The Famous Woolworth Icebox Cheesecake (also known as Woolworth’s Cheesecake or Woolworth’s Lemon Cheesecake) is a light, fluffy, no-bake dessert that dates back to the 1950s and was once served in Woolworth’s lunch counters across America.
It’s creamy, slightly tangy, and has a lovely lemon flavor — all atop a buttery graham cracker crust. 🍋✨
Here’s the authentic-style recipe 👇
🍋 Famous Woolworth Icebox Cheesecake
Ingredients
(Makes a 9×13-inch pan)
For the crust:
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2½ cups graham cracker crumbs
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½ cup (1 stick) unsalted butter, melted
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¼ cup granulated sugar
For the filling:
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1 (8 oz) package cream cheese, softened
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1 cup granulated sugar
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1 (3 oz) package lemon Jell-O gelatin
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1 cup boiling water
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1 cup cold water
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1 (12 oz) can evaporated milk, well chilled
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1 tablespoon lemon juice (optional, for extra tang)
👩🍳 Instructions
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Make the crust:
Mix graham cracker crumbs, melted butter, and sugar until well combined.
Press most of it (reserve about ½ cup for topping) firmly into the bottom of a 9×13-inch dish.
Chill while you prepare the filling. -
Prepare the gelatin mixture:
In a bowl, dissolve lemon Jell-O in 1 cup boiling water.
Stir in 1 cup cold water, then refrigerate until it’s thickened but not fully set — about 30–40 minutes. -
Whip the evaporated milk:
Using a chilled bowl and beaters, beat the cold evaporated milk until it’s thick and fluffy (like whipped cream).
This is what gives the cheesecake its signature light texture. -
Mix the cream cheese layer:
In another large bowl, beat cream cheese and 1 cup sugar until smooth.
Add the thickened Jell-O and lemon juice, mixing well. -
Fold it all together:
Gently fold the whipped evaporated milk into the cream cheese mixture until smooth and airy. -
Assemble:
Pour filling over the prepared crust.
Sprinkle the reserved crumbs evenly over the top. -
Chill:
Refrigerate for at least 4 hours, preferably overnight, until firm and set. -
Serve:
Cut into squares and serve cold — it’s light, lemony, and nostalgic perfection. 🍰
✨ Tips
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Make sure the evaporated milk is well-chilled before whipping — even pop it in the freezer for 15 minutes.
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You can use lime Jell-O for a twist, or strawberry for a pretty pink version.
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Keeps beautifully in the fridge for up to 5 days.
Would you like me to share a modern variation (like a strawberry or cherry Woolworth cheesecake)? It’s just as easy and gorgeous for holidays!
