Ice Box Cheesecake

Ann Thomas


This is my moms recipe. She always makes this light fluffy dessert for family gatherings. And it is the first dessert to disappear. Everyone loves it!

This is a wonderful spring/summer time dessert because it is so light and fluffy!


★★★★★ 4 votes

1 Hr


Add to Grocery List

1/2 c
butter, melted
1/4 c
2 pkg
graham crackers crumbled up


1 can(s)
chilled evaporated milk (12oz)
1 pkg
lemon jello
1 pkg
cream cheese (8oz)
1/2 c
1 can(s)
crushed pineapple in juice (20oz)
1/2 c
boiled water (for the jello)
3/4 c
ice cubes (for the jello)


How to Make Ice Box Cheesecake


  • 1You will need a 9 x 13 inch glass cake pan for this cake.
  • 2For the crust I use my food processor to do this.
    Crumble the 2 packages of graham crackers with the food processor. Then add the 1/4 cup sugar mix again. And add 1/2 cup melted butter and mix throughly.
    Take half of the crumb crust and place in the bottom of cake pan and lightly pat down (the rest of the crumbs will be used to sprinkle on top of the cake). Set aside while you make the filling.
  • 3For the filling you will need a well chilled 12oz can of evaporated milk (I like to place the can in the freezer for an hour or two). Pour into a large metal or glass mixing bowl. Use a hand mixer or a stand mixer to beat the evaporated milk until its thick and creamy with stiff peaks.
    In a small bowl take 1/2 cup boiling water and dissolve the lemon jello into it. Then add 3/4 cup of ice cubes and add that to the hot Jello to cool it. Make sure the jello is no longer hot and starting to slightly congeal.
    Mix the jello into the whipped evaporated milk very slowly till they are combined.
  • 4In another small mixing bowl cream together 1/2 cup of sugar with 8oz package of cream cheese.
    Take the 20oz can of crushed pinapple drain it very well. You will need to squeeze out as much liquid as you can. (I like to use a fine wire mesh colander to do this).
    Add the pineapple to the cream cheese sugar mixture and mix it together.
  • 5Now add the pineapple cream cheese mixture a little bit at a time to the whipped milk/jello. Mix on a a low speed.
    Once everything is evenly combined pour the fluffy filling into the cake pan that has half of the graham cracker crust lining the bottom. Top off your cake with the rest of the crumbly graham cracker crust by sprinkling it over the top of the cake.

    Refrigerate for 3-5 hours or over night if you like.

    This is a very fluffy light dessert and will not cut like a normal cake use a large spoon to serve it with.
  • 6You can also make this dessert low sugar diabetic friendly by using sugar free jello and using 1/2 cup splenda instead of sugar in the filling.

    And for a different taste you can change out the lemon jello for strawberry or lime flavored jello.

Printable Recipe Card

About Ice Box Cheesecake

Course/Dish: Cakes
Hashtag: #cheesecake

Show 5 Comments & Reviews

Flavorful Blueberry Recipes To Brighten Your Day

Flavorful Blueberry Recipes to Brighten Your Day

Kitchen Crew

The markets are bursting with blueberries these days! That makes me very happy because not only are they yummy, they're super healthy. Packed with antioxidants, research shows blueberries can help...

17 Easy Bundt Pan Recipes

17 Easy Bundt Pan Recipes

Kitchen Crew @JustaPinch

From breakfast to dinner to dessert, there’s a delicious bundt pan recipe for you! We promise, there’s nothing bundt yummy recipes for you below. Great Grandma's Best Banana Bread “One...

14 Best Chocolate Cupcake Recipes

14 Best Chocolate Cupcake Recipes

Kitchen Crew @JustaPinch

Mmm, there’s just something magical about a tasty chocolate cupcake that just makes our mouths water. We searched high and low on Pinterest for some seriously awesome chocolate cupcake recipes...