Woolworth Cheesecake HOW TO MAKE 1 3oz lemon Jell-O 1 cup boiling water 1 box graham cracker crumbs (3 cups) 1 stick melted butter 1 8oz cream cheese 1 cup granulated sugar 5 tbsp lemon juice 1 can evaporated milk, well chilled

That’s the classic Woolworth Cheesecake (no-bake lemon Jell-O cheesecake)—light, fluffy, and very nostalgic 🍋

Here’s your recipe cleaned up and organized so it’s easy to follow:

🍋 Woolworth Cheesecake (No-Bake)

Crust

• 1 box graham cracker crumbs (about 3 cups)
• 1 stick (½ cup) melted butter

Mix and press into a pan. Chill.

Filling

• 1 (3 oz) box lemon Jell-O
• 1 cup boiling water
• 1 (8 oz) cream cheese (softened)
• 1 cup granulated sugar
• 5 tbsp lemon juice
• 1 can evaporated milk (well chilled)

Instructions

1. Make Jell-O base

• Dissolve lemon Jell-O in 1 cup boiling water
• Let cool slightly (not set)

2. Cream mixture

• Beat cream cheese + sugar until smooth
• Add lemon juice and mix

3. Whip evaporated milk

• Whip chilled evaporated milk until fluffy and doubled in volume

4. Combine

• Slowly mix cooled Jell-O into cream cheese mixture
• Gently fold in whipped evaporated milk

5. Assemble

• Pour filling over chilled crust
• Refrigerate 4–6 hours (or overnight) until set

Tips

• Make sure evaporated milk is very cold before whipping
• Don’t rush the chilling step—it sets the texture
• Add lemon zest for extra citrus flavor 🍋
• Can top with whipped cream or berries

If you want, I can also give:

• a no-Jell-O version (pure cheesecake style)
• or a lighter low-sugar version 👍