No-bake desserts are extremely impressive. They are like the 2.0 version of the baked goods we enjoy and love. It is like magic! When I moved out of my parent’s house I only have the basics and it took me months to even afford a decent oven. It’s darn hard and I needed to adjust. That’s when I fell in love with no-bake recipes. Don’t underestimate no-bake goodies because they are as great and sometimes even better. Like this No-Bake Woolworth Icebox Cheesecake. It’s one of the many no-bake recipes I kept and fell crazy in love with. A no-fuss, cold, lemony, and light Icebox Cheesecake. This is best served when chilled and reminds me of summer.
INGREDIENTS
1 (3 oz.) package lemon jello
1 cup boiling water
3 cups graham cracker crumbs
1/2 cup (1 stick) butter, melted
1 (8 oz.) package cream cheese
1 cup granulated sugar
4 tablespoons lemon juice
1 (12 oz.) can evaporate milk, chilled
How to make No-Bake Woolworth Icebox Cheesecake
Step 1: Place the jello in a medium bowl and dissolve in boiling water. Let it cool for about 5 to 10 minutes or until the jello is a little thick.
Step 2: Meanwhile, in a medium bowl, mix 3/4 of the graham crumbs with melted butter. Pour into the bottom of a 9 x 13-inch pan and press. Set aside. Don’t forget to reserve the remaining crumbs for topping.
Step 3: Beat the evaporated milk in a medium bowl for 2 to 4 minutes until whipped and fluffy.
Step 4: In a large bowl, combine the cream cheese, sugar, and lemon juice. Mix until smooth.
Step 5: Pour in the thickened jello and fold in the whipped evaporated milk.
Step 6: Evenly spread the filling on the crust. Then, top it with the reserved graham cracker crumbs.
Step 7: Place inside the fridge to chill for at least 2 hours or preferably overnight, covered. Once ready, slice, and serve. Enjoy!
Ingredients
- 1 (3 oz.) package lemon jello
- 1 cup boiling water
- 3 cups graham cracker crumbs
- 1/2 cup (1 stick) butter, melted
- 1 (8 oz.) package cream cheese
- 1 cup granulated sugar
- 4 tablespoons lemon juice
- 1 (12 oz.) can evaporate milk, chilled
Instructions
Step 1: Place the jello in a medium bowl and dissolve in boiling water. Let it cool for about 5 to 10 minutes or until the jello is a little thick.
Step 2: Meanwhile, in a medium bowl, mix 3/4 of the graham crumbs with melted butter. Pour into the bottom of a 9 x 13-inch pan and press. Set aside. Don't forget to reserve the remaining crumbs for topping.
Step 3: Beat the evaporated milk in a medium bowl for 2 to 4 minutes until whipped and fluffy.
Step 4: In a large bowl, combine the cream cheese, sugar, and lemon juice. Mix until smooth.
Step 5: Pour in the thickened jello and fold in the whipped evaporated milk.
Step 6: Evenly spread the filling on the crust. Then, top it with the reserved graham cracker crumbs.
Step 7: Place inside the fridge to chill for at least 2 hours or preferably overnight, covered. Once ready, slice, and serve. Enjoy!
