This No-Bake Classic Woolworth Cheesecake is a light, fluffy, lemon-infused dessert with a buttery graham cracker crust. Simple, no-bake, and irresistibly delicious!
You ever taste something that just takes you back? Like, one bite and suddenly you’re sitting in a booth at your favorite childhood diner, swinging your feet, waiting for dessert to hit the table? That’s exactly what this No-Bake Classic Woolworth Cheesecake does for me.
Now, I wasn’t lucky enough to experience Woolworth’s famous lunch counters myself (I missed that golden era), but my grandma sure did. She used to tell me how she and her friends would go shopping downtown and had to stop at Woolworth’s for a slice of their signature cheesecake. Not the heavy, rich kind—no, this one was light, fluffy, almost mousse-like, and had just the right amount of lemony tang.
So when I found an old handwritten recipe card tucked in her recipe box, I knew I had to recreate it. And let me tell you—it lives up to the legend. This cheesecake is refreshing, creamy, and ridiculously easy. If you love desserts that feel indulgent but don’t sit like a brick in your stomach, you need to try this one.
Why You’ll Love This No Bake Classic Woolworth Cheesecake Recipe?
- No oven needed – This one’s perfect for hot summer days (or when you just don’t want to deal with baking).
- Light & airy texture – Not your typical dense cheesecake—this one is fluffy, almost like a lemon cloud.
- Just the right amount of sweetness – The lemon balances everything out beautifully, so it’s not too sweet.
- Super simple – No complicated steps, no fancy ingredients, just an easy, foolproof cheesecake.
- Make-ahead friendly – In fact, it tastes even better after chilling overnight!
Ingredient Notes:
This dessert is all about keeping things simple while delivering big flavor. Here’s what you need:
- Lemon Gelatin – This is what gives the cheesecake its structure and that subtle citrus zing.
- Graham Cracker Crumbs – The perfect buttery base that pairs beautifully with the light filling.
- Cream Cheese – The star of the show! Make sure it’s softened so it blends smoothly.
- Granulated Sugar – Just enough to sweeten things up without overpowering the lemon.
- Lemon Juice – Freshly squeezed is best—it adds a bright, fresh kick.
- Evaporated Milk (or Heavy Whipping Cream) – Whipping this is key to getting that signature light texture.
Pro Tip: Chill the evaporated milk before whipping—it’ll help it reach the perfect fluffy consistency much faster!
How To Make No Bake Classic Woolworth Cheesecake?
Step 1: Prepare the Gelatin
Dissolve the lemon gelatin in boiling water. Stir it until fully dissolved, then let it cool until it thickens slightly.
Step 2: Make the Graham Cracker Crust
Mix graham cracker crumbs with melted butter, making sure everything is evenly coated. Press this mixture into a 9×13-inch pan to create the crust. If you’re a crust lover, feel free to add extra crumbs!
Step 3: Whip the Evaporated Milk
This step is crucial! Using a hand or stand mixer, whip chilled evaporated milk (or heavy cream) until it forms stiff peaks. This is what gives the cheesecake its signature airy texture.
Step 4: Make the Cream Cheese Filling
In another bowl, beat together the cream cheese, sugar, and lemon juice until smooth. Then, slowly mix in the thickened gelatin until fully incorporated.
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Step 5: Combine & Assemble
Now, gently fold the whipped evaporated milk into the cream cheese mixture. Be careful—you don’t want to knock out all the air! Once combined, pour it over the crust and spread evenly.
Step 6: Chill & Serve
Refrigerate for at least 2 hours (overnight is even better). Before serving, sprinkle extra graham cracker crumbs on top for a little added crunch. Then, slice and enjoy!
Storage Options:
- Refrigerator: Store covered in the fridge for up to 5 days.
- Freezer: Want to save some for later? Freeze for up to 3 months—just slice it before freezing for easy single servings.
- Thawing: If frozen, let it thaw overnight in the fridge before serving.
Variations and Substitutions:
Want to mix things up? Try these easy tweaks!
- Change the gelatin flavor – Strawberry, raspberry, or lime would be amazing.
- Swap the crust – Use vanilla wafers, Oreos, or digestive biscuits instead of graham crackers.
- Make it dairy-free – Use dairy-free cream cheese and coconut whipped cream.
- Top it off – Fresh berries, a drizzle of honey, or even a dusting of powdered sugar work beautifully.
What to Serve with No Bake Classic Woolworth Cheesecake?
This cheesecake is light and refreshing, so it pairs beautifully with:
- Fresh fruit – Strawberries, raspberries, or blueberries add a bright contrast.
- Whipped cream – Because why not make it even creamier?
- A cup of coffee – A classic pairing!
- Lemon curd drizzle – If you love citrus, this takes it to another level.
Frequently Asked Questions:
Why isn’t my cheesecake setting properly?
Make sure the gelatin isn’t too hot when you mix it in, and that you’ve whipped the evaporated milk to stiff peaks before folding it in.
Can I make this ahead of time?
Yes! In fact, it’s even better when made a day in advance.
Can I use Cool Whip instead of evaporated milk?
Yep! Just swap in about 3 cups of Cool Whip—the texture will be slightly different, but it still works.
Who’s Ready to Try This?
This No-Bake Classic Woolworth Cheesecake is more than just a dessert—it’s a bite of history. Whether you remember Woolworth’s or you’re discovering this recipe for the first time, it’s a guaranteed crowd-pleaser.
Are you making this for a party, a nostalgic treat, or just because? Let me know in the comments! I’d love to hear how it turns out.
<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!
Keep the Flavor Coming – Try These:
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!
2 Responses
Thank you for a delicious simple cheesecake recipe
Thank you Diane,
You’re welcome