Woolworth Cheesecake

This classic Woolworth Cheesecake is a light, fluffy no bake dessert that tastes just like the one from the iconic lunch counters. With a creamy cheesecake filling and buttery graham cracker crust, it’s the ultimate vintage treat to share.

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Why Is It Called Woolworth Cheesecake?

• This classic dessert is named after the iconic Woolworth’s lunch counters.
• Popular in the 1950s and 60s, it was a customer favorite because of its light, mousse-like texture.
• Often called a Woolworth icebox cheesecake or retro no bake dessert, it was easy to serve chilled and became a staple on many Woolworth menus.

Ingredients

For the graham cracker crust:

• Crushed graham crackers: Substitute with crushed digestive biscuits or vanilla wafers if you prefer.
• Unsalted butter, melted
• Granulated sugar: You can substitute with light brown sugar for a deeper flavor.

For the cheesecake filling:

• Lemon Jell-O mix: Lime or orange Jell-O are tasty variations, but lemon jello is the classic.
• Boiling water
• Evaporated milk, well chilled: Do not replace with Cool Whip; whipped evaporated milk has that signature light texture.
• Granulated sugar
• Cream cheese, softened: Full-fat is recommended for best texture and richest taste.
• Fresh lemon juice: Substitute with lime juice if using lime Jell-O.

See the recipe card for full information on ingredients and quantities.

How to Make Woolworth Cheesecake

1. Make the crust: Mix graham crackers, melted butter, and sugar. Press firmly into a 9×13-inch pan. Set aside.
2. Prepare the Jell-O: Dissolve the lemon gelatin in boiling water, then let it cool slightly at room temperature.
3. Whip the evaporated milk: Using a hand or stand mixer, beat the evaporated milk until light, fluffy, and doubled in volume.
4. Make the filling: In a separate large bowl, beat the cream cheese with sugar until smooth. Add the cooled Jell-O and lemon juice and stir until fully combined.
5. Fold and assemble: Fold the whipped evaporated milk into the cream cheese mixture until light and mousse-like. Pour the filling over the crust and smooth the top.
6. Chill and serve: Cover and refrigerate for at least 4 hours or overnight. Before serving, sprinkle with extra graham cracker crumbs.

Storage Instructions

• Store: Keep the cheesecake in an airtight container in the refrigerator for up to 5 days.
• Freeze: Wrap tightly in plastic wrap and then foil. Freeze for up to 2 months. Thaw overnight in the refrigerator before serving.

More No Bake Desserts to Try

• No Bake Cheesecake Bites — Mini no bake cheesecake bites, perfect for easy, single-serve fun.
• Strawberry Cool Whip Pie — A fruity favorite that’s just as simple to make.
• Lemon Icebox Cake — A cool, creamy treat for lemon lovers to refresh your dessert menu.
• No Bake Oreo Banana Cream Pie — A classic chilled dessert with rich banana flavor.
• Cheesecake Dip — A fun, party-ready twist on traditional New York cheesecake.

If you’ve tried this Woolworth Cheesecake Recipe or any other recipe on my website, please leave a star rating and let me know how it turned out in the comments below.

5 from 2 votes

Woolworth Cheesecake

Author — Jennifer Fishkind

Serves — 12

This light and airy Woolworth Cheesecake is a classic no bake dessert with a fluffy lemon Jell-O filling, whipped evaporated milk for a mousse-like texture, and a buttery graham cracker crust.

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Prep Time 20 minutes mins

chill time 4 hours hrs

Total Time 4 hours hrs 20 minutes mins

Ingredients

 

For the graham cracker crust:

• ▢ 2½ cups crushed graham crackers plus extra for topping
• ▢ ½ cup (1 stick) unsalted butter melted
• ▢ ½ cup granulated sugar

For the cheesecake filling:

• ▢ 3 ounce package Lemon Jell-O mix
• ▢ 1 cup boiling water
• ▢ 12 ounce can evaporated milk chilled
• ▢ 1½ cups granulated sugar
• ▢ 16 ounce packages cream cheese softened
• ▢ 2 tablespoons fresh lemon juice

Instructions

 

For the graham cracker crust:

• Combine the crushed graham crackers, melted butter, and ½ cup granulated sugar in a bowl. Mix until the texture resembles wet sand. Press the mixture firmly into the bottom of a 9×13-inch baking dish to form an even crust. Set aside.
  2½ cups crushed graham crackers, ½ cup (1 stick) unsalted butter, ½ cup granulated sugar

For the cheesecake filling:

• Dissolve the Lemon Jell-O mix in 1 cup of boiling water. Stir until fully dissolved, then let it cool slightly at room temperature.
  3 ounce package Lemon Jell-O mix, 1 cup boiling water
• Pour the chilled evaporated milk into a large mixing bowl. Using a hand or stand mixer, whip the evaporated milk on high speed until it becomes light, fluffy, and doubles in volume. Set aside.
  12 ounce can evaporated milk
• In another bowl, beat the softened cream cheese and 1 ½ cups granulated sugar together until smooth and creamy.
  16 ounce packages cream cheese, 1½ cups granulated sugar
• Gradually add the cooled Lemon Jell-O mixture and fresh lemon juice to the cream cheese mixture, beating until fully combined.
  2 tablespoons fresh lemon juice
• Gently fold the whipped evaporated milk into the cream cheese mixture. Use a spatula to fold until the mixture is fully combined and has a light, mousse-like texture.

Assemble/serve:

• Pour the filling over the prepared graham cracker crust, spreading it evenly. Cover the dish with plastic wrap and refrigerate for at least 4 hours or overnight until set.
• Before serving, sprinkle the top with additional crushed graham crackers. Slice into squares and serve chilled. Enjoy!

Jenn’s Notes

Storage: 

• Store: Keep the cheesecake in an airtight container in the refrigerator for up to 5 days.
• Freeze: Wrap tightly in plastic wrap and then foil. Freeze for up to 2 months. Thaw overnight in the refrigerator before serving.

Tips :

• Press crust with a measuring cup for a firm base
• Chill evaporated milk overnight for best whipping volume
• For clean slices, dip a sharp knife in hot water and wipe between cuts

Nutrition Info

Calories: 474kcal | Carbohydrates: 59g | Protein: 6g | Fat: 25g | Saturated Fat: 14g | Polyunsaturated Fat: 1g | Monounsaturated Fat: 7g | Trans Fat: 0.3g | Cholesterol: 67mg | Sodium: 308mg | Potassium: 176mg | Fiber: 1g | Sugar: 48g | Vitamin A: 812IU | Vitamin C: 2mg | Calcium: 130mg | Iron: 1mg

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