Woolworth cheesecake is light, creamy, and bursting with lemon flavor! Plus, it’s a no-bake cake, which means it couldn’t be easier to make.
In case you’re not familiar, Woolworth cheesecake is an old-fashioned icebox dessert with a bright, refreshing taste.
While it’s called a cheesecake, it’s really more like fluff or mousse. It’s so light and airy, it feels like biting into a cloud.
As for the flavor? Simply divine.
It’s sweet and creamy with a tangy lemony zing.
While its texture is not the same, its flavors are reminiscent of a New York cheesecake.
And because this cake is served cold and requires no baking, it’s perfect for the summer when it’s just too hot to turn the oven on.
It’s also super easy to make. Even amateur home cooks can pull it off. It’s literally and figuratively a piece of cake!
Woolworth Cheesecake
If you’re the type who prefers a mousse-like cheesecake over one that’s dense and heavy, the Woolworth cheesecake is for you.
This cheesecake doesn’t call for flour and eggs, and is only basically made of cream cheese, sugar, milk, and gelatin.
This combination yields a super light and airy cheesecake filling similar to mousse.
If you’re also the type who likes a crumbly and buttery crust, this cake has your name on it.
This cheesecake not only has said crust at the bottom, but also on top!
Lastly, if you like desserts with a bright, lemon flavor, then this one takes the cake.
Infused with lemon gelatin, the tangy, citrus taste here is undeniable.
Why Is it Called Woolworth Cheesecake?
Woolworth’s was a popular retail store in the 60s. Aside from shopping, it also had a lunch counter that offered dishes, drinks, and desserts.
This recipe is said to make the same cheesecake Woolworth’s served back in the day, hence the name.
I’m not old enough to vouch if this is the exact same one. I can tell you that it’s a must-try, though!
Ingredients
This dessert has two main components, the crust and the cheesecake filling. Both are scrumptious and easy to make.
Crust:
- Crushed Graham Crackers – You can use pre-crushed graham crackers or crush the sheets yourself using a food processor.
- Margarine – Be sure it’s melted, but not hot, to get the perfect crust texture.
- Sugar – Just a little bit, to add sweetness.
Filling:
- Cream Cheese – The key ingredient that gives this dessert its creamy, cheesecake flavor. Be sure to soften the cheese beforehand to prevent a lumpy filling.
- Sugar – For sweetness.
- Vanilla – A flavor enhancer.
- Lemon Gelatin – It’s responsible for helping the cheesecake set without baking. The original recipe calls for lemon gelatin, but other flavors should work, too.
- Evaporated Milk – While most modern cheesecake recipes call for heavy cream, we’re going old-school with this one. In this recipe, you’ll learn how to whip evaporated milk!
How to Make Woolworth Cheesecake
1. Chill a mixing bowl and beater attachments.
This step is crucial if you want to achieve perfectly whipped evaporated milk.
The colder the bowl and beaters are, the higher your chances of success are.
2. Make the crust.
Combine graham crackers, melted margarine, and sugar until it resembles wet sand.
You can perform this step in the pan itself so you won’t need to wash an extra bowl.
Press the crust into the bottom and sides of the pan using the bottom of a measuring cup. Be sure to pack it tightly to get a firm crust.
Don’t use up all of the crust! Save some for the top.
3. Cream the cream cheese and sugar.
First, beat the cream cheese and sugar together until the mixture is smooth and fluffy. Add the vanilla and beat again.
4. Prepare the gelatin.
This is the key ingredient that’ll make your cheesecake set.
Boil water in a saucepan, whisk the gelatin in, and pour cold water to cool it down.
5. Whip the evaporated milk.
Beat the milk at medium speed until stiff peaks.
This step should take about 3 minutes. If it’s not working, you can always use regular whipped cream.
6. Combine the cheesecake filling components.
Pour the gelatin mixture into the whipped milk and beat for 30 seconds.
Pour the cream cheese mixture in, and beat for 30 seconds more.
7. Assemble the cheesecake and chill to set.
Pour the cheesecake filling into the pan lined with crust. Sprinkle the remaining crust mixture on top.
Chill the cake overnight.
8. Slice, serve, and enjoy!
Tips for the Best Cheesecake
Try a few of my cheesecake-making tips to ensure your recipe is a success:
- Line the pan. You can use foil or parchment paper to line the bottom of the pan. Leave an overhand so you can easily lift the cheesecake out when you’re ready to slice.
- Skip the evaporated milk. Some people have trouble whipping the evaporated milk for the recipe. If that sounds like you, don’t worry about it. Just use regular whipped cream instead. It won’t make a difference in the taste or texture.
- Want something smaller? Cut the recipe ingredients in half and make the cake in a 9-inch round pan. Trust me; that’s still a whole lotta cake!
- Vary the gelatin. Try different flavors, such as strawberry, lime, or orange.
- Add toppings. Top the cheesecake however you like. Fresh fruit, preserves, chocolate sauce, and caramel are all excellent options.
Can You Really Whip Evaporated Milk?
This recipe goes way back to the 60s, during a time when people used evaporated milk to make whipped cream.
I was a bit surprised to see this in the recipe, too, which is why I had to give it a try. Shockingly, it worked! You can whip evaporated milk!
The key is to freeze the evaporated milk for at least 24 hours.
You also need to chill the mixing bowl and beater attachments you’ll use to whip it.
Unlike regular whipped cream, though, whipped evaporated milk won’t stay stable for long. It’ll start to melt beyond 30 minutes.
But as long as you mix it with gelatin, it’ll be perfectly fine.
How to Store Woolworth Cheesecake
Leftover Woolworth cheesecake should last for up to 5 days if stored properly.
- To store. Leave the cake in its pan and cover the pan with plastic wrap. Refrigerate the leftovers for up to 5 days.
- To freeze. Cover the pan with plastic wrap and aluminum foil. Then, label it accordingly and freeze for up to 3 months.
- To thaw. Allow the cheesecake to thaw in the fridge until it’s soft enough to slice.
Hi Kim, thanks for sharing all the great and easiest recipes. some I never thought I’d be able to make but then it turns me into a pro chef according to my family lol.
How can I make this recipe for 2?
Hi Maritza, here’s how to adjust the recipe to make 2 individual servings:
Use about 2 ounces (about 1/2 cup) graham cracker crumbs, 0.5 ounces (1 tablespoon) margarine, melted, and a scant 1 teaspoon sugar for the crust. For the filling, use about 2 ounces (1/4 cup) cream cheese, softened, 2 ounces (1/4 cup) sugar, a pinch of vanilla (about 1/8 teaspoon), 1/2 ounce (about 1 tablespoon) lemon gelatin, 1.25 ounces (about 2.5 tablespoons) boiling water, 1.25 ounces (about 2.5 tablespoons) cold water, and 3 ounces (about 1/3 cup plus 1 tablespoon) chilled evaporated milk.
Follow the recipe instructions, but use 2 individual serving dishes.
This recipe looks delicious but is too much ingredients for my self.
Hi Maritza, here’s a simpler cheesecake recipe you can try! It has fewer ingredients: https://insanelygoodrecipes.com/philadelphia-no-bake-cheesecake/
We love your recipes! They are tasty and easy — no better combination.
I love looking at your recipes, as they are interesting and not complicated. I have made several recently. I am 86 and just love cooking and baking in my small kitchen.
Hi Pikka, I’m so happy to hear you like my recipes! Cooking and baking is so much fun.
I have made the Woolworth cheesecake several times now. I haven’t had any problem whipping up the evaporated milk, but I make sure it is very cold and I chill my bowl too. I made this for potluck at the church and everyone loved it because it’s lighter than a normal cheesecake. I miss Woolworth.
Hi Phyllis, I miss Woolworth’s too! I remember going to their lunch counter with friends when I was a kid. So many good memories. Glad to hear you liked the cheesecake!
As someone who not only remembers Woolworths but was a “soda jerk” as a highschool student. I can assure you this recipe is close as it comes.
Hi Ted!
Thanks for the high praise 🙂
Glad you liked it!