No-Bake Woolworth Icebox Cheesecake
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.
Servings: 12 servings
Equipment
- Mixing Bowl
- Electric Mixer
- 9x13 inch Pan
Ingredients
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
Instructions
- In a medium bowl, dissolve the lemon jello in boiling water. Stir until fully dissolved and let cool for 5 to 10 minutes.
- Combine 3/4 cup of the graham cracker crumbs with melted butter in a medium bowl. Press into the bottom of a 9x13-inch pan to form a crust.
- Beat the chilled evaporated milk until fluffy and forms soft peaks, about 2 to 4 minutes.
- In a separate bowl, beat the cream cheese with sugar and lemon juice until smooth.
- Add the slightly thickened lemon jello to the cream cheese mixture and mix gently until smooth.
- Fold the whipped evaporated milk into the cream cheese and jello mixture until homogeneous.
- Spread the filling over the crust and sprinkle reserved graham cracker crumbs on top.
- Cover and chill in the refrigerator for at least 2 hours, preferably overnight.
- Slice into squares and serve chilled, optionally garnished with fresh berries or whipped cream.
Notes
This cheesecake improves after a few hours in the fridge, so make it the day before entertaining.