Description
A nostalgic no-bake Woolworth cheesecake with a light, fluffy lemon filling over a buttery graham cracker crust. Refreshing, creamy, and perfect for make-ahead desserts.
Ingredients
3 cups graham crackers, crushed
1/2 cup (1 stick) unsalted butter, melted
1 cup boiling water
3 oz package lemon Jell-O
1 1/2 cups heavy cream, chilled
1 package (8 oz) cream cheese, at room temperature
3/4 cup granulated sugar
4 tbsp lemon juice
1 tbsp lemon zest
2 tsp vanilla extract
Pinch of salt
Instructions
- Dissolve the lemon Jell-O in boiling water in a bowl, then refrigerate until cooled but not set.
- Mix crushed graham crackers with melted butter until evenly combined.
- Grease a 9×13-inch baking pan and press the graham cracker mixture firmly into the bottom to form a crust.
- In a mixing bowl, beat the chilled heavy cream until light and fluffy, then set aside.
- In another bowl, beat cream cheese, sugar, lemon juice, lemon zest, vanilla extract, and salt until smooth.
- Add the cooled Jell-O mixture and beat until fully incorporated.
- Gently fold in the whipped cream on low speed until just combined.
- Spread the filling evenly over the prepared crust.
- Sprinkle additional crushed graham crackers on top if desired.
- Refrigerate for at least 2 hours or overnight until fully set, then slice and serve.
Notes
Chilling overnight improves texture and makes slicing easier.
Substitute lime Jell-O for a citrus variation.
Use vanilla wafers or digestive biscuits instead of graham crackers for the crust.
Top with whipped cream or fresh berries before serving.
Store covered in the refrigerator for up to 4 days.
Freeze for up to 1 month and thaw in the refrigerator before serving.
- Prep Time: 20 minutes
- Cook Time: 0 minutes
- Category: Dessert
- Method: No Bake
- Cuisine: American
Nutrition
- Serving Size: 1 slice
- Calories: 320 kcal
- Sugar: 22 g
- Sodium: 180 mg
- Fat: 20 g
- Saturated Fat: 12 g
- Unsaturated Fat: 6 g
- Trans Fat: 0 g
- Carbohydrates: 30 g
- Fiber: 1 g
- Protein: 4 g
- Cholesterol: 60 mg
