Ingredients:
To bring this delightful cheesecake to life, you’ll need:
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 evaporated milk, chilled
How to Make No-Bake Woolworth Icebox Cheesecake:
Step 1: Prepare the Jello
Start by dissolving the lemon Jello in boiling water in a medium bowl. Allow it to cool for 5-10 minutes, or until it becomes slightly thick. This process is crucial as it ensures the cheesecake sets perfectly without the need for baking.
Step 2: Create the Crust
While the Jello is cooling, it’s time to prepare the crust. Mix 3/4 of the graham cracker crumbs with the melted butter in another medium bowl. Press this mixture firmly into the bottom of a 9×13-inch pan and set aside. The remaining crumbs will be used later to sprinkle on top of the cheesecake, adding a delightful crunch to every bite.
Step 3: Whip the Evaporated Milk
In a medium bowl, beat the chilled evaporated milk until it’s whipped and fluffy, which should take about 2-4 minutes. Achieving this texture is key for the light and airy filling that makes this cheesecake so irresistible.
Step 4: Combine Cream Cheese Mixture
In a separate, large bowl, beat together the cream cheese, sugar, and lemon juice until smooth. Then, add the thickened Jello to this mixture. Once combined, gently fold in the whipped evaporated milk, ensuring not to deflate the mixture to keep the filling light and fluffy.
Step 5: Assemble and Chill
Spread the filling evenly over the prepared crust, and then sprinkle the reserved graham cracker crumbs on top. This not only adds a lovely texture but also a beautiful finish to the cheesecake. Cover and chill the cheesecake in the refrigerator for at least 2 hours, or even better, overnight. This step is crucial as it allows the cheesecake to set properly, makin