Woolworth Cheesecake (No-Bake Recipe)

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.

More Cheesecake Recipes You’ll Love

Sara Lee Cheesecake

Philadelphia No-Bake Cheesecake

No-Bake Oreo Cheesecake

Oreo Cheesecake Bites

Banana Cream Cheesecake

Woolworth Cheesecake (No-Bake Recipe)

Servings

8

servings

Prep time

10

minutes

Cooking time

2

minutes

Calories

276

kcal

For an easy dessert, you can’t go wrong with Woolworth cheesecake. This old-fashioned icebox cake is light, delicious, and you won’t even have to bake it!

Ingredients

• Crust:

• 1 pound graham cracker crumbs

• 9 ounces margarine, melted

• 1 ounce sugar

• Filling:

• 1 pound cream cheese, softened

• 1 pound sugar

• 3/4 teaspoon vanilla

• 8 ounces lemon gelatin

• 10 ounces boiling water

• 10 ounces cold water

• 1 pound and 10 ounces chilled evaporated milk (chilled for at least 24 hours)

Instructions

• Chill a metal mixing bowl and beater attachments in the freezer.
• Combine the graham cracker crumbs, melted margarine, and sugar until the mixture resembles wet sand. Save some of the crust for the topping.
• Press the crust into the bottom and sides of a 9×13-inch pan. Use the bottom of a measuring cup to pack the crust tightly and evenly.
• Beat together the cream cheese and sugar at medium speed until smooth and fluffy, about 5 minutes. Add the vanilla and beat for 3 minutes more, scraping the sides of the bowl.
• Boil water in a saucepan. Add the gelatin and whisk until fully dissolved. Pour cold water and mix. Allow the mixture to cool to 75 degrees Fahrenheit, stirring regularly to keep the gelatin from congealing.
• Using the chilled bowl and beaters, beat the chilled evaporated milk at medium speed until stiff peaks form, about 3 minutes.
• To the milk, add the cooled gelatin mixture and beat for 30 seconds. Pour the cream cheese mixture and beat for 30 seconds.
• Pour the cheesecake filling into the crust-lined pie pan. Sprinkle the remaining graham cracker crust on top. Refrigerate overnight. Slice, serve, and enjoy!

Kim - InsanelyGood

Hey there! I'm Kim. I love running, cooking, and curling up with a good book! I share recipes for people who LOVE good food, but want to keep things simple :)

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