Description
This Woolworth Cheesecake is a refreshing no-bake dessert featuring a tangy lemon Jell-O layer, a buttery graham cracker crust, and a creamy filling made with cream cheese and whipped evaporated milk or heavy cream. Perfectly chilled and garnished with extra graham cracker crumbs, it’s a light and zesty cheesecake ideal for warm weather or any occasion.
Ingredients
Scale
Crust
- 3 cups graham cracker crumbs (reserve some for topping)
- 1 stick melted butter
Filling
- 1 (3 oz) package lemon Jell-O
- 1 cup boiling water
- 1 (8 oz) package cream cheese, softened
- 1 cup granulated sugar
- 5 tablespoons lemon juice
- 1 can evaporated milk (chilled) or 1 ½ cups heavy whipping cream (chilled)
Instructions
- Prepare the Jell-O: Dissolve the lemon Jell-O in 1 cup of boiling water. Set aside and allow it to cool until it begins to thicken slightly, which will help it blend smoothly into the filling.
- Make the Crust: Combine ¾ of the graham cracker crumbs (about 2 ¼ cups) with the melted butter. Press this mixture firmly into the bottom of a 9×13-inch pan to form an even crust. Save the remaining crumbs for topping the cheesecake later.
- Whip the Milk or Cream: In a large mixing bowl, beat the chilled evaporated milk or heavy whipping cream until it becomes fluffy and light, creating a soft, airy texture for the filling.
- Make the Filling: In a separate bowl, beat the softened cream cheese, granulated sugar, and lemon juice until the mixture is smooth and creamy. Gradually add the thickened lemon Jell-O to this mixture, blending well to combine all flavors thoroughly.
- Combine Everything: Gently fold the whipped evaporated milk or cream into the cream cheese and Jell-O mixture until the filling is smooth and well incorporated, taking care not to deflate the whipped mixture.
- Assemble: Pour the prepared filling over the crust in the pan, smoothing the top with a spatula. Sprinkle the reserved graham cracker crumbs evenly over the filling to add texture and finish.
- Chill the Cheesecake: Cover the pan and refrigerate for at least 2 hours, or preferably overnight, to allow the cheesecake to set and the flavors to meld for the best taste and texture.
Notes
- Ensure the cream cheese is fully softened to avoid lumps in the filling.
- You can substitute heavy whipping cream for evaporated milk for a richer texture.
- Press the crust firmly to help it hold together and prevent crumbling when slicing.
- Refrigeration time is important for the cheesecake to firm up properly.
- Serve chilled and consider adding fresh lemon slices or a dollop of whipped cream as garnish.
