Enjoy this timeless dessert that evokes the golden age of diners and soda fountains. This no-bake cheesecake with a zesty twist is made with cream cheese, cool whip, lemon zest, lemon juice, and lemon-flavored jello.
This dessert screams nostalgia in every creamy bite!
What Goes Into Woolworths Cheesecake?
- Graham crackers
- Butter
- Boiling water
- Lemon jello
- Heavy cream
- Cream cheese
- Granulated sugar
- Lemon zest and juice
- Vanilla extract
- Pinch of salt
Do I Have To Bake Woolworths Cheesecake?
This is a no-bake cheesecake! To make it, follow these simple steps:
- Prepare the jello by mixing it with the boiling water. Place it in the fridge to cool down completely.
- Make the crust: mix 3 cups of the crushed graham crackers with the melted butter and press it into the bottom of a greased 9×13-inch baking dish.
- Whip the heavy cream to stiff peaks and reserve.
- In a large bowl, using a hand-held or stand mixer, beat together the cream cheese, lemon zest, lemon juice, sugar, vanilla extract, and salt. Pour in the cooled jello slowly and beat for one minute.
- With the mixer on low, beat in the whipped cream until fully combined.
- Spoon the cream cheese filling over the graham cracker crust and sprinkle the remaining ½ cup crushed crackers on top.
Why Is It Called Woolworth Cheesecake?
Woolworth’s was an American five and dime company that was very successful and pioneered the modern retail stores. It had a bakery and this cheesecake was among its signature items.
Other Cheesecake Recipes For You:
- Easy Oreo Cheesecake Bars
- Philadelphia Classic Cheesecake
- New York Style Cheesecake Cupcakes
- Chocolate Cheesecake Recipe
No Bake Classic Woolworth Cheesecake
This no-bake cheesecake with a zesty twist is made with cream cheese, cool whip, lemon zest, lemon juice, and lemon-flavored jello.
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Servings: 12
Calories: 379kcal
Ingredients
For the crust:
- 3 ½ cups crushed graham crackers
- 1 stick butter melted
For the cheesecake:
- 3 oz package lemon-flavored jello
- 1 cup boiling water
- 1 ½ cups heavy whipping cream
- 8 oz cream cheese softened and room temperature
- ¾ cups sugar
- 1 tbsp lemon zest
- 4 tbsp lemon juice
- 2 tsp vanilla extract
- Pinch of salt
Instructions
- Prepare the jello by mixing it with the boiling water. Place it in the fridge to cool down completely.
- Make the crust: mix 3 cups of the crushed graham crackers with the melted butter and press it into the bottom of a greased 9x13-inch baking dish.
- Whip the heavy cream to stiff peaks and reserve.
- In a large bowl, using a hand-held or stand mixer, beat together the cream cheese, lemon zest, lemon juice, sugar, vanilla extract, and salt. Pour in the cooled jello slowly and beat for one minute.
- With the mixer on low, beat in the whipped cream until fully combined.
- Spoon the cream cheese filling over the graham cracker crust and sprinkle the remaining ½ cup crushed crackers on top. Refrigerate at least 2 hrs or overnight before serving
Notes
- Make sure the cream cheese is room temperature to ensure easy and thorough mixing.
- Wait until the jello has cooled down completely before adding it to the cream cheese mixture.
Nutrition
Calories: 379kcal | Carbohydrates: 42g | Protein: 4g | Fat: 22g
