Woolworth cheesecake is light, creamy, and bursting with lemon flavor! Plus, it’s a no-bake cake, which means it couldn’t be easier to make.

In case you’re not familiar, Woolworth cheesecake is an old-fashioned icebox dessert with a bright, refreshing taste.

While it’s called a cheesecake, it’s really more like fluff or mousse. It’s so light and airy, it feels like biting into a cloud. 

As for the flavor? Simply divine. 

It’s sweet and creamy with a tangy lemony zing.

While its texture is not the same, its flavors are reminiscent of a New York cheesecake.

And because this cake is served cold and requires no baking, it’s perfect for the summer when it’s just too hot to turn the oven on. 

It’s also super easy to make. Even amateur home cooks can pull it off. It’s literally and figuratively a piece of cake!

If you’re the type who prefers a mousse-like cheesecake over one that’s dense and heavy, the Woolworth cheesecake is for you. 

This cheesecake doesn’t call for flour and eggs, and is only basically made of cream cheese, sugar, milk, and gelatin. 

This combination yields a super light and airy cheesecake filling similar to mousse.

If you’re also the type who likes a crumbly and buttery crust, this cake has your name on it.

This cheesecake not only has said crust at the bottom, but also on top!

Lastly, if you like desserts with a bright, lemon flavor, then this one takes the cake.

Infused with lemon gelatin, the tangy, citrus taste here is undeniable.

Woolworth’s was a popular retail store in the 60s. Aside from shopping, it also had a lunch counter that offered dishes, drinks, and desserts.

This recipe is said to make the same cheesecake Woolworth’s served back in the day, hence the name. 

I’m not old enough to vouch if this is the exact same one, but all I know is that this dessert is a must-try.

This dessert has two main components, the crust and the cheesecake filling. Both are scrumptious and easy to make.

1. Chill a mixing bowl and beater attachments.

This step is crucial if you want to achieve perfectly whipped evaporated milk. 

The colder the bowl and beaters are, the higher your chances of success are. 

Combine graham crackers, melted margarine, and sugar until it resembles wet sand.

You can perform this step in the pan itself so you won’t need to wash an extra bowl.

Press the crust into the bottom and sides of the pan using the bottom of a measuring cup. Be sure to pack it tightly to get a firm crust.

Don’t use up all of the crust! Save some for the top.

3. Cream the cream cheese and sugar.

First, beat the cream cheese and sugar together until the mixture is smooth and fluffy. Add the vanilla and beat again.

This is the key ingredient that’ll make your cheesecake set.

Boil water in a saucepan, whisk the gelatin in, and pour cold water to cool it down.

Beat the milk at medium speed until stiff peaks.

This step should take about 3 minutes. If it’s not working, you can always use regular whipped cream.

6. Combine the cheesecake filling components.

Pour the gelatin mixture into the whipped milk and beat for 30 seconds.

Pour the cream cheese mixture in, and beat for 30 seconds more.

7. Assemble the cheesecake and chill to set.

Pour the cheesecake filling into the pan lined with crust. Sprinkle the remaining crust mixture on top.

This recipe goes way back to the 60s, during a time when people used evaporated milk to make whipped cream.

I was a bit surprised to see this in the recipe, too, which is why I had to give it a try. Shockingly, it worked!

The key is to freeze the evaporated milk for at least 24 hours.

You also need to chill the mixing bowl and beater attachments you’ll use to whip it.

Unlike regular whipped cream, though, whipped evaporated milk won’t stay stable for long. It’ll start to melt beyond 30 minutes.

But as long as you mix it with gelatin, it’ll be perfectly fine. 

Cover the pan with plastic wrap and refrigerate it for up to 5 days.

You can also freeze the cheesecake to keep it around much longer.

Cover the pan with plastic wrap and aluminum foil, label it accordingly, and freeze.

Frozen Woolworth cheesecake will keep well for up to 3 months. 

Allow the cheesecake to thaw in the fridge until it’s soft enough to slice.

For an easy dessert, you can’t go wrong with Woolworth cheesecake. This old-fashioned icebox cake is light, delicious, and you won’t even have to bake it!

1 pound and 10 ounces chilled evaporated milk (chilled for at least 24 hours)

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Hey there! I'm Kim. I love running, cooking, and curling up with a good book! I share recipes for people who LOVE good food, but want to keep things simple :)

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I’m Kim. I love running, cooking, and curling up with a good book! Here you’ll find simple and delicious recipes that you can make in 30 minutes or less.

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