Woolworth Cheesecake

A slice of creamy lemon cheesecake with a crumbly graham cracker crust on a white plate.

5 from 2 votes

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.

Prep Time20

chill time4

Total Time4 20

Course: Dessert

Cuisine: American

Servings: servings

Calories: 474kcal

Author: Jennifer Fishkind

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 9x13-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!

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