No-Bake Woolworth Cheesecake – This No-Bake Woolworth Cheesecake. Is a light and fluffy dessert. With a tangy lemon flavor. Perfect for gatherings. Or a simple treat at home. Made with graham cracker crumbs, cream cheese, lemon jello, and whipped evaporated milk. It’s a nostalgic, easy-to-make dessert. That requires no baking time. Just some patience. While it chills!
The first time I made this No-Bake Woolworth Cheesecake. I was immediately transported back to my childhood. When my mother used to make it. For family get-togethers. I remember how my husband. Couldn’t resist sneaking a spoonful. From the fridge. Before it even had time to set. My kids loved the light, creamy texture. And now it’s become. One of our family’s favorite desserts. Especially during the summer. It’s refreshing and tangy. And so easy to whip up. Making it a perfect addition. To any gathering!
What makes this No-Bake Woolworth Cheesecake truly special?
The star of this cheesecake. Is the whipped evaporated milk. Which gives it an airy. And fluffy texture. Unlike traditional cheesecakes. The combination of tart lemon jello. And creamy whipped filling. Over a buttery graham cracker crust. Creates a delightful balance of flavors. Plus, it’s no-bake. Meaning it’s stress-free. And great. For when you don’t want. To turn on the oven!
What You Need To Make This No-Bake Woolworth Cheesecake Recipe?
Lemon Jello: This is the secret ingredient. That adds that zesty, citrusy punch. To the cheesecake. Not only does it flavor the filling. But it also helps give the cheesecake its firm texture. Without needing to bake it. The tartness of lemon. Perfectly balances the creaminess of the rest of the ingredients. Plus, it brings such a sunny, bright flavor. To every bite!
Graham Cracker Crumbs: Who doesn’t love a buttery, crunchy graham cracker crust? This classic base gives the cheesecake. A solid foundation. While adding just the right amount of sweetness. And texture. Pressing it down is oddly satisfying. And those extra crumbs on top? Well, they’re the cherry on top of the cheesecake—just with more crunch!
Butter (melted): Melted butter brings the graham cracker crumbs together. Making them the perfect crust. It adds richness. And helps create that crispy, slightly sweet bite. That pairs so well. With the creamy filling.
Cream Cheese: Cream cheese is the heart of every cheesecake. And in this no-bake version. It brings all the velvety, smooth richness you expect. Make sure it’s softened to room temperature. So it blends beautifully. With the other ingredients. You’ll want every bite. To melt in your mouth.
Granulated Sugar: Just the right amount to sweeten the cheesecake. Without overpowering the tang of the lemon. Or the richness of the cream cheese. It balances everything out. And gives that perfect, subtle sweetness you crave. In every spoonful.
Lemon Juice: Fresh lemon juice. Really enhances the flavor of the jello. And makes the cheesecake wonderfully refreshing. It adds a fresh burst of tartness. That complements the creamy texture. And makes the dessert feel light. And vibrant.
Evaporated Milk (chilled): This is the secret ingredient. That gives the cheesecake its airy, mousse-like texture. When you whip chilled evaporated milk. It fluffs up just like whipped cream. But it’s lighter. And adds a lovely creaminess to the filling. Without weighing it down. It’s like biting into a lemony cloud!
Steps To Make No-Bake Woolworth Cheesecake:
Step 1: Start by dissolving your lemon jello. In a cup of boiling water. Stir until everything. Is fully dissolved. Then set it aside. To cool for about 5-10 minutes. You want it thickened. But still pourable.
Step 2: While the jello cools. Mix 3/4 of your graham cracker crumbs. With the melted butter. In a bowl. Press the mixture. Into the bottom of a 9×13-inch pan. To form a buttery, crunchy base. Save the remaining crumbs. For later.
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Step 3: Now, whip your chilled evaporated milk. In a bowl. Until it’s light. And fluffy—this is what will give. The cheesecake its airy texture! This should take. About 2-4 minutes.
Step 4: In another bowl. Beat the softened cream cheese, sugar, and lemon juice together. Until smooth. And creamy. Once your jello has cooled a bit. Fold it into the cream cheese mixture. And stir well.
Step 5: Gently fold the whipped evaporated milk. Into the cream cheese mixture. Until it’s all blended. Be sure. To go slow—you want to keep. That light texture intact!
Step 6: Spread this creamy, dreamy mixture. Evenly over the prepared graham cracker crust. Then sprinkle the remaining graham cracker crumbs on top.
Step 7: Cover the whole dish. And pop it. In the fridge to chill. For at least 2 hours. But overnight is even better. For that perfect set. When it’s time to serve. Slice. Enjoy. And let the nostalgia flow!
Tip:
For the ultimate fluffy texture. Make sure your evaporated milk is super cold. Before whipping it—this is key! If you want to elevate the flavor. Try adding a pinch of lemon zest. To the filling. For an extra pop of citrus. Another fun twist. Is to layer a bit of fresh fruit. Like sliced strawberries. In between the creamy filling. And the graham cracker base. For a summery touch. The no-bake nature of this cheesecake. Makes it ideal. For those days. When you want something sweet. Without turning on the oven!
Frequently Asked Questions:
Can I use other flavors of jello?
Yes! While lemon is classic. For this cheesecake. You can easily swap it. With other flavors like strawberry. Or lime. For a different twist.
How long can I store the cheesecake?
You can hold the cheesecake covered. In the refrigerator. For up to 4 days. Just make sure. It’s well-covered. To keep it fresh.
Can I use whipped cream instead of evaporated milk?
You can replace whipped cream. If you prefer. But the evaporated milk. Gives it a unique lightness. That sets it apart.
<Remember it later>
Planning to try this recipe soon? Pin it for a quick find later!
<Remember it later>
Planning to try this recipe soon? Pin it for a quick find later!
No-Bake Woolworth Cheesecake
Ingredients
- 1 3 ounces box lemon-flavored gelatin
- 1 c hot water
- 3 c crushed graham crackers
- 1/2 c unsalted butter melted (1 stick)
- 1 8 ounces block of cream cheese, softened
- 1 c white sugar
- 4 tbsp fresh lemon juice
- 1 12 ounces can evaporated milk, well-chilled
Instructions
- In a medium bowl. Combine the lemon-flavored gelatin. With boiling water. Stirring until fully dissolved. Allow it to cool. For 5-10 minutes. Until it begins. To thicken slightly.
- While the gelatin cools. Mix together 3/4 of the graham cracker crumbs. With the melted butter. In a separate bowl. Press this mixture firmly. Into the bottom of a 9x13-inch baking dish. To form the crust. Set aside. The remaining crumbs for later.
- In another bowl. Whip the chilled evaporated milk. Until light. And fluffy. About 2-4 minutes.
- In a separate large bowl. Blend the cream cheese. With sugar, and lemon juice. Until smooth. And creamy. Stir in the thickened gelatin. Then gently fold in. The whipped evaporated milk. Until everything is well-combined.
- Evenly spread the creamy filling. Over the prepared crust. Then sprinkle the reserved graham cracker crumbs. On top.
- Cover the dish. And refrigerate. For at least 2 hours. Or overnight. Once set. Slice. And serve!
Notes
I’m Bitty, owner of nodashofgluten.com, where I share simple, delicious recipes for all tastes, including gluten-free. Check out my “About Me” page for more info!
