Description
A light and fluffy no-bake lemon cheesecake with a graham cracker crust, inspired by the nostalgic Woolworth lunch counter favorite. Refreshing, creamy, and perfect for make-ahead desserts.
Ingredients
Scale
- 1 1/2 cups graham cracker crumbs
- 3/4 cup granulated sugar
- 1/3 cup unsalted butter, melted
- 8 oz cream cheese, softened
- 1 can (12 oz) evaporated milk, chilled
- 1 package (3 oz) lemon-flavored gelatin
- 2 tablespoons lemon juice
- 1 teaspoon lemon zest
Instructions
- Chill evaporated milk and mixing bowl for at least 30 minutes.
- In a bowl, mix graham cracker crumbs, 1/4 cup sugar, and melted butter. Press into bottom of an 8×8 or 9×9 inch pan. Reserve 2 tablespoons for topping.
- Dissolve lemon gelatin in 1 cup boiling water. Let cool until just slightly warm.
- In another bowl, beat cream cheese and remaining sugar until smooth. Stir in lemon juice and zest.
- Whip chilled evaporated milk until fluffy. Gently fold into cream cheese mixture. Add cooled gelatin and mix until smooth.
- Pour filling over crust and smooth top. Sprinkle with reserved crumbs.
- Cover and chill for at least 6 hours or overnight. Slice and serve cold.
Notes
- Chill evaporated milk and bowl beforehand for better volume.
- Use fresh lemon juice and zest for the best flavor.
- Let it chill overnight for the best texture and flavor.
- Use a hot knife for clean slices.
- Prep Time: 25 minutes
- Cook Time: 0 minutes
- Category: Dessert
- Method: No-Bake
- Cuisine: American
Nutrition
- Serving Size: 1 slice
- Calories: 320
- Sugar: 24g
- Sodium: 210mg
- Fat: 17g
- Saturated Fat: 9g
- Unsaturated Fat: 6g
- Trans Fat: 0g
- Carbohydrates: 35g
- Fiber: 0g
- Protein: 5g
- Cholesterol: 40mg