No Bake Classic Woolworth Cheesecake
This super delicious no-bake woolworth cheesecake recipe has a creamy, light, fluffy texture and an easy and delicious graham cracker crust.
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.
Nutrition
Calories: 379kcalCarbohydrates: 41.5gProtein: 4.2gFat: 22.3gSaturated Fat: 12.5gCholesterol: 62mgSodium: 359mgPotassium: 44mgFiber: 1.7gSugar: 24.1gCalcium: 30mgIron: 1mg