A nostalgic, no-bake cheesecake that’s light, lemony, and fluffy, reminiscent of the classic Woolworth’s lunch counter dessert.
Author:inass sped
Prep Time:20 minutes
Cook Time:0 minutes
Total Time:6 hours 20 minutes (minimum, overnight is best)
Yield:9 servings 1x
Category:Dessert
Method:No-Bake
Cuisine:American
Diet:Vegetarian
Ingredients
Scale
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
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.
Whip the evaporated milk: Whip the cold evaporated milk until soft peaks form (about 3-5 minutes). Set aside.
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.
Combine and fold: Gently fold the whipped evaporated milk into the cream cheese mixture using a spatula.
Assemble: Pour the filling over the prepared crust and smooth the top. Sprinkle the reserved crumbs over the surface.
Chill: Cover with plastic wrap and refrigerate for at least 6 hours, or preferably overnight, to set.
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.