This classic no-bake cheesecake is light, creamy, and gently lemony, just like the beloved version served at old-fashioned lunch counters. Made ahead and chilled overnight, it slices beautifully and feels special without being heavy.
Why You’ll Love This Recipe
This ice-box cheesecake is incredibly easy to make and requires no oven at all. It has a smooth, airy texture thanks to whipped evaporated milk, balanced by a bright lemon flavor. It is perfect for family gatherings, holidays, or anytime you want a nostalgic dessert that can be prepared the day before.
Ingredients
(Tip: You’ll find the full list of ingredients and measurements in the recipe card below.)
For the filling
1 box (3 oz / 85 g) lemon gelatin dessert powder
1 cup (240 ml) boiling water
8 oz (225 g) cream cheese, softened
1 cup (200 g) granulated sugar
4 tablespoons fresh lemon juice
1 can (12 oz / 355 ml) evaporated milk, well chilled
For the crust
1 1/2 cups (about 150 g) crushed graham crackers
Directions
In a medium bowl, dissolve the lemon gelatin powder completely in the boiling water. Stir well and set aside to cool to room temperature.
In a large mixing bowl, beat the softened cream cheese until smooth and creamy.
Gradually add the sugar to the cream cheese and beat until fully combined and no longer grainy.
Mix in the lemon juice, then slowly pour in the cooled gelatin mixture while beating on low speed until smooth.
In a separate chilled bowl, whip the evaporated milk until thick and fluffy, similar to softly whipped cream.
Gently fold the whipped evaporated milk into the cream cheese mixture until fully incorporated and light.
Press the crushed graham crackers evenly into the bottom of a loaf pan or square pan to form a simple crust.
Pour the filling over the crust and smooth the top.
Cover and refrigerate overnight, or at least 8 hours, until fully set.
Slice cold and serve.
Servings and timing
Servings: 8 to 10 slices
Prep time: 20 minutes
Chilling time: 8 to 12 hours
Total time: Approximately 8 hours 20 minutes
Variations
You can substitute lemon gelatin with lime gelatin for a slightly different citrus flavor. For a softer crust, mix the graham cracker crumbs with 2 tablespoons of melted butter before pressing them into the pan. Individual portions can also be made by layering crumbs and filling into small dessert cups.
Storage/Reheating
Store the cheesecake covered in the refrigerator for up to 3 days. This dessert is not suitable for freezing, as the texture may change. Reheating is not recommended; it is meant to be served well chilled.
FAQs
Can I make this cheesecake ahead of time?
Yes, this recipe is ideal for making the night before and chilling overnight.
Does this cheesecake need baking?
No, this is a true no-bake ice-box cheesecake.
Why must the evaporated milk be well chilled?
Cold evaporated milk whips properly and gives the cheesecake its light texture.
Can I use bottled lemon juice?
Fresh lemon juice is recommended for the best flavor, but bottled juice can be used if needed.
What pan works best for this recipe?
A loaf pan or an 8-inch square pan works well for neat slices.
Can I reduce the sugar?
You may slightly reduce the sugar, but it will affect the balance of sweetness and texture.
How do I know when it is set?
The cheesecake should feel firm to the touch and hold its shape when sliced.
Can I add fruit on top?
Yes, a thin layer of fruit topping or fresh citrus slices can be added before serving.
Is this cheesecake dense or light?
It is light and airy compared to baked cheesecakes.
Can I double the recipe?
Yes, simply double all ingredients and use a larger pan.
Conclusion
This Famous Woolworth Ice-Box Cheesecake is a timeless dessert that proves simple ingredients can create unforgettable flavor. Light, lemony, and perfectly chilled, it is a recipe worth passing down and enjoying for generations to come.
The Famous Woolworth Ice-Box Cheesecake is a light, airy, no-bake dessert with a bright lemon flavor and a graham cracker crust. It’s a nostalgic treat perfect for making ahead and serving chilled.
Total Time:8 hours 20 minutes
Yield:8 to 10 slices
Ingredients
For the filling:
1 box (3 oz / 85 g) lemon gelatin dessert powder
1 cup (240 ml) boiling water
8 oz (225 g) cream cheese, softened
1 cup (200 g) granulated sugar
4 tablespoons fresh lemon juice
1 can (12 oz / 355 ml) evaporated milk, well chilled
For the crust:
1 1/2 cups (about 150 g) crushed graham crackers
Instructions
Dissolve the lemon gelatin in boiling water. Stir and let cool to room temperature.
In a large bowl, beat softened cream cheese until smooth.
Add sugar gradually and beat until fully combined.
Stir in lemon juice, then add the cooled gelatin while mixing until smooth.
In a separate chilled bowl, whip evaporated milk until thick and fluffy.
Fold whipped milk gently into the cream cheese mixture until light and airy.
Press graham cracker crumbs into the bottom of a loaf or square pan to form a crust.
Pour the filling over the crust and smooth the top.
Cover and refrigerate for at least 8 hours or overnight until set.
Slice cold and serve chilled.
Notes
Use well-chilled evaporated milk to achieve proper whipping consistency.
For a softer crust, mix crumbs with 2 tablespoons melted butter before pressing into the pan.
Lime gelatin can be used for a flavor variation.
Top with thin citrus slices or fruit before serving for extra color.
