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Lemon desserts hold a special place in my heart, evoking cherished memories of both my grandmother and my mom who would regularly create delightful lemony treats. There’s something about the bright aroma and tanginess of lemons that brings me an instant sense of happiness and contentment, making this lemon icebox cheesecake an absolute delight.

This cheesecake, though not your typical dense and baked version, is a unique and refreshing take on the classic. Its texture is light, silky, and even a touch fluffy, making it a perfect dessert to savor during warm weather. The fact that it requires no baking is a true blessing when the sun is blazing, allowing me to enjoy its heavenly flavors without heating up the kitchen.

What makes this lemon icebox cheesecake even more special to me is its historical significance. It’s not just a delicious dessert; it holds a piece of nostalgia from the past. Many of us who have experienced the iconic Woolworth’s stores will recall their lunch counters, offering not just burgers and milkshakes, but also a slice of this delectable cheesecake. I have fond memories of visiting Woolworth’s with my dad, creating beautiful moments over slices of this tangy and creamy delight.

As I prepare and enjoy this lemon icebox cheesecake, I can’t help but feel a connection to the past, relishing the flavors that have been cherished for generations. The recipe not only satisfies my taste buds but also nourishes my soul with a sense of history and tradition. So, as I indulge in the light, lemony goodness of this cheesecake, I am reminded of the love and memories that make it truly special to me and my family.


2 cups graham cracker crumbs (more for thicker crust)
1/2 cup (one stick) butter – melted

1 3oz box of lemon Jell-O
1 cup boiling water
8 oz. cream cheese – room temperature
1 cup granulated sugar
5 Tbsp. fresh lemon juice
1 can regular evaporated milk (14 ½ oz.), well chilled or 1 1/2 cups heavy whipping cream

1 cup crushed graham crackers


In a heat-proof bowl, dissolve lemon Jell-O in boiling water. Cool until slightly thickened. Set aside.

Mix 2 cups graham cracker crumbs and melted butter until well blended, press into bottom of the 9 X 13 pan to form a crust. Set aside.

Using a mixer, beat the cold evaporated milk (or heavy whipping cream) until fluffy. Set aside.

In a separate bowl, beat cream cheese, sugar, and lemon juice with mixer until smooth. Pour in the slightly thickened lemon Jell-O and beat really well. Add the whipped evaporated milk and mix until combined.

Spread filling evenly over the crust and sprinkle 1 cup of graham cracker crumbs over the top.

Chill at least 2 hours, it should be well set, then slice and serve. Cover when storing in the refrigerator.


* If you don’t have, or don’t like, graham crackers, great alternatives are crushed vanilla wafers or crumbled vanilla sandwich cookies.

* It is important to chill the evaporated milk because it plays a big part in the texture. If you happen to forget (I have forgotten countless times!) put the can in the freezer for 30 minutes. Also, use the regular evaporated milk, not the lower fat varieties. Those will not work.


FREEZE – Chill the cheesecake in the refrigerator overnight, or until well set. Then, wrap it well with plastic wrap and then wrap in aluminum foil. It will keep for up to 3 months. To thaw, place frozen cheesecake in the refrigerator overnight.

REFRIGERATE – Cover pan tightly with plastic wrap or aluminum foil or place cheesecake in an airtight container. It will keep for up to 5 days.


No Bake Classic Woolworth Cheesecake is a delightful tribute to the past, offering a taste of nostalgia and a burst of heavenly flavors. This recipe holds a special place in my heart, evoking memories of cherished times spent at the iconic Woolworth’s lunch counter with loved ones. The ease of preparation, combined with the light, silky, and fluffy texture, makes this cheesecake an ideal treat, especially during hot weather when baking is not desirable.

As I savor each bite of this tangy and creamy dessert, I am transported back to the simpler times when family outings to Woolworth’s were treasured moments filled with joy and love. The historical roots of this recipe add a special charm, making it not just a delicious treat but a connection to a bygone era.

I find great comfort in the fact that this cheesecake requires no baking, allowing me to enjoy its luscious flavors without breaking a sweat in the kitchen. The lemony essence fills the air, evoking a sense of happiness and contentment that only lemon desserts can bring.

The No Bake Classic Woolworth Cheesecake has become a beloved addition to my dessert repertoire, and I relish the opportunity to share it with friends and family, passing on the tradition and memories to the next generation.

In essence, this recipe is more than just a cheesecake; it’s a time machine that takes me back to cherished memories and an era filled with simplicity and joy. So, if you’re looking for a delightful, easy-to-make dessert that encapsulates the essence of the past while satisfying your taste buds, I highly recommend trying the No Bake Classic Woolworth Cheesecake. It’s a sweet reminder that some flavors never go out of style and that treasured moments can be recreated through the simple act of baking and savoring a slice of history.

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