Description

This classic Woolworth Cheesecake is a refreshing and tangy no-bake dessert featuring a lemon Jell-O and cream cheese filling atop a buttery graham cracker crust. Light, fluffy, and perfect for warm days, it combines the zest of lemon with the smoothness of whipped evaporated milk or heavy cream, making for a nostalgic and delightful treat that’s easy to prepare and sure to impress.

Ingredients

Scale

Crust Ingredients

3 cups graham cracker crumbs (save some for topping)
1 stick melted butter (about 8 tablespoons)

Filling Ingredients

1 (3 oz) package lemon Jell-O
1 cup boiling water
1 (8 oz) package cream cheese, softened
1 cup granulated sugar
5 tablespoons lemon juice
1 can evaporated milk (chilled) or 1 ½ cups heavy whipping cream (chilled)

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Instructions

Prepare the Jell-O: Dissolve the lemon Jell-O powder in 1 cup of boiling water. Stir well until completely dissolved, then set aside and allow it to cool until it begins to thicken slightly—this usually takes about 10-15 minutes.
Make the Crust: In a mixing bowl, combine ¾ of the graham cracker crumbs (approximately 2 ¼ cups) with the melted butter. Mix until the crumbs are evenly coated. Press this mixture firmly and evenly into the bottom of a 9×13-inch pan to form the base crust. Reserve the remaining graham cracker crumbs for sprinkling on top later.
Whip the Milk or Cream: Using a large mixing bowl, beat the chilled evaporated milk or heavy whipping cream until it becomes light, fluffy, and holds soft peaks. This adds airiness to the filling and helps create a smooth texture.
Make the Filling: In a separate bowl, beat the softened cream cheese, granulated sugar, and lemon juice together until the mixture is smooth and free of lumps. Gradually add the slightly thickened lemon Jell-O to this mixture and blend well to combine all the flavors evenly.
Combine Everything: Gently fold the whipped evaporated milk (or whipped cream) into the cream cheese and Jell-O mixture. Incorporate it carefully to maintain the fluffy texture without deflating the mixture, ensuring a smooth and consistent filling.
Assemble the Cheesecake: Pour the prepared filling over the firm graham cracker crust in the 9×13-inch pan. Spread it evenly, then sprinkle the reserved graham cracker crumbs on top to add a nice texture and decorative finish.
Chill: Cover the pan with plastic wrap or aluminum foil. Refrigerate the cheesecake for at least 2 hours or preferably overnight to allow it to set completely, ensuring the layers firm up properly for easy slicing and serving.

Notes

You can substitute heavy whipping cream for evaporated milk if preferred; both yield a rich and fluffy texture.
Be sure to cool the dissolved Jell-O until slightly thickened before mixing with cream cheese to prevent separation and ensure a smooth filling.
Press the crust firmly and evenly for a sturdy base that holds the filling well.
For best results, chill overnight to allow full setting and flavor melding.
Use full-fat cream cheese and dairy for optimal texture and taste.