Woolworth Cheesecake
A creamy dessert that blends smooth textures with zesty lemon, perfect for indulging while keeping nutrition in check.
Ingredients
For the cheesecake filling
- 16 oz Cream Cheese Soften at room temperature before use.
- 1/2 cup Sugar Sweetens without overpowering the citrus notes.
- 8 oz Whipped Topping Adds light, airy texture.
- 14 oz Sweetened Condensed Milk Brings a touch of sweetness.
- 1/4 cup Lemon Juice Offers a refreshing zing.
For the crust
- 1 pack Graham Cracker Crust Gives a satisfying crunch.
Instructions
Preparation
- Gather all your ingredients on the counter to streamline the process.
- Pre-crush your graham cracker crust if it isn’t pre-made to ensure a fine texture.
- Soften the cream cheese by letting it rest at room temperature for about 30 minutes.
Cook/Assemble
- In a large mixing bowl, blend together the softened cream cheese and sugar until smooth.
- Add the whipped topping and sweetened condensed milk, mixing gently until combined.
- Pour in the lemon juice, combining thoroughly for a zesty kick.
- Spread the cream mixture over your graham cracker crust, smoothing the top.
- Refrigerate the cheesecake for at least 4 hours or overnight to allow it to firm up.
Serve
- Once set, slice the cheesecake into wedges and plate.
- For added flair, garnish with a sprinkle of lemon zest or fresh berries.
- Enjoy chilled for the best taste and texture experience.
Notes
Make sure your cream cheese is fully softened to prevent lumps. Store leftovers in an airtight container to maintain freshness. Can be meal prepped up to three days in advance.