Description

A light and airy no-bake cheesecake that’s brimming with nostalgia and lemony charm. Inspired by the classic Woolworth lunch counter dessert, this cheesecake features a graham cracker crust and a whipped cream cheese filling made fluffy with evaporated milk and lemon gelatin. It’s refreshingly tangy, melt-in-your-mouth creamy, and perfect for potlucks, parties, or a sweet treat after dinner. Best of all, it’s incredibly easy to make and even easier to love. This retro dessert proves that sometimes the simplest recipes really are the most memorable.

Ingredients

1 can (12 oz) evaporated milk, chilled overnight
1 package (3 oz) lemon-flavored gelatin
¾ cup boiling water
8 oz cream cheese, softened
1 cup granulated sugar
1 tsp vanilla extract
1½ cups graham cracker or vanilla wafer crumbs
1/3 cup unsalted butter, melted

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Instructions

Dissolve gelatin in boiling water and let cool completely.
In a bowl, combine graham crumbs and melted butter. Press ⅔ into the bottom of a 9×13 pan.
Whip the cold evaporated milk until fluffy; set aside.
In another bowl, beat cream cheese until smooth. Add sugar and vanilla, mix well.
Slowly pour in the cooled gelatin and mix until smooth.
Gently fold in the whipped evaporated milk until fully combined.
Pour filling over crust and smooth the top. Sprinkle with remaining crumbs.
Chill at least 4 hours or overnight.

Notes

Use chilled evaporated milk for the best whipped volume.
Let gelatin cool fully before adding to cream cheese.
For extra citrus flavor, add a bit of lemon zest to the filling.

Prep Time: 30 minutes
Cook Time: 4 hours
Category: Dessert
Method: No-Bake
Cuisine: American