Creamy, no bake and full of lemon flavor this Woolworth Cheesecake is a fun and tasty recipe that feeds a crowd and is perfect to bring to any gathering.
Are you a lemon lover like me? If you are then you will fall in love with this Woolworth Cheesecake. This cheesecake is a copycat of a well known Woolworth stores.
Serving various things the cheesecake was by far the most popular and the tradition continues on today as they are no longer around with these delicious and fun copycat recipes.
I tried Woolworth Cheesecake years ago when a family member brought it to a gathering and I just had to get her recipe, and the rest is literally history.
We have been making it the same way since, we didn’t change a thing because it was absolutely perfect for our flavor preference and we still make it all the time and now are the ones bringing it to gatherings.
Being no bake is one of my favorite parts, I love any and all no bake recipes as they are super easy to put together, the hardest part is waiting for this to set up!
It is well worth the wait though, you will have a perfect, fluffy, creamy and flavorful dessert in the end that you will want to share with everyone!
Some of our favorite lemon desserts that we have on our site include: Cheesecake Swirled Lemon Bundt Cake, Lemon Blueberry Trifle and Lemon Baked Donuts.
WHY THIS RECIPE WORKS:
- This recipe serves a crowd and is great for gatherings.
- Easy pantry staple ingredients help this come together without effort.
- This can be cut in half to make smaller portions.
INGREDIENTS NEEDED (FULL RECIPE AT BOTTOM):
Lemon jello
Boiling water
Evaporated milk
Cream cheese
Granulated sugar
Lemon juice
Vanilla extract
Graham cracker crumbs
Unsalted butter
HOW TO MAKE A WOOLWORTH CHEESECAKE, STEP BY STEP:
- Add the jello to the boiling water off the heat, stir until dissolved. Let sit on the counter while you assemble the rest of the ingredients.
- Spray a 9×13 baking dish with cooking spray.
- For the crust, mix together the graham cracker crumbs, butter, and sugar. Reserve ½ of this mixture for the topping. Press the rest of it in the bottom of the prepared baking dish. Place in the freezer.
- Whip the evaporated milk to stiff peaks in a large bowl with an electric hand mixer, set aside.
- In a large bowl whip the cream cheese until smooth.
- Add the sugar and mix until combined.
- Add the lemon juice and vanilla, mix until combined.
- Slowly add the jello mixture until everything is well mixed.
- Fold in the whipped evaporated milk.
- Pour this over the crust, it will look like a lot and will come right to the edge of the baking dish. Sprinkle the remaining reserved crumbs on top.
- Cover and place in the refrigerator overnight. Slice and serve.
WHAT IS THE FLAVOR AND TEXTURE OF THIS CHEESECAKE?
A very subtle lemon flavor this cheesecake is light as air. It seems like it may have no calories at all since it is so light! So delicious and jiggly, a fun flavor and texture combination for sure.
With the added crunch from the crust and topping with the graham cracker crumbs, it is a perfect pairing.
DO I HAVE TO ADD LEMON JUICE?
No.You can leave out the lemon juice if you don’t have any lemons on hand, nothing needs to be replaced. It just helps to give a little extra zing.
CAN I REPLACE THE EVAPORATED MILK WITH ANYTHING?
You can use 1 ½ cup heavy whipping cream whipped to stiff peaks in place of the evaporated milk but the end result of the cheesecake will not be quite as fluffy.
CAN THIS BE MADE IN OTHER FLAVORS?
Absolutely, although lemon is the signature flavor of the Woolworth Cheesecake you can use any flavor of jello that you like.
Some of our favorites have been strawberry, lime, cherry and more. You can totally play around with this recipe and have fun making different flavors.
HOW TO STORE:
This can be covered with plastic wrap where it will keep in the refrigerator for up to 5 days.
This can also be frozen. Cover your pan with plastic wrap and then foil and it will keep in the freezer for up to 3 months.
Let defrost in the refrigerator until it is able to be cut before consuming.
TIPS AND TRICKS:
- Evaporated milk can be swapped out with heavy whipping cream but the texture won’t be the same.
- You can leave out the lemon juice, it just adds a little extra flavor to the cheesecake.
- This can be frozen, see my tips above.
- You can cut this in half and make it in a 9×9-inch baking dish.
- Change up your jello flavors to have some fun.
If you are looking for a fun twist on a cheesecake that is a classic recipe then you absolutely have to make this Woolworth Cheesecake, you will fall i love.
If you like this recipe then you might also like:
If you’ve tried this WOOLWORTH CHEESECAKE or any other recipe on my site, let me know in the comment section how it turned out, we love hearing from our readers! You can also follow along with me on PINTEREST, FACEBOOK and INSTAGRAM to see more amazing recipes and what shenanigans I’m getting into!
Woolworth Cheesecake
Ingredients
For the filling:
- 6 ounces 2 packages lemon jello
- 2 cups boiling water
- 17 ounces cold evaporated milk
- 16 ounces cream cheese softened
- 1 ¼ cups granulated sugar
- ¼ cup lemon juice fresh squeezed
- 2 teaspoons vanilla extract
For the crust:
- 3 cups graham cracker crumbs
- ½ cup unsalted butter melted
- ¼ cup granulated sugar
Instructions
- Add the jello to the boiling water off the heat, stir until dissolved. Let sit on the counter while you assemble the rest of the ingredients.
- Spray a 9x13-inch baking dish with cooking spray.
- For the crust, mix together the graham cracker crumbs, butter, and sugar. Reserve ½ of this mixture for the topping. Press the rest of it in the bottom of the prepared baking dish. Place in the freezer.
- Whip the evaporated milk to stiff peaks in a large bowl with an electric hand mixer, set aside.
- In a large bowl whip the cream cheese until smooth.
- Add the sugar and mix until combined.
- Add the lemon juice and vanilla, mix until combined.
- Slowly add the jello mixture until everything is well mixed.
- Fold in the whipped evaporated milk.
- Pour this over the crust, it will look like a lot and will come right to the edge of the baking dish. Sprinkle the remaining reserved crumbs on top.
- Cover and place in the refrigerator overnight. Slice and serve.
Notes
- Evaporated milk can be swapped out with heavy whipping cream but the texture won't be the same.
- You can leave out the lemon juice, it just adds a little extra flavor to the cheesecake.
- This can be frozen, see my tips above.
- You can cut this in half and make it in a 9x9-inch baking dish.
- Change up your jello flavors to have some fun.
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