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!



4.8 from 20 votes
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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

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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!

45 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. actually, this is exactly like the one they made in the ’70s, I had it many times growing up. They may have also sold ‘real’ cheesecake also, but this is the one I remember

    2. Yes, Woolworth’s called it Icebox Cheesecake. When I saw the photo here, I knew exactly what it was, and saved the recipe! I always enjoyed it, and I hope I’ll make it soon!

    3. I have made this many many times an received the recipe from a cook at Spokane’s down town Woolworth’s. This was served there regularly. The original does not call for lemon juice or the use of heavy whipping cream as a substitute.

    4. That is logical, but not true. I grew up near a Woolworth’s during the 70’s and they served this, not N.Y. style. Woolworth’s foremostly was created to be an affordable store. I read F.W.’s bio as a kid. He had a vision for a nickel and dime shop where affordability was chief factor. So it makes sense that they would hone on a dessert that is scarfable and reminiscent of cheesecake, but much more cost friendly both to make and buy than a N.Y. cheesecake. I don’t recall the price, but it was a fraction of what a N.Y. Cheesecake slice was. 🙂

    5. Actually, no. My grandmother would take me to Woolworth as a special treat and we’d share a slice of their cheesecake. I thought I adored cheesecake. Imagine my surprise when I encountered a New York cheesecake and discovered how different it was (I don’t like it nearly as much).

    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.

        1. 1 tsp vanilla instead of the lemon juice..also 2 tbsp powdered sugar to the graham crackers..3/4c water instead of 1 c.

    2. I worked at Woolworths from 1964-1968 in downtown Detroit Michigan. This was my first job. I remember eating this cheesecake. Good stuff!

    1. No. But press it well onto the bottom of the pan, so you can spread the filling out easily without disturbing the crust. Not difficult.

    1. My mom and aunt made it with the lemon jello and drained crushed pineapple, using the juice in place of the boiling water….still mixed and boiled with jello together on the stove. The crushed pineapple was placed on top with the remaining cracker crumbs….

  2. You must have froze this cake and cut for presentation!? lol
    It doesn’t look like this during serving! It’s a lot more fluffy and bubbly and sometimes droopy! lol This is the BEST Icebox cheescake around. My grammy made this every Easter for years and years. I sure do miss her! Classics never die!

  3. You must have froze this cake and cut for presentation!? lol
    It doesn’t look like this during serving! It’s a lot more fluffy and bubbly and sometimes droopy! lol This is the BEST Icebox cheescake around. My grammy made this every Easter for years and years ( i use her recipe). I sure do miss her! Classics never die!

  4. I made this and it was wonderful. I did not whip my milk quiet enough and it was still fluffy and good. I will make this again and beat my milk longer. Thanks for this receipe.

  5. I remember my mother using different flavors of jello especially strawberry, obviously she left out the lemon juice. It took me years to find the recipe because she had forgotten all about it and never knew what I was talking about when I would try to describe it to her.

  6. Can I double the ingredients for serving to more people or for a taller cheesecake using a spring form pan?

  7. I made this dessert for the first time. It was super yummy. My Mom and I are already trying to figure out what other flavors we could make – cherry, strawberry, orange and even lime. The dessert will be make again!

  8. This is a fantastic cheese cake. I used heavy whipping cream for this. I also used sugar free jello. I added about a tsp of vanilla to the cream cheese mixture as well. I brought this to a Father’s Day celebration. People who did not like cheese cake loved this as well. I served it with fresh strawberries. It’s a fantastic recipe.

  9. Got this recipe off the back of a can of Milnot evaporated milk in early 1970’s. Been making it ever since and it is the most requested dessert by my family! Co workers also requested it frequently. Best ever “cheese cake”

  10. Could you use the instant jello lemon pudding mix instead? I accidently picked up the wrong one. What would the difference be?

  11. Yes I remember this from the Woolworths in Toledo Ohio, and I am making one tomorrow, thanks for the recipe…..

  12. I read all the comments and me not being a good Baker just learning I see I made a couple of mistakes. Will try again. Ty.

  13. I read all the comments and I see I made a couple of mistakes and me not being a baker just learning I will try again. Ty.

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