Fluffy Milnot Cheesecake
Indulge in the airy decadence of Fluffy Milnot Cheesecake, a no-bake dessert that’s a nostalgic twist on traditional cheesecake. This recipe features a buttery graham cracker crust and a velvety, citrus-kissed filling made with chilled Milnot evaporated milk, whipped to a light and fluffy texture. The combination of creamy softened cream cheese, a touch of vanilla, and a hint of fresh lemon juice creates a perfectly balanced flavor that’s both rich and refreshing. With just 20 minutes of prep time, this easy make-ahead dessert sets beautifully in the refrigerator, making it an effortless yet impressive treat for any occasion. Whether you're hosting a party or craving a simple indulgence, Fluffy Milnot Cheesecake delivers a dreamy, melt-in-your-mouth experience that’s sure to capture hearts.
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Recipe Information
Ingredients
- 1.5 cups Graham cracker crumbs
- 0.33 cups Unsalted butter, melted
- 2 tablespoons Granulated sugar
- 8 ounces Cream cheese, softened
- 0.75 cups Powdered sugar
- 1 teaspoon Vanilla extract
- 1 cup Milnot evaporated milk, chilled
- 2 tablespoons Lemon juice
Instructions
In a medium bowl, combine the graham cracker crumbs, melted butter, and granulated sugar. Mix until the crumbs are evenly coated and resemble wet sand.
Press the crumb mixture evenly into the bottom of a 9-inch pie pan to form the crust. Use the bottom of a flat measuring cup or glass to press it down firmly. Set aside.
In a large bowl, beat the softened cream cheese with an electric mixer until smooth and creamy, about 2 minutes.
Add the powdered sugar and vanilla extract to the cream cheese. Continue to beat until fully combined and smooth.
In a separate chilled medium bowl, pour the cold Milnot evaporated milk and beat with an electric mixer on high speed until thick, fluffy, and nearly doubled in volume. This may take about 5 minutes.
Gently fold the whipped Milnot into the cream cheese mixture using a rubber spatula. Be careful not to deflate the whipped milk.
Stir in the lemon juice and fold until the mixture is smooth and well incorporated.
Pour the cheesecake filling evenly over the prepared crust, spreading it out into an even layer with a spatula.
Cover the pie pan with plastic wrap and refrigerate for at least 6 hours or overnight to allow the cheesecake to set.
Slice and serve chilled. Store any leftovers in the refrigerator for up to 3 days.
Nutrition Facts
Calories |
2911 | ||
|---|---|---|---|
% Daily Value* |
|||
| Total Fat | 181.0 g | 232% | |
| Saturated Fat | 103.8 g | 519% | |
| Polyunsaturated Fat | 0.0 g | ||
| Cholesterol | 484 mg | 162% | |
| Sodium | 1979 mg | 86% | |
| Total Carbohydrate | 282.0 g | 103% | |
| Dietary Fiber | 6.1 g | 22% | |
| Total Sugars | 197.8 g | ||
| Protein | 44.8 g | 90% | |
| Vitamin D | 0.0 mcg | 0% | |
| Calcium | 925 mg | 71% | |
| Iron | 5.2 mg | 29% | |
| Potassium | 1396 mg | 30% | |
*The % Daily Value tells you how much a nutrient in a serving of food contributes to a daily diet. 2,000 calories a day is used for general nutrition advice.
