Milnot cheesecake is an old recipe for a fluffy cheesecake full of the perfect blend of sweet cheesecake with a lemon flavor. This is an easy no-bake dessert that only needs time to chill before serving.
The first time I went with Justin to his grandmother’s house in Southeast Missouri, I learned just how much she loves to feed the family. And part of that is, of course, the dessert. I had many cheesecakes before, but when Justin told me her delicious milnot cheesecake is his favorite, I didn’t realize it was so different.
Milnot cheesecake is very light and fluffy. It reminds me more of the texture of mousse rather than standard cheesecake. You also get a taste of summer in the cheesecake with lemon gelatin in the mixture.
This original recipe came from Justin’s grandmother’s clipping from an old magazine. We couldn’t find a date on it, but she’s been making the recipe for as long as he can remember.
I made our cheesecake in a 12-inch pie pan. You could also use a springform cheesecake pan if you prefer that.
If you want to make this easier, you can buy a pre-made graham cracker crust. I prefer to make my own crust when I have time, but this works, too. You can also change the flavor a bit by using flavored crackers for a cinnamon graham cracker crust.
What is Milnot Cheesecake?
Milnot cheesecake is a no-bake dessert that has been passed down through generations and loved for its light, creamy texture. Unlike traditional cheesecakes that rely on cream cheese and baking, this recipe uses Milnot, an evaporated filled milk, which whips up into a fluffy consistency. Combined with cream cheese, sugar, and a graham cracker crust, it creates a dessert that feels both rich and airy, perfect for family gatherings, holidays, or potluck dinners.
Ingredients You Will Need
This recipe uses simple pantry staples that come together to make an unforgettable dessert. You will need graham crackers, butter, sugar, cream cheese, lemon juice, vanilla extract, and Milnot evaporated milk. Each ingredient works together to create the signature creamy texture and tangy flavor that makes Milnot cheesecake so unique.
Tips for the Perfect Milnot Cheesecake
For best results, make sure the cream cheese is softened before mixing to avoid lumps in the filling. Chill the Milnot in the refrigerator before whipping, as this helps it whip into stiff peaks more easily. A springform pan can give the cheesecake a more traditional round shape, while a rectangular pan is better for serving larger groups. Letting the cheesecake sit overnight allows the flavors to meld and the filling to set properly.
Variations to Try
Milnot cheesecake is versatile and can be adapted to fit your tastes. Try topping it with cherry pie filling, blueberry compote, or fresh strawberries for a burst of fruity flavor. You can also add a layer of chocolate ganache or drizzle caramel sauce over the top for a richer dessert. For a seasonal twist, pumpkin puree and warm spices can be folded into the filling to make a festive fall version.
How to Store Milnot Cheesecake
Milnot cheesecake should always be stored in the refrigerator to maintain its creamy texture and freshness. Cover the pan tightly with plastic wrap or foil to prevent the cheesecake from absorbing other odors from the fridge. It will stay fresh for up to 4-5 days. If you need to make it ahead of time, prepare the crust and filling separately, then combine them the night before serving.
Can You Freeze Milnot Cheesecake?
Yes, Milnot cheesecake can be frozen for longer storage. Slice the cheesecake into individual portions and wrap them tightly in plastic wrap, then place the wrapped pieces in a freezer-safe container. When ready to enjoy, thaw the slices in the refrigerator overnight. Freezing may slightly change the texture, but the flavor remains just as delicious.
Milnot Cheesecake FAQ
Milnot has a slightly different fat content than regular evaporated milk, which helps it whip better. While you can try the substitution, the results may not be as fluffy.
Cream cheese is essential for the rich flavor and smooth texture, so it should not be skipped.
If you use gluten-free graham crackers for the crust, the recipe can be made gluten free.
Easy Milnot Cheesecake Recipe Step by Step
Ingredients
Crust
- 3 cups graham cracker crumbs
- 1/2 cup butter, melted
Cheesecake Filling
- 3 oz lemon gelatin
- 1 cup boiling water
- 8 oz cream cheese, softened
- 2/3 cup sugar
- 3 tbsp lemon juice
- 1 tsp vanilla extract
- 12 oz milnot evaporated milk
Preparation
Crust
Mix graham cracker crumbs with melted butter in a small bowl.
Press the crumbs to the bottom of a 12-inch pan using either the bottom of a flat-sided glass or your hands.
Cheesecake Filling
Dissolve the lemon gelatin in boiling water and let it cool to room temperature.
Cream the cream cheese, sugar, lemon juice, and vanilla.
Fold the milnot in with the cooled gelatin.
Combine the cream and gelatin mixtures.
Pour the mixture into the crust.
Chill for several hours until firmly set.
Sprinkle extra graham cracker on top for garnish.
Easy Milnot Cheesecake Recipe Leftovers
Storage: Keep the cheesecake in a covered dish in the refrigerator. It will stay good for up to 2-3 days.
Reheating: Since this age-old recipe doesn’t require any cooking, there’s also no reheating necessary.
Freezing: You can freeze milnot cheesecake for up to one month. Thaw in the refrigerator before serving chilled.
Recipe
Originally Published On: December 5, 2022
Last Updated On: September 15, 2025
Milnot Cheesecake
Ingredients
- 3 cups graham cracker crumbs
- 1/2 cup butter (melted)
- 3 oz lemon gelatin
- 1 cup boiling water
- 8 oz cream cheese (softened)
- 2/3 cup sugar
- 3 tbsp lemon juice
- 1 tsp vanilla extract
- 12 oz milnot evaporated milk
Recommended Equipment
Instructions
- Put crushed graham crackers into pan and add melted butter
- Form to pan to make crust
- Dissolve gelatin in boiling water and cool
- Cream the cream cheese, sugar, lemon juice, and vanilla
- Fold milnot in with cooled gelatin
- Combine cream and gelatin mixtures
- Pour mixture into crust
- Chill several hours until firmly set
- Sprinkle extra graham cracker on top for garnish
All nutritional information is based on third-party calculations and should be considered estimates. Actual nutrition content will vary based on brands used, measuring methods, portion sizes, and more.
Milnot is a specific brand of evaporated milk. It’s made with oil instead of buttermilk, but the closest substitute would be regular evaporated milk.
Yes, even though it’s not made with buttermilk, there are still dairy products in milnot.
No, they have very different textures, consistencies, and ingredients. Evaporated milk is closer to milnot than sweetened condensed milk.
If you have original milnot then it will whip similar to whipping cream. Use an electric mixer for the best results. It doesn’t need to be whipped for this recipe but makes a great whipping cream when needed.
Cheesecake & Pie Recipes
- Easy Milnot Cheesecake Recipe
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- Brownie Cheesecake Trifle
- Banana Cream Cheesecake
- Easy Apple Pie
- Easy Instant Pot New York Style Cheesecake Recipe
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- The Best Pumpkin Pie Recipe
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That looks so delicious. I love the flavors, and I can’t say no to anything that’s no-bake!
Ooh I love lemon — and cheesecake. I like that this recipe says “easy” because it encourages me to test it out!
So, mostly a lemony flavor? I love cheesecake, as long as it’s not too rich and too filling.
Your cheesecake looks so delish. It’s perfect for the holidays! I would love to show off my skills and try your recipe.
What a good idea to use flavored crackers to switch up the flavor of the crust. That could add a nice savory touch to it that you wouldn’t otherwise get. I like it.
I am a real sucker for cheesecake. This recipe looks really good. Will definitely give it a try. Thanks for sharing!
The flavour o this Cheesecake would be delicious. I love cheesecake and how easy it is to make it.
I love a good cheesecake. No bake is always a big win for me – love how easy this is to make.
What a lovely recipe, I love lemon in desserts. Its lovely when recipes passed down from generations are re created. Beautiful memories of the person who shared the recipe.
Cheesecake has always been my favorite! Your recipe is fabulous. Thanks for sharing.
This look yummy and it’s been a while not to do cheesecake. It would be my first if I try this milnot cheesecake. And nice we have options for the crust
I love eating different kinds of Cheescakes. This one looks delicious too.
How long can you store the Milnot cheesecake in the refrigerator before it goes bad?
I have saved it for a few days before. It usually doesn’t last more than 2-3 days without being eaten here, so I haven’t tested it longer than that.
I have made this cheesecake for many years. Always a request for holidays and birthdays. Never had minot not whip. Can I use heavy cream instead?
Yes, you can substitute with heavy cream, or evaporated milk in the freezer for about 15 minutes will also whip the same way.
Milnot came to our school and demonstrated this recipe in the 70’s. I have been making it ever since. My Mom changed it up a bit. She used Lime Gelatine and a Oreo Cookie crust. So good.