No Bake Classic Woolworth Cheesecake

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!
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!

I love those recipes that we all grew up with, they are just too good to miss out on. 

Woolworth’s 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 kind 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!

No Bake Cheesecake

Which makes it perfect for a warmer weather, so you don’t have to heat up your house by turning on your oven for hours.  It just sets up in the fridge. And you can even make this a day or two in advance and just let it hang out in the fridge until you are ready to serve it.

The Cheesecake Graham Crackers base

I especially like the graham cracker crust on this dessert, it is simply wonderful.  Alternatives for a graham cracker crust could be a vanilla sandwich cookie crumbs crust, or vanilla wafer crust.  But the graham crackers crust is so easy and it tastes great, there’s really no need to change it.

Cheesecake(Lemon Fluff) Filling

The easiest part! The ingredients in the cheesecake filling are simply cream cheese, sugar, lemon juice (this really gives it a special touch), lemon jell-o (for stability – keeps it fluffy) and evaporated milk.

While rich, it has a slightly aerated texture which is quite different from a New York cheesecake which is much denser and calls for twice as much cream cheese as this recipe!

TIP:  I have made this with the chilled evaporated milk and also with heavy whipping cream.  I couldn’t tell much difference in the texture or taste. Use either one you have on hand.  The biggest trick is remembering to chill the can milk and that’s what led me to try it out with whipping cream.

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!



5 from 4 votes
Print

No Bake Classic Woolworth Cheesecake

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

Instructions

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

  2. 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.

  3. Beat the Evaporated milk/heavy cream until fluffy.

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

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

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

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

More Cheesecake recipes

There’s never a bad reason to have cheesecake, and this Summer Berry Cheesecake is perfect any day of the year.

There’s never a bad reason to have cheesecake, and this Summer Berry Cheesecake is perfect any day of the year.

New York Style Cheesecake – Tall, creamy, thick, smooth and it slices beautifully. And more as you may have noticed there is No CRACKS….Absolutely Perfect !!

New York Style Cheesecake – Tall, creamy, thick, smooth and it slices beautifully. And more as you may have noticed there is No CRACKS….Absolutely Perfect !!

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!

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!

About Sarah Kozowski

Hi! Welcome to my blog! I’m Sarah– I do part-time job at a kindergarten and in my free time i love to cook, take photos and go jogging. I'm recipe developer, photographer, writer, and taste tester behind this blog. I develop my recipes and photos through good old fashioned trial and error, some days I have more success than others, as you can judge by the photos here. Grab a cup of coffee (or beverage of your choice) and stay with me awhile, poke through recipes, pick your favourite and reach out to me if you have any questions!

7 thoughts on “No Bake Classic Woolworth Cheesecake

  1. This is a recipe from Jello brand back in the seventies they produced cookbooks. My mother made this often. I do not remeber Woolworths ever having this dessert. They would have served more of a New York style cheesecake, as the first store was in New York.

    1. I worked at Woolco, in the Red Grille, and made this exact cheesecake every week. We always kept evaporated milk in the freezer, and would take out on day cheesecake was to be made, so it could soften, but not defrost completely, whipping in a semi frozen state. We didn’t use lemon juice, and added vanilla to cream cheese and sugar mix, and chilled it for hours before incorpoating into milk and jello whip. Personally, I always thought it was too light, but people loved it! The cheesecake does not look like the picture shown here, but it is close.

Leave a Reply

Your email address will not be published. Required fields are marked *