The No-Bake Classic Woolworth Cheesecake is a timeless dessert that’s both light and creamy. With a tangy hint of lemon and a buttery graham cracker crust, it’s the perfect dessert for any occasion. This cheesecake was once a favorite at the famous Woolworth’s lunch counters, and now it’s making a comeback in home kitchens. The best part? You don’t even need to turn on your oven! This easy, no-bake cheesecake is the perfect sweet treat to whip up without the hassle.
Why You’ll Love This Recipe
- No-bake: Perfect for hot days or when you just don’t want to use your oven.
- Light and fluffy: Unlike dense traditional cheesecakes, this Woolworth cheesecake is airy, thanks to the whipped cream and light cream cheese mixture.
- Quick to assemble: With a short prep time, this cheesecake comes together in no time.
- Nostalgic: It’s a classic recipe that will take you back to simpler days.
Ingredients for the No-Bake Classic Woolworth Cheesecake
For the Graham Cracker Crust:
- 2 cups graham cracker crumbs: This is the base of the cheesecake, offering a buttery, crunchy texture.
- 1 stick (½ cup) unsalted butter, melted: The melted butter binds the graham cracker crumbs together, creating the perfect crust.
For the Woolworth Cheesecake:
- 1 package (3 oz) lemon Jell-O: Adds that signature light lemon flavor and helps the cheesecake set.
- 1 cup boiling water: To dissolve the lemon Jell-O.
- 8 oz cream cheese, at room temperature: Provides the creamy, rich base for the cheesecake.
- 1 cup granulated sugar: Sweetens the filling and balances the tangy lemon.
- 5 tbsp freshly squeezed lemon juice: Enhances the fresh, zesty flavor of the cheesecake.
- 1 ½ cups heavy whipping cream, cold: Whipped to fluffy perfection, adding lightness to the cheesecake mixture.
- Graham cracker crumbs (for topping): Adds a crunchy finish to the creamy filling.
Kitchen Equipment You’ll Need
- 9×13 inch baking pan
- Mixing bowls
- Electric mixer or handheld whisk
- Spatula for spreading
- Measuring cups and spoons
Step-by-Step Instructions
1. Prepare the Lemon Jell-O
In a small bowl, dissolve the lemon Jell-O in 1 cup of boiling water. Stir until completely dissolved, then set it aside to cool. This step is crucial as the Jell-O will help the cheesecake set properly without the need for baking.
2. Make the Graham Cracker Crust
While the Jell-O is cooling, prepare the crust. In a separate bowl, mix together 2 cups of graham cracker crumbs and ½ cup of melted butter. Stir until all the crumbs are evenly coated with butter.
Next, press the crumb mixture firmly into the bottom of a 9×13 inch baking pan. Make sure it’s packed tightly, as this will form the sturdy base of your cheesecake. Set the pan aside while you prepare the cheesecake filling.
3. Whip the Cream
In a mixing bowl, beat the cold heavy whipping cream with an electric mixer until soft, fluffy peaks form. This should take about 3-4 minutes on medium-high speed. Once whipped, set it aside for later.
4. Make the Cheesecake Filling
In another mixing bowl, combine the room-temperature cream cheese, granulated sugar, and freshly squeezed lemon juice. Using an electric mixer, beat the mixture until smooth and creamy. This step ensures that your cheesecake filling will have a light, yet rich texture.
5. Combine the Jell-O with the Cheesecake Mixture
Once the lemon Jell-O has cooled, pour it into the cream cheese mixture. Beat everything together until well combined and smooth. The lemon Jell-O adds a refreshing citrus flavor and helps the cheesecake set.
6. Fold in the Whipped Cream
Gently fold the whipped cream into the cream cheese mixture. Use a spatula to combine everything until smooth and fluffy. This step ensures that the cheesecake remains light and airy.
7. Assemble the Cheesecake
Pour the cream cheese filling over the prepared graham cracker crust. Use the spatula to spread the filling evenly in the pan.
8. Add the Topping
Sprinkle additional graham cracker crumbs on top of the cheesecake for added texture and visual appeal. This final touch gives the cheesecake a classic, old-fashioned look.
9. Chill the Cheesecake
Place the cheesecake in the refrigerator and chill for at least 2 hours. For best results, you can refrigerate it overnight to allow the flavors to fully develop and the cheesecake to set properly.
10. Slice and Serve
Once the cheesecake has chilled and set, slice it into squares and serve. You’ll love the creamy, citrusy filling paired with the buttery graham cracker crust.
