Prep time: 15 mins | Chilling time: 12 hrs 30 mins | Total time: 12 hrs 45 mins | Servings: 12
Lightly, fluffy, and the best no-bake dessert! This Woolworth Icebox Cheesecake is super easy to make. This has a dash of lemon flavor with a graham cracker crust. A favorite at my house and the best dessert to serve on any occasion!
Ingredients
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CRUST:
½ c. butter, melted
2 c graham cracker crumbs
1 tbsp granulated sugar
FILLING:
1 c. granulated sugar
1 block of cream cheese, room temperature
1 box lemon jello mix
½ c cold water, about 50 degrees F.
½ c boiling water, about 212 degrees F.
1 can evaporated milk, chilled
2 tsp vanilla
How to make Famous Woolworth Icebox Cheesecake
Step 1: In the freezer, place the bowl of a stand mixer and the whisk attachment. Let them chill for at least 30 minutes.
CRUST:
Step 2: Using nonstick cooking spray, lightly grease a baking dish. Into a medium bowl, place the graham crackers and sugar. Mix well until combined, then add the melted butter. Mix again until well blended.
Step 3: Set aside about 1/4 c of the graham cracker mixture. Into the bottom of the prepared baking dish, firmly press the rest of the crumbs. Set aside.
FILLING:
Step 4: In a medium bowl, place the cream cheese and sugar. Mix using a hand mixer. Add the vanilla and mix again for about 2 to 3 minutes or until well combined. Set aside.
Step 5: In a large bowl, add the jello mix and boiling water. Mix well until the jello has dissolved. Pour in the cold water and put the mixture in the fridge for a couple of minutes.
Step 6: To a stand mixer, place the chilled bowl and whisk attachment. To the chilled bowl, add the evaporated milk. Mix for about 5 minutes on high or until soft peaks form. Then, add the jello mixture and mix again for 30 seconds before adding the cream cheese mixture. Mix well.
Step 7: Into the prepared pan, transfer the mixture, and top with the reserved graham cracker mixture. Place in the fridge overnight and serve the next day.
Nutritional Facts:
Calories 91.3 Kcal, Total Fat – 3.7 g, Saturated Fat – 2.1 g, Cholesterol – 12 mg, Sodium – 45.9 mg, Total Carbohydrate – 14.2 g, Dietary Fiber – 0.2 g, Sugars – 13.6 g, Protein – 1.1 g, Calcium – 27.6 mg, Iron – 0.1 mg, Vitamin C – 3.3 mg, Thiamin – 0 mg
Ingredients
- CRUST:
- ½ c. butter, melted
- 2 c graham cracker crumbs
- 1 tbsp granulated sugar
- FILLING:
- 1 c. granulated sugar
- 1 block of cream cheese, room temperature
- 1 box lemon jello mix
- ½ c cold water, about 50 degrees F.
- ½ c boiling water, about 212 degrees F.
- 1 can evaporated milk, chilled
- 2 tsp vanilla
Instructions
Step 1: In the freezer, place the bowl of a stand mixer and the whisk attachment. Let them chill for at least 30 minutes.
CRUST:
Step 2: Using nonstick cooking spray, lightly grease a baking dish. Into a medium bowl, place the graham crackers and sugar. Mix well until combined, then add the melted butter. Mix again until well blended.
Step 3: Set aside about 1/4 c of the graham cracker mixture. Into the bottom of the prepared baking dish, firmly press the rest of the crumbs. Set aside.
FILLING:
Step 4: In a medium bowl, place the cream cheese and sugar. Mix using a hand mixer. Add the vanilla and mix again for about 2 to 3 minutes or until well combined. Set aside.
Step 5: In a large bowl, add the jello mix and boiling water. Mix well until the jello has dissolved. Pour in the cold water and put the mixture in the fridge for a couple of minutes.
Step 6: To a stand mixer, place the chilled bowl and whisk attachment. To the chilled bowl, add the evaporated milk. Mix for about 5 minutes on high or until soft peaks form. Then, add the jello mixture and mix again for 30 seconds before adding the cream cheese mixture. Mix well.
Step 7: Into the prepared pan, transfer the mixture, and top with the reserved graham cracker mixture. Place in the fridge overnight and serve the next day.
