Go Back
–+ servings

Woolsworth No-Bake Cheesecake Recipe

This Woolsworth no-bake cheesecake is a fluffy lemon dessert made with cream cheese, lemon gelatin, whipped evaporated milk, and a buttery graham cracker crust. It is chilled until set and served cold in creamy squares.
Print Recipe Pin Recipe
Prep Time 25 minutes
CHILL TIME 6 hours
Total Time 6 hours 25 minutes
Course Dessert
Cuisine American
Servings 12

Ingredients
  

  • 3 cups of graham cracker crumbs divided
  • ½ cup of unsalted butter melted
  • 2 tablespoons of granulated sugar
  • 1 3-ounce package of lemon gelatin
  • 1 cup of boiling water
  • 1 8-ounce package of cream cheese, softened to room temperature
  • 1 cup of granulated sugar
  • 5 tablespoons of fresh lemon juice
  • 1 teaspoon of vanilla extract
  • 1 12-ounce can of evaporated milk, very well chilled

Instructions
 

  • Place the evaporated milk in the refrigerator several hours before starting the recipe. For best results, chill your mixing bowl and beaters as well.
  • Add the lemon gelatin to a medium bowl. Pour in the boiling water and stir until the gelatin is completely dissolved. Let it cool until slightly thickened but still pourable.
  • Add 2½ cups of graham cracker crumbs to a medium bowl. Stir in the melted butter and 2 tablespoons of sugar until evenly combined.
  • Press the crumb mixture firmly into the bottom of a 9×13-inch baking dish. Reserve the remaining ½ cup of graham cracker crumbs for the topping.
  • In a large bowl, beat the softened cream cheese until smooth.
  • Add 1 cup of sugar, lemon juice, and vanilla extract. Beat until creamy and well combined.
  • Slowly mix the cooled lemon gelatin into the cream cheese mixture on low speed. Scrape down the sides of the bowl.
  • In a chilled bowl, beat the cold evaporated milk on high speed until fluffy and increased in volume.
  • Gently fold the cream cheese mixture into the whipped evaporated milk until fully combined.
  • Spoon the filling over the prepared crust and spread into an even layer.
  • Sprinkle the reserved graham cracker crumbs over the top.
  • Cover and refrigerate for at least 6 hours or overnight.
  • Slice into squares and serve cold.

Notes

  • The evaporated milk must be very cold so it can whip properly.
  • Do not let the gelatin fully set before adding it to the cream cheese mixture.
  • For clean slices, chill the cheesecake overnight and wipe the knife between cuts.
  • Store leftovers covered in the refrigerator for up to 4 days.