This recipe recreates the beloved No-Bake Classic Woolworth Cheesecake, a simple yet incredibly satisfying dessert that was a staple in Woolworth’s lunch counters. It features a buttery graham cracker crust topped with a light, creamy, and slightly tangy cheesecake filling, all achieved without any baking. The texture is smooth and airy, and the flavor is a perfect balance of sweet and tangy, making it a refreshing and easy-to-make treat. This no-bake version captures the essence of the original, offering a nostalgic taste of a classic American dessert. It’s perfect for potlucks, parties, or any time you crave a delicious cheesecake without the fuss of baking. The ease of preparation and the delightful flavor profile make this a timeless favorite.
Ingredients:
For the Graham Cracker Crust:
- 1 1/2 cups graham cracker crumbs (about 12-15 full graham crackers)
- 1/2 cup (1 stick) unsalted butter, melted
- 1/4 cup granulated sugar
For the No-Bake Cheesecake Filling:
- 2 (8 ounce) packages cream cheese, softened
- 1 (14 ounce) can sweetened condensed milk
- 1/3 cup fresh lemon juice
- 1 teaspoon vanilla extract
- Optional: 1 cup whipped cream (for an even lighter texture)
For the Topping (Optional):
- Extra graham cracker crumbs
- Fresh fruit (strawberries, blueberries, raspberries)
- Fruit pie filling
Instructions:
- Prepare the Graham Cracker Crust:
- In a medium bowl, combine the graham cracker crumbs, melted butter, and granulated sugar. Mix well until all the crumbs are moistened and the mixture resembles wet sand.
- Press the crumb mixture firmly and evenly into the bottom of a 9×13 inch baking dish or an 8×8 inch square dish (for thicker slices). You can use the back of a spoon or a flat-bottomed glass to ensure the crust is compact.
- Place the crust in the refrigerator to chill while you prepare the filling. This will help it set.
- Make the No-Bake Cheesecake Filling:
- In a large bowl, beat the softened cream cheese with an electric mixer until smooth and creamy. Ensure there are no lumps.
- Gradually pour in the sweetened condensed milk while continuing to beat on low speed until well combined and the mixture is smooth.
- Add the fresh lemon juice and vanilla extract to the cream cheese mixture. Beat on low speed until everything is thoroughly incorporated and the filling starts to thicken slightly. The lemon juice is crucial for both flavor and helping the cheesecake set without baking.
- (Optional Step for Lighter Texture): If you desire a lighter and airier texture, gently fold in the whipped cream into the cream cheese mixture until just combined. Be careful not to overmix, as this can deflate the whipped cream.
- Assemble the Cheesecake:
- Pour the prepared cheesecake filling evenly over the chilled graham cracker crust in the baking dish.
- Smooth the top of the filling with a spatula.
- Chill the Cheesecake:
- Cover the baking dish with plastic wrap and refrigerate for at least 4-6 hours, or preferably overnight, to allow the cheesecake to set completely. This chilling time is essential for the no-bake cheesecake to firm up and achieve the right consistency for slicing.
- Cut and Serve:
- Once the cheesecake is fully set, remove it from the refrigerator.
- Cut the cheesecake into squares or rectangles of your desired size. For clean cuts, you can dip a knife in hot water and wipe it dry before each slice.
- (Optional Topping): Before serving, you can sprinkle extra graham cracker crumbs over the top of each slice or the entire cheesecake. You can also top with fresh fruit or your favorite fruit pie filling for added flavor and visual appeal.
- Storage:
- Store any leftover no-bake cheesecake in an airtight container in the refrigerator for up to 3-4 days.
This No-Bake Classic Woolworth Cheesecake recipe provides a simple and delicious way to enjoy a creamy and tangy dessert without turning on your oven. The combination of the buttery crust and the smooth, refreshing filling makes it a timeless treat that is perfect for any occasion. Enjoy this nostalgic and easy-to-make dessert!