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Woolworth Icebox Cheesecake Recipe

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A light and airy no-bake cheesecake inspired by the classic Woolworth lunch counter dessert — made with a graham cracker crust, lemon gelatin, and fluffy cream cheese filling.

Ingredients

Scale
  • 1 (3 oz) package lemon Jell-O
  • 1 cup boiling water
  • 8 ounces cream cheese, softened
  • 1 cup granulated sugar
  • 1 teaspoon vanilla extract
  • 1 can (12 oz) evaporated milk, well chilled
  • 1 1/2 cups graham cracker crumbs
  • 1/2 cup unsalted butter, melted
  • 2 tablespoons granulated sugar (for crust)

Instructions

  1. Dissolve the lemon Jell-O in boiling water. Let cool until slightly thickened but not set.
  2. In a medium bowl, combine graham cracker crumbs, melted butter, and 2 tablespoons sugar. Press most of the mixture into the bottom of a 9×13-inch dish, reserving about 1/4 cup for topping.
  3. In a large bowl, beat cream cheese until smooth. Add 1 cup sugar and vanilla extract; beat until light and fluffy.
  4. In a separate bowl, whip the chilled evaporated milk until thick and holds soft peaks.
  5. Gently fold the thickened Jell-O into the cream cheese mixture. Then fold in the whipped evaporated milk until fully combined.
  6. Pour the filling over the crust and spread evenly. Sprinkle reserved graham cracker crumbs on top.
  7. Refrigerate for at least 4 hours or overnight until fully set. Slice and serve chilled.

Notes

  • Chill the evaporated milk overnight for best whipping volume.
  • Use lemon or lime Jell-O for a citrusy twist.
  • Store leftovers covered in the refrigerator for up to 4 days.

Nutrition

Find it online: https://ukfinda.com/woolworth-icebox-cheesecake-recipe/