This easy, no bake lemon cheesecake recipe is a copycat of the one Woolworth's used to serve at their lunch counters in the 1960s. It was good then and it's even better now!
Why you'll love this recipe
No baking
Tangy lemon flavor
Tried and true vintage recipe
Easy no bake lemon cheesecake is the perfect summer dessert! It's light and creamy -- not dense and rich like a baked lemon cheesecake filling.
This light lemon dessert is definitely on my favorite recipe list because it's the perfect addition to summer get-togethers! Best of all you can make it ahead of time and freeze it for up to three months! If you have tried this recipe before please take and leave a comment below. We love this classic cheesecake. Youi may also like the following or one of the many other recipes on the recipe box.
Prep Time 5 minutes
Chilling time 8 hours
Total Time 8 hours 5 minutes
Servings 12
Calories276kcal
AuthorMarye Audet-White
Equipment
Stand mixer
rubber spatula
Ingredients
3 ounces lemon Jello unprepared - just the powder.
1 cup water boiling
8 ounces cream cheese room temperature
1 cup sugar
5 tablespoons lemon juice
12 ounces evaporated milk well chilled
8 ounces graham crackers crushed
Instructions
Dissolve gelatin in boiling water.
Let cool in the refrigerator until it starts to thicken, about 20 to 30 minutes.
Beat cream cheese, sugar and lemon juice on low speed of an electric mixer until smooth.
Add thickened gelatin; beat until well blended.
In another bowl, beat chilled evaporated milk until fluffy like whipped cream.
Carefully fold in the cream cheese mixture and blend well with a rubber spatula.
Line the bottom of a 9-by-13-inch pan with crushed graham crackers.
Spoon the filling into pan gently, spreading evenly with a spoon.
Top with more crushed graham crackers, cover, and chill overnight.
Cut in squares to serve.
Notes
Storage:
Cover with plastic wrap and store in the refrigerator for up to 4 days. You can also put small amounts of leftovers in an airtight container.
This recipe also freezes well. Wrap in plastic wrap, then in aluminum foil and freeze for up to 3 months. When ready to eat just thaw it in the refrigerator overnight.
Tips
Use lemon Jello. It’s how they did it at Woolworths and making it any other way just won’t be the same.
The evaporated milk needs to be really cold to whip up properly.
Use room temperature cream cheese.
Don’t whip the filling! Mix everything in on low speed or fold in by hand.
Freeze the graham cracker crumbs in the bottom of the dish before adding the filling.
Chill overnight and don’t hurry the chilling process.
The cheesecake should be shiny and firm to the touch when you’re ready to serve.
You can freeze the cheesecake for later once it’s chilled overnight and set. Wrap the whole pan in plastic wrap then aluminum foil and freeze for up to 3 months. Let thaw overnight in the refrigerator before serving.
Alternate Crumb Crust
I remember this cheesecake as having just a crumbly graham cracker crust but someone I was talking to the other day swears that it was a firm graham cracker crust.
If you'd like the firm graham cracker crust then follow these directions:
Mix 3 cups graham cracker crumbs with ¾ cup powdered sugar and 8 tablespoons melted butter. Press into the bottom of the 13x9 inch pan and freeze before filling with the lemon cheesecake.
