Name: No-Bake Woolworth Icebox Cheesecake
Prep time: 20 min
Total time: 120 min
Ingredients: 1 package Lemon Jello (3 oz.); 1 cup Boiling Water; 3 cups Graham Cracker Crumbs; 1/2 cup Butter (melted) ((1 stick)); 1 package Cream Cheese (8 oz.) (room temperature); 1 cup Granulated Sugar; 4 tablespoons Lemon Juice ((fresh is best)); 1 can Evaporated Milk (12 oz.) (chilled)

Jump to Recipe

Creamy, bright, and impossibly easy, this No-Bake Woolworth Icebox Cheesecake is the kind of dessert that feels gourmet but comes together in almost no time. Imagine a silky lemon filling that melts on your tongue, nestled on a buttery graham cracker crust — a refreshing, crowd-pleasing treat for any occasion. Fun fact: vintage Woolworth recipes were known for being simple, dependable, and family-friendly — perfect for busy weeknights or potlucks.

This recipe is special because it delivers all the classic cheesecake flavor without baking, fuss, or fear of cracks. It’s quick to prepare, utterly family-friendly, and a real showstopper when chilled overnight. If you like playful no-bake treats, you might also enjoy this twist on dessert bites like these No-Bake Baileys Cheesecake Balls for a party platter or coffee table dessert idea: https://recipesfiber.com/no-bake-baileys-cheesecake-balls/

Give this recipe a try and discover how a few pantry staples can turn into a beloved vintage dessert everyone will ask for seconds of.

What is No-Bake Woolworth Icebox Cheesecake?

What’s in a name — and why does “Woolworth Icebox” sound like a cozy trip back in time? This cheesecake gets its moniker from old-fashioned department store recipe cards and the era of keeping desserts chilled in the icebox rather than baking them. Curious how a store could influence a dessert name? Maybe a home cook grabbed a recipe from a Woolworth counter one day and the name stuck — who doesn’t love a good origin story? After all, “the way to a man’s heart is through his stomach.” So why not win hearts with a no-fuss, no-bake lemon cheesecake? Give it a try and see why this retro dessert is still a winner.

Why You’ll Love This:

Creamy, bright lemon flavor: The lemon jello plus real lemon juice gives a tangy, refreshing lift that balances the rich cream cheese and whipped evaporated milk. Each bite is velvety and light, not heavy.
Budget-friendly and convenient: No baking, no specialty equipment, and ingredients that keep well in the pantry or fridge — perfect for saving time and money while still serving something special.
Toppings and versatility: The reserved graham cracker crumbs add a crunchy contrast, and you can top it with fresh berries, a drizzle of fruit sauce, or a dollop of whipped cream for extra flair.

If you like other chilled cream desserts, this is a brighter, lighter cousin to creamy pies like the Cannoli Cream Pie — another favorite you can explore here: https://recipesfiber.com/cannoli-cream-pie-no-bake-dessert-dream/ — but this Woolworth cheesecake is even simpler and quicker to assemble. Make it for dinner guests or a family night and enjoy the compliments.

How to Make:

Quick Overview

This no-bake cheesecake is a breeze: make a buttery graham cracker crust, whip evaporated milk to fluffy peaks, fold into a smooth cream cheese and lemon jello filling, chill until set, and slice. The texture is creamy and airy with a crisp crumb topping. Prep time is about 20 minutes, plus chilling for at least 2 hours or overnight for best results.

Approximate time:

Active prep: 15–20 minutes
Chill time: 2 hours minimum (overnight recommended)
Total: 2–12 hours depending on chilling

Ingredients

1 (3 oz.) package lemon jello
1 cup boiling water
3 cups graham cracker crumbs
1/2 cup (1 stick) butter, melted
1 (8 oz.) package cream cheese, room temperature
1 cup granulated sugar
4 tablespoons lemon juice (fresh is best)
1 (12 oz.) can evaporated milk, chilled

Directions

Prepare the jello: In a medium bowl, dissolve the 3-ounce package of lemon jello in 1 cup of boiling water. Stir until fully dissolved. Let the jello cool for 5 to 10 minutes, or until it begins to thicken slightly but is not set. You want a syrupy, slightly thick consistency.
Make the crust: While the jello cools, combine 3/4 cup of the graham cracker crumbs with the melted 1/2 cup (1 stick) butter in a medium bowl. Mix until the crumbs are evenly moistened and hold together when pressed. Press this mixture firmly into the bottom of a 9×13-inch pan to form an even crust. Set the pan aside and reserve the remaining graham cracker crumbs for the topping.
Whip the evaporated milk: In a medium bowl, beat the chilled 12-ounce can of evaporated milk until it becomes whipped and fluffy — about 2 to 4 minutes with an electric mixer on medium-high. It should form soft peaks and be light in texture.
Make the cream cheese filling: In a separate large bowl, beat the 8-ounce package of room-temperature cream cheese with 1 cup granulated sugar and 4 tablespoons lemon juice until completely smooth and lump-free. Scrape the sides of the bowl to ensure even mixing.
Combine jello and cream cheese: Add the slightly thickened lemon jello to the cream cheese mixture and mix gently until incorporated. The mixture should be smooth with a glossy lemon color.
Fold in whipped evaporated milk: Carefully fold the whipped evaporated milk into the cream cheese and jello mixture. Use a gentle hand to preserve the airy texture — fold until there are no streaks and the filling is homogeneous.
Assemble: Spread the filling evenly over the prepared graham cracker crust in the 9×13-inch pan. Sprinkle the reserved graham cracker crumbs evenly over the top to create a crunchy topping.
Chill and set: Cover the pan with plastic wrap and chill in the refrigerator for at least 2 hours, though overnight yields a firmer, more developed flavor and texture.
Serve: Once set, slice into squares and serve chilled. Garnish with fresh berries or whipped cream if desired. Enjoy!

No-Bake Woolworth Icebox Cheesecake

What to Serve With:

Fresh berry salad (strawberries, blueberries, raspberries) for bright acidity and color.
Lemon curd drizzled on top for an extra citrus punch.
A light coffee or iced tea to balance the sweetness.
Shortbread cookies or extra graham cracker crumbs for texture.
Simple green salads if serving after a heavier meal — the cheesecake works well as a refreshing finale.

Top Tips for Perfecting:

Room-temperature cream cheese: Beat the cream cheese until smooth before adding sugar to avoid lumps.
Chill the evaporated milk: A cold can whips better and gives more volume and stability.
Don’t overbeat the whipped milk: Stop when soft peaks form to keep the filling light and airy.
Lemon balance: Taste before chilling. If you prefer more lemon brightness, add a little extra fresh lemon juice a teaspoon at a time.
Make-ahead: This cheesecake improves after a few hours in the fridge, so make it the day before entertaining.
Substitutions: If you prefer, substitute the graham cracker crumbs with cookie crumbs (vanilla wafers or shortbread) for a different crumb flavor.
Avoid soggy crust: Mix and press crust firmly; chilling helps it set and stay crisp under the filling.

Storing and Reheating Tips:

Refrigeration: Store covered in the refrigerator for up to 4 days. Keep slices in an airtight container to preserve texture and prevent odor absorption.
Freezing: You can freeze slices for up to 1 month. Wrap individual pieces tightly in plastic wrap and place in a freezer-safe container. Thaw in the refrigerator overnight before serving.
Reheating: This is a chilled dessert and is best served cold. If slightly firm after refrigeration, let sit at room temperature for 10–15 minutes before serving for easier slicing.

FAQs

What makes this cheesecake “no-bake”?
No oven is required. The filling sets by chilling, using the thickening properties of lemon jello and the aeration from whipped evaporated milk.

Can I use whipped cream instead of evaporated milk?
Yes. You can substitute 1 cup of heavy whipping cream whipped to soft peaks for similar lightness, though the texture may be slightly richer.

Can I make this in a smaller pan?
Yes. For a deeper cheesecake, use an 8×8-inch pan or springform pan and adjust chilling time as needed.

Is there a non-dairy alternative?
Try a non-dairy cream cheese and a coconut-based evaporated milk alternative if available, but results may vary slightly in texture.

How long should I chill it before serving?
At least 2 hours to allow it to set, but overnight chilling yields the best texture and flavor.

Conclusion

This No-Bake Woolworth Icebox Cheesecake is a timeless, simple dessert that combines creamy lemon flavor with a buttery graham crust for a chilled treat everyone will love. It’s perfect for busy cooks who want big flavor with minimal effort and for those nostalgic about easy, beloved recipes from years past. Try the recipe, share it with family, and watch it become a go-to for gatherings and weeknight desserts. For more classic takes and variations, you might enjoy this Woolworth Icebox Cheesecake Recipe from i am baker and the No Bake Classic Woolworth Cheesecake on Sugar Apron to compare techniques and presentation: Woolworth Icebox Cheesecake Recipe – i am baker (https://iambaker.net/woolworth-icebox-cheesecake/) and No Bake Classic Woolworth Cheesecake – Sugar Apron (https://sugarapron.com/2019/02/12/no-bake-classic-woolworth-cheesecake/)