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.
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.
Recipe Tips
For a thicker crust, increase the graham cracker crumbs to 3 cups and add a bit more melted butter to help it bind.
Press the crust firmly into the bottom of the baking dish using the bottom of a measuring cup for a smooth, sturdy base.
Chill the evaporated milk overnight for the best volume when whipping. Cold milk is key to getting that airy texture.
Let the Jell-O cool slightly before adding it to the filling. It should be liquid but not hot to avoid melting the whipped ingredients.
For clean, neat slices, dip a sharp knife in hot water and wipe it clean between each cut.
Instructions
For the graham cracker crust:
Combine the crushed graham crackers, melted butter, and ½ cup granulated sugar in a bowl. Mix until the texture resembles wet sand. Press the mixture firmly into the bottom of a 9×13-inch baking dish to form an even crust. Set aside.2½ cups crushed graham crackers,½ cup (1 stick) unsalted butter,½ cup granulated sugar
For the cheesecake filling:
Dissolve the Lemon Jell-O mix in 1 cup of boiling water. Stir until fully dissolved, then let it cool slightly at room temperature.3 ounce package Lemon Jell-O mix,1 cup boiling water
Pour the chilled evaporated milk into a large mixing bowl. Using a hand or stand mixer, whip the evaporated milk on high speed until it becomes light, fluffy, and doubles in volume. Set aside.12 ounce can evaporated milk
In another bowl, beat the softened cream cheese and 1 ½ cups granulated sugar together until smooth and creamy.16 ounce packages cream cheese,1½ cups granulated sugar
Gradually add the cooled Lemon Jell-O mixture and fresh lemon juice to the cream cheese mixture, beating until fully combined.2 tablespoons fresh lemon juice
Gently fold the whipped evaporated milk into the cream cheese mixture. Use a spatula to fold until the mixture is fully combined and has a light, mousse-like texture.
Assemble/serve:
Pour the filling over the prepared graham cracker crust, spreading it evenly. Cover the dish with plastic wrap and refrigerate for at least 4 hours or overnight until set.
Before serving, sprinkle the top with additional crushed graham crackers. Slice into squares and serve chilled. Enjoy!
