No-Bake Woolworth Icebox Cheesecake Recipe

Indulge in the creamy, dreamy delight of this No-Bake Woolworth Icebox Cheesecake 🍰❄️. A classic dessert with a refreshing twist, this cheesecake boasts a light and airy texture thanks to the whipped evaporated milk and the tangy sweetness of lemon Jell-O. It’s a perfect no-bake treat that’s easy to prepare and even easier to enjoy, making it a great choice for summer gatherings or a simple family dessert.

The combination of velvety cream cheese and fluffy whipped evaporated milk creates a luscious filling that pairs beautifully with the buttery graham cracker crust. Every bite delivers a balance of creamy and crunchy textures, with a hint of citrus that lifts the flavor profile, making it both rich and refreshing. The simplicity of this recipe belies its impressive taste and presentation, sure to impress your guests at any event.

What makes this cheesecake truly special is its versatility and ease of preparation. No need to heat up the oven; this dessert sets perfectly in the refrigerator, saving you time and effort. Plus, the use of evaporated milk adds a lightness that traditional cheesecakes lack, making it an ideal choice for those warm days when you crave something sweet yet not too heavy. Whether it’s a family dinner, potluck, or holiday feast, this No-Bake Woolworth Icebox Cheesecake is a guaranteed crowd-pleaser.

No-Bake Woolworth Icebox Cheesecake Recipe 🍰❄️

Ingredients:

1 can evaporated milk (12 oz), chilled
1 package lemon Jell-O (3 oz)
1 cup boiling water
8 oz cream cheese, softened
1 cup granulated sugar
1 teaspoon vanilla extract
1 package graham crackers, crushed (about 2 cups)
1/2 cup butter, melted

Instructions:

Dissolve the lemon Jell-O in boiling water. Let it cool until slightly thickened.
In a large mixing bowl, beat the cream cheese, sugar, and vanilla until smooth. Gradually add the cooled Jell-O mixture and mix well.
In a separate bowl, whip the chilled evaporated milk until it forms soft peaks. Fold the whipped milk into the cream cheese mixture.
Combine the crushed graham crackers and melted butter, and press the mixture into the bottom of a 9×13-inch pan to form a crust.
Pour the cheesecake mixture over the crust and spread evenly. Refrigerate for at least 4 hours or until set. Enjoy!