No-Bake Woolworth Icebox Cheesecake

Ah, step into the culinary time machine and let’s take a delightful journey back to the golden days of the Woolworth’s lunch counter with their legendary No-Bake Woolworth Icebox Cheesecake! This recipe, a true gem from the past, is a perfect blend of nostalgia and delicious simplicity. Imagine a dessert that combines the zesty tang of lemon with the creamy, dreamy richness of cheesecake, all nestled on a buttery graham cracker crust – and the best part? No oven required! This recipe is a testament to the magic of mixing and chilling, producing a dessert that’s not only a breeze to whip up but also a guaranteed crowd-pleaser. Whether you’re a seasoned baker or new to the kitchen, this cheesecake is an easy, fuss-free way to add a touch of retro charm to your dessert table. So, grab your mixing bowl and let’s create a slice of history with the No-Bake Woolworth Icebox Cheesecake!


  1. 1 (3 oz.) package of lemon Jello
  2. 1 cup boiling water
  3. 3 cups graham cracker crumbs
  4. 1/2 cup (1 stick) butter, melted
  5. 1 (8 oz.) package cream cheese
  6. 1 cup granulated sugar
  7. 4 tablespoons lemon juice
  8. 1 (12 oz.) can evaporated milk, chilled


  1. Jello Preparation: In a medium bowl, dissolve the lemon Jello in 1 cup of boiling water. Let it cool for 5-10 minutes until it becomes slightly thickened.
  2. Crust Creation: Mix 3/4 of the graham cracker crumbs with the melted butter in a separate medium bowl. Press this mixture into the bottom of a 9×13-inch pan to form the crust. Set aside. Keep the remaining crumbs for the topping.
  3. Whip the Evaporated Milk: In a medium bowl, take the chilled evaporated milk and beat it until it becomes whipped and fluffy, which should take about 2-4 minutes.
  4. Cheese Mixture: In a large bowl, beat together the cream cheese, granulated sugar, and lemon juice until the mixture is smooth. Then, gently fold in the thickened Jello.
  5. Combine and Chill: Fold the whipped evaporated milk into the cream cheese mixture. Spread this filling evenly over the crust in your pan. Sprinkle the top with the reserved graham cracker crumbs.
  6. Chill the Cheesecake: Cover the cheesecake and refrigerate it for at least 2 hours, or overnight for best results.
  7. Serve and Enjoy: Once chilled, slice the cheesecake, serve, and let every bite take you on a culinary journey back in time!

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