Before New York–style cheesecake dominated dessert menus, there was the Woolworth Cheesecake—a lighter, fluffier, and subtly sweet confection served at the iconic Woolworth lunch counters from the 1920s through the 1960s.
Unlike today’s dense, rich cheesecakes, the Woolworth version was airy, almost mousse-like, with a delicate tang and a crisp graham cracker crust. It was so beloved that customers would line up just for a slice—and many consider it the original American no-bake cheesecake.
And the best part? You don’t need an oven. This retro gem sets in the fridge, making it perfect for summer days, potlucks, or when you crave nostalgia in dessert form.
Why This Cheesecake Is Special
No-bake—cool, creamy, and effortless
Lighter texture—thanks to whipped cream and gelatin
Perfectly balanced—not overly sweet, with a bright tang
Ready in 4 hours (mostly chilling time)
A true piece of Americana—simple, affordable, and crowd-pleasing
This isn’t just dessert—it’s a taste of history from the lunch counter era, when a nickel could buy you a coffee and a slice of joy.
Ingredients You’ll Need
(Serves 8–10)
For the Crust:
1½ cups graham cracker crumbs (about 10 full sheets, finely crushed)
¼ cup granulated sugar
6 tbsp (¾ stick / 85g) unsalted butter, melted
For the Filling:
2 (8 oz) packages full-fat cream cheese, softened
1 cup powdered sugar, sifted
1 tbsp fresh lemon juice
1 tsp pure vanilla extract
½ cup cold heavy cream, whipped to soft peaks
1 (3 oz) package strawberry or raspberry-flavored gelatin (like Jell-O)
½ cup boiling water
Optional: Fresh berries or strawberry glaze for topping
Pro Tips:Use full-fat cream cheese—low-fat won’t set properly.Softened cream cheese blends smoothly—microwave 15 sec if needed.Whip cream to soft peaks—stiff peaks can make filling grainy.
Step-by-Step Instructions (Chill, Set, Slice)
see next page
ADVERTISEMENT
ADVERTISEMENT
