Instructions:

In a small bowl, dissolve the lemon Jell-O in 1 cup of boiling water. Stir until fully dissolved, then set aside to cool.

In a separate bowl, combine the graham cracker crumbs, melted butter, and granulated sugar. Mix well and press the mixture into the bottom of a 9×13 inch baking pan to form the crust.

Using an electric mixer, beat the heavy whipping cream in a mixing bowl until stiff peaks form. Set aside.

In another mixing bowl, beat the softened cream cheese, granulated sugar, and freshly squeezed lemon juice until the mixture is smooth and creamy.

Gradually pour the cooled Jell-O mixture into the cream cheese mixture, mixing well. Then, gently fold in the whipped cream until fully incorporated.

Spread the cheesecake filling evenly over the prepared graham cracker crust.

Sprinkle additional graham cracker crumbs on top for decoration.

Refrigerate the cheesecake for at least 2 hours, or preferably overnight for the best results.

Once chilled, slice the cheesecake and serve.

Extra Tips:

When preparing the No-Bake Classic Woolworth Cheesecake, using freshly squeezed lemon juice will enhance the flavor markedly compared to bottled juice. The original recipe focuses on a no-bake version that uses simple ingredients.

Make sure your cream cheese is softened to room temperature; this will help achieve a smoother filling.

If you prefer a richer cheesecake, you can substitute the evaporated milk with an additional 1 1/2 cups of heavy whipping cream.

This dessert can be made a day in advance, making it an ideal choice for gatherings.

Enjoy your delicious cheesecake!