Woolworth Icebox Cheesecake Recipe

filed under: Cheesecakes · Dessert · Food + Drink on April 28, 2021

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. Try my No-Bake Cheesecake for another smooth and creamy dessert.

Woolworth Icebox Cheesecake Recipe

Most people over a certain age have probably heard of, or even visited, a Woolworth store. It started out as a five-and-dime store, selling things that only cost 5 or 10 cents until it became a popular department store. And, the lunch counter was an added attraction, serving food, including its famous Icebox Cheesecake Recipe.

Woolworth Icebox Cake Recipe from Overhead

Woolworth Icebox Cheesecake Recipe Ingredients

There are two parts to this no-bake dessert–the graham cracker crust and the light filling. 

Graham Crackers: You can buy graham cracker crumbs to use for the crust (about 2 cups). Or, you could crush sheets of graham crackers. You will need about 11 full sheets of graham crackers for 2 cups of crumbs.

Cream Cheese: Be sure the cream cheese is at room temperature when creaming with the sugar.

Jello Mix: The lemon-flavored box of jello mix gives the dessert just a hint of lemon flavor (but not even close to overwhelming). You could even try other flavors of jello! 

Water: You will use both boiling water (212°F) and cold water (55°F) for the filling.

Evaporated Milk: Evaporated milk is super-concentrated milk that helps give the dessert filling its creamy texture. It should not be confused with sweetened condensed milk, which has added sugar. They should not be used interchangeably in recipes.

Adding Filling to Woolworth Icebox Cake Recipe

Chilling the Bowl and Whisk Attachment of Stand Mixer

If you looked at the Woolworth Icebox Cheesecake recipe below, you may notice the first instruction is to chill the bowl of a stand mixer, as well as the whisk attachment. If possible, do not skip this step. Place the bowl and whisk in the freezer for at least half an hour before whisking the evaporated milk.

The reason behind this is to make it easier to form peaks in the evaporated milk when whipped. The milk has a lower fat content compared to whipping cream, so it’s harder to whip.

Adding Graham Cracker to Woolworth Icebox Cake Recipe

Graham Cracker Crust

To make the crust, first, add the graham crackers and sugar in a bowl. Mix the ingredients together, and then add the melted butter. Make sure that every single graham cracker crumb is coated in butter. The butter binds everything together; there should be no dry spots.

After mixing together the crust, measure out 1/4 cup of the graham cracker mixture and set aside. You will use this as a topping to the dessert. Press the remaining mixture to the bottom of a 9×13-inch baking dish that has been sprayed with nonstick cooking spray. Set this aside as you prepare the filling.

Cut Into Woolworth Icebox Cake Recipe

How to Make Woolworth Icebox Cheesecake

With the crust in the pan, it’s time to get the rest of this no-bake dessert made. To make the filling, first, cream together the room temperature cream cheese and sugar with a hand mixer. The reason to cream is to get a lot of air in the mixture, so mix until you have a light and fluffy consistency. Next, mix in the vanilla.

In a separate bowl, add the jello mix and boiling water. Whisk together until the jello mix has dissolved. Then, pour in the cold water and place the bowl in the refrigerator to chill for a few minutes. The jello will not set; it will just be in the fridge while you whip the evaporated milk.

To whip the evaporated milk, take the bowl of the stand mixer and whisk attachment out of the freezer. Add the evaporated milk to the bowl and whisk on high for about 5 minutes, or until soft peaks form. Soft peaks will just briefly ‘stand’ on their own before falling back into the milk.

Once you have soft peaks, add the jello mixture from the refrigerator and whisk an additional 30 seconds or so. Then, add the cream cheese mixture and whisk for another 30 seconds. Finally, pour the mixture into the pan, over the graham cracker crust.

Top with the reserved 1/4 cup of graham crackers and chill the dessert in the refrigerator overnight before serving. The end result is a light and fluffy dessert, a little lighter than a cheesecake. I also have a Strawberry Icebox Cheesecake you may want to try!

Fork Holding Bite of Woolworth Icebox Cake Recipe

Do I Have to Freeze Icebox Cheesecake Recipe?

No, you don’t have to freeze this dessert, even with Icebox in the name. In fact, an icebox used to refer to a non-mechanical ‘refrigerator’ before we had electric refrigerators. So, you do have to store the cheesecake in the refrigerator (covered, for up to a week), but no need to make room in your freezer. The only freezing needed with this recipe is to chill the bowl and whisk attachment of a stand mixer.

How Does it Taste?

Heaven. Seriously! It is light as air and melts into a velvety cloud of creamy deliciousness in your mouth. It’s almost like a “cloud cheesecake”. The lemon is so subtle, if you hadn’t made it you almost wouldn’t be able to detect it is there! This dessert is worth making and there is a reason it is so famous!

5 from 5 votes
Woolworth Icebox Cheesecake Recipe
Prep Time
15 mins
Chill
12 hrs 30 mins
Total Time
12 hrs 45 mins
 

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.

Course: Dessert
Cuisine: American
Keyword: Woolworth Icebox Cheesecake Recipe
Servings: 12
Calories: 315 kcal
Author: Amanda Rettke--iambaker.net
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 9x13-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 9x13-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.

 

Looking for More No-Bake Desserts?

No-Bake Oreo Cheesecake

Lemon Cheesecake Cream Pie {No Bake}

Orange Creamsicle Pie

Banana Cream Pie

 

Leave a Reply

Your email address will not be published. Required fields are marked *

Recipe Rating




This site uses Akismet to reduce spam. Learn how your comment data is processed.

Comments

  • Connie Moore says:

    I grew up on this dessert. We called it lemon cheesecake. Lemon flavor is very subtle. My recipe calls for 3 tblsp lemon juice and it is still a subtle taste. Smooth, not tart. Soooo yummy!

  • Gayle says:

    What other flavors of jeiio would work instead of lemon. My son loves cheese cake, but hates lemons. Thank you.

  • Cindy says:

    Could leftovers be frozen?

    • Elizabeth Keeney says:

      Hi, Cindy! I work with iambaker and am happy to help with questions. Yes, you can freeze the leftovers. It will last in the freezer for up to three months. Let it thaw in the refrigerator before serving. Have a great day!

  • Rose says:

    Hi is the evaporated milk sweetened? Or just canned milk?
    Thanks!

    • Elizabeth Keeney says:

      Hi, Rose! I work with iambaker and am happy to help with questions. Evaporated milk is really just unsweetened condensed milk, which is what we used in this recipe. I hope this helps, and have a wonderful day!

  • Susan says:

    These look amazing.cant wait to try them thank u

  • Bonnie says:

    I just made this. The no bake cheesecake is a nice break from a heavy and rich cheesecake. It would be a great dessert after a dinner party. I would probably serve the cheesecake in a martini glass. I this it’s light and élégant. I made this for Mothers’ Day. I think everyone will like it. I may serve it with a drizzleof raspberry sauce. This does take a little time to make. It would save time to use graham cracker crumbs but I made my own. I might add lemon zest the next time I make it.

  • Angela Fitzpatrick says:

    Love

  • Deb says:

    Is it lemon jello, or lemon pudding

  • Cathy says:

    Amanda this recipe looks great and I can’t wait to try it. Do you think I can use unflavored gelatin and possibly a little vanilla instead of a box of lemon flavored jello? When I was a kid my Dad used to get us a cake very similar but it had a vanilla flavor. Thank you for bringing back wonderful memories. 😊

  • Chris says:

    Haven’t made this yet but I’m going to try it sugar free.

  • Emma Gimber says:

    Looks yummy!

  • Sandra says:

    Hi there:
    This loos lovely, light and refreshing for summer!
    Wondering if it would make any difference if one used whipping cream instead of evaporated milk? Would it not set?
    Thanks so much for your recipes and your good cheer and humour!
    Sandra

  • Veronica says:

    Could you skip the jello?

  • Susie says:

    Mom used to make this (back in the ’60s) and I remember her frustration when the evaporated milk wouldn’t whip. I put a can in the fridge a couple days before I wanted to make it, and I filled the mixing bowl with ice for a while before whipping the milk. I added a little more lemon Jello (not more water) and lemon zest in hopes of a bit more lemon flavor. I’m taking it to a gathering this afternoon and plan on having some fresh blueberries to put on top of each serving. Can’t wait to see if it lives up to my memories!! (Mom made it with strawberry Jello, too.)

  • Rosemary Welch says:

    I made the Woolworths lemon icebox cake and it was disappointing because it didn’t have enough lemon flavor. I thought I left something out and rechecked the recipe to see if I left out some lemon flavoring, but I accounted for every ingredient. I saw another recipe that included several tablespoons of lemon flavoring. Did you misprint your recipe?
    This recipe definitely needs lemon flavoring. Thank you

    • Amanda Rettke says:

      If you were expecting a very lemon-tasting dessert – then I can see why you might be disappointed, but I was very clear that this is not that dessert. This is what I wrote specifically in the recipe:
      “Jello Mix: The lemon-flavored box of jello mix gives the dessert just a hint of lemon flavor (but not even close to overwhelming). You could even try other flavors of jello!”
      AND
      “How Does it Taste?

      Heaven. Seriously! It is light as air and melts into a velvety cloud of creamy deliciousness in your mouth. It’s almost like a “cloud cheesecake”. The lemon is so subtle, if you hadn’t made it you almost wouldn’t be able to detect it is there! This dessert is worth making and there is a reason it is so famous!”

  • Michaele says:

    Putting evaporated milk in referigerator for at least 3 hrs makes it whip like whipping cream!

  • donna anderson says:

    Many years ago I used to make this and I wish I still had the recipe but never did I use lemon jello. Suppose to have more tang then this. I remember squeezing lemons and using more zest and I believe non flavored jello.

  • Pauline Ladouceur says:

    This sounds really good.

  • Sharon says:

    I could swear my mom used to make something like this in the early 60’s..but I remember here being fruit cocktail in it..could it possible be the same receipe.

  • Janet says:

    This was amazing! Takes time to put together, but so worth it! As a kid, we ate at Woolworths lunch counter and this is dead on!