Description
This No-Bake Woolworth Icebox Cheesecake is a classic American dessert featuring a creamy lemon-flavored filling made with lemon Jell-O, cream cheese, and whipped evaporated milk atop a buttery graham cracker crust. Easy to assemble and refrigerated to set, it’s a refreshing, tangy, and light treat perfect for warm days or nostalgic gatherings.
Ingredients
Scale
Filling
- 1 (3 oz) package lemon Jell-O
- 1 cup boiling water
- 1 (8 oz) package cream cheese, softened
- 1 cup granulated sugar
- 1 teaspoon vanilla extract
- 1 (12 oz) can evaporated milk, chilled
Crust
- 1 ½ cups graham cracker crumbs
- 5 tablespoons unsalted butter, melted
Instructions
- Dissolve Jell-O: In a medium bowl, dissolve the lemon Jell-O in 1 cup of boiling water. Stir until fully dissolved, then set aside to cool to room temperature.
- Make cream cheese mixture: In a large mixing bowl, beat the softened cream cheese, granulated sugar, and vanilla extract until smooth and creamy. Gradually add the cooled lemon Jell-O and mix thoroughly until well combined.
- Whip evaporated milk: In a chilled mixing bowl, whip the evaporated milk at high speed for about 3 to 5 minutes until stiff peaks form, ensuring a light and fluffy texture.
- Combine mixtures: Gently fold the whipped evaporated milk into the cream cheese and lemon Jell-O mixture, taking care to maintain its airy consistency.
- Prepare crust: In another bowl, mix graham cracker crumbs with melted butter until evenly coated. Press about two-thirds of this crumb mixture firmly into the bottom of a 9×13-inch pan to create the crust layer.
- Assemble cheesecake: Pour the prepared cheesecake filling over the crust and smooth the surface evenly. Sprinkle the remaining graham cracker crumbs evenly over the top of the filling to finish.
- Chill and set: Refrigerate the assembled cheesecake for at least 4 hours or preferably overnight until firm and set.
- Serve: Slice the chilled cheesecake into 12 servings and serve cold for best flavor and texture.
Notes
- For best results, chill the evaporated milk overnight before whipping to achieve optimal stiffness.
- You can substitute lemon Jell-O with strawberry or orange flavors for a fun variation of this dessert.
- This cheesecake keeps well refrigerated for up to 5 days, making it great for advance preparation.
