FAMOUS WOOLWORTH ICE-BOX CHEESECAKE has a way of fixing those cravings when you want something cool and creamy without turning on the oven. I grew up watching this dessert appear at family potlucks and church picnics, always cut into neat squares with golden crumbs on top. If you’ve ever thought no-bake cheesecake tastes heavy, this one will surprise you. It’s airy, lemony, and almost mousse-like, the kind of treat you reach for on a hot afternoon. Today, I’m sharing how I make it at home, with real-life tips so yours sets perfectly and slices clean. Grab a whisk, chill your evaporated milk, and let’s do this.
The Story Behind This Recipe
Here’s why I love this FAMOUS WOOLWORTH ICE-BOX CHEESECAKE: it bakes up beautifully and it tastes like home. FAMOUS WOOLWORTH ICE-BOX CHEESECAKE has a way of fixing those cravings when you want something cool and creamy without turning on the oven. I grew up…
Woolworth Icebox Cheesecake Ingredients
This is a true vintage classic, and the ingredient list is refreshingly simple. The secret to the light texture is whipped, super-cold evaporated milk, plus a touch of lemon gelatin for structure. Good crumbs and a buttery base make the squares sturdy but still tender. Here’s what you’ll need and why it matters.
Pan and Prep
Use a 9×13-inch pan so the filling sets into that familiar sliceable slab. Line with parchment for the easiest lift and clean cuts. Chill your mixing bowl and beaters before whipping the milk. It makes a difference.
- Graham cracker crumbs 2 cups, plus a few tablespoons for sprinkling on top
- Unsalted butter 1/2 cup, melted, to bind the crumbs
- Lemon gelatin 1 box, 3 ounces, dissolved in 3/4 cup hot water and cooled to room temp
- Cream cheese 8 ounces, softened
- Granulated sugar 1 cup, divided (3/4 cup for the filling, 1/4 cup to sweeten the whipped milk)
- Evaporated milk 1 can, 12 ounces, well chilled at least overnight
- Fresh lemon juice 2 tablespoons, brightens the filling
- Vanilla extract 1 teaspoon, rounds out the flavor
- Pinch of fine salt it wakes everything up
To build it, mix the crumbs and butter, press two thirds into your pan, and reserve the rest for topping. Dissolve the lemon gelatin completely and let it cool until just barely warm. Beat cream cheese with 3/4 cup sugar, lemon juice, vanilla, and salt until smooth. In a chilled bowl, whip the cold evaporated milk with the remaining 1/4 cup sugar until thick and billowy. Fold the gelatin into the cream cheese mixture, then fold in the whipped milk. Pour into the crust, sprinkle the reserved crumbs, and chill until firm.
Two pro tips to keep your FAMOUS WOOLWORTH ICE-BOX CHEESECAKE light and lofty: keep the evaporated milk very cold, and make sure the gelatin isn’t hot when you add it. Warm gelatin can deflate your fluff.
Do I Have to Freeze Icebox Cheesecake Recipe?
Short answer: nope, you don’t have to freeze it. This is a refrigerator dessert at heart. The combination of lemon gelatin and whipped evaporated milk sets beautifully in the fridge. That said, I get the urge for extra-firm slices, especially if you’re planning picture-perfect squares for a party.
Chill vs Freeze
For classic, cloud-like texture, let the pan rest in the fridge for at least 4 hours, or overnight if you can. If you need to speed things up or want sharper edges, pop it in the freezer for 30 to 45 minutes before cutting. Avoid freezing for long periods because the texture can get a little icy as it sits.
“I chilled mine overnight and slid the pan into the freezer while I set the table. After 30 minutes, those slices cut like a dream. The texture stayed silky, not hard. New go-to trick.”
Quick chill tips that help this FAMOUS WOOLWORTH ICE-BOX CHEESECAKE set up right:
- Keep the evaporated milk very cold. It should whip up thick and hold soft peaks.
- Let the gelatin cool so it’s not warm when folding it in.
- Don’t rush the chill. Four hours minimum is my sweet spot, but overnight is best.
If your kitchen runs warm, use a metal mixing bowl for whipping the milk and set it over a bag of frozen peas for a few minutes before you start. It’s not glamorous, but it works.
How Does it Taste?
Flavor and Texture
Think cheesecake meets lemon chiffon. The filling is lighter than standard cream-cheese-only versions because whipped evaporated milk adds air, while lemon gelatin brings gentle structure. The flavor is bright but not sour, creamy without feeling heavy, and sweet in a simple, nostalgic way. When you take a bite, the top crumbs give a soft crunch, then the filling melts. It’s that old-school diner vibe people love.
Because the texture is airy, this dessert doesn’t overwhelm after a big meal. It’s the kind you can serve with coffee or iced tea and nobody will push the plate away. If you like a fruit-forward touch, a spoonful of chilled blueberry sauce or fresh berries plays beautifully with the lemon. For a fun twist on serving fruit and cream, check out this refreshing blueberry cheesecake parfait idea that layers everything in glasses.
Serving and Garnishes
Cut into squares with a hot knife and wipe between slices. Keep it simple with a few lemon zest curls or add a thin line of whipped cream along the edge. I’ve also topped it with sliced strawberries and a drizzle of their juices when I’m feeling generous. If you want stronger lemon notes, you can add a teaspoon more zest to the filling. It won’t overpower the classic taste.
However you serve it, this FAMOUS WOOLWORTH ICE-BOX CHEESECAKE shines because it’s both humble and special. It’s never fussy. It just quietly wins over everyone at the table.
More No-Bake Cheesecake Desserts
If you’re in a no-bake mood, you’ve got options. I love desserts that let the fridge do the heavy lifting. For something playful and crisp on the outside with creamy goodness inside, these air fryer cherry cheesecake egg rolls are a party hit. When fall rolls in and you want cozy flavor without baking a whole pie, this dreamy caramel apple cheesecake cake hits that apple-caramel note just right. Make one for now and one to stash in the fridge for the week. You’ll thank yourself later.
Related Recipes
If the creamy-crunch combo is your jam, you’ll probably love the rich layers and fudgy base in this brownie bottom cheesecake. Want something elegant and a little dramatic? Black forest flavors are always a crowd pleaser, or go mini with layered trifles for easy portion control. And if you’re feeling berry-happy, a chilled blueberry twist never disappoints.
Common Questions
How long does FAMOUS WOOLWORTH ICE-BOX CHEESECAKE keep?
It keeps 3 to 4 days in the fridge, covered. The crumbs soften a bit over time, but the flavor stays lovely.
Can I use heavy cream instead of evaporated milk?
You can, but the vintage texture changes. Evaporated milk gives that light, iconic fluff. If you sub, whip heavy cream to soft peaks and fold gently.
What if my filling seems thin before chilling?
That’s normal. It thickens as the gelatin sets in the fridge. If it’s very loose, your gelatin might have been warm or not fully dissolved. It’ll still be tasty, just softer.
Can I use lime or orange instead of lemon?
Yes. Lime is lovely and bright. Orange is sweeter and milder. Keep the same measurements and add a little zest to highlight the citrus.
How do I get neat slices for serving?
Chill overnight, then freeze for 30 minutes. Use a hot, dry knife, and wipe between cuts. Lift slices with a small offset spatula.
A Sweet Little Sendoff
There’s a reason this recipe keeps circling back through generations. It’s simple pantry magic that feels special without effort. If you want a second reference or tweaks on technique, I like the step-by-step notes in this Woolworth Icebox Cheesecake Recipe – i am baker, and the practical tips shared in No-Bake Woolworth Icebox Cheesecake | 12 Tomatoes are helpful for troubleshooting. Now it’s your turn to make this FAMOUS WOOLWORTH ICE-BOX CHEESECAKE part of your own family story. Chill it, slice it, and watch it vanish from the plate.
Woolworth Ice-Box Cheesecake
Ingredients
Method
- Use a 9×13 inch pan and line it with parchment paper.
- In a bowl, mix graham cracker crumbs and melted butter together, then press two thirds of the mixture into the prepared pan.
- Reserve the rest for topping.
- Dissolve the lemon gelatin in hot water and let it cool to room temperature.
- In a separate bowl, beat the cream cheese with 3/4 cup of sugar, lemon juice, vanilla, and salt until smooth.
- Whip the chilled evaporated milk with the remaining 1/4 cup sugar until thick and billowy.
- Fold the cooled gelatin into the cream cheese mixture and then fold in the whipped milk.
- Pour the filling into the crust, sprinkle with reserved crumbs, and chill until firm, at least 4 hours or overnight.
