the step where you want everything well blended.
• Whip the cream cheese:

  – Some prefer to whip the cream cheese a bit more, so it becomes even lighter. If you do, keep the speed on medium so you do not splash.
• Add the cooled Jell-O:

  – Once your lemon jell-o mixture is cooled, pour it into the cream cheese blend.

  – Mix on low speed at first, then increase speed until the entire mixture looks uniform.

Step 5: Combine Whipped Milk and Cream Cheese Mixtures

• Fold gently:

  – Bring out the whipped evaporated milk from the fridge.

  – Add it to the cream cheese and jello mixture.

  – Use a spatula or spoon and fold everything together. You do not want to knock out the air, since that air creates the fluff.
• Check consistency:

  – The mixture should be slightly thickened but still pourable.

  – If it seems too runny, place it in the fridge for a few minutes. That can help it firm up.

Step 6: Assemble and Chill

• Pour over crust:

  – Take the chilled graham cracker crust out of the fridge.

  – Pour or spread the cheesecake filling on top of graham cracker crust.
• Smooth and chill:

  – Use a spatula to get a level top with a spatula.

  – Return the dish to the fridge. Let the cheesecake chill for at least 3 hours, or until it sets.

Video

Notes

Nutrition Information (Per Serving)

• Calories: 320 kcal
• Total Fat: 18g
• Saturated Fat: 10g
• Cholesterol: 45mg
• Sodium: 230mg
• Carbohydrates: 35g
• Fiber: 1g
• Sugar: 22g
• Protein: 5g

 

Disclaimer: The nutrition information provided is estimated based on automated calculations and should be viewed as an approximation. These values are offered as a helpful reference and may vary depending on specific ingredients and brands used. For the most accurate results, please consult your own nutritional data or preferred brand values.

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