No-Bake Woolworth Icebox Cheesecake

**No-Bake Woolworth Icebox Cheesecake** is a nos

talgic and light dessert that brings back memories of old-fashioned soda fountains and diners. This cheesecake is delightfully airy, with a subtle sweetness that pairs perfectly with its graham cracker crust.

 

 

It’s a refreshing treat that’s not too rich, making it ideal for warmer weather or when you need a quick, no-bake dessert. Whether you’re a fan of cheesecake or looking for something that’s a little lighter and brighter, this recipe will hit the spot. The best part? It requires no baking, so it’s quick and easy to whip up. If you’re in the mood for a dessert that’s creamy and cool with just a touch of citrus, this is the perfect choice!

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Kitchen Equipment Needed:
– 9×13 inch baking dish
– Electric mixer (hand or stand mixer)
– Mixing bowls
– Whisk
– Spatula
– Measuring cups and spoons
– Ziploc bag (for crushing graham crackers) or food processor

 

 

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### Ingredients:
**Crust:**
– 2 cups graham cracker crumbs
– 1/2 cup unsalted butter, melted
– 2 tablespoons granulated sugar

**Filling:**
– 1 package (8 oz) cream cheese, softened
– 1 cup granulated sugar
– 1 can (12 oz) evaporated milk, chilled
– 1 package (3 oz) lemon gelatin mix (Jell-O)
– 1 cup boiling water
– 2 teaspoons vanilla extract
– Zest of 1 lemon (optional for extra citrus flavor)

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### Directions:

1. **Prepare the Crust**: In a mixing bowl, combine the graham cracker crumbs, melted butter, and 2 tablespoons of sugar. Mix until the crumbs are fully coated with butter. Press this mixture into the bottom of a 9×13 inch baking dish to form an even crust. Place the dish in the refrigerator to chill while preparing the filling.

2. **Make the Lemon Gelatin**: Dissolve the lemon gelatin mix in 1 cup of boiling water. Stir until fully dissolved, then set aside to cool to room temperature.

3. **Beat the Cream Cheese**: In a large bowl, use an electric mixer to beat the softened cream cheese and 1 cup of sugar together until smooth and creamy.

4. **Whip the Evaporated Milk**: In a separate chilled bowl, whip the evaporated milk with an electric mixer on high speed until it becomes light and frothy, about 5 minutes.

5. **Combine the Filling**: Slowly add the cooled lemon gelatin mixture to the cream cheese, mixing until fully incorporated. Add the vanilla extract and lemon zest (if using). Gently fold in the whipped evaporated milk until smooth and fluffy.

6. **Assemble the Cheesecake**: Pour the creamy filling over the chilled graham cracker crust, spreading it evenly. Cover and refrigerate the cheesecake for at least 4 hours, or overnight, to set.

7. **Serve**: Once set, slice into squares and serve chilled. You can garnish with whipped cream, fresh lemon slices, or berries for extra flair.

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### Prep Time:
– 20 minutes

### Cook Time (chill time):
– 4 hours

### Total Time:
– 4 hours 20 minutes

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### Nutrition (per serving, serves 12):
– Calories: 280
– Protein: 4g
– Carbohydrates: 32g
– Fat: 15g
– Fiber: 0g
– Sugar: 22g

This **No-Bake Woolworth Icebox Cheesecake** is a light, creamy, and citrusy dessert that’s perfect for any occasion, especially when you want a simple and refreshing treat!