Hello there! Do you remember Woolworths’ lovely lunch counter? If you do, you’ll be familiar with their famous Icebox Cheesecake. It’s unclear how this classic dessert slipped from our minds, but we’re glad we found it again. This no-bake lemon cheesecake is not only simple to make, but it’s also the ideal dessert for when you’re craving something light and zesty.

Woolworths Icebox Cheesecake No-Bake

Ingredients:

1 lemon jello box (3 oz.)
1 cup of hot water
3 cups crushed graham crackers
1/2 cup (one stick) melted butter
1 (8 oz.) box cream cheese
1 pound granulated sugar
4 teaspoons lemon juice
1 chilled evaporated milk can (12 oz.)

Directions:

Ingredients:

1 lemon jello box (3 oz.)

1 cup of hot water

3 cups crushed graham crackers

1/2 cup (one stick) melted butter

1 (8 oz.) box cream cheese

1 pound granulated sugar

4 teaspoons lemon juice

1 chilled evaporated milk can (12 oz.)

Directions:

To begin, combine the lemon jello and hot water in a mixing dish. Allow it to cool for 5-10 minutes, or until it thickens somewhat.

While you’re waiting for the jello, combine 3/4 of the graham cracker crumbs with the melted butter in a separate bowl. Press this mixture into the bottom of a 9×13-inch baking pan. Oh, and remember to save some crumbs for later; they’ll be our topping.

Whip the evaporated milk in another bowl (I know, a lot of bowls!) until it’s frothy. This should take no more than 2-4 minutes.

Mix the cream cheese, sugar, and lemon juice in a large mixing basin until smooth. Mix it in once your jello has thickened. Fold in the beaten evaporated milk carefully.

Cover the crust in the pan with this creamy filling. Top with the reserved graham cracker crumbs.

All that remains is to cover your product and chill it in the fridge for at least 2 hours, if not overnight. When it’s cool enough to handle, slice it up, serve, and dig in!