Classic No-Bake Woolworth Cheesecake (Recipe for Printing)
Retro-style Woolworth cheesecake: creamy lemon filling and crisp graham crust, perfectly chilled for a timeless treat.
# What You Need:
→ Crust
01 -
1 1/2 cups graham cracker crumbs
02 -
1/3 cup unsalted butter, melted
→ Filling
03 -
1 package (3 ounces) lemon gelatin dessert mix
04 -
3/4 cup boiling water
05 -
8 ounces cream cheese, softened
06 -
1 cup granulated sugar
07 -
1 teaspoon fresh lemon juice
08 -
1 teaspoon vanilla extract
09 -
1 cup evaporated milk, well chilled
# How to Make It:
01 -
Combine the graham cracker crumbs with melted butter and mix until all crumbs are moistened. Press evenly into the base of an 8x8-inch square dish to form a compact layer. Chill in the refrigerator while assembling the filling.
02 -
Add lemon gelatin dessert mix to boiling water and stir thoroughly until completely dissolved. Allow the mixture to cool to room temperature without permitting it to set.
03 -
Beat softened cream cheese with granulated sugar, fresh lemon juice, and vanilla extract until smooth and creamy. Slowly pour in the cooled gelatin, blending until fully incorporated.
04 -
Beat the chilled evaporated milk at high speed until it triples in volume and forms soft peaks. Gently fold the whipped milk into the cream cheese filling, maintaining its airy texture.
05 -
Spread the cream mixture evenly over the prepared crust, smoothing the top. Refrigerate the dessert for 3 to 4 hours, or until fully set before serving.
# Extra Tips:
01 -
For a decorative finish, garnish with fresh berries or lemon zest. Serve cold with whipped cream for a nostalgic touch.