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No Bake Classic Woolworth Cheesecake

No Bake Classic Woolworth Cheesecake

A light, fluffy, vintage-style no bake cheesecake made with whipped evaporated milk, lemon gelatin, and a buttery graham cracker crust. This classic Woolworth Cheesecake delivers an airy mousse-like texture and refreshing flavor — perfect for parties, holidays, or an easy homemade dessert.
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Prep Time 25 minutes
Chill Time: 6 hours
Total Time 6 hours 25 minutes
Ingredients Method Notes

Ingredients
  

  • For the Crust:
  • 2 ½ cups graham cracker crumbs
  • ½ cup melted butter
  • ¼ cup granulated sugar
  • For the Filling:
  • 1 can 12 oz evaporated milk, chilled
  • 1 block 8 oz cream cheese, softened
  • 1 cup granulated sugar
  • 3 tbsp lemon juice
  • 1 package 3 oz lemon gelatin
  • 1 cup hot water

Method
 

  1. Prepare the Crust:
  2. Combine the graham cracker crumbs, melted butter, and sugar. Press firmly into the bottom of a 9×13 pan. Chill in the refrigerator.
  3. Whip the Evaporated Milk:
  4. Freeze the evaporated milk for 20 minutes, then whip until thick and fluffy. Set aside.
  5. Make the Cream Cheese Base:
  6. In a large bowl, beat the cream cheese, sugar, and lemon juice until smooth and creamy.
  7. Dissolve the Gelatin:
  8. Stir the lemon gelatin into the hot water until completely dissolved. Let cool slightly, then mix into the cream cheese mixture.
  9. Combine:
  10. Gently fold the whipped evaporated milk into the cream cheese mixture until light and airy.
  11. Assemble the Cheesecake:
  12. Pour the filling over the chilled crust. Smooth the top and sprinkle extra graham crumbs if desired.
  13. Chill:
  14. Refrigerate for at least 4 hours, or overnight, until fully set.
  15. Serve:
  16. Slice into squares and enjoy as is, or top with berries or whipped cream.

Notes

For extra flavor, add 1 tsp vanilla extract to the filling.
Cheesecake keeps well covered in the fridge for up to 4 days.
Freezing is not recommended due to the airy texture.