Woolworth Cake (No-Bake Cheesecake)

This Woolworth Cake might help you remember the good old days when a trip to the local dime store was the highlight of the week!

Course Dessert

Cuisine American

Keyword Woolworth Cake

Prep Time 15

Chill 8

Total Time 8 15

Servings servings

Calories 402kcal

Author Dana DeVolk

Add the jello to the boiling water off the heat, stir until dissolved. Let sit on the counter while you assemble the rest of the ingredients.
6 ounces lemon jello, 2 cups boiling water
Spray a 9×13 baking dish with cooking spray.
Mix the graham cracker crumbs, butter, and sugar for the crust. Reserve ½ of this mixture for the topping.
3 cups graham cracker crumbs, ½ cup unsalted butter, ¼ cup granulated sugar
Press the rest in the bottom of the prepared baking dish—place in the freezer.
Whip the evaporated milk to stiff peaks in a large bowl with an electric hand mixer and set aside.
17 ounces cold evaporated milk
In a large bowl, whip the cream cheese until smooth.
16 ounces cream cheese
Add the sugar and mix until combined.
1 ¼ cups granulated sugar
Add the lemon juice and vanilla and mix until combined.
¼ cup lemon juice, 2 teaspoons vanilla extract
Slowly add the jello mixture until everything is well mixed.
Fold in the whipped evaporated milk.
Pour this over the crust. It will look like a lot and come right to the edge of the baking dish.
Sprinkle the remaining reserved crumbs on top.
Cover and place in the refrigerator overnight. Slice and serve.

Make sure the evaporated milk is very cold before whipping; it helps achieve stiff peaks.
Ensure the lemon Jell-O is fully dissolved in the boiling water to avoid grainy texture.
Use the back of a spoon to press the graham cracker crust firmly for a solid base.
Freshly squeezed lemon juice gives the best flavor.
For the best results, let the cheesecake set in the fridge overnight.
Dip your knife in hot water and wipe it before slicing for clean cuts.