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Woolworth Icebox Cheesecake Recipe

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3.8 from 1 review

  • Author: Sara
  • Total Time: 12 hours 30 minutes
  • Yield: 12 servings

Description

This Woolworth Icebox Cheesecake is a classic no-bake dessert featuring a crunchy honey graham cracker crust and a smooth, creamy lemon-flavored filling made with cream cheese, lemon jello, and whipped evaporated milk. Perfect for an easy, refreshing treat that requires minimal cooking and chills overnight to set beautifully.

Ingredients

Crust

  • 2 cups (14-16 sheets, 168 g) honey graham crackers, finely crushed
  • 1 tablespoon granulated sugar
  • ½ cup (1 stick / 113g) butter, melted

Filling

  • 1 block (8 ounces) cream cheese, room temperature
  • 1 cup (200 g) granulated sugar
  • 2 teaspoons vanilla extract
  • 1 box (3 ounces) lemon jello mix
  • ½ cup boiling water (about 212°F)
  • ½ cup cold water (about 50°F)
  • 1 can (12 ounces) evaporated milk, chilled in freezer for 30 minutes

Instructions

  1. Chill Equipment and Ingredients: Chill the bowl and whisk attachment of a stand mixer along with the can of evaporated milk in the freezer for at least 30 minutes. This step is crucial to help the evaporated milk whip into soft peaks.
  2. Prepare Crust: Lightly spray a 9×13-inch baking dish with nonstick cooking spray. In a medium bowl, mix the finely crushed graham crackers and 1 tablespoon sugar. Add the melted butter and stir until fully incorporated with no dry spots. Reserve ¼ cup of this crumb mixture, then press the remaining crumbs firmly and evenly into the bottom of the prepared baking dish. Set aside.
  3. Make Jello Mixture: In a large bowl, whisk together the lemon jello mix and boiling water until completely dissolved (about 1-2 minutes). Stir in the cold water and place the bowl in the refrigerator for a few minutes to cool but do not allow it to set.
  4. Prepare Cream Cheese Mixture: In a separate medium bowl, cream together the room temperature cream cheese and 1 cup sugar using a hand mixer until smooth and well blended (2-3 minutes). Add vanilla extract and mix until combined.
  5. Whip Evaporated Milk: Using the chilled stand mixer bowl and whisk attachment, whisk the chilled evaporated milk on high speed until soft peaks form, about 5 minutes.
  6. Combine Ingredients: Pour the chilled jello mixture into the whipped evaporated milk and whisk together for 30 seconds to combine.
  7. Add Cream Cheese Mixture: Add the cream cheese mixture to the jello and evaporated milk mixture, then whisk for another 30 seconds until fully incorporated and smooth.
  8. Assemble and Chill: Pour the combined filling over the graham cracker crust in the baking dish. Sprinkle the reserved ¼ cup of graham cracker crumbs evenly over the top. Cover the dish and chill in the refrigerator overnight (about 12 hours) to allow the cheesecake to set completely before serving.

Notes

  • Chilling the bowl, whisk attachment, and evaporated milk is essential to getting the proper whipped texture.
  • Do not allow the jello mixture to set in the refrigerator before combining with other ingredients.
  • This cheesecake requires no baking—it sets in the refrigerator overnight.
  • Use room temperature cream cheese for the smoothest filling.
  • Use a hand mixer or stand mixer for best results when blending cream cheese and whipping evaporated milk.
  • Prep Time: 30 minutes
  • Cook Time: 0 minutes
  • Category: Dessert
  • Method: No-Cook
  • Cuisine: American

Find it online: https://saraflavors.com/woolworth-icebox-cheesecake-recipe/