This super delicious no-bake woolworth cheesecake recipe has a creamy, light, fluffy texture and an easy and delicious graham cracker crust. The cream cheese filling is packed with a fresh lemon flavor that comes from lemon Jell-O and freshly squeezed lemon juice and zest.
Woolworth icebox cheesecake is extra light and airy, so it will melt in your mouth!
Ingredients you’ll need:
- Graham cracker crumbs: These make the base for the Woolworth icebox cheesecake.
- Butter: Melted butter to hold together the graham cracker crumbs.
- Boiling water: To dissolve the lemon Jell-O.
- Lemon Jell-O: Adds lemon flavor, and color and helps to thicken the cream cheese filling.
- Heavy cream: You need to whip chilled heavy cream.
- Cream cheese: The base for any cheesecake.
- Granulated sugar: Sweetener for this Woolworth cheesecake recipe.
- Lemon juice and zest: Adds a fresh lemon flavor taste and nice aroma.
- Vanilla extract: Gives amazing vanilla flavor. You can skip this ingredient if you don’t have it.
- Salt: Enhances the other flavors.
What size pan should I use?
For this Woolworth cheesecake recipe, we used a 9×13-inch baking pan. You can use the same size as we are (doesn’t matter if it is ceramic or nonstick), or you can use a smaller baking pan. You will need to reduce the number of ingredients by half.
How to make Woolworth cheesecake?
- Grease a 9×13-inch baking pan with non-stick cooking spray.
- In a small bowl, add lemon Jell-O to the boiling water. Stir well to combine. Place in the refrigerator.
- Prepare the crust. In a bowl or a food processor, mix together the melted butter and crushed graham crackers. Transfer to the prepared baking pan. Spread evenly and press down using your palm or the back of a measuring cup. Set aside.
- Add heavy cream to a mixing bowl and beat until light and fluffy using an electric mixer.
- In another bowl, beat together the softened cream cheese, sugar, lemon juice, lemon zest, vanilla extract, and salt until completely combined. Slowly add the refrigerated Jell-O mixture and beat for about a minute. Then, add the whipped heavy cream. Beat on a low speed until well combined.
- Transfer the lemon cream cheese filling to the baking pan and spread it evenly over the crust. Sprinkle a few tablespoons of crushed graham cracker crust over the cheesecake. Refrigerate overnight or at least 2 hours until set. Then, slice and serve.
How do you keep the crust from getting soggy?
I like this graham cracker crust, but you can additionally brush the crust with 1 beaten egg white, preheat the oven to 350F and pre-bake your graham cracker crust for 8-10 minutes. Let the crust cool completely before adding the Woolworth icebox cheesecake filling.
Can Woolworth cheesecake be frozen?
Yes, you can store Woolworth icebox cheesecake in a freezer for up to 3 months. Just wrap it tightly twice with plastic wrap or aluminum foil To defrost it, just place the cheesecake in the fridge for a few hours.
No Bake Classic Woolworth Cheesecake
Ingredients
For the graham cracker crust
- 3 cups graham crackers, crushed
- ½ cup (1 stick) unsalted butter, melted.
For the cheesecake:
- 1 cup boiling water
- 3 oz package lemon Jell-O
- 1 ½ cups heavy cream, chilled
- 1 package (8 oz) cream cheese, at room temperature
- ¾ cup granulated sugar
- 4 tbsp lemon juice
- 1 tbsp lemon zest
- 2 tsp vanilla extract
- pinch of salt
Instructions
- In a small bowl, dissolve the lemon Jell-O in the boiling water. Place in the refrigerator.
- Prepare the crust. In a bowl or a food processor mix together the melted butter and crushed graham crackers.
- Grease a 9x13-inches baking pan with non-stick cooking spray. Transfer the graham cracker mixture to the baking pan. Spread evenly and press down using your palm or the back of a measuring cup. Set aside.
- Add the heavy cream to a mixing bowl and beat until light and fluffy using an electric mixer. Set aside.
- In another bowl, beat together the softened cream cheese, sugar, lemon juice, lemon zest, vanilla extract, and salt until completely combined.
- Slowly add the cooled down Jell-O mixture and beat for about a minute.
- Then, fold in the whipped cream by Beating on a low speed until combined.
- Transfer the lemon cream cheese filling to the baking pan with the crust. Spread evenly.
- Sprinkle a few tablespoons of crushed graham cracker crust over the cheesecake. Refrigerate overnight or at least 2 hours until set. Then, slice and serve.
