No Bake Classic Woolworth Cheesecake – Indulge, in the nostalgia of the No Bake Classic Woolworth Cheesecake, a dessert that will take your taste buds on a journey. This recipe pays homage to the Woolworths lunch counter and its famous cheesecake, renowned for its simplicity and exquisite flavor. The creamy texture and refreshing lemon taste make it a favorite among dessert enthusiasts. With a buttery graham cracker base and a luscious filling made of cream cheese, sugar, and lemon topped with evaporated milk or whipping cream this cheesecake is both indulgent and incredibly easy to prepare. Whether it’s for gatherings, celebrations, or simply as a treat at the end of your day this No Bake Classic Woolworth Cheesecake is a sweet choice.
The first time I decided to whip up this delightful No Bake Classic Woolworth Cheesecake was, on a sunny afternoon when I was craving something yet uncomplicated. I was pleasantly surprised by how straightforward the process was, requiring effort. As my kitchen filled with the aroma of lemon and the sweet fragrance of cream cheese, I found myself eagerly awaiting the time – almost unable to contain my excitement. When my husband and child finally had a chance to savor the velvety cheesecake their faces lit up with joy and smiles filled the room. It was a hit! The cheesecake quickly became a treat, in our home making appearances at family gatherings, potlucks, or simply when we craved something delightful to end our day.
What makes this No Bake Classic Woolworth Cheesecake truly stand out?
This No Bake Classic Woolworth Cheesecake truly stands out for its effortless preparation and irresistible flavors making it an absolute crowd-pleaser for any occasion. The convenience of not needing an oven is a game changer during warmer seasons or when you desire a quick yet impressive dessert without the hassle. The tangy lemon flavor from the lemon Jell O and fresh lemon juice perfectly balances the richness of the cream cheese resulting in a harmonious taste. This dessert offers versatility as you can experiment with toppings or savor it in its timeless classic form. Whether you’re new to baking or an experienced dessert enthusiast this recipe guarantees an experience, with its simplicity, flavors, and the sweet nostalgia associated with Woolworth’s cherished cheesecake.
What You Need To Make This No-Bake Classic Woolworth Cheesecake Recipe?
Lemon-Flavored Gelatin: Our no-bake cheesecake’s secret weapon is the lemon-flavored gelatin. It not only adds a citrusy zing to the dessert but also plays a vital role, in achieving the perfect texture for our cheesecake. Make sure to dissolve it and allow it to thicken slightly for the best results.
Boiling Water: Boiling water is crucial in dissolving the lemon gelatin. Ensure that it reaches a boiling point to create a lump-free mixture.
Graham Cracker Crumbs: These crumbs form the buttery and crumbly base of our cheesecake. While using pre-made crumbs from a box saves time you can also crush your own for a touch. Save some to sprinkle on top adding a crunch to each bite.
Melted Butter: The melted butter acts as the binder for our graham cracker crust. It should be fully melted. Mixed thoroughly with the crumbs, for a firm crust.
Cream Cheese: The star ingredient of our cheesecake is cream cheese, which gives it its signature creamy and indulgent texture. Remember to bring it to room temperature before mixing to achieve a lump-free consistency.
Granulated Sugar: This brings the amount of sweetness to balance out the tanginess of the cream cheese and lemon. Make sure it’s mixed well to ensure a flavor throughout.
Lemon Juice: Whether you squeeze it fresh or get it from a store lemon juice enhances the citrus flavors. Cuts through the richness of the cream cheese adding a refreshing taste.
Evaporated Milk or Heavy Whipping Cream: Beat until fluffy this ingredient gives the cheesecake an airy texture that feels like a cloud, on your tongue. If you use evaporated milk make sure it’s properly chilled; if you opt for whipping cream whip it until stiff peaks form.
Steps To Make No-Bake Classic Woolworth Cheesecake:
Step 1: First start by dissolving the lemon gelatin in the boiling water. Allow it to cool until it thickens slightly.
Step 2: Next, take 3/4 of the graham cracker crumbs. Mix them thoroughly with the butter. Press this mixture into the bottom of a 9 x 13-inch pan to create your crust. Set aside the remaining crumbs, for later use as a sprinkle on top of your dessert.
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Step 3: In a bowl, whip the evaporated milk or heavy cream until it becomes fluffy setting the stage for that perfect cheesecake texture.
Step 4: Now grab another bowl. Beat together the cream cheese, sugar, and lemon juice until you achieve an utterly irresistible mixture.
Step 5: Carefully fold in the thickened lemon gelatin into the cream cheese mixture incorporating the whipped evaporated milk or cream.
Step 6: Spread this filling over your prepared crust ensuring that it covers every inch.
Step 7: To finish off sprinkle the reserved graham cracker crumbs on top to add that crunchiness.
Step 8: Allow your cheesecake to chill in the refrigerator for 2 hours or overnight for optimal results. Make sure to cover it to keep it fresh.
Step 9: Once chilled, slice it up. Serve as you witness its rise, as the star of any gathering!
Tip:
For a creamy filling make sure all your refrigerated ingredients are, at the same temperature before mixing. This includes cream cheese, evaporated milk or heavy whipping cream, and lemon juice. When these ingredients are at a uniform temperature they blend together seamlessly avoiding any lumps in the filling and giving it a smoother texture. Also, take your time to thoroughly beat the cream cheese mixture until it becomes completely smooth before adding in the ingredients. This extra step guarantees that your cheesecake filling is velvety and indulgent creating a luxurious experience, with every bite.
Frequently Asked Questions:
Can I make this cheesecake a day ahead?
Of course! You can definitely prepare this cheesecake a day in advance. In fact, it actually benefits from some time in the refrigerator making it an ideal dessert to make ahead of time.
What can I use instead of lemon for a different flavor?
If you’re looking for a flavor profile feel free to experiment with options instead of lemon. For instance, you could try using flavored gelatins. Incorporate fruit purees to add your touch to this classic recipe.
Can I use fresh whipped cream instead of evaporated milk?
Absolutely! Using whipped cream instead of evaporated milk is a fantastic alternative. It will impart a creamy texture to the cheesecake that’s equally delightful.
<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 Classic Woolworth Cheesecake
Ingredients
- 1 package 3 ounces lemon-flavored gelatin
- 1 c boiling water
- 3 c graham cracker crumbs plus more for a thicker crust, if desired, divided
- 8 tablespoons melted butter
- 1 package 8 ounces cream cheese
- 1 c granulated sugar
- 5 tablespoons lemon juice
- 1 can evaporated milk well chilled or 1 1/2 c heavy whipping cream
Instructions
- In a bowl of medium size dissolve the lemon-flavored gelatin in 1 cup of boiling water. Stir it until completely dissolved and then set it aside to cool until it thickens slightly.
- In a bowl mix together 3 cups of graham cracker crumbs and 8 tablespoons of butter. Ensure that the crumbs are evenly coated with the butter. Press this mixture into the bottom of a pan measuring 9x13 inches to create your cheesecake crust. Keep any leftover crumbs, for later use as a sprinkle, on top.
- In a bowl, whip evaporated milk or heavy whipping cream until it becomes fluffy and forms stiff peaks. This will give your cheesecake an airy texture.
- In another bowl beat together 8 ounces of cream cheese, 1 cup of granulated sugar and 5 tablespoons of lemon juice. Ensure that all the ingredients are well combined and the mixture becomes smooth.
- Slowly incorporate the thickened gelatin into the cream cheese mixture while continuing to beat until everything's well mixed. Gently fold in the whipped cream or evaporated milk mixing until smooth.
- Pour the cream cheese filling over the crust in the pan and use a spatula to smooth out the top surface. If you have any reserved graham cracker crumbs sprinkle them evenly on top of your cheesecake.
- Place the cheesecake in the fridge. Let it cool for a minimum of 2 hours or until it becomes firm. After it has chilled, cut into slices, serve and savor!
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!
