This classic Woolworth Cheesecake is a light, fluffy no bake dessert that tastes just like the one from the iconic lunch counters. With a creamy cheesecake filling and buttery graham cracker crust, it’s the ultimate vintage treat to share.
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Why Is It Called Woolworth Cheesecake?
- This classic dessert is named after the iconic Woolworth’s lunch counters.
- Popular in the 1950s and 60s, it was a customer favorite because of its light, mousse-like texture.
- Often called a Woolworth icebox cheesecake or retro no bake dessert, it was easy to serve chilled and became a staple on many Woolworth menus.
Ingredients
For the graham cracker crust:
- Crushed graham crackers: Substitute with crushed digestive biscuits or vanilla wafers if you prefer.
- Unsalted butter, melted
- Granulated sugar: You can substitute with light brown sugar for a deeper flavor.
For the cheesecake filling:
- Lemon Jell-O mix: Lime or orange Jell-O are tasty variations, but lemon jello is the classic.
- Boiling water
- Evaporated milk, well chilled: Do not replace with Cool Whip; whipped evaporated milk has that signature light texture.
- Granulated sugar
- Cream cheese, softened: Full-fat is recommended for best texture and richest taste.
- Fresh lemon juice: Substitute with lime juice if using lime Jell-O.
See the recipe card for full information on ingredients and quantities.
How to Make Woolworth Cheesecake
- Make the crust: Mix graham crackers, melted butter, and sugar. Press firmly into a 9×13-inch pan. Set aside.
- Prepare the Jell-O: Dissolve the lemon gelatin in boiling water, then let it cool slightly at room temperature.
- Whip the evaporated milk: Using a hand or stand mixer, beat the evaporated milk until light, fluffy, and doubled in volume.
- Make the filling: In a separate large bowl, beat the cream cheese with sugar until smooth. Add the cooled Jell-O and lemon juice and stir until fully combined.
- Fold and assemble: Fold the whipped evaporated milk into the cream cheese mixture until light and mousse-like. Pour the filling over the crust and smooth the top.
- Chill and serve: Cover and refrigerate for at least 4 hours or overnight. Before serving, sprinkle with extra graham cracker crumbs.
Storage Instructions
- Store: Keep the cheesecake in an airtight container in the refrigerator for up to 5 days.
- Freeze: Wrap tightly in plastic wrap and then foil. Freeze for up to 2 months. Thaw overnight in the refrigerator before serving.
