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No-Bake Woolworth Icebox Cheesecake

Discover the secret to making the classic No-Bake Woolworth Icebox Cheesecake with our easy-to-follow recipe. This delightful dessert is perfect for those who crave the nostalgic taste of Woolworth’s without the hassle of baking. Featuring a creamy, lemon-flavored filling on a buttery graham cracker crust, it’s a no-bake treat that’s sure to impress. Ideal for gatherings, special occasions, or a simple family dessert, this cheesecake is as delicious as it is convenient. Dive into our recipe and enjoy a slice of history today!

Ingredients

Scale
  • 1(3 oz.) package lemon Jello
  • 1 cupboiling water3 cupsgraham cracker crumbs1/2 cup(1stick) butter, melted1(8 oz.) package cream cheese1 cupgranulated sugar4 tablespoonslemon juice1(12 oz.) can evaporated milk, chilled
  • 3 cupsgraham cracker crumbs1/2 cup(1stick) butter, melted1(8 oz.) package cream cheese1 cupgranulated sugar4 tablespoonslemon juice1(12 oz.) can evaporated milk, chilled
  • 1/2 cup(1stick) butter, melted
  • 1(8 oz.) package cream cheese1 cupgranulated sugar4 tablespoonslemon juice1(12 oz.) can evaporated milk, chilled
  • 1 cupgranulated sugar4 tablespoonslemon juice1(12 oz.) can evaporated milk, chilled
  • 4 tablespoonslemon juice
  • 1(12 oz.) can evaporated milk, chilled

Instructions

  1. Dissolve lemon Jello in boiling water and let cool until slightly thick.Mix 3/4 of the graham cracker crumbs with melted butter, press into a 9×13-inch pan, and set aside.Beat evaporated milk until whipped and fluffy, then in a separate bowl, beat cream cheese with sugar and lemon juice until smooth.Combine thickened Jello with the cream cheese mixture, fold in whipped evaporated milk, and spread over crust.Sprinkle the remaining graham cracker crumbs on top, cover, and chill for at least 2 hours or overnight.
  2. Mix 3/4 of the graham cracker crumbs with melted butter, press into a 9×13-inch pan, and set aside.Beat evaporated milk until whipped and fluffy, then in a separate bowl, beat cream cheese with sugar and lemon juice until smooth.Combine thickened Jello with the cream cheese mixture, fold in whipped evaporated milk, and spread over crust.Sprinkle the remaining graham cracker crumbs on top, cover, and chill for at least 2 hours or overnight.
  3. Beat evaporated milk until whipped and fluffy, then in a separate bowl, beat cream cheese with sugar and lemon juice until smooth.Combine thickened Jello with the cream cheese mixture, fold in whipped evaporated milk, and spread over crust.Sprinkle the remaining graham cracker crumbs on top, cover, and chill for at least 2 hours or overnight.
  4. Combine thickened Jello with the cream cheese mixture, fold in whipped evaporated milk, and spread over crust.Sprinkle the remaining graham cracker crumbs on top, cover, and chill for at least 2 hours or overnight.
  5. Sprinkle the remaining graham cracker crumbs on top, cover, and chill for at least 2 hours or overnight.

Notes

For a firmer cheesecake, allow it to chill overnight.A warm knife helps in cutting clean slices.Substitute lemon Jello with orange for a twist.Vegan alternatives can be used for a dairy-free version.
A warm knife helps in cutting clean slices.Substitute lemon Jello with orange for a twist.Vegan alternatives can be used for a dairy-free version.
Substitute lemon Jello with orange for a twist.
Vegan alternatives can be used for a dairy-free version.

  • Author: Chef Stella