Description
A light and refreshing no-bake dessert inspired by the classic Woolworth lunch counters, featuring a chiffon-like texture and bright citrus flavor.
Ingredients
Scale
- 3 cups Graham Cracker Crumbs (divided)
- 1 stick (½ cup) Unsalted Butter (melted)
- 1 box (3-ounce) Instant Lemon Jello Mix
- 1 cup Boiling Water
- 8 oz Cream Cheese (softened)
- 1 cup Granulated Sugar
- 5 tablespoons Fresh Lemon Juice
- 1 can Evaporated Milk OR 1½ cups Heavy Whipping Cream (chilled)
Instructions
- Hydrate and thicken the gelatin base: In a heatproof bowl, mix the lemon jello and boiling water until dissolved. Refrigerate for 15-20 minutes.
- Compress the graham foundation: Combine 2¼ cups graham crumbs with melted butter, press into a 9×13 dish, and chill.
- Whip the dairy foam: Beat chilled evaporated milk or heavy cream until thick and fluffy.
- Cream the tangy cheese matrix: Mix softened cream cheese, sugar, and lemon juice until smooth, then add cooled gelatin mixture.
- Fold, layer, and chill: Gently combine whipped dairy with the cream cheese mixture, pour over crust, and top with remaining graham crumbs. Chill for at least 2 hours before serving.
Notes
For best results, use ice-cold evaporated milk or cream for whipping. Keep the cheesecake refrigerated and store covered for up to 5 days.
- Prep Time: 20 minutes
- Cook Time: 0 minutes
- Category: Dessert
- Method: No-Bake
- Cuisine: Mid-Century American
Nutrition
- Serving Size: 1 square
- Calories: 220
- Sugar: 12g
- Sodium: 200mg
- Fat: 10g
- Saturated Fat: 5g
- Unsaturated Fat: 3g
- Trans Fat: 0g
- Carbohydrates: 28g
- Fiber: 1g
- Protein: 3g
- Cholesterol: 15mg
Keywords: cheesecake, no-bake dessert, lemon, Woolworth, retro dessert