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.
Jump to RecipeThe 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.
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
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.
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.