No Bake Classic Woolworth Cheesecake 7 Delicious Secrets
Cloud light, lemony and nostalgic. This classic no bake Woolworth Cheesecake sets clean, slices neatly and tastes refreshingly bright. The 7 secrets focus on perfect gelatin timing, chilled dairy for volume and a firmly packed graham base.
Equipment
- 9x13 inch Pan
- Mixing bowls
- Hand Mixer or Stand Mixer
- Whisk
- Measuring Cups and Spoons
- Rubber spatula
Ingredients
For the Lemon Gel Base
- 1 package lemon Jell-O 3 oz
- 1 cup boiling water rolling boil for full dissolve
For the Graham Cracker Crust
- 3 cups graham cracker crumbs reserve a small handful for topping
- 1/2 cup unsalted butter melted
For the Cheesecake Filling
- 8 oz cream cheese softened to room temperature
- 1 cup granulated sugar
- 5 tbsp fresh lemon juice
- 1 can evaporated milk 12 oz, well chilled
- or heavy whipping cream 1 1/2 cups, chilled and softly whipped
Instructions
- Bloom the gelatin: Add the 3 oz lemon Jell-O to 1 cup boiling water. Whisk until fully dissolved and clear. Cool at room temperature until slightly thick and syrupy.
- Make the crust: Mix 3 cups graham cracker crumbs with 1/2 cup melted unsalted butter until the texture feels like damp sand. Press firmly into a 9x13 inch pan. Reserve a small handful of crumbs for topping. Chill while you prepare the filling.
- Whip the dairy: In a chilled bowl whip the well chilled evaporated milk to soft peaks. If using heavy cream whip to soft peaks. Keep cold.
- Cream base: In a separate bowl beat 8 oz softened cream cheese with 1 cup sugar and 5 tbsp fresh lemon juice until silky and lump free.
- Combine: Stream the cooled syrupy gelatin into the cream cheese mixture while mixing on low until smooth.
- Fold for lightness: Gently fold the whipped evaporated milk or whipped cream into the lemon cream in three additions until no streaks remain.
- Fill and finish: Spread the filling over the chilled crust. Smooth the top and sprinkle with reserved graham crumbs.
- Chill to set: Cover and refrigerate at least 2 hours or overnight until the center jiggles slightly when nudged. Slice with a warm thin knife and serve cold.
Notes
Secret tips: Cool gelatin until syrupy for an even set. Whip dairy to soft peaks only for a cloud light texture. Press crust firmly with a flat cup for tidy slices. Line pan with a parchment sling if you want to lift and cut on a board. Freeze squares up to 2 months and thaw overnight in the refrigerator.