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How to Make It
Step 1: Prepare the Lemon Base
Dissolve the lemon Jell-O in boiling water. Let it cool to room temperature, but do not let it set.
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Step 2: Make the Crust
Crush graham crackers and mix with melted butter to create a crumbly base. Press into a 9×13-inch dish and chill in the fridge while you make the filling.
Step 3: Mix the Cream Cheese Filling
In a large bowl, beat the softened cream cheese, sugar, and vanilla until smooth. Slowly add the cooled Jell-O mixture and blend well.
Step 4: Whip the Milk
In a separate chilled bowl, whip the evaporated milk until fluffy and thick (this can take a few minutes — chilling it well beforehand is key). Fold it gently into the cream cheese mixture.
Step 5: Assemble and Chill
Pour the filling over the prepared crust and smooth it out evenly. Sprinkle additional graham cracker crumbs on top if desired. Cover and refrigerate for at least 4 hours, or overnight for best results.
Serving Tips
- Cut into squares and serve chilled with a dollop of whipped cream or a fresh lemon slice.
- Perfect for potlucks, family reunions, or whenever you’re craving a light, retro dessert.
- Store leftovers in the fridge for up to 5 days (if it lasts that long!).
Final Thoughts
The No-Bake Woolworth Icebox Cheesecake is more than just a dessert — it’s a bite of Americana. With its creamy lemon filling and graham cracker crunch, it’s both a trip down memory lane and a refreshing modern treat. Easy to make and even easier to love, this no-bake wonder is a recipe worth passing down.
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