Step back in time with this nostalgic no-bake Woolworth Cheesecake, a beloved dessert that captures the essence of the iconic five-and-dime store’s lunch counter treats. This airy, light-as-a-cloud cheesecake offers a perfect balance of sweet and tangy flavors that will transport you straight back to simpler times.
Unlike traditional dense New York-style cheesecakes, this vintage recipe creates a fluffy, mousse-like texture that melts in your mouth. It’s an ideal make-ahead dessert that actually tastes better after chilling overnight.
Why You’ll Love This
- No baking required – perfect for hot summer days
- Light and fluffy texture that’s less heavy than traditional cheesecake
- Uses simple pantry ingredients
- Can be made ahead and freezes beautifully
- Perfect for novice bakers – nearly impossible to mess up
Ingredients
- 1 ½ cups graham cracker crumbs (about 10 sheets) – Pro tip: Blitz them in a food processor for sand-like texture, or smash them in a zip-top bag with a rolling pin if you need to vent some frustration.
- ⅓ cup granulated sugar
- 6 tablespoons unsalted butter, melted – Salted butter works in a pinch, but skip the pinch of salt below if you go that route.
- A tiny pinch of salt
Instructions
- Dissolve Jell-O in boiling water and let cool to room temperature
- Beat cream cheese until smooth
- Gradually add sugar and vanilla to cream cheese
- Slowly incorporate cooled Jell-O mixture
- Fold in whipped topping until well combined
- Pour into graham cracker crust
- Refrigerate for at least 4 hours or overnight
Tips & Variations
- Substitute strawberry Jell-O for a different flavor profile
- Ensure cream cheese is fully softened to prevent lumps
- Add fresh fruit topping just before serving
- Make mini versions in individual graham cracker crusts
- For extra stability, use 1 envelope of unflavored gelatin
Serving Suggestions
Serve this ethereal cheesecake with a dollop of whipped cream and fresh berries for the perfect finishing touch. For an extra special presentation, drizzle with a simple berry coulis or chocolate sauce.
Notes
- Keeps well in refrigerator for up to 5 days
- Can be frozen for up to 2 months – thaw overnight in refrigerator
- Cheesecake should be slightly jiggly in center when done
FAQs
- Can I use sugar-free Jell-O? Yes, sugar-free works perfectly fine in this recipe.
- Why is my cheesecake lumpy? Make sure cream cheese is completely softened and beaten until smooth before adding other ingredients.
- Can I make this without a graham cracker crust? Absolutely! Try it in a regular pie crust or make it crustless in dessert cups.
- How do I know when it’s set enough? The cheesecake should be firm enough to slice cleanly but still have a slight jiggle.
Servings4
Prep15 min
Cook10 min
Calories—
Ingredients
- 1 ½ cups graham cracker crumbs (about 10 sheets) – Pro tip: Blitz them in a food processor for sand-like texture, or smash them in a zip-top bag with a rolling pin if you need to vent some frustration.
- ⅓ cup granulated sugar
- 6 tablespoons unsalted butter, melted – Salted butter works in a pinch, but skip the pinch of salt below if you go that route.
- A tiny pinch of salt
Steps
- Dissolve Jell-O in boiling water and let cool to room temperature
- Beat cream cheese until smooth
- Gradually add sugar and vanilla to cream cheese
- Slowly incorporate cooled Jell-O mixture
- Fold in whipped topping until well combined
- Pour into graham cracker crust
- Refrigerate for at least 4 hours or overnight
Notes
- Keeps well in refrigerator for up to 5 days
- Can be frozen for up to 2 months - thaw overnight in refrigerator
- Cheesecake should be slightly jiggly in center when done
