Woolworth Cheesecake is a classic recipe that got its name from the “Five and Ten” Stores. Sadly, this store closed its final locations in 1997. This no bake dessert claimed to have been served at Woolworth’s stores, lives on all over the internet! The no bake cheesecake has a mild lemon flavor, a creamy filling and a traditional graham cracker crust. It’s a perfect light and delicious dessert for hot summer months. Honestly, it’s a perfect cheesecake lover’s dessert year-round!
As a kid, my mom would treat my brothers and me to a burger and fries on our occasional trips to Woolworth’s “Five and Dime” store. We loved that store! I don’t recall this famous no bake cheesecake. Had I known about it, then, I would’ve begged my mom for a slide. Decades later, I can make it a home.
I’ve baked quite a few cheesecakes, in my lifetime. Classic New York Style Cheesecake, Instant Pot Pressure Cooker Cheesecake, and even a Sous Vide Cheesecake in a Jar! It’s pretty obvious how much I love cream cheese ANYTHING!
This recipe is so simple to make! The key ingredients are graham crackers, Lemon Jell-O and cream cheese (of course). So, let’s begin!
I almost forgot to mention that we’ll need fresh lemon juice!
The first step is to add boiling water to the lemon gelatin and allow it to cool. (To speed up the process, I put mine into the refrigerator for about a half hour.) Just don’t let it firm, completely!
It’s much cheaper to buy graham crackers, whole, than it is to buy graham cracker crumbs. 1 cup of graham crackers equals 5 1/2 sheets. Since I need 3 cups, that meant 16.5 sheets.
Add melted butter and combine with a form, until all of the crumbs are moist.
Press 3/4 of the crumbs all around the pan. (The remaining crumbs will be spread on top). (A measuring cup helps press the crust evenly.)
To make the filling, whip the heavy cream and set aside. Whip the cream cheese, lemon juice and sugar until creamy.
Add the cooled lemon gelatin to the cream cheese mixture.
Gently fold in the whipped cream to the cream cheese mixture.
Evenly spread the cheesecake mixture into the prepared pan. Level the filling with an off-set spatula and sprinkle with the remaining crumbs. Refrigerate the cheesecake for at least 8 hours. (See tasting notes.)
When it comes to desserts, patience isn’t our strongest virtue. Three hours later, I cut into the cheesecake. Hmmm. It was a bit “loose”. Was this recipe was a bit of a fail? Taste-wise, this dessert was delicious. The remaining cheesecake was placed back into the fridge, until the following morning.
Thank goodness! The cheesecake was firm. The recipe was not a failure!
TASTING NOTES: My husband claims he’s not a huge fan of cheesecake. Ha! He ate his fair share of this dessert, as did I! The cheesecake has a very subtle taste of lemon, and the texture is silky, creamy and light. Some versions of this recipe uses evaporated milk, that needs to be chilled and whipped. I’m perfectly happy with using heavy cream. I wouldn’t change a thing!
Classic Woolworth No Bake Cheesecake
Equipment
- 8×8 baking dish
Ingredients
- 1 box lemon gelatin 3 oz.
- 1 cup water boiling hot
- 3 cups graham crackers crushed into crumbs (16.5 sheets) divided
- 8 tbsp unsalted butter 1 stick; melted
- 8 ounces cream cheese 1 block; room temperature
- 1 cup sugar
- 5 tbsp fresh lemon juice bottled lemon juice is okay, but fresh lemons is best
- 1 ½ cups heavy whipping cream chilled
Instructions
- Boil water and pour in lemon gelatin. Stir until dissolved. Cool until slightly thickened. Ideally, I placed mine into the refrigerator for about an hour.
Make the crust:
- Place the graham crackers in a food processor and pulse until fine crumbs.If you don’t have a food processor, place graham crackers in a zip top bag and crush with mallet or rolling pin. Reserve ¼ of the graham cracker crumbs for the top of the cheesecake.
- Melt butter in microwave or on top of stove and pour over the graham cracker crumbs. Stir to combine.
- Spray the bottom of a 8×8 baking dish, with baking spray, then press the graham cracker crumb mixture onto the bottom of the pan to form the crust.
For the cheesecake:
- In chilled mixing bowl, add whipping cream and beat on high until whipped cream is formed and is light and fluffy.
- In medium-sized mixing bowl, mix together cream cheese, sugar, and lemon juice until combined and smooth.
- Add thickened gelatin and stir to combine.
- Gently fold in whipped cream mixture.
- Spread cheesecake filling on top of graham cracker crust and smooth the top with a spatula. Sprinkle top with remaining graham cracker crumbs.
- Chill at least 2 hours or overnight. NOTE: If chilled for less than 8 hours, the cheesecake will not be firm.
Notes
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