- In a bowl, combine graham cracker crumbs, melted butter, and sugar, mixing until well combined.
- Press the mixture firmly into a 9×13-inch baking dish, creating an even layer.
- Refrigerate while preparing the filling.
Step 2: Dissolve the Jell-O
- In a small bowl, dissolve the lemon Jell-O in 1 cup of boiling water.
- Let it cool slightly but do not let it set.
Step 3: Whip the Evaporated Milk
- Using an electric mixer, beat the chilled evaporated milk on high speed until it becomes light and fluffy (about 3–4 minutes).
- Set aside.
Step 4: Prepare the Cheesecake Mixture
- In a separate bowl, beat the cream cheese, sugar, vanilla extract, and lemon juice until smooth and creamy.
- Slowly mix in the cooled Jell-O.
- Gently fold in the whipped evaporated milk, mixing until fully incorporated.
Step 5: Assemble & Chill
- Pour the cheesecake filling over the prepared crust, smoothing it evenly.
- Refrigerate for at least 6 hours (or overnight) until fully set.
Step 6: Serve & Enjoy
- Slice into squares and serve chilled.
- Garnish with whipped cream, lemon zest, or fresh berries for an extra touch!
Serving & Storage Tips
- Serving: Best served cold for a light and refreshing taste.
- Storage: Keep in the fridge for up to 4 days in an airtight container.
- Freezing: Can be frozen for up to 2 months. Thaw overnight in the refrigerator before serving.
Variants & Customizations
- Strawberry Twist: Replace lemon Jell-O with strawberry Jell-O for a fruity version.
- Chocolate Version: Use chocolate graham crackers for the crust and add a drizzle of chocolate sauce on top.
- Nutty Crunch: Add finely chopped pecans or almonds to the crust for extra texture.
- Dairy-Free Option: Use coconut cream instead of evaporated milk and dairy-free cream cheese.
FAQ: Frequently Asked Questions
1. Why does evaporated milk need to be chilled?
Chilling helps it whip up to a light and fluffy consistency, creating the airy texture of this cheesecake.
2. Can I use Cool Whip instead of whipped evaporated milk?
Yes! Substitute 2 cups of Cool Whip for an easier version, but the texture may be slightly different.
3. How do I make this firmer?
For a firmer texture, increase the cream cheese to 12 oz and reduce the evaporated milk slightly.
4. Can I use a springform pan instead of a baking dish?
Yes! A 9-inch springform pan works well, making it easier to slice and serve.
5. What’s the difference between this and traditional cheesecake?
Traditional cheesecake is denser and baked, while this version is lighter, fluffier, and requires no baking.
Final Thoughts
This No-Bake Classic Woolworth Cheesecake is a vintage dessert that never goes out of style. It’s creamy, fluffy, and full of refreshing lemon flavor. Whether you’re making it for a special occasion or just because, it’s an effortless yet impressive dessert everyone will love.
