No-Bake Lemon Cheesecake Recipe

Lemon-bright, chiffon-light, and gloriously nostalgic, the famous Woolworth’s lunch-counter cheesecake lives on because it satisfies two cravings at once: creamy comfort and refreshing citrus zing.

This updated version keeps every hallmark of the 1960s original—whipped, mousse-like filling, tangy lemon gelatin, buttery graham crust—but fills in the blanks the old pamphlets left out.

You’ll find precise weights for consistent texture, modern pantry swaps (heavy cream or evaporated milk, your call), and food-safety cues for blooming gelatin without losing its setting power.

Best of all, the entire dessert is still blissfully oven-free, requiring only ten minutes of hands-on work and an overnight chill. One bite and you’re back at that five-and-dime counter, only better.

Ingredients Checklist

Twenty-five-word preview: gather shelf-stable staples plus fresh lemon for extra zest; exact grams eliminate guesswork, ensuring a cloud-soft filling, crisp crust, and balanced puckery-sweet flavor.

• Crust

  • 300 g graham-cracker crumbs (about 3 cups)

  • 100 g unsalted butter, melted (7 Tbsp)

  • 30 g light brown sugar (2 Tbsp)

  • Pinch fine sea salt

• Lemon Layer

  • 85 g lemon-flavored gelatin powder (one 3-oz box)

  • 240 ml boiling water (1 cup)

  • Finely grated zest of 1 large lemon

• Cream Base

  • 225 g full-fat cream cheese, room temperature (8 oz)

  • 200 g granulated sugar (1 cup)

  • 45 ml freshly squeezed lemon juice (3 Tbsp)

  • 5 ml vanilla extract (1 tsp)

• Whipped Component (choose one)

  • Classic: 355 ml well-chilled evaporated milk, whipped to soft peaks (12 oz can)

  • Bakery upgrade: 360 ml cold heavy cream whipped with 15 g powdered sugar (1½ cups + 1 Tbsp)

• Finishing Touch

  • 50 g reserved graham crumbs (½ cup) for sprinkling

Step-by-Step Instructions

Twenty-five-word intro: three distinct stages—crust, filling, chill—keep prep tidy; follow the bullet rhythm and you’ll finish dishes before the kettle cools.

• Build the crust

  • Stir graham crumbs, melted butter, brown sugar, and salt until the texture resembles wet sand.

  • Press 90 % firmly into an ungreased 23 × 33 cm (9 × 13-in) dish; reserve the rest for topping.

  • Freeze 10 minutes to set the butter, guaranteeing a crust that slices cleanly.

• Bloom the lemon gelatin

  • Whisk gelatin powder with boiling water in a heatproof jug until fully dissolved, 2 minutes.

  • Add lemon zest; cool to room temperature (15 minutes)—too hot and it melts the whipped cream later.

• Cream-cheese base

  • In a large bowl beat cream cheese until silky, scraping twice.

  • Add sugar, lemon juice, and vanilla; beat 2 minutes until fluffy and granules dissolve.

• Whip the airy element

  • Evaporated milk: tilt a deep-chilled bowl, pour in milk, beat on high 4–5 minutes to soft, billowy peaks.

  • Heavy cream: beat cream and powdered sugar to medium peaks.

• Assemble the mousse

  • On low speed blend cooled gelatin into cream-cheese mixture until homogenous and slightly thick.

  • Using a balloon whisk, fold one-third whipped milk/cream into the lemon base to lighten; fold in remainder just until no streaks remain.

• Fill and chill

  • Pour filling over frozen crust; smooth top with an offset spatula.

  • Sprinkle reserved crumbs evenly for signature lunch-counter look.

  • Cover pan tightly with plastic wrap; refrigerate at least 6 hours, preferably overnight, until centre jiggles like set Jell-O.

• Slice like a pro

  • Run a thin knife under hot water, wipe dry, cut straight down for neat squares.

  • Lift the first piece with an offset spatula angled to protect the crust.

Tips for Perfect Results

Twenty-five-word opener: these tiny tweaks—test-kitchen proved—eliminate grainy gelatin pockets, soggy crusts, or deflated whipped milk so every batch rivals vintage Woolworths nostalgia.

• Powdered gelatin alternative: out of boxed mix? Use 7 g unflavored gelatin plus 200 g granulated sugar and 10 ml extra lemon juice.

• Chill everything—evaporated milk, bowl, beaters—20 minutes; warm milk won’t whip.

• Add zest to gelatin; oils bloom in hot liquid, amplifying citrus without extra acid.

• Freeze crust briefly rather than baking; butter solidifies, resisting sogginess from moist filling.

• Fold, don’t stir; vigorous mixing knocks out the air that makes the cheesecake feather-light.

• Quick set hack: press parchment against filling surface and blast in freezer 45 minutes, then transfer to fridge—perfect for same-day serving.

Serving Suggestions

Twenty-five-word intro: beyond a plain square, try these simple garnishes and drink pairings to echo the cheesecake’s sunny profile without overshadowing its retro charm.

• Berry burst – Top each slice with macerated raspberries and a mint sprig.

• Citrus trio – Add paper-thin wheels of lemon, lime, and orange for rainbow effect.

• Afternoon-tea pairing – Serve alongside iced Earl Grey; bergamot flatters lemon.

• Holiday flair – Pipe rosettes of Chantilly cream, finish with candied cranberries.

• Kid-friendly – Swirl blueberry jam through the unset top; chill for tie-dye fun.

Final Thoughts

Resurrecting a beloved five-and-dime dessert doesn’t mean settling for bygone shortcuts. Precise weights, an optional heavy-cream upgrade, and flavor-popping zest turn Woolworth’s humble no-bake lemon cheesecake into a crowd-pleaser that fits modern palates and schedules. It keeps five days chilled, freezes three months, and travels perfectly to potlucks tucked in its original pan. Share a pan at your next gathering and watch longtime fans flash back—while newcomers discover why this bright, airy square never truly disappeared from our collective sweet tooth.