Name: The Famous Woolworth Ice Box Cheesecake
Prep time: 20 min
Total time: 240 min
Ingredients: 1 can (12-ounce) Carnation evaporated milk, well chilled; 1 ⅔ cups Graham cracker crumbs; ½ cup Confectioners’ sugar; 6 tablespoons Margarine or butter, melted; 1 box (3-ounce) Lemon Jell-O gelatin (or any flavor); 1 cup Boiling water; 1 package (8-ounce) Cream cheese, softened; 1 cup Granulated sugar; 4 tablespoons Fresh lemon juice or 2 teaspoons vanilla extract

Jump to Recipe

Creamy, dreamy, with a hint of lemon and a cloud-like texture, The Famous Woolworth Ice Box Cheesecake is a vintage dessert that instantly transports you back to a simpler time. If you love no-bake treats that are easy to assemble and guaranteed to steal the spotlight at any gathering, this recipe is a must-try. Did you know this cheesecake was once the hottest item behind the glass at the Woolworth lunch counter? It’s a classic that’s creamy, tangy, and delightfully cool—perfect for summertime, holidays, or just because! What’s even better is that you don’t need to fuss with a hot oven or complicated instructions. If you’ve enjoyed my Easy No-Bake Strawberry Delight, you’ll appreciate the simple magic at work in this cheesecake too. Get ready to create sweet memories and bring a slice of nostalgia to your kitchen with this irresistible dessert!

What is The Famous Woolworth Ice Box Cheesecake?

So, what’s in a name? The Famous Woolworth Ice Box Cheesecake owes its catchy title to the iconic store and the “ice box” method once used to set desserts without a modern refrigerator. Did this cheesecake sell out faster than the latest gadget on Black Friday? Legend says yes—and for good reason! This no-fuss classic is as charming as it is delicious, serving as a timeless reminder that sometimes, the way to a man’s (or anyone’s!) heart really is through their stomach. With only a handful of ingredients and no baking required, it’s little wonder this recipe remains a favorite. Ready to take a tasty trip down memory lane? Give it a try and share some sweet smiles!

Why You’ll Love This

There are so many reasons to fall head over heels for The Famous Woolworth Ice Box Cheesecake! First, that ultra-fluffy filling—thanks to whipped evaporated milk—melts on your tongue and sets this dessert apart from traditional dense cheesecakes. Second, making it at home means skipping expensive bakery prices, saving big, and relishing every crumb in the comfort of your kitchen. And let’s not forget the zesty lemon flavor and buttery graham cracker crust that send your taste buds dancing. Want to dress it up? Add fresh berries, a drizzle of fruit sauce, or even a sprinkling of toasted coconut for next-level flavor. If you’re a fan of my No-Bake Blueberry Cheesecake Bars, you’ll adore this easy classic, too. Ready for a retro revival? Grab your mixing bowl and dive in!

How to Make

Quick Overview

If you’re searching for a dessert that’s as easy as it is delicious, The Famous Woolworth Ice Box Cheesecake is your ticket. With no baking required and simple instructions, whipping up this fluffy, lemony cheesecake takes just about 20 minutes of prep time (plus some chilling). The result? An airy, tangy-sweet treat with a smooth texture and crispy graham cracker crust. Perfect for barbecues, potlucks, or just because—this classic is as satisfying as it gets!

Ingredients

1 (12-ounce) can Carnation evaporated milk, well chilled
1 ⅔ cups graham cracker crumbs
½ cup confectioners’ sugar
6 tablespoons margarine or butter, melted
1 (3-ounce) box lemon Jell-O gelatin (or any flavor you like)
1 cup boiling water
1 (8-ounce) package cream cheese
1 cup granulated sugar
4 tablespoons fresh lemon juice or 2 teaspoons vanilla extract

Step-by-Step

Prepare the Crust
In a bowl, combine graham cracker crumbs, confectioners’ sugar, and melted margarine. Stir until the mixture resembles wet sand.
Form the Crust Layer
Press about two-thirds of the crumb mixture firmly and evenly into the bottom of a 9×13-inch pan to create a crust. Reserve the remaining crumbs for topping.
Dissolve the Gelatin
In a medium bowl, dissolve the lemon Jell-O in boiling water. Stir well and let it cool to room temperature.
Whip the Evaporated Milk
Using a stand or hand mixer, whip the chilled evaporated milk until fluffy and doubled in volume, about 3–5 minutes. Set aside.
Mix the Cream Cheese Filling
In a separate large bowl, combine softened cream cheese, granulated sugar, and lemon juice (or vanilla). Beat until smooth and creamy.
Combine All the Goodness
Slowly add the cooled gelatin to the cream cheese mixture, beating constantly until well mixed.
Fold Everything Together
Gently fold the whipped evaporated milk into the gelatin-cream cheese mixture. Mix until just combined for a light, airy filling.
Assemble the Cheesecake
Pour the filling over the prepared crust. Smooth the top, then sprinkle with the reserved graham cracker crumbs.
Chill and Set
Refrigerate for at least 4 hours, or ideally overnight, until fully set and sliceable.
Serve and Enjoy
Slice, serve, and watch the smiles unfold!

What to Serve The Famous Woolworth Ice Box Cheesecake With

This no-bake wonder pairs beautifully with a scoop of vanilla ice cream or a refreshing fruit medley (we love strawberries, blueberries, or kiwi for added color and zing). To make it a dessert feast, serve alongside fresh-brewed coffee or a frosty lemonade. For a special twist, top each slice with a dollop of whipped cream or a drizzle of raspberry sauce—the contrast makes every bite extra special. Hosting a party? Pair it with savory appetizers, like mini quiches or finger sandwiches, for an easy crowd-pleaser.

Top Tips for Perfecting

For the fluffiest filling, make sure your evaporated milk is thoroughly chilled before whipping—pop it in the freezer for 30 minutes for even better results.
Don’t have lemon Jell-O? Feel free to swap in strawberry, orange, or even lime for a fresh flavor spin.
Press the crust firmly with the bottom of a glass for a tight, even layer.
When combining whipped milk and cheese filling, fold gently to keep the mixture airy.
Avoid over-mixing to prevent the filling from becoming dense.
Want to serve neat squares? Chill overnight for easier cutting.

Storing and Reheating Tips

Store leftover Ice Box Cheesecake covered in the refrigerator for up to 4–5 days. To keep it extra fresh, wrap the pan tightly with plastic wrap or transfer slices to an airtight container. Planning ahead? You can freeze this cheesecake (without the crumb topping) for up to 1 month—simply thaw overnight in the fridge and add fresh crumbs before serving. This dessert is best enjoyed chilled, straight from the fridge—no reheating needed!

FAQs

Can I use regular milk instead of evaporated milk?
No, evaporated milk is recommended because it whips up light and fluffy, which is key to the cheesecake’s unique texture.

What if I don’t have lemon Jell-O?
You can substitute with any other flavor of gelatin, like strawberry or lime, for a different twist!

Can I make this recipe gluten-free?
Absolutely—simply swap in gluten-free graham crackers for the crust.

How far in advance can I make this cheesecake?
This dessert is ideal for making 1–2 days ahead, which lets the flavors meld and the filling set perfectly.

Can I use a springform pan instead of a baking dish?
Yes, a springform pan works well, especially if you want to unmold the cheesecake for a prettier presentation.

Conclusion

The Famous Woolworth Ice Box Cheesecake isn’t just a dessert—it’s a delicious slice of culinary history that combines creamy filling, zesty citrus, and a buttery crumb crust with zero oven drama. Simple to prepare and absolutely irresistible, this no-bake cheesecake is perfect for beginners, busy families, or anyone craving a cool and nostalgic treat. Whether you’re revisiting fond memories or creating new ones, this timeless recipe guarantees smiles with every bite. Give it a try, and don’t forget to explore more classic desserts on the blog for endless sweet inspiration!