Name: Woolworth Icebox Cheesecake
Prep time: 20 min
Total time: 2 h 20 min
Cuisine: American
Ingredients: 1 (3 oz) package lemon gelatin; 1 cup boiling water; 1 (8 oz) package cream cheese, softened; 1 cup granulated sugar; 4 tablespoons lemon juice (fresh or bottled); 1 can (12 oz) evaporated milk, well chilled; 1 (11 oz) box of vanilla wafer cookies or graham crackers, crushed (for crust and topping)

A nostalgic, no-bake classic, the Woolworth Icebox Cheesecake is a light, lemony dessert that harks back to the golden days of department store lunch counters. With its creamy texture, bright citrus flavor, and cookie crumb crust, it’s an easy treat that requires no oven—just a bit of chill time in the fridge.

Ingredients

(Tip: You’ll find the full list of ingredients and measurements in the recipe card below.)

1 (3 oz) package lemon gelatin

1 cup boiling water

1 (8 oz) package cream cheese, softened

1 cup granulated sugar

4 tablespoons lemon juice (fresh or bottled)

1 can (12 oz) evaporated milk, well chilled

1 (11 oz) box of vanilla wafer cookies or graham crackers, crushed (for crust and topping)

Directions

I start by dissolving the lemon gelatin in boiling water, stirring until completely dissolved. Then I set it aside to cool to room temperature.

In a large mixing bowl, I beat the cream cheese and sugar until the mixture is smooth and creamy.

Once the gelatin has cooled, I stir it and the lemon juice into the cream cheese mixture until fully combined.

In another bowl, I whip the chilled evaporated milk until fluffy and stiff peaks form—this takes me about 5–10 minutes.

I gently fold the whipped evaporated milk into the cream cheese mixture, being careful not to deflate it.

Then I press about two-thirds of the crushed cookies into the bottom of a 9×13-inch dish to make the crust.

I pour the cheesecake filling over the crust and spread it evenly.

Finally, I sprinkle the remaining crushed cookies on top, cover the dish, and refrigerate it for at least 2 hours, but I prefer to let it chill overnight for the best texture.

Servings and timing

Prep Time: 20 minutes

Chill Time: At least 2 hours (overnight is better)

Total Time: 2 hours 20 minutes

Servings: 12

Calories per serving: 290 kcal

Variations

Fruit Twist: I sometimes swap the lemon gelatin for strawberry or raspberry for a fruity variation.

Crust Swap: When I want a nuttier flavor, I use crushed pecan sandies instead of graham crackers.

Topping Ideas: A dollop of whipped cream or fresh berries on top makes it even more special.

Lime Version: Using lime juice and lime gelatin gives this a tropical twist.

Mini Cheesecakes: I like using cupcake liners in a muffin tin to make individual servings.

Storage/Reheating

I store this cheesecake covered in the refrigerator for up to 5 days. It holds up really well and tastes even better after the first day. I don’t recommend freezing it since the texture may change, and there’s no reheating needed—it’s meant to be enjoyed cold straight from the fridge.

FAQs

What makes this cheesecake “icebox”?

It’s called an icebox cheesecake because it sets in the refrigerator rather than being baked. “Icebox” is an old-fashioned word for a fridge.

Can I use whipped cream instead of evaporated milk?

I prefer using evaporated milk because it whips up light and holds its structure well, but in a pinch, whipped cream can work—just know the texture will be slightly different.

Do I have to use lemon gelatin?

Lemon gelatin is what gives this its signature tang, but I can definitely swap it out for other flavors to match what I’m in the mood for.

Can I make this ahead of time?

Absolutely. In fact, I think this cheesecake is best when made a day in advance. It gives everything time to set and the flavors to meld.

What’s the best way to crush the cookies?

I usually put the cookies in a zip-top bag and crush them with a rolling pin. A food processor also works well if I want a finer crumb.

Conclusion

The Woolworth Icebox Cheesecake is a vintage gem that brings a taste of the past into my kitchen with every creamy bite. It’s easy, refreshing, and always a hit at gatherings. Whether I’m serving it on a hot day or just want a no-bake dessert with big flavor, this recipe is one I always come back to.

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