This classic icebox cheesecake is a smooth, creamy, no-bake dessert with a bright lemon flavor and a light, airy texture. Inspired by the famous Woolworth lunch counters, it sets beautifully in the refrigerator and delivers old-fashioned comfort with every slice.
Why You’ll Love This Recipe
This cheesecake requires no oven and no complicated techniques. It’s made with simple pantry ingredients, comes together quickly, and chills to perfection in the fridge. The lemon adds a refreshing tang that balances the sweetness, making it ideal for warm days or when you want an easy yet impressive dessert.
Ingredients
(Tip: You’ll find the full list of ingredients and measurements in the recipe card below.)
1 package (3 oz / 85 g) lemon-flavored gelatin powder
1 cup boiling water
1 package (8 oz / 225 g) cream cheese, softened
1 cup granulated sugar
4 tablespoons fresh lemon juice
1 can (12 oz / 354 ml) evaporated milk, very well chilled
Directions
Dissolve the lemon gelatin completely in the boiling water in a medium bowl. Stir well until fully melted, then set aside to cool to room temperature. Do not refrigerate.
In a large mixing bowl, beat the softened cream cheese until smooth and creamy. Add the granulated sugar and continue mixing until fully combined and no lumps remain.
Pour in the cooled gelatin mixture and lemon juice. Mix until smooth and evenly blended.
In a separate bowl, beat the well-chilled evaporated milk until thick and fluffy, similar to softly whipped cream.
Gently fold the whipped evaporated milk into the cream cheese mixture, using a spatula and light motions to keep the filling airy.
Pour the mixture into a lightly greased 9-inch square dish or pie dish. Smooth the top evenly.
Cover and refrigerate for at least 4 hours, or until fully set. Slice and serve chilled.
Servings and timing
Servings: 8 slices
Preparation time: 20 minutes
Chilling time: 4 hours
Total time: approximately 4 hours 20 minutes
Variations
For a crusted version, pour the filling over a prepared graham cracker crust and chill as directed.
For extra citrus flavor, add 1 teaspoon finely grated lemon zest to the cream cheese mixture.
For a lighter sweetness, reduce the sugar to 3/4 cup without affecting the texture.
For individual portions, pour the mixture into small dessert cups and chill until set.
Storage/Reheating
Store the cheesecake covered in the refrigerator for up to 4 days. This dessert is meant to be served cold and should not be reheated. For best texture, keep it well chilled until ready to serve.
FAQs
Can I make this cheesecake ahead of time?
Yes, this cheesecake is perfect for making a day in advance since it needs time to fully set in the refrigerator.
Does this recipe require baking at all?
No, this is a true no-bake cheesecake that sets using gelatin and chilling time.
Can I use a different gelatin flavor?
Yes, lime or orange gelatin can be used for a different citrus twist, though the classic version uses lemon.
Why must the evaporated milk be chilled?
Very cold evaporated milk whips properly and gives the cheesecake its light, fluffy texture.
Can I substitute fresh cream for evaporated milk?
Evaporated milk is recommended for authentic texture. Fresh cream may not set the same way.
How do I know when the cheesecake is fully set?
The surface should feel firm to the touch and the center should not jiggle when gently moved.
Is this cheesecake very sweet?
It has a balanced sweetness with a noticeable lemon tang that keeps it from being overly sweet.
Can I freeze this cheesecake?
Freezing is not recommended, as it can alter the smooth texture once thawed.
What size dish works best?
A 9-inch square dish or standard pie dish works well for even setting and easy slicing.
Can I double the recipe?
Yes, simply double all ingredients and use a larger dish, allowing extra chilling time if needed.
Conclusion
Woolworth Icebox Cheesecake is a timeless dessert that proves simple ingredients can create something truly special. With its creamy texture, refreshing lemon flavor, and effortless preparation, it’s a recipe worth keeping and sharing for generations to come.
A no-bake lemon cheesecake inspired by Woolworth’s lunch counter classic, with a light, creamy texture and refreshing citrus flavor that sets beautifully in the fridge.
Total Time:4 hours 20 minutes
Yield:8 slices
Ingredients
1 package (3 oz / 85 g) lemon-flavored gelatin powder
1 cup boiling water
1 package (8 oz / 225 g) cream cheese, softened
1 cup granulated sugar
4 tablespoons fresh lemon juice
1 can (12 oz / 354 ml) evaporated milk, very well chilled
Instructions
Dissolve the lemon gelatin in 1 cup boiling water, stirring until completely melted. Set aside to cool to room temperature.
In a large mixing bowl, beat softened cream cheese until smooth and creamy.
Add the granulated sugar and continue mixing until fully combined and lump-free.
Mix in the cooled gelatin mixture and lemon juice until smooth and blended.
In a separate bowl, beat the chilled evaporated milk until thick and fluffy, like softly whipped cream.
Gently fold the whipped evaporated milk into the cream cheese mixture, maintaining the airy texture.
Pour the mixture into a lightly greased 9-inch square or pie dish and smooth the top.
Cover and refrigerate for at least 4 hours, or until completely set.
Slice and serve chilled.
Notes
Use a graham cracker crust for added texture and flavor.
Add 1 tsp lemon zest for extra brightness.
Reduce sugar to 3/4 cup for a lighter sweetness.
Chill evaporated milk thoroughly before whipping for best results.
