Description
Have you ever wished for a dessert that’s light, fluffy, creamy, and downright nostalgic? Well, say hello to Woolworth Icebox Cheesecake! This classic no-bake cheesecake is a retro favorite from the Woolworth lunch counters of the 1950s and 60s. It’s airy, lemony, and absolutely effortless to make.
Ingredients
For the Graham Cracker Crust:
- 2 ½ cups graham cracker crumbs
- ½ cup unsalted butter, melted
- ¼ cup granulated sugar
For the Cheesecake Filling:
- 1 (3 oz) package lemon Jell-O
- 1 cup boiling water
- 1 (8 oz) package cream cheese, softened
- 1 cup granulated sugar
- 1 teaspoon vanilla extract
- 1 (12 oz) can evaporated milk, well-chilled
- 2 tablespoons lemon juice
Instructions
1️⃣ In a medium bowl, mix together the graham cracker crumbs, melted butter, and sugar until well combined.
2️⃣ Press the mixture firmly into the bottom of a 9×13-inch baking dish to form an even crust.
3️⃣ Place the dish in the refrigerator while you prepare the filling.
1️⃣ In a small bowl, dissolve the lemon Jell-O in 1 cup of boiling water. Stir until fully dissolved, then set aside to cool slightly.
2️⃣ In a large bowl, beat the cream cheese, sugar, and vanilla extract until smooth and creamy.
3️⃣ Slowly add the cooled lemon Jell-O to the cream cheese mixture, mixing until well combined.
4️⃣ In a separate bowl, using a hand mixer or stand mixer, whip the chilled evaporated milk on high speed until light and fluffy (about 3-5 minutes).
5️⃣ Gently fold the whipped evaporated milk and lemon juice into the cream cheese mixture until fully incorporated.
1️⃣ Pour the cheesecake filling over the prepared graham cracker crust.
2️⃣ Smooth out the top and refrigerate for at least 6 hours (or overnight) until set.