🍰 No Bake Classic Woolworth Cheesecake

Here’s a nostalgic and easy-to-make dessert that brings back retro diner vibes — the No-Bake Classic Woolworth Cheesecake! 🧁✨ Light, fluffy, and slightly tangy with a graham cracker crust, this chilled treat is perfect for gatherings or anytime you want a no-fuss dessert.

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🍰 No Bake Classic Woolworth Cheesecake

🍽️ Servings: 12

🕒 Chill Time: 2–4 hours

🧊 No Bake | Light & Airy | Vintage Dessert

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📝 Ingredients:

Crust:

• 1½ cups graham cracker crumbs
• ¼ cup granulated sugar
• ⅓ cup melted butter

Filling:

• 1 (3 oz) package lemon Jell-O
• 1 cup boiling water
• 1 (8 oz) block cream cheese, softened
• 1 cup granulated sugar
• 1 tsp vanilla extract
• 1 (12 oz) can evaporated milk, well chilled (or whipped until thick)

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🔥 Directions:

1. Make the Crust:
   Mix graham cracker crumbs, sugar, and melted butter. Press into a 9×13-inch dish, saving a bit for topping. Chill while making the filling.
2. Dissolve the Jell-O:
   In a small bowl, dissolve lemon Jell-O in 1 cup of boiling water. Set aside to cool (but don’t let it set).
3. Creamy Base:
   In a large bowl, beat softened cream cheese, sugar, and vanilla until smooth and fluffy.
4. Whip the Milk:
   In a chilled bowl, whip the evaporated milk until light and fluffy (it should double in volume).
5. Combine:
   Stir cooled Jell-O into the cream cheese mixture, then gently fold in the whipped evaporated milk until fully combined.
6. Assemble:
   Pour filling over the crust, smooth the top, and sprinkle with remaining graham crumbs.
7. Chill:
   Refrigerate for at least 2–4 hours, or until fully set.

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✅ Tips & Notes:

• For a stronger lemon flavor, add a bit of fresh lemon zest to the filling.
• Use chilled heavy cream as an alternative to evaporated milk.
• Slice with a warm knife for clean servings.
• Keeps well in the fridge for up to 5 days — perfect for make-ahead!

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❄️ Can You Freeze No-Bake Woolworth Cheesecake?

Yes, you can!
Freezing is a great option if you want to make it ahead or save leftovers.

🧊 To Freeze:

1. Chill First:
   Let the cheesecake set fully in the fridge for at least 4 hours (or overnight).
2. Wrap It Well:
   • Cover the dish tightly with plastic wrap, then a layer of foil to prevent freezer burn.
   • If slicing first, wrap individual pieces in plastic wrap and place them in a freezer-safe container or zip-top bag.
3. Label & Date:
   Freeze for up to 2 months.

🧁 To Thaw:

• Transfer the whole dish or individual slices to the refrigerator and thaw overnight.
• Do not thaw at room temperature — it may become too soft or separate.

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🧊 How to Store No-Bake Icebox Cheesecake

• Refrigerate: Keep covered in the fridge for up to 5 days. A tight-fitting lid or plastic wrap works best to keep it from absorbing other fridge odors.
• Avoid sogginess: If using a graham cracker crust, store uncovered for the first hour to help keep the crust from getting too soft.

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