Description
This easy and classic Woolworth Cheesecake is light, fluffy, and perfect for any occasion! With its delightful lemon flavor and creamy texture, it’s sure to become a family favorite.
Ingredients
Scale
- 1 (3 oz) package lemon Jell-O
- 1 cup boiling water
- 3 cups graham cracker crumbs (save some for topping)
- 1 stick melted butter
- 1 (8 oz) package cream cheese, softened
- 1 cup granulated sugar
- 5 tablespoons lemon juice
- 1 can evaporated milk (chilled) or 1 ½ cups heavy whipping cream (chilled)
Instructions
- Prepare the Jell-O: Dissolve the lemon Jell-O in 1 cup of boiling water. Set aside to cool until it starts to thicken slightly.
- Make the Crust: Mix ¾ of the graham cracker crumbs (about 2 ¼ cups) with the melted butter. Press this mixture firmly into the bottom of a 9×13-inch pan to form the crust. Save the remaining crumbs for later.
- Whip the Milk/Cream: In a large mixing bowl, beat the chilled evaporated milk (or heavy cream) until fluffy and light.
- Make the Filling: In another bowl, beat the softened cream cheese, sugar, and lemon juice until smooth. Slowly add the thickened Jell-O to the cream cheese mixture and blend well.
- Combine Everything: Gently fold the whipped evaporated milk into the Jell-O and cream cheese mixture until smooth.
- Assemble: Pour the filling over the prepared crust in the pan. Sprinkle the reserved graham cracker crumbs on top for a nice finish.
- Chill: Cover and refrigerate for at least 2 hours, or overnight, to let the cheesecake set.
Notes
- For a richer flavor, use heavy whipping cream instead of evaporated milk.
- Feel free to adjust the amount of lemon juice for more or less tartness.
- Prep Time: 20 minutes
- Cook Time: None
- Category: Dessert
- Method: No-Bake
- Cuisine: American
Nutrition
- Serving Size: 1 slice
- Calories: 250
- Sugar: 18g
- Sodium: 150mg
- Fat: 12g
- Saturated Fat: 7g
- Unsaturated Fat: 3g
- Trans Fat: 0g
- Carbohydrates: 32g
- Fiber: 1g
- Protein: 4g
- Cholesterol: 30mg