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Fluffy Milnot Cheesecake

My grandmother always made this wonderfully light and airy cheesecake and it requires no baking other than the graham cracker crust. I'm always asked for the recipe and even those that don't care for cheesecake love this. You can cut this recipe in half very easily, although I use a smaller pan so it fills the cake pan to the top.

Ready In:
45mins
Serves:
Units:

ingredients

directions

  • CRUST: Mix graham crackers and melted butter together.
  • Reserve 1/2 cup and set aside,then press the rest into 13 X 9" cake pan.
  • Bake at 350 for 8- 10 minutes and cool.
  • Dissolve 2 pkgs jello in water and set aside to cool.
  • Beat together cream cheese and sugar and set aside.
  • Whip chilled milnot and sugar together until stiff.
  • (Like whipped cream and use a large mixing bowl as this grows quite a bit in volume) Add jello to cream cheese mixture and blend thoroughly.
  • Add all to whipped milnot and beat until well mixed.
  • Pour over cooled crust, sprinkle reserved crumb mixture on top and chill at least 2 hours.
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RECIPE MADE WITH LOVE BY

@Diane Hathaway
Contributor
@Diane Hathaway
Contributor
"My grandmother always made this wonderfully light and airy cheesecake and it requires no baking other than the graham cracker crust. I'm always asked for the recipe and even those that don't care for cheesecake love this. You can cut this recipe in half very easily, although I use a smaller pan so it fills the cake pan to the top."
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  1. linda j.
    what sugar do you ad to milnot
    Replies 1
  2. Beverly Z.
    Milnot is special. It isn't just evaporated milk. I've made the cheesecake for years. It is light and fluffy. However, if you try to make it now you will be disappointed. When I made it the last 2 times I couldn't get it to whip, even after having everything cold. The taste was the same but it was only half as fluffy. Yesterday I called the company and asked if they had changed the ingredients. She said yes! The government regulations had made them change the soy liquid to palm oil to eliminate the transfat so it will no longer whip. There is nothing you can do about it.
    Replies 1
  3. Beverly Z.
    Original Milnot is no longer "original"!
    Reply
  4. katzrose
    This recipe is great. But it is just plain old evaporated milk - not sweetened condensed. It whips up more than you would think possible and is a very light dessert. Give it a try.
    Reply
  5. siouxndn2_7629518
    Been looking for this recipe. It is the best thing i've ever eaten. Love it. Love it. Love it.
    Reply
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