Milnot cheesecake in a round white pie dish on top of a white and grey towel on a light surface (with logo overlay)

Easy Milnot Cheesecake Recipe

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 Recipe

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.

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
Milnot cheesecake ingredients in dishes on a light surface

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.

Graham cracker crust in a round white pie dish

Cheesecake Filling

Dissolve the lemon gelatin in boiling water and let it cool to room temperature.

Gelatin in a small stainless steel bowl on a light surface

Cream the cream cheese, sugar, lemon juice, and vanilla.

Fold the milnot in with the cooled gelatin.

Milnot mixture in a stainless steel bowl on a light surface

Combine the cream and gelatin mixtures.

Cheesecake filling in a stainless steel bowl on a light surface

Pour the mixture into the crust.

Cheesecake filling in a round white pie pan on a light surface

Chill for several hours until firmly set.

Sprinkle extra graham cracker on top for garnish.

Milnot cheesecake in a round white pie dish on top of a white and grey towel on a light surface (vertical)

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 in a round white pie dish on top of a white and grey towel on a light surface

Milnot Cheesecake

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.
Prep Time 30 minutes
Chill Time 2 hours
Total Time 2 hours 30 minutes
Course:
Dessert
Cuisine:
American
Keyword:
cheesecake
|
cream cheese
|
dessert
|
milnot
Dietary Needs:
Egg-Free
Servings: 8 pieces
5 from 8 votes

Ingredients

Crust
  • 3 cups graham cracker crumbs
  • 1/2 cup butter (melted)
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

Recommended Equipment

Instructions

Crust
  • Put crushed graham crackers into pan and add melted butter
  • Form to pan to make crust
Filling
  • 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
Click the buttons below to share and print this recipe
Pin Recipe Print Recipe
Nutrition Facts
Milnot Cheesecake
Amount Per Serving (1 piece)
Calories 499 Calories from Fat 252
% Daily Value*
Fat 28g43%
Saturated Fat 15g75%
Trans Fat 0.5g
Polyunsaturated Fat 1g
Monounsaturated Fat 8g
Cholesterol 71mg24%
Sodium 483mg20%
Potassium 233mg7%
Carbohydrates 57g19%
Fiber 1g4%
Sugar 39g43%
Protein 8g16%
Vitamin A 837IU17%
Vitamin C 3mg4%
Calcium 168mg17%
Iron 1mg6%
* Percent Daily Values are based on a 2000 calorie diet.

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.

What if I can’t find milnot?


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.

Does milnot contain dairy?

Yes, even though it’s not made with buttermilk, there are still dairy products in milnot.

Is milnot the same as sweetened condensed milk?

No, they have very different textures, consistencies, and ingredients. Evaporated milk is closer to milnot than sweetened condensed milk.

Can milnot be whipped?

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.

More Cheesecake Recipes

14 thoughts on “Easy Milnot Cheesecake Recipe”

  1. Ooh I love lemon — and cheesecake. I like that this recipe says “easy” because it encourages me to test it out!

  2. 5 stars
    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.

    1. 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.

Leave a Comment

Your email address will not be published. Required fields are marked *

Recipe Rating