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Bake Woolworth Icebox Cheesecake: 8 Easy Steps

Bake Woolworth Icebox Cheesecake

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A nostalgic, no-bake cheesecake that’s light, lemony, and fluffy, reminiscent of the classic Woolworth’s lunch counter dessert.

Ingredients

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  • For the crust:
  • 1 3/4 cups graham cracker crumbs
  • 1/2 cup (1 stick) unsalted butter, melted
  • 1 tablespoon sugar (optional)
  • For the filling:
  • 1 (12 oz) can evaporated milk, well chilled
  • 1 (8 oz) package cream cheese, softened
  • 3/4 cup granulated sugar
  • 1/3 cup fresh lemon juice
  • 1 teaspoon vanilla extract
  • Reserved crushed graham crackers for topping

Instructions

  1. Prep the crust: Combine graham cracker crumbs, melted butter, and sugar. Mix until crumbs are coated. Reserve about 1/4 cup for topping. Press the remaining mixture firmly into the bottom of an 8×8-inch dish.
  2. Whip the evaporated milk: Whip the cold evaporated milk until soft peaks form (about 3-5 minutes). Set aside.
  3. Make the filling base: Beat the softened cream cheese until smooth. Add sugar and vanilla, beat until combined. Slowly stream in lemon juice and mix until blended and the texture loosens.
  4. Combine and fold: Gently fold the whipped evaporated milk into the cream cheese mixture using a spatula.
  5. Assemble: Pour the filling over the prepared crust and smooth the top. Sprinkle the reserved crumbs over the surface.
  6. Chill: Cover with plastic wrap and refrigerate for at least 6 hours, or preferably overnight, to set.
  7. Serve: Slice and serve chilled. Optionally, top with whipped cream or fresh berries.

Notes

  • This recipe can be doubled for a 9×13 inch pan.
  • Do not freeze this cheesecake.
  • Leftovers can be stored covered in the refrigerator for up to 4 days.
  • Using room temperature cream cheese is important for smoothness.
  • Fresh lemon juice is preferred, but bottled can be used.

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