NO BAKE CLASSIC WOOLWORTH CHEESECAKE

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The Woolworth Cheesecake boasts a gentle, velvety texture, delivering a luscious and indulgent creaminess complemented by a subtle hint of lemon fragrance. It’s an ideal, hassle-free, no-bake Woolworth Cheesecake recipe.

Which ingredients will you require?

For the graham cracker crust:

  • 2 cups graham cracker crumbs;
  • 1 stick (½ cup) unsalted butter, melted.

For the Woolworth Cheesecake:

  • 1 package (3 oz) lemon Jell-O;
  • 1 cup boiling water;
  • 8 oz cream cheese, at room temperature;
  • 1 cup granulated sugar;
  • 5 tbsp freshly squeezed lemon juice;
  • 1 ½ cups heavy whipping cream, cold;
  • graham cracker crumbs, for topping.

HOW TO MAKE WOOLWORTH CHEESECAKE?

  1. In a small bowl, combine 1 package (3 oz) of lemon-flavored Jell-O with 1 cup of boiling water, stirring until the Jell-O dissolves. Set this mixture aside.

2.To prepare the crust, blend 2 cups of graham cracker crumbs with one melted stick of butter. Transfer this crumb mixture into a 9×13-inch baking pan and firmly press it into the bottom to form the crust.

3.In a separate mixing bowl, whip 1 ½ cups of heavy whipping cream until it becomes fluffy, then set it aside. In another mixing bowl, use an electric mixer to blend together 8 oz of softened cream cheese, 1 cup of granulated sugar, and 5 tbsp of freshly squeezed lemon juice until the mixture is smooth.

4.Pour the chilled lemon Jell-O mixture into the bowl with the cream cheese mixture and combine them thoroughly. Finally, add the whipped cream to the mixture and blend until everything is well incorporated.

5.Pour the cream cheese mixture onto the prepared graham cracker crust in the baking pan, ensuring an even distribution. Next, lightly sprinkle some extra graham cracker crumbs on top. Place the Woolworth Cheesecake in the refrigerator and let it chill for a minimum of 2 hours, or if preferred, you can refrigerate it overnight. Finally, slice and serve.

RECIPE TIPS;

  1. Alternatively, you have the option of substituting 1 can of evaporated milk for the 1 ½ cups of heavy whipping cream.
  2. For an extra flavor boost, consider incorporating vanilla extract into the cream cheese mixture.
  3. For optimal results, allowing the Woolworth Cheesecake to refrigerate overnight will ensure it sets perfectly.
  4. If you prefer a thicker crust, feel free to use a larger quantity of graham cracker crumbs.

FREEZE NO-BAKE WOOLWORTH CHEESECAKE;

Position the cheesecake in the refrigerator for an overnight stay, allowing it to fully set. Afterward, wrap it securely with both plastic wrap and aluminum foil.

The Woolworth Cheesecake can be stored in the freezer for a period of up to 3 months. To thaw, simply transfer the frozen cheesecake to the refrigerator and let it defrost overnight.

HOW TO STORE A NO-BAKE ICEBOX CHEESECAKE?

You can keep this no-bake Woolworth Cheesecake fresh in the refrigerator for a maximum of 5 days. Simply cover it with either plastic wrap or aluminum foil, or store it in an airtight container.

No Bake Classic Woolworth Cheesecake

The Woolworth Cheesecake offers a delicate, silky, and airy texture, accompanied by a delectably rich and creamy flavor with a subtle hint of lemon fragrance. It represents the ideal and effortlessly simple no-bake Woolworth Cheesecake.

Course: Dessert

Cuisine: American

Prep Time: 20minutes minutes

Cook Time: 2hours hours

Total Time: 2hours hours 20minutes minutes

Servings: 9

Ingredients

For the graham cracker crust:

  • 2 cups graham cracker crumbs;
  • 1 stick (½ cup) unsalted butter, melted.

For the Woolworth Cheesecake:

  • 1 package (3 oz) lemon Jell-O;
  • 1 cup boiling water;
  • 8 oz cream cheese, at room temperature;
  • 1 cup granulated sugar;
  • 5 tbsp freshly squeezed lemon juice;
  • 1 ½ cups heavy whipping cream, cold;
  • graham cracker crumbs, for topping.

Instructions

  • In a small bowl, combine lemon Jell-O and boiling water, stirring until the Jell-O dissolves. Set this mixture aside.
  • For the crust, blend graham cracker crumbs with melted butter. Transfer the crumb mixture into a 9×13 inch baking pan and firmly press it into the bottom to create the crust.
  • In a separate mixing bowl, whip heavy whipping cream until it becomes fluffy, then set it aside.
  • In another mixing bowl, use an electric mixer to blend softened cream cheese, granulated sugar, and freshly squeezed lemon juice until the mixture is smooth. Pour in the chilled lemon Jell-O mixture and combine well. Add the whipped cream and mix until fully incorporated.
  • Now, spread the cream cheese mixture onto the prepared baking pan with the graham cracker crust, ensuring an even layer. Sprinkle some additional graham cracker crumbs on top. Chill the Woolworth Cheesecake in the refrigerator for a minimum of 2 hours, or you can choose to refrigerate it overnight. Finally, slice and serve.