Woolworth Icebox Cheesecake Recipe

Why You’ll Love This Recipe

This Woolworth Icebox Cheesecake is the perfect dessert for those who love a light, airy treat. The no-bake method means you don’t need to worry about turning on the oven, making it ideal for warmer weather or when you want a quick and easy dessert. The tangy lemon flavor pairs wonderfully with the sweet cream cheese filling, and the graham cracker crust adds a delightful crunch. Whether you’re preparing for a family gathering or a special occasion, this cheesecake is sure to be a hit!

Ingredients

Crust

• 2 cups (14-16 sheets, 168 g) honey graham crackers, finely crushed

• 1 tablespoon granulated sugar

• ½ cup (1 stick / 113g) butter, melted

Filling

• 1 block (8 ounces) cream cheese, room temperature

• 1 cup (200 g) granulated sugar

• 2 teaspoons vanilla extract

• 1 box (3 ounces) lemon jello mix

• ½ cup boiling water, about 212°F

• ½ cup cold water, about 50°F

• 1 can (12 ounces) evaporated milk, chilled in freezer for 30 minutes

(Tip: You'll find the full list of ingredients and measurements in the recipe card below.)

Directions

1. Chill the bowl of a stand mixer, the whisk attachment, and the can of evaporated milk in the freezer for at least 30 minutes. This step is essential for achieving soft peaks when whipping the evaporated milk.

2. Prepare the crust: Lightly spray a 9×13-inch baking dish with nonstick cooking spray. In a medium bowl, combine the graham cracker crumbs and sugar. Add melted butter and mix until fully incorporated, ensuring no dry spots remain. Reserve ¼ cup of the mixture and press the rest firmly into the bottom of the prepared baking dish. Set aside.

3. Prepare the filling: In a medium bowl, beat together the cream cheese and sugar with a hand mixer until smooth. Add vanilla extract and continue mixing until well blended (2-3 minutes). Set aside.

4. In a separate large bowl, dissolve the lemon jello mix in boiling water, whisking for 1-2 minutes. Add cold water and place the mixture in the refrigerator for a few minutes. Be careful not to let the gelatin set.

5. To a stand mixer, add the chilled bowl and whisk attachment. Pour in the chilled evaporated milk and beat on high until soft peaks form (about 5 minutes). Add the cooled jello mixture and whisk for an additional 30 seconds. Then, add the cream cheese mixture and whisk for another 30 seconds.

6. Pour the filling into the prepared crust and top with the reserved graham cracker mixture.

7. Chill the cheesecake overnight before serving to allow the flavors to set and the dessert to firm up.

Servings and Timing

• Prep Time: 15 minutes

• Chill Time: 12 hours 30 minutes

• Total Time: 12 hours 45 minutes

• Servings: 12

Variations

• Fruit topping: Top your cheesecake with fresh berries or a fruit compote for added sweetness and color.

• Graham cracker crust variations: You can swap out graham crackers for other types of cookies like digestive biscuits or even Oreo cookies for a chocolatey twist.

• Add zest: If you prefer a more intense lemon flavor, add a teaspoon of lemon zest to the filling for extra citrusy punch.

• Sugar-free options: Use sugar-free Jello and a sugar substitute to make a lower-calorie version of this cheesecake.

Storage/Reheating

• Storage: Store the cheesecake covered in the refrigerator for up to 5 days. It is important to keep the cheesecake cold to maintain its texture.

• Freezing: This cheesecake can be frozen for up to 2 months. To freeze, cover it tightly with plastic wrap and then aluminum foil. Thaw overnight in the refrigerator before serving.

• Reheating: Since this is a no-bake cheesecake, there’s no need to reheat it. It is best served cold.

FAQs

1. Can I use a different type of crust for this cheesecake?

Yes! You can substitute graham crackers with any type of cookie crust, such as Oreo or digestive biscuits.

2. How long should I chill the evaporated milk?

Chill the evaporated milk in the freezer for about 30 minutes. This helps it whip up into soft peaks when mixed.

3. Can I use whipped cream instead of evaporated milk?

Evaporated milk creates a creamy and stable texture in the filling. While whipped cream could work, it may not provide the same consistency as evaporated milk.

4. How can I make this recipe gluten-free?

To make this cheesecake gluten-free, use gluten-free graham crackers or another gluten-free cookie option for the crust.

5. Can I make this cheesecake without lemon flavor?

Yes! You can skip the lemon Jello mix and use other flavored gelatin or extract, such as strawberry or raspberry, to create a different flavor profile.

6. How do I prevent the cheesecake from being too sweet?

You can reduce the amount of sugar in the filling or use a sugar substitute to adjust the sweetness to your liking.

7. How do I know when the cheesecake is ready to serve?

The cheesecake is ready when it has chilled for at least 12 hours, allowing the filling to set properly. The texture should be firm yet creamy.

8. Can I use a different flavor of Jello?

Yes! You can experiment with different Jello flavors, such as lime or orange, for a unique twist on this dessert.

9. Is there an alternative to using Jello?

If you don’t want to use Jello, you can try using lemon curd for a more natural lemon flavor. However, it will alter the texture slightly.

10. Can I double the recipe for a larger group?

Yes! You can easily double the recipe and use a larger baking dish (such as a 9x14-inch dish) to make more servings.

Conclusion

The Woolworth Icebox Cheesecake is a timeless, no-bake treat that is both easy to make and incredibly satisfying. With its light and creamy texture, sweet and tart flavor, and crunchy graham cracker crust, it’s a dessert that is sure to impress at any gathering. Whether you're a cheesecake enthusiast or just looking for a simple, delicious dessert, this recipe is a must-try!