Description
This Woolworth Cheesecake is a nostalgic, no-bake dessert with a light, fluffy texture and a delicious lemon-infused filling on a buttery graham cracker crust. Perfect for gatherings, this easy-to-make cheesecake is refreshing, airy, and sure to impress!
Ingredients
Crust:
- 2 1/2 cups crushed graham crackers
- 1/2 cup melted unsalted butter
- 1/4 cup sugar
Filling:
- 8 oz cream cheese, softened
- 1 cup sugar
- 1 can (12 oz) evaporated milk, well chilled
- 1 package (3 oz) lemon Jell-O
- 1 cup boiling water
- 2 tablespoons fresh lemon juice
- 1 teaspoon vanilla extract
Instructions
Prepare the Crust
- In a bowl, mix crushed graham crackers, melted butter, and sugar until combined.
- Press mixture firmly into the bottom of a 9×13-inch baking dish.
- Chill in the refrigerator while preparing the filling.
Dissolve the Jell-O
- In a heatproof bowl, dissolve lemon Jell-O in boiling water. Stir well and let cool to room temperature.
Make the Filling
- In a large bowl, beat cream cheese and sugar until smooth and creamy.
- In a separate bowl, whip well-chilled evaporated milk until stiff peaks form.
- Gradually add cooled Jell-O mixture, lemon juice, and vanilla extract to the cream cheese mixture. Mix until well combined.
- Gently fold in whipped evaporated milk, keeping the mixture light and fluffy.
Assemble the Cheesecake
- Pour the filling over the prepared crust and spread evenly.
- Refrigerate for at least 4-6 hours or until set.
Serve
- Slice into squares and serve chilled.
- Garnish with whipped cream, lemon zest, or fresh berries if desired.
Notes
- For best results, chill the evaporated milk for several hours before whipping.
- To get clean slices, dip a sharp knife in warm water and wipe clean between cuts.
- Make ahead: This cheesecake is best when made a day in advance for full setting.
- Prep Time: 20 minutes
- Chilling Time: 4-6 hours
- Category: Dessert
- Method: No-Bake
- Cuisine: American
