Easy Woolworth Ice Box Cheesecake Recipe

by Friend Recipes

I love a good cheesecake, and the Woolworth Ice Box Cheesecake is one of my favorites. This recipe is a bit involved, but it’s worth the effort. The key to this cheesecake is to use cream cheese at room temperature. If it’s too cold, your cheesecake will be lumpy. And speaking of lumps, you want to ensure that you don’t overmix your batter—again because that will result in lumps.

Another important thing to note is that this recipe calls for a springform pan. If you don’t have one, you can use a regular cake pan, but be sure to line the bottom with parchment paper, so your cheesecake doesn’t stick.
So there you have it—now you know how to make the perfect Woolworth Ice Box Cheesecake.

What Ingredients Do You Have Recipes?

First and foremost, you’re going to need some cream cheese. I like the Philadelphia brand, but any cream cheese will do. Then, you’ll need some eggs. Some people add an extra egg for richness, but that’s totally up to you. You’ll also need some sugar, sour cream, and vanilla extract.

For the crust, I use crushed chocolate wafer cookies. You could also use digestive biscuits or Graham crackers if you prefer. I like to use a buttery spread like Brummel & Brown to make the crust because it adds a nice flavor and keeps it from getting too dry. Butter, sugar, eggs, cream cheese—it all sounds pretty basic. Well, that’s because it is! This recipe is really easy to follow and results in an amazing cheesecake every time.

What Are Cooking Instruments & Cooking Time?

You can use a few different cooking instruments to make a Woolworth Ice Box Cheesecake. I like to use a heavy bottom pot or skillet. This distributes the heat evenly and prevents the cheesecake from burning.
If you’re using an oven, I recommend using a baking dish that’s either glass or ceramic. This will help ensure that your cheesecake cooks evenly. And don’t forget to preheat your oven before you start baking! That’s critical if you want your cheesecake to come out perfectly.

What are the Steps to Make the Perfect Woolworth Ice Box Cheesecake?

A few simple steps exist to make the perfect Woolworth Ice Box Cheesecake. First, you’ll need to make the crust. Combine graham cracker crumbs, sugar, and melted butter, then press into the bottom of a 9-inch springform pan. Next, mix the cream cheese, sugar, and vanilla extract until smooth. Add in the eggs one at a time, making sure to mix well after each addition. Pour the mixture over the crust, then freeze for at least four hours.
When you’re ready to serve, let the cheesecake thaw for about 15 minutes before removing it from the pan. Top with your favorite fruit or chocolate sauce, and enjoy!

FAQs For Woolworth Ice Box Cheesecake

Q: What are the ingredients for Woolworth Ice Box Cheesecake?
A: The ingredients for Woolworth Ice Box Cheesecake are cream cheese, sugar, eggs, vanilla extract, graham crackers, and butter.
Q: What is the best way to make Woolworth Ice Box Cheesecake?
A: The best way to make Woolworth Ice Box Cheesecake is by using an oven. Q: Can I make Woolworth Ice Box Cheesecake without an oven?
A: Yes, you can make Woolworth Ice Box Cheesecake without an oven with the help of a bottom pot or skillet.

Woolworth Ice Box Cheesecake

Recipe by Alexandra Jo


Prep time


Cooking time




  • Crust
  • 2 cups (14-16 sheets, 168 g) honey graham crackers, finely crushed;

  • 1 tablespoon granulated sugar;

  • ½ cup (1 stick / 113g) butter, melted;

  • Filling
  • 1 block (8 ounces) cream cheese, room temperature;

  • 1 cup (200 g) granulated sugar;

  • 2 teaspoons vanilla extract;

  • 1 box (3 ounces) lemon jello mix;

  • ½ cup boiling water, about 212°F;

  • ½ cup cold water, about 50°F;

  • 1 can (12 ounces) evaporated milk, chilled in freezer for 30 minutes;


  • Chill the bowl of a stand mixer, the whisk attachment, and the can of evaporated milk in the freezer for at least 30 minutes. (This will help get peaks when whipping the evaporated milk.) Do not skip this step;
  • Crust
  • Lightly spray a 9×13-inch baking dish with nonstick cooking spray;
  • In a medium bowl, add graham crackers and sugar and mix together;
  • Add melted butter and mix until all ingredients are fully incorporated (no dry spots);
  • Reserve ¼ cup of the graham cracker mixture and set aside;
  • Press the remaining crumbs firmly into the bottom of the prepared 9×13-inch baking dish. Set aside;
  • Filling
  • In a medium bowl cream together cream cheese and sugar with a hand mixer. Add vanilla and mix until well blended (2-3 minutes). Set aside;
  • In a separate large bowl, add jello mix and boiling water. Whisk until the jello mix dissolves (1-2 minutes). Add cold water and set the mixture in the refrigerator for a few minutes while you prepare the rest of the filling, but do not let the gelatin set;
  • To a stand mixer, add the chilled bowl and whisk attachment. Add the evaporated milk and mix on high until soft peaks form (about 5 minutes);
  • Add the jello mixture and continue to whisk for 30 more seconds;
  • Add cream cheese mixture and whisk for 30 more seconds;
  • Pour mixture into the pan and top with the reserved graham cracker mixture;
  • Chill overnight before serving;

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