No-Bake Woolworth Cheesecake
A light, fluffy, vintage no-bake cheesecake made with a graham cracker crust, lemon gelatin, cream cheese, and whipped evaporated milk. Chilled to set—no oven required.
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
Notes
Make sure the evaporated milk is very cold or it will not whip properly. Allow the gelatin mixture to cool before combining so it doesn’t deflate the whipped milk. Chill at least 4 hours—overnight gives the best set and cleanest slices. Store covered in the refrigerator for up to 4–5 days. For longer storage, freeze cut squares on a baking sheet until firm, then transfer to an airtight container and freeze for up to 1 month; thaw in the refrigerator.
Nutrition
Calories: 300kcal
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