Woolworth Icebox Cheesecake

FAMOUS WOOLWORTH ICE-BOX CHEESECAKE has that magic quality that solves dessert stress in one swoop. You know those days when you want something sweet and nostalgic, but you also want it to be easy and dependable? This is that dessert. It sets up in the fridge while you get on with your day, tastes light and lemony, and slices like a dream. If you grew up with it, you’ll get all the cozy vibes. If you’re new to it, you’re about to understand the hype.

Woolworth Icebox Cheesecake Ingredients

Here’s what you need to make this vintage classic taste like the real deal, with modern kitchen simplicity. I like to chill my bowl and beaters before I start. It makes the filling fluffier and helps everything whip up faster.

What goes in the crust and filling

• Graham cracker crumbs: about 2 cups, plus a pinch for sprinkling on top
• Butter: 6 tablespoons melted, to bind the crust
• Cream cheese: 8 ounces softened, room temp is key for smoothness
• Granulated sugar: 3/4 cup for sweetness
• Lemon gelatin: 1 small box, dissolved and cooled to room temp
• Evaporated milk: 1 can, very cold; I pop it in the freezer for 15 minutes
• Lemon juice: 2 tablespoons, fresh is best for bright flavor
• Vanilla: 1 teaspoon for a rounder finish
• Pinch of salt: optional, but it makes the flavors pop

Smart swaps and pro tips

If you prefer a slightly less sweet base, try a mix of graham crumbs and crushed saltines. No lemon gelatin? A small box of lime gelatin works and gives a playful twist. For topping, you can use fresh berries, a dollop of whipped cream, or a light dusting of extra crumbs. And if you love fruity cheesecake, bookmark this creamy idea for later: easy no bake blueberry cheesecake.

Key tip: Let the dissolved gelatin cool to room temperature before folding it in. Warm gelatin will melt your fluffy whipped evaporated milk and the filling may not set right. Also, do not skip chilling the evaporated milk. Cold milk whips up airy and gives that signature light texture.

To assemble, mix crumbs with melted butter and press into a 9 by 13 dish or a deep pie plate. Whip the cold evaporated milk to soft peaks. In another bowl, beat cream cheese and sugar until smooth, then add cooled gelatin, lemon juice, vanilla, and salt. Fold in the whipped milk gently. Pour over the crust, sprinkle with extra crumbs, and chill until set.

Yield: One 9 by 13 pan feeds a crowd, but you can halve it for a smaller batch. If using a springform pan, line the sides with parchment for clean slices.

Do I Have to Freeze Icebox Cheesecake Recipe?

Short answer: no, you do not have to freeze it. The classic FAMOUS WOOLWORTH ICE-BOX CHEESECAKE sets in the refrigerator thanks to gelatin and whipped evaporated milk, which hold everything firm and fluffy. The fridge gives you that light, mousse-like texture everyone loves.

Fridge vs freezer

Fridge set time is usually 4 to 6 hours, but I prefer overnight for the cleanest slices. If you’re in a hurry, you can pop it in the freezer for 30 to 45 minutes to jump-start the chill. Just do not fully freeze it unless you’re aiming for a firmer, almost ice cream style texture. If you want to explore other quick chill desserts, try this feel-good pick for gatherings: easy mini Oreo cheesecake bites.

Best texture tip: Keep the dish toward the back of the fridge where the temperature is steadier. Also, avoid stacking heavy items on top of it while it sets, so the surface stays smooth.

Set failure fix: If it is still soft after chilling, give it more time. If you think the gelatin was too warm when added, let the dessert chill another 4 hours. Often, it firms up with patience. If not, serve in cups as a parfait with extra graham crumbs and call it a win.

How Does it Taste?

Bright, light, and creamy. The FAMOUS WOOLWORTH ICE-BOX CHEESECAKE is not heavy like a baked cheesecake. The lemon brings a gentle tang that wakes everything up without puckering your face. The whipped evaporated milk gives a soft, cloud-like bite that makes people go back for seconds. It is sweet without being cloying, and it pairs beautifully with fresh fruit.

Texture notes: You will get a cool, mousse-like filling over a crumbly, buttery crust. The crumbs on top add a tiny crunch that balances the creaminess. If you love citrus desserts, this one is a friendly weeknight hero that also looks nice on a party table.

Made this for a family potluck and every single piece disappeared. Even my uncle, who claims he is not a dessert person, asked for the recipe. Light, lemony, and so nostalgic.

Want to riff on the idea? Try a citrus twist by swapping in lime gelatin and serving it alongside a slice of this zesty classic for comparison: Cheesecake Factory style key lime cheesecake. Or go the other direction and contrast light and airy with rich and cocoa-packed like this beauty: decadent triple chocolate cheesecake.

More No-Bake Cheesecake Desserts

When it is too hot to turn on the oven, no bake is the way to go. These are fun to make with kids, friendly for potlucks, and easy to scale up. I keep a stash of graham crumbs, cream cheese, and gelatin so I can whip up something sweet fast.

• Easy No Bake Blueberry Cheesecake for bright berry lovers
• Easy Mini Oreo Cheesecake Bites for crunchy cookie fans

Make ahead tip: Most no bake cheesecakes keep well for up to 3 days in the fridge, covered. Add fresh fruit just before serving so the topping stays perky and does not weep onto the surface.

Related Recipes

If you enjoy the vibe of FAMOUS WOOLWORTH ICE-BOX CHEESECAKE, you will probably love other classics that balance comfort and ease. Think chilled pies, creamy layered puddings, and retro desserts you can make in a big pan for a crowd. Keep a few lemons on hand and you can pivot between citrusy favorites and chocolate treats anytime.

For parties, I like a mix of light and rich. Serve this cheesecake with a bowl of fresh strawberries, a tray of shortbread cookies, and a drizzle of warm chocolate sauce on the side. People can customize their slices, and it looks impressive without extra work. Do not forget a pinch of flaky salt on top of whipped cream for a little sparkle.

Common Questions

Can I use whipped cream instead of evaporated milk?

Yes, but you will get a slightly richer, less airy texture. Use about 2 cups of softly whipped cream and fold it in gently.

How long does it keep?

Up to 3 days in the fridge, covered. The crust will soften a bit by day three, but the flavor holds.

Can I make it gluten free?

Use gluten free graham crackers or almond flour crumbs for the crust. Make sure your gelatin brand is gluten free.

What pan should I use?

A 9 by 13 dish is classic and easy to transport. A 9 inch springform works too, but line the sides with parchment for clean release.

Can I reduce the sugar?

Yes. Drop the sugar to 1/2 cup if you prefer a tangier cheesecake. The lemon still shines, and it will set just fine.

A sweet finish you can make today

Now you have everything you need to bring FAMOUS WOOLWORTH ICE-BOX CHEESECAKE back to your table. It is simple, budget friendly, and full of cheerful lemon flavor. If you want more background and a classic walkthrough, this guide from Woolworth Icebox Cheesecake Recipe – i am baker is a great reference, and the team at No-Bake Woolworth Icebox Cheesecake | 12 Tomatoes shares helpful tips too. I hope you try it soon, take a proud slice, and enjoy that first cool, lemony bite.