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Icebox Cheesecake

Woolworth Icebox Cheesecake Bar

Woolworth Icebox Cheesecake Bars are a light, fluffy, no-bake vintage dessert with a hint of lemon flavor on a graham cracker crust.
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Prep Time 15 minutes
1 day
Total Time 1 day 15 minutes

Ingredients
  

  • 2 cups 14-16 sheets honey graham crackers, finely crushed
  • 1 tablespoon granulated sugar
  • ½ cup 1 stick butter, melted
  • 1 block 8 oz cream cheese, room temperature
  • 1 cup granulated sugar
  • 2 teaspoons vanilla extract
  • 1 box 3 oz lemon Jell-O mix
  • ½ cup boiling water about 212°F
  • ½ cup cold water about 50°F
  • 1 can 12 oz evaporated milk, chilled in the freezer for 30 minutes

Instructions
 

  • Chill the bowl of a stand mixer, the whisk attachment, and the can of evaporated milk in the freezer for at least 30 minutes. Do not skip this step.
  • Lightly spray a 9x13-inch baking dish with nonstick cooking spray.
  • In a medium bowl, mix the graham cracker crumbs and 1 tablespoon sugar. Add the melted butter and mix until fully incorporated with no dry spots. Reserve 1/4 cup of the mixture and set aside. Press the remaining crumbs firmly into the bottom of the dish.
  • In a medium bowl, cream together the cream cheese and 1 cup sugar with a hand mixer. Add the vanilla and mix until well blended, 2 to 3 minutes. Set aside.
  • In a separate large bowl, whisk the Jell-O mix and boiling water until dissolved, 1 to 2 minutes. Add the cold water and refrigerate a few minutes while you prepare the rest, but do not let the gelatin set.
  • Add the chilled evaporated milk to the chilled stand mixer bowl and whip on high until soft peaks form, about 5 minutes.
  • Add the Jell-O mixture and whisk 30 more seconds. Add the cream cheese mixture and whisk 30 more seconds.
  • Pour the filling into the pan over the crust and top with the reserved graham cracker mixture.
  • Chill overnight before serving.

Notes

Chill everything: Evaporated milk has less fat than cream and is harder to whip, so chilling the bowl, whisk, and can is essential. If it won't form peaks, freeze the bowl with the contents for 15 to 30 minutes (until ice crystals form) and re-whip. Don't exceed 30 minutes.
Right milk: Use evaporated milk, not sweetened condensed milk, which has added sugar and isn't interchangeable.
Gelatin: Don't let the Jell-O mixture set before adding it; keep it liquid.
No freezing: Despite "icebox" in the name, just refrigerate. Store covered in the fridge up to a week.
Variations: Swap the lemon Jell-O for strawberry, lime, or orange, or add a little lemon zest.