Description
Woolworth Cheesecake is a light and refreshing no-bake dessert featuring a crisp graham cracker crust and a fluffy lemon-flavored cream cheese filling. This chilled treat combines the tangy zest of lemon with the creamy richness of whipped evaporated milk and smooth cream cheese, making it a perfect dessert for warm days and gatherings.
Ingredients
Graham Crust
- 2½ cups crushed graham crackers (plus extra for topping)
- ½ cup (1 stick) unsalted butter, melted
- ½ cup granulated sugar
Cheesecake Filling
- 3-ounce package Lemon Jell-O mix
- 1 cup boiling water
- 12-ounce can evaporated milk, chilled
- 1½ cups granulated sugar
- 16-ounce package cream cheese, softened
- 2 tablespoons fresh lemon juice
Instructions
- Prepare the Crust: In a bowl, combine the crushed graham crackers, melted butter, and ½ cup of granulated sugar. Mix until the texture resembles wet sand. Press this mixture firmly and evenly into the bottom of a 9×13-inch baking dish to form the crust. Set aside.
- Dissolve the Jell-O: In a separate container, dissolve the Lemon Jell-O mix completely in 1 cup of boiling water. Stir well and allow it to cool slightly at room temperature to avoid curdling when combined later.
- Whip Evaporated Milk: Pour the chilled evaporated milk into a large mixing bowl. Using a hand or stand mixer on high speed, whip the milk until it becomes light, fluffy, and approximately doubles in volume. Set aside.
- Beat Cream Cheese and Sugar: In another clean bowl, beat the softened cream cheese together with 1½ cups granulated sugar until the mixture is smooth and creamy with no lumps.
- Combine Lemon Mixture: Gradually add the cooled Lemon Jell-O mixture along with fresh lemon juice into the cream cheese mixture. Beat thoroughly until all ingredients are well combined into a smooth consistency.
- Fold in Whipped Evaporated Milk: Gently fold the whipped evaporated milk into the cream cheese and lemon mixture using a spatula. Continue folding carefully until the mixture is fully combined and has a light, mousse-like texture without deflating the whipped milk.
- Assemble Cheesecake: Pour the prepared filling evenly over the graham cracker crust in the baking dish. Use a spatula to smooth the top.
- Chill to Set: Cover the dish tightly with plastic wrap. Refrigerate for at least 4 hours, preferably overnight, to allow the cheesecake to firm up properly.
- Serve: Before serving, sprinkle additional crushed graham crackers over the top for garnish. Slice the cheesecake into squares and serve chilled. Enjoy your refreshing Woolworth Cheesecake!
Notes
- Ensure the evaporated milk is well chilled before whipping to achieve maximum volume and fluffiness.
- Allow the Lemon Jell-O mixture to cool to room temperature before adding to prevent curdling the cream cheese mixture.
- Press the graham cracker crust firmly to help it hold together and provide a solid base for the filling.
- Refrigeration time is important for the cheesecake to fully set; avoid rushing this step.
- For a more intense lemon flavor, you can add a teaspoon of lemon zest to the cream cheese mixture.
- This cheesecake is a no-bake recipe, ideal for warm weather or when you don’t want to use an oven.
- Prep Time: 20 minutes
- Cook Time: 0 minutes
- Category: Dessert
- Method: No-Cook
- Cuisine: American
