The Pioneer Woman Tasty Kitchen
Advanced
Profile Photo

Grandma’s No Bake Whipped Cheesecake

by on October 14, 2010 in Cakes, Desserts October 14, 2010 CakesDesserts
See post on jillscleankitchen’s site!
2.33 Mitt(s) 3 Rating(s)3 votes, average: 2.33 out of 53 votes, average: 2.33 out of 53 votes, average: 2.33 out of 53 votes, average: 2.33 out of 53 votes, average: 2.33 out of 5

Prep:

Cook:

Level: Easy

System:

12
x

Print Options

Page size Letter 3x5 4x6
Text Size Small Medium Large
Content Include description
Include prep time, etc.
Show image

Description

My grandma has been making this cheesecake for over 40 years. She pinched the recipe from the restaurant kitchen when she worked at Woolworth’s in the early 1960s. (It’s also known as Woolworth’s Icebox Cheesecake.) This cheesecake has been a favourite in my family ever since, and makes an appearance at every major family function and holiday gathering. It’s delicious and easy to assemble!

Ingredients

  • 2 cups Graham Cracker Crumbs, Divided
  • ½ cups Butter, Melted
  • 1 block (8 Oz. Block) Cream Cheese
  • 1 cup Sugar
  • 2 teaspoons Vanilla Extract
  • 2-½ cups Evaporated Milk, Refrigerated Overnight Before Using (Approximately 1 1/2 - 370ml Cans)
  • 1 box (6oz/170g Box) Lemon Gelatin Powder
  • ⅔ cups Boiling Water
  • ⅔ cups Cold Water

Preparation

1. Mix 1 1/2 cups graham cracker crumbs and melted butter together in a bowl. Press crumbs into a deep 9×12 inch baking pan, covering the bottom and up the sides about half an inch. Reserve the other 1/2 cup of the crumbs for topping. Refrigerate crust until ready to use.

2. Add cream cheese, sugar and vanilla to a small bowl of an electric stand mixer and cream together until smooth and well blended, about 3 minutes. Set aside.

3. Add evaporated milk to a large bowl of an electric stand mixer and whip until stiff peaks are formed.

4. While milk is beating, prepare gelatin. Mix gelatin powder with boiling water and cold water. Mix well to dissolve powder but do not allow it to congeal.

5. While mixer is running, slowly add gelatin mixture to whipped milk. Mix together on slow speed for half a minute.

6. While mixer is still running, slowly add cream cheese mixture to whipped milk. Mix together on slow speed for another half minute or until all cream cheese is incorporated.

7. Pour mixture over crumbs in prepared pan. Sprinkle remaining crumbs over top. Refrigerate at least 12 hours before serving.

4 Comments

Leave a Comment

You must be logged in to post a comment.

Profile photo of grannyof2

grannyof2 on 1.17.2011

I did use the evaporated milk, but I think you are probably right, I didn’t let it get cold enough. I will definitely try again. Thanks for your comment. I’ll report back when I try this recipe again!

Profile photo of jillscleankitchen

jillscleankitchen on 1.4.2011

Hmm… not sure where you could have gone wrong. Two things could have been an issue.

1. Make sure you use Evaporated Milk and not Condensed Milk. They are not the same. My cousin made this mistake once before.

2. Make sure your milk is VERY cold. I has to be refrigerated at least overnight before using. Room temperature or slightly cooled milk will not work.

The poor texture you mention in your review is probably a result of the issues with the milk. (Personally I find the texture more light and foamy than light and fluffy.)

I hope others have better luck.

Profile photo of grannyof2

grannyof2 on 12.23.2010

Update…the cheesecake set and looks good. Can’t wait until we have it for desert tomorrow night for Christmas Eve.

Profile photo of grannyof2

grannyof2 on 12.23.2010

I attempted to make this cheesecake because it sounded so yummy. I followed the recipe to the T, and could not get the evaporated milk to come to stiff peaks, and I tried and tried. Ended up adding the gelatin mixture to a slightly thickened evaported milk and added the cream cheese mixture. I am praying that the gelatin helps thicken the cheesecake, because right now it is in my refrigerator and not looking too good.

3 Reviews

Write a Review

You must be logged in to post a review.

Profile photo of Rosa s

Rosa s on 5.8.2020

I followed instructions and it had a strong lemon flavor and i couldnt make the evaporated milk stiff I refrigerated overnight i continued and had enoughto make 3 watercheesecake pies

Profile photo of chickensisters

chickensisters on 6.24.2014

This turned out great. Really light and refreshing. The only change I made was to cut the sugar down to 1/2 a cup since we like our desserts less sweet and it was perfect. The texture is nice–sort of like a foamy mousse. I did make sure to chill the evaporated milk overnight and it whipped up fine for me. Great summertime dessert!

Profile photo of grannyof2

grannyof2 on 12.25.2010

Very sorry, but this was not what I expected. I had my fingers crossed, and things looked promising when the cheesecake started to set. It just didn’t have the light fluffy texture I was hoping for. The other thing is that I couldn’t for the life of me get the evaporated milk to for stiff peaks. Hope others who make this have better luck than I did.

Good thing I made some fudge for Christmas Eve or we would have been desert(less).

Welcome! Join Our Our Happy Cooking Community!
Submit A Recipe! And Save the World

Food Gifts

Our members have the best ideas for food gifts. Like this one!

View Recipe

Slow Cooker Season!

Put that slow cooker to work and rest easy knowing you have a warm meal waiting for you at the end of the day!

View Recipe

Related Recipes

Lemon Cream Tarts
Profile Photo by simmering essence in Desserts
These are one of my very favorite desserts. The lemon cream...
0.00 Mitt(s) 0 Rating(s)0 votes, average: 0.00 out of 50 votes, average: 0.00 out of 50 votes, average: 0.00 out of 50 votes, average: 0.00 out of 50 votes, average: 0.00 out of 5

Prep: Cook:

Serves: 12 Level: Intermediate

Apple Cake
Profile Photo by Beth Pierce in Desserts
This delectable Apple Cake has a slightly crunchy crust and a...
0.00 Mitt(s) 0 Rating(s)0 votes, average: 0.00 out of 50 votes, average: 0.00 out of 50 votes, average: 0.00 out of 50 votes, average: 0.00 out of 50 votes, average: 0.00 out of 5

Prep: Cook:

Serves: 12 Level: Easy

Easy Rum Cake
Profile Photo by Beth Pierce in Desserts
A moist easy Rum Cake with a butter rum glaze that...
0.00 Mitt(s) 0 Rating(s)0 votes, average: 0.00 out of 50 votes, average: 0.00 out of 50 votes, average: 0.00 out of 50 votes, average: 0.00 out of 50 votes, average: 0.00 out of 5

Prep: Cook:

Serves: 16 Level: Easy

Texas Sheet Cake
Profile Photo by Beth Pierce in Desserts
Texas Sheet Cake is a quick and easy moist decadent chocolate...
0.00 Mitt(s) 0 Rating(s)0 votes, average: 0.00 out of 50 votes, average: 0.00 out of 50 votes, average: 0.00 out of 50 votes, average: 0.00 out of 50 votes, average: 0.00 out of 5

Prep: Cook:

Serves: 32 Level: Easy

Gooey Butter Cake
Profile Photo by Beth Pierce in Desserts
This family friendly Gooey Butter Cake has seven ingredients and takes...
5.00 Mitt(s) 1 Rating(s)1 vote, average: 5.00 out of 51 vote, average: 5.00 out of 51 vote, average: 5.00 out of 51 vote, average: 5.00 out of 51 vote, average: 5.00 out of 5

Prep: Cook:

Serves: 16 Level: Easy