I never actually got to sit at a Woolworth’s lunch counter. Unfortunately. But ohhhh the memories I’ve heard about this iconic place and the yummy treats people enjoyed there. My mom and her sisters sure did go there. A lot, apparently. And they never let anyone forget it.
This no bake dessert is also known as the Authentic Woolworth Cheesecake. We always had it growing up, but I stumbled upon my mom’s copy when I was going through her binder full of recipes torn out of magazines. A binder loaded with vintage recipes.
So my mom’s version settled a big debate in my family. Whose version was most like the original lemon cheesecake dessert from Woolworths?
Every time we would sit down to enjoy a big ol’ slice of this lemon cheesecake, they would all be constantly debating if it was just like Woolworth’s icebox cake or not. Who knows? But there was never a single crumb left in the plate.
The trick to getting it perfect is instant lemon Jell-O. Graham cracker crumbs, butter, and sugar for the crust. My kids always fight over the corner pieces because they get extra crust.
Why You’ll Love This Recipe
If you’ve got memories of the famous Woolworth cheesecake, get ready for a big hit of nostalgia. And if you’ve never tried it, you’re about to find out what all the fuss was about.
- No oven needed: This is a true no bake dessert that sets up in your fridge. Perfect for summer or anytime you don’t want to heat up the kitchen.
- Light and airy: Not a dense, heavy cheesecake. It’s a fluffy dessert with a texture something like mousse.
- Basic ingredients: You probably have most of this stuff already in your kitchen.
Ingredient Notes and Substitutions
You’ve got a good bit of wiggle room with this lemon cheesecake. Don’t stress if you’re missing something. Just adapt and go with the flow. It’s a very forgiving recipe as long as you keep the ratios the same.
- Heavy whipping cream: This gives the filling that fluffy dessert texture. You can swap it for evaporated milk if that’s what you’ve got. Half and half works, too.
- Cream cheese: Full-fat cream cheese is best. But I made it with the 1/3 fat cream cheese once, and it turned out pretty good. Let it sit out on the counter for half an hour to get soft.
- Graham cracker crust: You can buy a pre-made crust if it’s easier. Trust me, it will still get gobbled up.
- Easy to change the flavors: Try it different Jello flavors. Strawberry, orange, lime.
- Butter: To hold the crust together. You could use coconut oil if dairy is an issue.
Tips for Success
A few things that’ll help you nail this icebox cake on the first try.
- Don’t over-set the Jell-O: If it gets too firm before you mix it in, it’ll turn lumpy. You want it thick like a loose pudding, not solid.
- Use cold cream: Your heavy whipping cream should be really cold straight from the fridge. Cold cream whips faster and holds its shape better.
- Soften the cream cheese: Room temperature cream cheese blends smooth. Cold cream cheese leaves you with little chunks in the filling.
- Pack the crust firm: Use the bottom of a glass to press the crumb mixture down tight. A loose crust crumbles apart when you serve it.
- Be patient with the chill time: Cutting in too early means sloppy slices. Two hours minimum. My sister always lets hers sit overnight and says it’s worth it.
Storage and Reheating
Keep your lemon cheesecake covered tight with plastic wrap or foil and store it in the fridge. It’ll stay good for up to 3 days, but honestly it rarely lasts that long around here.
You can freeze this no bake dessert for up to 2 months. Cut it into slices first, wrap each one in plastic wrap, and toss them in a freezer-safe bag. That way you can pull out just what you need.
To thaw, move a slice to the fridge the night before. Let it come back to temperature slowly so the texture stays nice. Don’t microwave it or you’ll end up with a puddle.
Serving Suggestions
This fluffy dessert is pretty perfect on its own. But if you’re feeling fancy, top your slices with fresh strawberries or blueberries. A little drizzle of caramel sauce is good too.
My favorite way to serve it is on a big table spread with other vintage recipes. Think Cookies. Finger sandwiches. A pot of tea. Or coffee. Set out a tray of cut fruit alongside it and let everyone help themselves.
FAQs
Can you make this ahead of time?
Absolutely. This lemon cheesecake needs at least a couple hours in the fridge to set, so making it the day before is a smart move. The flavors meld together more overnight and the texture firms up just right.
Can you use a different flavor of Jell-O?
Do it! I’ve seen it made with strawberry and lime jello. Orange is great, too.
Notes
My mom’s recipe clipping was stained from what looks suspiciously like butter spots. The ink was fading, too. So I typed it up, and now it lives on this blog. So we’ll never have to have that debate again.
I make this now for my own family. My youngest calls it “the fluffy cake”. And it is indeed a very fluffy dessert. Passing down vintage recipes like this one makes the food taste even better, if that makes sense.
No-Bake Lemon Cheesecake
Ingredients
- 3 cups Graham cracker crumbs
- ½ cup Granulated white sugar
- ½ cup Unsalted butter melted
- 1 package 3 oz. Lemon gelatin powder
- 1 cup Water boiling hot
- 1 block 8 oz. Full-fat cream cheese, room temperature
- 1 cup Granulated white sugar
- 5 tbsp. Lemon juice
- 1 can 12 oz. Evaporated milk, chilled in the freezer for 30 minutes
Instructions
- In a medium bowl, combine the graham cracker crumbs and one-half cup of sugar, pour the melted unsalted butter directly over the top, and stir firmly until the crumbs are uniformly moistened. Set aside exactly 1 cup of these buttery crumbs to use for the final topping, and press the remaining crumbs firmly into an even layer across the bottom of a 9×13-inch baking dish to form the crust.
- Pour the lemon gelatin powder into a medium heat-proof bowl, add the 1 cup of boiling hot water, and whisk aggressively for 1 to 2 minutes until every single sugar and gelatin crystal is fully dissolved, then set it aside on the counter to cool until it drops to room temperature but remains completely liquid.
- In a separate large bowl, combine the room-temperature cream cheese, one cup of sugar, and the lemon juice, beating with an electric hand mixer on medium speed for 3 to 4 minutes until the mixture transforms into a light, completely smooth, and lump-free paste. Slowly stream the cooled, liquid lemon gelatin into the cream cheese base while mixing on low speed until fully incorporated.
- Pull your mixing beaters, a clean glass bowl, and the can of evaporated milk straight out of the freezer where they have been chilling. Pour the icy evaporated milk into the cold bowl and whip on high speed for 4 to 5 minutes until it expands dramatically into dense, thick, and fluffy stiff peaks that mimic whipped cream.
- Tip the lemony cream cheese mixture directly into the bowl of whipped evaporated milk, and use a wide rubber spatula to gently fold the two matrices together from the bottom up. Work slowly and treat the mixture kindly to preserve the whipped air pockets, stopping the moment the filling is completely uniform.
- Pour the light, aerated cheesecake filling evenly over the graham cracker crust in your baking dish, smoothing the top surface with an offset spatula. Blanket the top uniformly with the 1 cup of reserved buttery graham cracker crumbs, cover tightly with plastic wrap, and refrigerate for a minimum of 4 hours or overnight to let the gelatin network lock the foam into a sliceable icebox dessert.
