No Bake Classic Woolworth Cheesecake




A while back, a family friend asked me if I had the recipe for Woolworth’s cheesecake. I didn’t even remember that anybody even told me they had a cheesecake, so I surely didn’t have the recipe. Anyway, that of course provoked me to launch an internet search for the recipe. Now I can’t be certain if this is the actual recipe… there are a lot of them out there, but this is the one I tried.

The first time I made it, I thought “wow… this is a LOT of dessert”… So invited some friends over and shared it with them.

I knd of regretted it afterwards…..

Well, because it was so amazing.

Now while this is called “cheesecake”… it’s really not.   Not by a long shot…

I would rename it “Lemon Fluff Dessert” or “Lemon Fluff Ice Box” something, but it is really, really delicious.  And for lemon lovers who are looking for light (not in calories, but in filling) dessert for a spring get-together, this is it!




No Bake Woolworth Cheesecake is a classic, light and lemony dessert and will be the perfect addition to your Easter or Mother’s Day menu!
  •  Keyword Cheesecake, Lemon, no-bake

  •  Prep Time 10 minutes

  •  Rest 2 hours

  •  Total Time 2 hours 10 minutes

  •  Servings 8

  •  Author Sarah Kozowski



Ingredients
  • 1 3oz lemon Jell-0

  • 1 cup boiling water

  • 1 box graham cracker crumbs (3 cups) more for thicker crust divided

  • 1 stick melted butter

  • 1 8oz cream cheese

  • 1 cup granulated sugar

  • 5 tbsp lemon juice

  • 1 can evaporated milk, well chilled or 1 1/2 cups heavy whipping cream

  • Get Ingredients Powered by Chicory



Instructions
  • Dissolve Jell-O in boiling water. Cool until slightly thickened.

  • Mix 3/4 graham cracker crumbs and melted butter until well blended, press into bottom of the 9 X 13 pan to form a crust. Save rest of crumbs to sprinkle on top of dessert.

  • Beat the Evaporated milk/heavy cream until fluffy.

  • In a separate bowl, beat cream cheese, sugar and lemon juice with mixer until smooth.

  • Add thickened Jell-O and slowly mix in whipped evaporated milk.

  • Spread filling over the crust and sprinkle with reserved graham cracker crumbs on top.

  • Chill at least 2 hours and up to overnight, store covered in refrigerator.  


RECIPES AND IMAGE ADAPTED FROM https://sugarapron.com







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