Here’s a classic No-Bake Woolworth Cheesecake recipe — a nostalgic dessert known for its light, fluffy texture and lemony flavor. This is a vintage recipe popularized by the Woolworth’s lunch counters back in the day.
🥧 No-Bake Woolworth Cheesecake
🍴 Servings: 9–12
🕒 Chill Time: 2–4 hours (or overnight)
🧊 No baking required!
Ingredients
Crust:
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1 (11 oz) box vanilla wafers or graham crackers, crushed (~2 cups crumbs)
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1/2 cup (1 stick) unsalted butter, melted
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2 tablespoons sugar (optional)
Filling:
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1 (3 oz) package lemon Jell-O gelatin
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1 cup boiling water
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8 oz cream cheese, softened
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1 cup granulated sugar
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1 teaspoon vanilla extract
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1 can (12 oz) evaporated milk, chilled (very cold – place in freezer for 30 mins before whipping)
Instructions
1. Prepare the Crust
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In a mixing bowl, combine crushed vanilla wafers or graham crackers with melted butter (and sugar, if using).
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Press 3/4 of the mixture firmly into the bottom of a 9×13-inch dish to form a crust. Reserve the remaining crumbs for topping.
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Place the dish in the fridge to chill while preparing the filling.
2. Dissolve the Jell-O
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In a small bowl, dissolve the lemon Jell-O in 1 cup boiling water. Stir until fully dissolved.
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Let cool slightly but do not let it set.
3. Whip the Evaporated Milk
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Using a chilled mixing bowl, whip the cold evaporated milk on high speed until it thickens and doubles in volume (like whipped cream). This may take 3–5 minutes. Set aside.
4. Prepare the Cream Cheese Mixture
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In a separate bowl, beat the cream cheese until smooth.
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Add sugar and vanilla; beat until well combined.
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Slowly add in the slightly cooled Jell-O mixture and beat until smooth.
5. Combine and Fold
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Gently fold the whipped evaporated milk into the cream cheese mixture until fully incorporated.
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Pour the fluffy mixture over the prepared crust in the dish.
6. Top and Chill
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Sprinkle the reserved crust crumbs evenly on top.
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Cover and refrigerate for at least 2–4 hours, or overnight for best results.
📝 Notes
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The lemon flavor is key to the nostalgic Woolworth’s taste — but you can try lime or orange Jell-O for a twist.
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Don’t skip chilling the evaporated milk — it won’t whip if it’s not cold enough.
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This dessert is light and mousse-like, not dense like a baked cheesecake.