A vintage classic that’s light, fluffy, creamy, and perfect for any occasion!
This old-fashioned Woolworth Icebox Cheesecake is famous for its airy lemon-kissed filling and crisp graham cracker crust. It’s refreshing, budget-friendly, and requires no baking at all—just mix, chill, and enjoy!
Ingredients
For the Crust
- 2 cups graham cracker crumbs
- ½ cup (1 stick) butter, melted
- ¼ cup sugar
For the Filling
- 1 (3 oz) package lemon gelatin (Jell-O)
- 1 cup boiling water
- 1 (8 oz) package cream cheese, softened
- 1 cup granulated sugar
- 1 tsp vanilla extract
- 1 can (12 oz) evaporated milk, chilled in freezer until very cold
Instructions
1. Make the Crust
- In a bowl, mix graham cracker crumbs, melted butter, and sugar.
- Press firmly into a 9×13-inch dish.
- Set aside (no need to bake).
2. Prepare the Gelatin
- In a separate bowl, dissolve the lemon gelatin in 1 cup boiling water.
- Let cool to room temperature.
3. Make the Cream Cheese Mixture
- Beat softened cream cheese, sugar, and vanilla until smooth.
- Slowly add the cooled gelatin mixture and mix well.
4. Whip the Evaporated Milk
- Using a chilled bowl and beaters, whip the cold evaporated milk until light and fluffy (it expands a lot).
5. Combine
- Gently fold the whipped milk into the cream cheese mixture until fully combined.
- Pour the fluffy filling over the crust.
6. Chill
Refrigerate for at least 4 hours, or until fully set.
Slice into squares and serve cold.
Tips for Best Results
- Make sure the evaporated milk is very cold for proper whipping.
- You can freeze the cheesecake for about 20 minutes to make slicing easier.
- Add extra lemon zest for stronger lemon flavor.
- Top with fresh berries, whipped cream, or extra graham crumbs.
