Description
This No-Bake Woolworth Icebox Cheesecake is a classic, vintage American dessert perfect for warm days when you want a smooth, creamy treat without turning on the oven. Featuring a tangy lemon gelatin cheesecake filling atop a buttery graham cracker crust, this easy-to-make recipe comes together quickly and needs just a few hours to chill and set. It’s light, refreshing, and crowd-pleasing – ideal for family gatherings or casual entertaining.
Ingredients
Scale
Cheesecake Filling
- 1 (3 oz) package lemon gelatin
- 1 cup boiling water
- 1 (8 oz) package cream cheese, softened
- 1 cup granulated sugar
- 1 teaspoon vanilla extract
- 1 (12 oz) can evaporated milk, well chilled
Crust
- 2 1/2 cups graham cracker crumbs
- 1/2 cup unsalted butter, melted
Instructions
- Dissolve Gelatin: In a medium bowl, dissolve the lemon gelatin in 1 cup of boiling water. Stir well and set aside to cool down to room temperature completely before using.
- Prepare Cream Cheese Mixture: In a large bowl, beat the softened cream cheese, granulated sugar, and vanilla extract until the mixture is smooth and creamy with no lumps.
- Whip Evaporated Milk: In a separate chilled bowl, whip the very cold evaporated milk on high speed until light, fluffy, and doubled in volume, about 3 to 5 minutes.
- Combine Mixtures: Gently fold the whipped evaporated milk and the cooled lemon gelatin into the cream cheese mixture. Use a spatula to incorporate carefully until the filling is evenly mixed and smooth.
- Make Crust: In a small bowl, combine the graham cracker crumbs and melted butter, stirring until the crumbs are fully coated and resemble wet sand.
- Assemble Cheesecake: Press about two-thirds of the crumb mixture firmly into the bottom of a 9×13-inch baking dish to create the crust layer. Pour the cheesecake filling over the crust and spread evenly with a spatula.
- Add Topping: Sprinkle the remaining graham cracker crumb mixture evenly over the top of the filling for a crunchy topping.
- Chill: Cover the dish with plastic wrap or foil and refrigerate for at least 4 hours or until the cheesecake is completely set and firm.
- Serve: Once chilled, slice into 12 squares and serve cold. Enjoy this creamy, tangy treat as a perfect ending to any meal.
Notes
- Make sure the evaporated milk is very cold before whipping to achieve maximum volume and lightness in the filling.
- You can substitute lemon gelatin with lime or orange flavored gelatin for a refreshing flavor variation.
- Press the crust firmly to prevent it from crumbling when slicing the cheesecake.
- If you prefer a slightly firmer topping, briefly chill the crumb topping before sprinkling it on the filling.
- Store leftovers covered in the refrigerator for up to 3 days for best taste and texture.
- Prep Time: 20 minutes
- Cook Time: 0 minutes
- Category: Dessert
- Method: No-Bake
- Cuisine: American
Nutrition
- Serving Size: 1 square (approx. 1/12 of 9x13 inch pan)
- Calories: 310
- Sugar: 20g
- Sodium: 200mg
- Fat: 18g
- Saturated Fat: 9g
- Unsaturated Fat: 7g
- Trans Fat: 0g
- Carbohydrates: 32g
- Fiber: 1g
- Protein: 4g
- Cholesterol: 40mg
