Description
This Strawberry Woolworth Icebox Cheesecake is a no-bake, refreshing dessert featuring a crunchy honey graham cracker crust layered with fresh strawberries and a creamy, smooth cream cheese and strawberry jello filling. Chilled overnight, it’s perfect for warm days or any occasion when you want a light yet indulgent treat.
Ingredients
Crust
- 2 cups (14-16 sheets, 168 g) honey graham crackers, finely crushed
- 1 tablespoon granulated sugar
- ½ cup (1 stick / 113 g) butter, melted
Fruit
- 1 pound strawberries, thinly sliced
Filling
- 1 block (8 ounces) cream cheese, room temperature
- 1 cup (200 g) granulated sugar
- 2 teaspoons vanilla extract
- 1 box (3 ounces) strawberry jello mix
- ½ cup boiling water (212°F)
- ½ cup cold water (55°F)
- 1 can (12 ounces) evaporated milk, chilled in freezer
For Garnish
- Whipped cream, as desired
Instructions
- Chill Equipment: Place the bowl and whisk attachment of your stand mixer along with the can of evaporated milk into the freezer to chill. This helps achieve a better whipping consistency later.
- Prepare Crust: Spray a 9×13-inch baking dish with nonstick cooking spray. In a medium bowl, combine finely crushed honey graham crackers and 1 tablespoon sugar. Pour in the melted butter and mix thoroughly until evenly incorporated with no dry spots. Press this mixture firmly into the bottom of the prepared baking dish to form an even crust layer.
- Add Strawberry Layer: Arrange a single layer of thinly sliced strawberries evenly over the crust. Set this aside as you prepare the filling.
- Make Cream Cheese Mixture: In a medium bowl, using a hand mixer, cream together the room temperature cream cheese and 1 cup sugar until smooth and well blended, about 2-3 minutes. Add vanilla extract and mix until incorporated. Set aside.
- Prepare Jello Mixture: In a small bowl, dissolve the strawberry jello mix in ½ cup boiling water, stirring until all sugar granules are dissolved. Add ½ cup cold water and place the mixture in the refrigerator to chill, but do not let it set.
- Whip Evaporated Milk: Remove the chilled bowl and whisk attachment from the freezer. Pour the chilled evaporated milk into the bowl and whisk on the stand mixer until soft peaks form.
- Combine Jello and Evaporated Milk: Slowly add the chilled jello mixture to the whipped evaporated milk and continue whisking for an additional 30 seconds until well combined.
- Add Cream Cheese Mixture: Add the cream cheese and sugar mixture to the whipped milk and jello mix, then whisk for about 30 more seconds until smooth and fully incorporated.
- Assemble and Chill: Pour the combined filling mixture over the strawberry-topped crust in the baking dish. Smooth the top with a spatula and cover. Refrigerate the cheesecake overnight (approximately 12 hours) to set properly.
- Serve: When ready to enjoy, top the cheesecake with whipped cream as a garnish. Slice into 12 servings and serve chilled.
Notes
- Ensure the cream cheese is at room temperature before mixing to avoid lumps in the filling.
- Do not let the jello mixture set in the refrigerator; it should remain liquid but chilled when added to the whipped milk.
- Chilling the mixing bowl, whisk, and evaporated milk is essential for achieving stiff peaks in the whipped evaporated milk.
- This recipe requires refrigeration overnight; plan ahead for best results.
- For best results, use fresh ripe strawberries for the topping.
- This is a no-bake cheesecake, so no oven is required, making it ideal for warm weather cooking.
- Prep Time: 30 minutes
- Cook Time: 15 minutes (active prep only, no cooking)
- Category: Dessert
- Method: No-Cook
- Cuisine: American
