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No-Bake Woolworth Cheesecake Recipe
If you’re craving a light, fluffy, old-fashioned dessert that feels like a cool cloud on a hot day, this No-Bake Woolworth Cheesecake Recipe is about to become your new favorite “keep in the fridge” treat. It’s creamy, lemony, wonderfully vintage, and—best part—no oven required.
What Is This No-Bake Woolworth Cheesecake Recipe?
If you grew up when Woolworth lunch counters were still around, this classic Woolworth dessert might already live in your memories. It’s a retro dessert recipe that’s a little different from the dense cheesecakes we see everywhere now.
This no bake Woolworth cheesecake is:
- Light and airy
- Slightly tangy from lemon
- Sweet but not heavy
- Built on a buttery graham cracker crust
- Set in the refrigerator instead of the oven
It’s sometimes called a fluffy lemon cheesecake, creamy refrigerator cheesecake, or whipped evaporated milk dessert. The magic comes from beating chilled evaporated milk until it turns billowy and folding it into a lemon-and-cream cheese mixture. The result is almost mousse-like—like a cross between cheesecake and chiffon pie.
I love to make this no oven cheesecake recipe when the weather heats up and I refuse to turn the oven on more than absolutely necessary. It’s also a favorite for church potlucks, summer barbecues, and holidays when the oven is already booked with ham, turkey, and rolls.
And, if I’m honest, there’s a little nostalgia baked—well, chilled—into it. My mother used to talk about Woolworth counters as “the place you could sit forever with a slice of cheesecake and a cup of coffee.” This old fashioned cheesecake recipe feels like a sweet little time capsule.
Why You’ll Love This Recipe
Let me explain why this No-Bake Woolworth Cheesecake Recipe has such a loyal following.
- No oven needed – Perfect for hot days, busy holidays, dorm kitchens, or tiny apartments.
- Light and airy texture – This isn’t a heavy brick of cheesecake; it’s fluffy, cloud-like, and easy to eat after a big meal.
- Feeds a crowd – Made in a 9×13 pan, this chilled cheesecake dessert easily serves 12–16 people.
- Make-ahead friendly – It actually tastes better after a long chill, so you can prep it the day before.
- Budget-conscious – Uses simple pantry ingredients: graham crackers, cream cheese, evaporated milk, lemon, sugar.
- No stressful baking steps – No worrying about water baths, cracks, overbaking, or sunken centers.
- Easy to customize – You can spin it into a strawberry, cherry, or even holiday-spiced version (I’ll share ideas below).
- Pleaser across generations – Grandkids, teens, and grandparents all love this classic Woolworth dessert.
Honestly, if you like recipes that make you look like you fussed, when you really didn’t, this is one of those “keep in my back pocket” desserts.
Ingredients for No-Bake Woolworth Cheesecake
Here’s everything you’ll need for this graham cracker crust cheesecake with a fluffy lemon filling. I’ll share brand notes and simple swaps where they make sense.
For the Graham Cracker Crust
- 2 cups graham cracker crumbs
- About 14–16 full sheets. You can use honey or plain graham crackers; store brands work just fine.
- 1/2 cup (1 stick) unsalted butter, melted
- Salted butter works too; just reduce any added salt in other recipes you serve alongside.
- 2 tablespoons granulated sugar
- Helps the crust hold together and adds a little sweetness.
For the Fluffy Lemon Cheesecake Filling
- 1 can (12 ounces) evaporated milk, well chilled
- This is key for the “light and airy cheesecake” texture. Put it in the fridge overnight, and the freezer for 15 minutes before whipping.
- 1 package (3 ounces) lemon Jell-O gelatin
- This is what sets the filling and adds lemon flavor. Other brands of lemon gelatin work too.
- 1 cup boiling water
- To dissolve the gelatin fully.
- 2 packages (8 ounces each) cream cheese, softened
- Full-fat cream cheese gives the best flavor and texture. If you use Neufchâtel (1/3 less fat), the cheesecake will be slightly softer.
- 1 cup granulated sugar
- You can reduce to 3/4 cup if you prefer a less sweet dessert.
- 2 tablespoons fresh lemon juice
- Brightens the flavor; bottle juice works in a pinch, but fresh tastes better.
- 1–2 teaspoons lemon zest (optional but recommended)
- Adds a lovely, fragrant lemon note you really notice in this lemon no bake cheesecake.
- 1 teaspoon vanilla extract
- Rounds out the flavor and keeps it from being too sharp.
Optional Garnishes
- Whipped cream or whipped topping
- Extra graham cracker crumbs
- Fresh berries (strawberries, raspberries, or blueberries)
- Thin lemon slices or twists
Ingredient Tips:
- For the crust, crush graham crackers in a food processor, or seal them in a zip-top bag and roll with a rolling pin. A few tiny chunks are fine.
- Make sure the cream cheese is truly soft. Let it sit at room temperature about 30–45 minutes; this prevents lumps in your no bake cream cheese dessert.
- Evaporated milk is not the same as sweetened condensed milk. Don’t swap them here.
Step-by-Step Directions (Easy, No-Bake Method)
Here’s how to make this No-Bake Woolworth Cheesecake Recipe from start to finish.
1. Chill the Evaporated Milk
- Place the unopened can of evaporated milk in the refrigerator for several hours or overnight.
- About 15–20 minutes before you start, move it to the freezer. You want it very cold—this helps it whip into a light foam.
Tip: If your kitchen runs warm or you’re making this in summer, also chill the mixing bowl and beaters. Cold tools = better volume.
2. Make the Lemon Gelatin Base
- In a medium bowl, add the lemon Jell-O powder.
- Pour in the 1 cup of boiling water and stir for 2–3 minutes, until the gelatin is fully dissolved and the liquid is clear.
- Let this mixture cool down to about room temperature. It should still be liquid, not set.
Here’s the thing: if the gelatin is too hot, it can melt your whipped milk and flatten it. If it’s too set, it’ll be lumpy. Aim for lukewarm or just cool to the touch.
3. Prepare the Graham Cracker Crust
- In a mixing bowl, stir together the graham cracker crumbs, 2 tablespoons sugar, and melted butter.
- Mix until all crumbs are evenly moistened; it should feel like damp sand and hold together when squeezed.
- Press about two-thirds of the crumb mixture firmly into the bottom of a 9×13-inch pan. Use the bottom of a measuring cup or a flat glass to press it into a tight, even layer.
- Reserve the remaining one-third of the crumbs for the topping.
This crust doesn’t need baking—the butter and sugar help it set as it chills, making this a true no oven cheesecake recipe.
4. Beat the Cream Cheese Mixture
- In a large bowl, beat the softened cream cheese with an electric mixer until smooth and creamy.
- Add the 1 cup sugar, lemon juice, lemon zest (if using), and vanilla extract.
- Beat again until smooth, scraping down the sides of the bowl as needed. There should be no lumps.
If you do see little cream cheese bits, keep mixing. Or warm the bowl slightly by setting it over a pan of warm water for a minute and beat again.
5. Whip the Evaporated Milk
- In a separate, large chilled bowl, pour in the very cold evaporated milk.
- Using clean beaters, whip on high speed for 3–5 minutes, or until it becomes thick, foamy, and almost like soft whipped cream.
It won’t get quite as stiff as heavy whipped cream, but it will gain a lot of volume and turn pale and frothy. This is where the “fluffy” magic happens for this light and airy cheesecake.
6. Combine the Mixtures
- Pour the cooled lemon gelatin mixture into the cream cheese mixture. Beat until well blended.
- Using a large spatula, gently fold the whipped evaporated milk into the cream cheese mixture.
- Fold slowly, turning the bowl, until everything is uniform in color and texture. Try not to stir aggressively—you want to keep as much air in the mixture as possible.
You’ll see it turn into a smooth, pale, lemony mousse. That’s exactly what you want.
7. Assemble and Chill
- Pour the cheesecake filling over the prepared graham cracker crust in the 9×13 pan. Smooth the top with a spatula.
- Sprinkle the remaining graham cracker crumbs evenly over the top.
- Cover the pan with plastic wrap or foil.
- Chill in the refrigerator for at least 4 hours, but overnight is even better.
As it chills, the gelatin sets and the filling firms up, becoming that classic creamy refrigerator cheesecake texture—soft, yet sliceable.
8. Serve
- Cut into squares (I usually do 12–16 pieces) and serve cold.
- Add a dollop of whipped cream and fresh berries if you’d like, or just enjoy it plain.
You know what? Sometimes I sneak a small square straight from the pan when nobody’s looking. Cook’s treat.
Servings & Timing
- Yield: About 12–16 servings (depending on how big you slice)
- Prep Time: 25–30 minutes active time
- Chill Time: Minimum 4 hours (overnight recommended)
- Total Time: About 4 hours 30 minutes to 8 hours, including chilling
For parties or holidays, I always make this the day before. That way it’s fully set and frees up my day for everything else.
Variations on Woolworth Cheesecake (Have Some Fun With It)
Once you’ve mastered the classic No-Bake Woolworth Cheesecake Recipe, it’s easy to play with flavors while keeping that same no bake cream cheese dessert structure.
- Strawberry Woolworth Cheesecake: Use strawberry gelatin instead of lemon and top with fresh sliced strawberries or a strawberry glaze.
- Cherry Woolworth Cheesecake: Make the base as written but spoon canned cherry pie filling over each slice right before serving.
- Meyer Lemon Twist: Use Meyer lemons for a softer, floral lemon flavor and increase the zest for a stronger citrus aroma.
- Lighter Version: Use Neufchâtel cream cheese and reduce the sugar slightly; the texture will be a bit softer but still very pleasant.
- Gluten-Free Crust: Use gluten-free graham-style cookies or almond flour mixed with butter and a bit of sugar for the crust.
- Coconut Lemon Cheesecake: Add 1/2 cup finely shredded coconut to the crust and sprinkle more on top for a tropical spin.
You can also get seasonal—red and blue berries for the Fourth of July, cranberry topping for Thanksgiving, or pastel sprinkles for Easter.
Storage, Freezing & Make-Ahead Tips
One of the reasons I love this easy no bake dessert is that it behaves very well in the fridge.
Refrigerator Storage:
- Cover the pan tightly with plastic wrap or foil.
- Store in the refrigerator for up to 4–5 days.
- The crumbs on top may soften a bit over time, but the flavor stays wonderful.
Freezer Storage:
- For longer storage, cut the cheesecake into squares.
- Place the squares on a baking sheet and freeze until firm, then transfer to an airtight container or freezer bag.
- Freeze for up to 1 month.
- Thaw individual slices in the refrigerator for several hours or overnight.
Reheating?
- No reheating needed—it’s meant to be eaten chilled.
- If it comes straight from the freezer, give it time to soften so the texture returns to that creamy, airy feel.
Make-Ahead:
- Ideal make-ahead dessert for holidays, birthdays, and backyard cookouts.
- I recommend making it 1 day before serving so it’s fully set and slices cleanly.
Notes, Tips & Little Lessons Learned
After testing this No-Bake Woolworth Cheesecake Recipe a few different ways (and sharing with neighbors as taste-testers), here’s what I’ve learned:
- Cold evaporated milk is non-negotiable. If it’s not chilled enough, it won’t whip and you’ll lose that classic airy texture.
- Don’t rush the cooling of the gelatin. Hot gelatin can deflate your whipped milk. Take the extra 10 minutes.
- Use fresh lemon if you can. It makes a bigger difference than you’d think in this lemon no bake cheesecake. The zest especially brightens the whole dessert.
- Chill time matters. After 2 hours, it might look set, but it will still be a bit soft. Four hours is the minimum; overnight is best.
- Pan choice: A glass 9×13 pan lets you see the pretty layers. A metal pan works too, but I like the look of glass for serving.
- For neat slices: Run a sharp knife under hot water, wipe it dry, and slice. Wipe between cuts for the cleanest edges.
And one more thing: people who say they “don’t really like cheesecake” often like this vintage cheesecake recipe because it’s so much lighter and less dense. It surprises them.
FAQs About No-Bake Woolworth Cheesecake
1. Can I use whipped topping (like Cool Whip) instead of evaporated milk?
You can, but it won’t be quite the same classic Woolworth texture. If you do, fold in about 3 cups of thawed whipped topping instead of the whipped evaporated milk and skip the whipping step.
2. My filling didn’t set. What did I do wrong?
Most likely the gelatin didn’t fully dissolve, the evaporated milk wasn’t whipped enough, or the dessert just didn’t chill long enough. Next time, stir the gelatin until the liquid is clear and chill at least 4–6 hours.
3. Can I halve the recipe?
Yes. Use an 8×8 or 9×9-inch pan and halve all ingredients for a smaller batch. It’s perfect for smaller households or a quiet weekend dessert.
4. Can I reduce the sugar for a less sweet cheesecake?
You can reduce the sugar in the filling to 3/4 cup without hurting the texture. Just know the lemon flavor may stand out a bit more, which some people actually prefer.
5. Is this the same as a baked New York-style cheesecake?
No, this is a completely different style. A New York cheesecake is dense and rich; this is light, airy, and closer to a mousse or chiffon-style no bake cream cheese dessert.
6. Can I use lime instead of lemon?
Yes, and it’s delicious. Use lime Jell-O, fresh lime juice, and lime zest for a fun variation—almost like a cross between cheesecake and key lime pie.
7. How far in advance can I make this for a party?
You can make it 1–2 days ahead. Just keep it tightly covered in the fridge. If you’re adding fresh fruit on top, wait until the day you serve to keep it looking pretty.
8. Can I make this in a springform pan?
You can use a 10-inch springform pan if you’d like a more “classic cheesecake” presentation. Just press the crumbs on the bottom and a little up the sides, then fill and chill as usual.
Final Thoughts & A Little Nudge to Try It
This No-Bake Woolworth Cheesecake Recipe has all the charm of a retro dessert recipe with the ease we all appreciate now—no oven, simple ingredients, and a cool, fluffy texture that works in every season. It’s a lovely nod to the past, but it fits right in on a modern dessert table.
If you make this, I’d love to hear how it turned out—did you stick with the classic lemon, or try one of the variations? Leave a comment, share a photo, or pass the recipe along to someone who loves an easy no bake dessert.
And if you enjoy this kind of light, chilled treat, you might also like exploring more no-bake and refrigerator desserts on my blog—your future self, standing in a cool kitchen with a fork and a quiet moment, will thank you.
No-Bake Woolworth Cheesecake
Ingredients
- 2 cups graham cracker crumbs about 14–16 full sheets, crushed
- 1/2 cup unsalted butter melted
- 2 tablespoons granulated sugar for the crust
- 1 can (12 ounces) evaporated milk well chilled
- 1 package (3 ounces) lemon gelatin such as lemon Jell-O
- 1 cup boiling water
- 16 ounces cream cheese softened; two 8-ounce packages, full-fat preferred
- 1 cup granulated sugar for the filling
- 2 tablespoons fresh lemon juice
- 1-2 teaspoons lemon zest optional but recommended
- 1 teaspoon vanilla extract
- Whipped cream or whipped topping optional, for serving
- Extra graham cracker crumbs optional, for garnish
- Fresh berries optional, for garnish; such as strawberries, raspberries, or blueberries
- Thin lemon slices or twists optional, for garnish
Instructions
- Place the unopened can of evaporated milk in the refrigerator for several hours or overnight. About 15–20 minutes before starting the recipe, move it to the freezer so it becomes very cold. For best volume, you can also chill the mixing bowl and beaters.1 can (12 ounces) evaporated milk
- In a medium bowl, add the lemon gelatin powder. Pour in the boiling water and stir for 2–3 minutes, until the gelatin is fully dissolved and the liquid is clear. Let the mixture cool to about room temperature (lukewarm or cool to the touch) but not set.1 package (3 ounces) lemon gelatin, 1 cup boiling water
- In a mixing bowl, combine graham cracker crumbs, 2 tablespoons sugar, and melted butter. Mix until all crumbs are evenly moistened and the mixture holds together when squeezed. Press about two-thirds of the crumb mixture firmly into the bottom of a 9×13-inch pan to form an even layer. Reserve the remaining one-third of the crumbs for the topping.2 cups graham cracker crumbs, 1/2 cup unsalted butter, 2 tablespoons granulated sugar
- In a large bowl, beat the softened cream cheese with an electric mixer until smooth and creamy. Add 1 cup sugar, lemon juice, lemon zest (if using), and vanilla extract. Beat again until completely smooth, scraping down the sides of the bowl as needed so there are no lumps.16 ounces cream cheese, 1 cup granulated sugar, 2 tablespoons fresh lemon juice, 1-2 teaspoons lemon zest, 1 teaspoon vanilla extract
- In a separate large chilled bowl, pour in the very cold evaporated milk. Using clean chilled beaters, whip on high speed for 3–5 minutes, or until it becomes thick, foamy, and increases significantly in volume. It should resemble soft whipped cream.1 can (12 ounces) evaporated milk
- Pour the cooled lemon gelatin mixture into the cream cheese mixture and beat until well blended. Then, using a large spatula, gently fold the whipped evaporated milk into the lemon-cream cheese mixture. Fold slowly, turning the bowl and lifting the mixture from the bottom until the color and texture are uniform, taking care not to deflate the mixture.1 package (3 ounces) lemon gelatin, 1 cup boiling water, 16 ounces cream cheese, 1 can (12 ounces) evaporated milk
- Pour the cheesecake filling over the prepared graham cracker crust in the 9×13-inch pan and smooth the top with a spatula. Sprinkle the reserved graham cracker crumbs evenly over the top. Cover the pan with plastic wrap or foil and chill in the refrigerator for at least 4 hours, preferably overnight, until fully set.2 cups graham cracker crumbs
- Cut the chilled cheesecake into 12–16 squares and serve cold. Garnish with whipped cream, extra graham cracker crumbs, fresh berries, and/or thin lemon slices if desired.Whipped cream or whipped topping, Extra graham cracker crumbs, Fresh berries, Thin lemon slices or twists
