No Bake Classic Woolworth's Cheesecake Recipe

No Bake Classic Woolworth’s Cheesecake Recipe

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Indulge in the creamy and dreamy flavors of a classic dessert with this No Bake Woolworth’s Cheesecake. This recipe pays homage to the famous Woolworth’s lunch counters, where this delightful cheesecake became a favorite among diners. With its smooth texture, graham cracker crust, and rich cream cheese filling, this cheesecake is not only simple to make but also a guaranteed crowd-pleaser. Perfect for any occasion, it requires no baking, making it a convenient treat for both novice and experienced bakers alike.

Ingredients

For the crust:

  • 1 ½ cups graham cracker crumbs
  • ½ cup unsalted butter, melted
  • ¼ cup granulated sugar

For the filling:

  • 16 oz cream cheese, softened
  • 1 cup powdered sugar
  • 1 tsp vanilla extract
  • 1 cup heavy whipping cream

For the topping (optional):

  • Fresh berries (strawberries, blueberries, or raspberries)
  • Chocolate shavings or whipped cream

Instructions

  1. Prepare the Crust:
    • In a medium mixing bowl, combine the graham cracker crumbs, melted butter, and granulated sugar. Mix until the crumbs are evenly coated and resemble wet sand.
    • Press the crumb mixture firmly into the bottom of a 9-inch springform pan. Use the back of a measuring cup or your fingers to ensure it’s tightly packed. Chill the crust in the refrigerator while you prepare the filling.
  2. Make the Filling:
    • In a large mixing bowl, beat the softened cream cheese with an electric mixer until smooth and creamy.
    • Gradually add the powdered sugar and vanilla extract, mixing until well combined.
    • In a separate bowl, whip the heavy cream until stiff peaks form. This adds a lightness to the cheesecake filling.
    • Gently fold the whipped cream into the cream cheese mixture using a spatula until no white streaks remain. Be careful not to deflate the whipped cream.
  3. Assemble the Cheesecake:
    • Pour the creamy filling over the chilled graham cracker crust, spreading it evenly with a spatula.
    • Smooth the top and cover the cheesecake with plastic wrap. Refrigerate for at least 4 hours, preferably overnight, to allow it to set properly.
  4. Serve:
    • Once set, carefully remove the sides of the springform pan. Slice the cheesecake into wedges.
    • Top with fresh berries, chocolate shavings, or whipped cream if desired. Serve chilled and enjoy!

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