Milnot Cheesecake
Discover the heavenly delight of Milnot Cheesecake, a classic no-bake dessert that’s as easy to make as it is to devour. This nostalgic recipe features a buttery graham cracker crust topped with an irresistibly light and creamy filling, made with whipped Milnot evaporated milk, velvety cream cheese, and a hint of fresh lemon juice for a subtle tang. The secret lies in the whipped Milnot, which creates an airy texture that sets this cheesecake apart from traditional baked versions. With just 30 minutes of hands-on prep and no need for an oven, this chilled dessert is perfect for summer gatherings, holiday feasts, or any time you crave a rich yet refreshing treat. Serve this luscious Milnot Cheesecake straight from the fridge for a slice of pure indulgence!
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Recipe Information
Ingredients
- 2 cups Graham cracker crumbs
- 2 tablespoons Sugar (for crust)
- 6 tablespoons Unsalted butter
- 1 cup Milnot evaporated milk
- 16 ounces Cream cheese (softened)
- 1.5 cups Powdered sugar
- 0.25 cup Lemon juice
- 2 teaspoons Vanilla extract
Instructions
In a medium bowl, combine the graham cracker crumbs and sugar for the crust. Melt the butter and pour it over the crumb mixture. Stir until fully combined.
Press the crumb mixture firmly into the bottom of a 9x13-inch baking dish or a 9-inch springform pan. Place the crust in the refrigerator to chill while preparing the filling.
Pour the Milnot evaporated milk into a large mixing bowl. Using an electric mixer, whip the Milnot until it doubles in volume and becomes thick and fluffy. This step is key to achieving the airy texture of the cheesecake.
In a separate large bowl, beat the softened cream cheese with an electric mixer until smooth and creamy. Gradually add the powdered sugar and mix until fully incorporated.
Add the lemon juice and vanilla extract to the cream cheese mixture and beat until combined.
Gently fold the whipped Milnot into the cream cheese mixture, being careful not to deflate the whipped texture. Mix until no streaks remain, creating a smooth and airy filling.
Pour the cheesecake filling over the prepared crust, spreading it evenly with a spatula.
Cover the pan with plastic wrap and refrigerate the cheesecake for at least 4 hours, or until fully set.
Once set, slice the cheesecake into pieces and serve chilled. Enjoy your creamy, no-bake Milnot Cheesecake!
Nutrition Facts
Calories |
4406 | ||
|---|---|---|---|
% Daily Value* |
|||
| Total Fat | 270.9 g | 347% | |
| Saturated Fat | 155.6 g | 778% | |
| Polyunsaturated Fat | 0.0 g | ||
| Cholesterol | 728 mg | 243% | |
| Sodium | 3171 mg | 138% | |
| Total Carbohydrate | 446.0 g | 162% | |
| Dietary Fiber | 6.2 g | 22% | |
| Total Sugars | 302.8 g | ||
| Protein | 61.6 g | 123% | |
| Vitamin D | 0.0 mcg | 0% | |
| Calcium | 1078 mg | 83% | |
| Iron | 10.2 mg | 57% | |
| Potassium | 1315 mg | 28% | |
*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.
