Woolworth Icebox Cheesecake Recipe is a light and fluffy, no-bake dessert with a hint of lemon flavor on top of a graham cracker crust.
INGREDIENTS
CRUST
- 2 cups graham cracker crumbs
- 1 tablespoon granulated sugar
- ½ cup (1 stick or 113g) butter, melted
FILLING
- 1 block (8 ounces) cream cheese, room temperature
- 1 cup (200g) granulated sugar
- 2 teaspoons vanilla
- 1 box (3 ounces) lemon jello mix
- ½ cup boiling water, about 212°F
- ½ cup cold water, about 50°F
- 1 can (12 ounces) evaporated milk, chilled
INSTRUCTIONS
- Chill the bowl of a stand mixer and the whisk attachment in the freezer for at least 30 minutes. (This will help get peaks when whipping the evaporated milk.)
CRUST
- Lightly spray a 9×13-inch baking dish with nonstick cooking spray.
- In a medium bowl, add graham crackers and sugar and mix together.
- Add melted butter and mix until all ingredients are fully incorporated (no dry spots).
- Reserve ¼ cup of the graham cracker mixture and set aside.
- Press the remaining crumbs firmly into the bottom of the prepared 9×13-inch baking dish. Set aside.
FILLING
- In a medium bowl cream together cream cheese and sugar with a hand mixer. Add vanilla and mix until well blended (2-3 minutes). Set aside.
- In a separate large bowl, add jello mix and boiling water. Whisk until the jello mix dissolves (1-2 minutes). Add cold water and set the mixture in the refrigerator for a few minutes while you prepare the rest of the filling, but do not let the gelatin set.
- To a stand mixer, add the chilled bowl and whisk attachment. Add the evaporated milk and mix on high until soft peaks form (about 5 minutes).
- Add the jello mixture and continue to whisk for 30 more seconds.
- Add cream cheese mixture and whisk for 30 more seconds.
- Pour mixture into the pan and top with the reserved graham cracker mixture.
- Chill overnight before serving.