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woolworth cheesecake

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!
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Prep Time 20 minutes
3 hours
Total Time 3 hours 20 minutes
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.