Woolworth Cheesecake
This light, fluffy, no-bake Woolworth Cheesecake is a nostalgic dessert from the 1950s, known for its airy texture and refreshing citrus flavor. Made with whipped evaporated milk, cream cheese, and lemon juice, it’s an easy, beginner-friendly recipe perfect for any occasion.
Equipment
- 1 9x13-inch baking dish Used to set and chill the cheesecake
- 1 Mixing Bowl For combining ingredients
- 1 Electric Mixer To whip evaporated milk and blend filling
- 1 Spatula For folding and spreading the mixture evenly
- 1 Measuring Cups For accurate ingredient measurements
- 1 Measuring spoons To ensure precise flavor additions
- 1 Small saucepan To dissolve gelatin properly
- 1 Food processor (optional) For crushing graham crackers into fine crumbs
Ingredients
- 1 ½ cups Graham cracker crumbs About 10 graham crackers, finely crushed
- ⅓ cup Granulated sugar For the crust
- ½ cup Unsalted butter, melted Binds the crust together
- 1 can Evaporated milk, chilled Helps create a light, fluffy texture
- 8 oz Cream cheese, softened Provides richness and a creamy consistency
- 1 cup Powdered sugar Sweetens and smooths the filling
- ⅓ cup Lemon juice, fresh Adds a bright, tangy flavor and helps set the filling
- 1 packet Unflavored gelatin Stabilizes the cheesecake for a firm texture
- ¼ cup Warm water Used to dissolve gelatin
- 1 tsp Vanilla extract Enhances the flavor
Instructions
Prepare the Crust
- In a bowl, mix graham cracker crumbs, sugar, and melted butter until combined.1 ½ cups Graham cracker crumbs
- Press the mixture evenly into a 9x13-inch baking dish, forming a firm base.⅓ cup Granulated sugar
- Place in the refrigerator to chill for at least 15 minutes while preparing the filling.½ cup Unsalted butter, melted
Whip the Evaporated Milk
- Using an electric mixer, whip the chilled evaporated milk on high speed until light and fluffy, about 3–5 minutes.1 can Evaporated milk, chilled
- Set aside while preparing the cream cheese mixture.1 can Evaporated milk, chilled
Dissolve the Gelatin
- In a small saucepan, dissolve gelatin in warm water, stirring until completely dissolved.1 packet Unflavored gelatin
- Let it sit for a minute to slightly cool before adding to the filling.¼ cup Warm water
Prepare the Cheesecake Filling
- In a large mixing bowl, beat cream cheese and powdered sugar until smooth.8 oz Cream cheese, softened, 1 cup Powdered sugar
- Add lemon juice and vanilla extract, mixing until fully incorporated.⅓ cup Lemon juice, fresh, 1 tsp Vanilla extract
- Slowly pour in the dissolved gelatin, blending until smooth and lump-free.
Fold in the Whipped Milk
- Gently fold the whipped evaporated milk into the cream cheese mixture until fully incorporated.
- Be careful not to overmix—this step ensures a light and airy texture.
Assemble and Chill
- Pour the cheesecake filling over the chilled graham cracker crust, spreading evenly.
- Cover and refrigerate for at least 2–4 hours, or until firm.
Slice and Serve
- Once fully set, slice into squares and serve chilled.
- Garnish with fresh berries, chocolate drizzle, or whipped cream, if desired.
Notes
- Chill the Evaporated Milk: For the best texture, refrigerate the evaporated milk overnight before whipping. This helps achieve maximum fluffiness.
- Firm Crust Tip: Press the graham cracker crust firmly using the back of a spoon or a flat-bottomed glass to prevent crumbling.
- Avoid Overmixing: Gently fold the whipped evaporated milk into the filling to maintain a light and airy texture.
- Set Time Matters: Allow at least 4 hours of chilling time for a firm, sliceable cheesecake—overnight is even better!
- Topping Ideas: Fresh berries, lemon zest, chocolate drizzle, or whipped cream enhance flavor and presentation.