The Famous Woolworth Ice Box Cheesecake


Looking for a delicious and light dessert? Try this Lemon Icebox Cheesecake!

About This Recipe:

When it comes to baked cheesecakes, the tartness of lemon juice often softens with the oven’s heat. For this no-bake Lemon Icebox Cheesecake, we reduced the lemon juice for a balanced flavor. The inclusion of lemon curd provides a zesty kick without resorting to zest or lemon extract. The twist? We use lemon cookies, not graham crackers, to give that extra lemony touch to the crust.


For the Crust:

  • 2 cups of crushed lemon cookies (you can use any lemon-flavored cookies you like)
  • 1/2 cup of unsalted butter, melted

For the Cheesecake Filling:

  • 16 ounces (2 blocks) of cream cheese, softened
  • 1 cup of granulated sugar
  • 2 tablespoons of fresh lemon juice
  • 1 teaspoon of vanilla extract
  • 1 cup of heavy cream
  • 1/2 cup of lemon curd (store-bought or homemade)


  1. Start by making the Crust:
    • In a mixing bowl, combine the crushed lemon cookies and melted butter until the mixture resembles wet sand.
    • Press this mixture firmly into the bottom of a 9×9-inch square baking dish or a similar-sized pie dish.
    • Place the dish in the refrigerator while you prepare the filling.

  2. Enjoy your delicious no-bake Lemon Icebox Cheesecake!


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