Woolworth Icebox Cheesecake Recipe

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

1. 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

1. Lightly spray a 9×13-inch baking dish with nonstick cooking spray.
2. In a medium bowl, add graham crackers and sugar and mix together.
3. Add melted butter and mix until all ingredients are fully incorporated (no dry spots).
4. Reserve ¼ cup of the graham cracker mixture and set aside.
5. Press the remaining crumbs firmly into the bottom of the prepared 9×13-inch baking dish. Set aside.

FILLING

1. 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.
2. 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.
3. 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).
4. Add the jello mixture and continue to whisk for 30 more seconds.
5. Add cream cheese mixture and whisk for 30 more seconds.
6. Pour mixture into the pan and top with the reserved graham cracker mixture.
7. Chill overnight before serving.