We’ve always been captivated by the creamy allure of cheesecakes and our Milnot Cheesecake recipe is a standout favorite. This no-bake gem uses Milnot evaporated filled milk to deliver a light velvety texture that’s perfect for quick desserts.
We love how it simplifies classic baking while packing in rich flavor. Whether you’re hosting a gathering or craving something sweet it’s an easy win for any kitchen.
Ingredients
To craft our no-bake Milnot Cheesecake with its signature light and velvety texture, we start by assembling these key ingredients. We’ve organized them in the order they’re used, from crust to filling, with precise measurements and any necessary prep notes for effortless preparation.
Crust Ingredients
- 1 ½ cups graham cracker crumbs: Use finely crushed crackers for the base; pulse in a food processor if needed.
- ¼ cup granulated sugar: Adds subtle sweetness to balance the crust.
- ⅓ cup unsalted butter, melted: Ensure it’s fully melted and cooled slightly for even mixing.
Filling Ingredients
- 1 package (8 oz) cream cheese, softened: Cream cheese should be at room temperature for a smooth blend; this is the heart of our cheesecake’s creamy profile.
- 1 cup granulated sugar: Provides the perfect sweetness to complement the tart notes.
- 1 can (12 oz) Milnot evaporated filled milk, chilled: Milnot is our star ingredient—chill it beforehand to achieve that airy, velvety consistency without baking.
- 1 tablespoon fresh lemon juice: Freshly squeezed for a bright, tangy lift that enhances the flavor.
- 1 teaspoon vanilla extract: Pure vanilla for rich, aromatic depth.
- 1 envelope (about 2 ¼ teaspoons) unflavored gelatin: Dissolved in ¼ cup hot water as per the recipe steps to help set the filling without heat.
Required Equipment
To bring our Milnot Cheesecake to life, we rely on a few essential tools that make preparation smooth and efficient. These items help us achieve that perfect no-bake texture without any fuss. Below, we’ve listed the key equipment in the order we typically use them, along with brief notes on their roles for optimal results.
- Mixing Bowls: We need at least two medium-sized mixing bowls—one for combining the crust ingredients and another for whipping the filling. This ensures our ingredients blend evenly for a velvety cheesecake base.
- Measuring Cups and Spoons: Accurate measurements are crucial for our Milnot Cheesecake recipe, so we use a set of standard measuring cups (for dry and liquid ingredients) and spoons to portion out items like sugar and vanilla extract precisely.
- Electric Mixer or Hand Whisk: For beating the cream cheese and Milnot evaporated filled milk to airy perfection, we recommend an electric mixer for speed, but a sturdy hand whisk works if we’re aiming for a more hands-on approach.
- Saucepan: We use a small saucepan to dissolve the unflavored gelatin, which is key to setting the filling’s light and creamy texture in our no-bake dessert.
- 9-inch Springform Pan or Pie Dish: This is our go-to for molding the graham cracker crust and filling. A springform pan makes it easier to release the cheesecake intact, ensuring a professional finish.
- Spatula: A flexible spatula helps us scrape down the sides of bowls and smooth the filling into the pan, preventing any lumps in our signature Milnot Cheesecake.
- Refrigerator: While not a tool per se, we dedicate space in the refrigerator for chilling the cheesecake for at least 4 hours, allowing the flavors to meld and the texture to firm up beautifully.
By having these tools ready, we streamline the process and focus on creating a delicious, crowd-pleasing treat. Always opt for clean, food-safe equipment to maintain the freshness and quality of our no-bake masterpiece.
Instructions
With our ingredients measured and tools at hand, we guide you through the simple, step-by-step process to craft a creamy Milnot Cheesecake that boasts a light and velvety texture perfect for any occasion.
Prepare the Crust
First, combine 1 ½ cups of graham cracker crumbs with ¼ cup of granulated sugar in a mixing bowl to create a sweet base. Add ⅓ cup of melted unsalted butter and stir until the mixture resembles wet sand with a crumbly yet cohesive feel. Press this mixture firmly into the bottom of a 9-inch springform pan using the back of a spatula or your hands, ensuring an even layer that will provide a crisp contrast to the smooth filling. Bake the crust in a preheated oven at 350°F for 8 minutes to set it, then let it cool completely for about 10 minutes while we prepare the rest—this step locks in a golden and aromatic foundation that enhances the cheesecake’s overall flavor.
Make the Filling
In a large mixing bowl, beat 16 ounces of softened cream cheese with 1 cup of granulated sugar using an electric mixer on medium speed until smooth and lump-free, creating a rich base that promises tangy creaminess. In a separate saucepan, dissolve 1 envelope of unflavored gelatin in ½ cup of cold water over low heat for 2 minutes, stirring constantly until it forms a clear liquid—this acts as the key binder for our filling’s structure. In another bowl, whip 1 cup of chilled Milnot evaporated filled milk on high speed until it doubles in volume and forms soft peaks, yielding a fluffy and airy texture that makes the cheesecake irresistible. Gradually fold in 2 tablespoons of fresh lemon juice and 1 teaspoon of vanilla extract into the cream cheese mixture, then incorporate the gelatin and whipped Milnot until fully blended, resulting in a velvety and balanced filling ready for assembly.
Assemble the Cheesecake
Pour the prepared filling over the cooled crust in the springform pan, using a spatula to spread it evenly and smooth the top for a polished finish. Gently tap the pan on the counter a few times to release any air bubbles, ensuring each slice reveals a perfectly layered and uniform texture that highlights the contrast between the crunchy base and the creamy center. At this stage, our cheesecake is set for chilling, transforming into a dessert that’s both elegant and easy to serve.
Chill
| Chilling Time | Resulting Texture | Recommended Use |
|---|---|---|
| 4 hours | Soft and sliceable | Quick preparation for events |
| 6–8 hours | Firm and creamy | Standard for best results |
| Overnight (8+ hours) | Fully set and flavorful | Optimal for peak taste |
Make-Ahead and Storage Tips
One of the beauties of our Milnot Cheesecake is its flexibility for planning ahead, allowing you to prepare this no-bake delight in advance without compromising its light and velvety texture. We often make the crust and filling the day before events to let flavors meld fully, ensuring a fluffy and creamy result that’s perfect for gatherings.
Make-Ahead Tips
To streamline your preparation, follow these steps for making our Milnot Cheesecake ahead of time:
- Prepare the crust early: Mix and press the graham cracker crumbs, sugar, and melted butter into your pan up to 24 hours in advance. Cover it tightly with plastic wrap and store in the refrigerator to keep it firm and ready for the filling.
- Assemble the full cheesecake: After combining the softened cream cheese, sugar, whipped Milnot evaporated filled milk, lemon juice, vanilla extract, and gelatin, pour the filling over the cooled crust. Smooth the top with a spatula, then chill in the refrigerator. We recommend preparing the entire cheesecake up to 48 hours ahead for optimal flavor development and texture.
- Chilling guidelines: Based on our testing, aim for at least 4 hours of chilling for a soft set, 6-8 hours for a firm yet creamy consistency, or overnight for the best results. Always cover the pan with plastic wrap to prevent any absorption of odors from the fridge.
Storage Tips
Proper storage helps maintain the velvety profile of your Milnot Cheesecake, keeping it fresh and delicious. Here’s how to handle it post-preparation:
- Refrigerator storage: Once chilled and set, store the cheesecake in an airtight container or covered with plastic wrap in the refrigerator. It will stay fresh for up to 5 days, retaining its light texture and flavors.
- Freezer storage: For longer-term storage, wrap individual slices or the whole cheesecake tightly in plastic wrap and aluminum foil. Freeze for up to 3 months to preserve its quality—we advise thawing overnight in the refrigerator before serving to avoid any condensation that could affect the crust.
- Thawing and serving: When ready to serve, thaw frozen cheesecake slowly in the fridge to ensure it regains its original fluffy texture. Always check for any signs of spoilage, such as off odors or separation, before enjoying.
| Storage Method | Duration | Key Notes |
|---|---|---|
| Refrigerator | Up to 5 days | Keep covered to maintain moisture and prevent drying. |
| Freezer | Up to 3 months | Wrap securely; thaw in fridge for best results. |
Conclusion
We’ve crafted this Milnot Cheesecake as an effortless favorite that delivers creamy perfection every time. It’s perfect for turning simple ingredients into a showstopper dessert we all enjoy sharing.
Give it a try and see how it elevates your gatherings with its light texture and flavor. We’re confident it’ll become a staple in your recipe collection.
Frequently Asked Questions
What is Milnot Cheesecake?
Milnot Cheesecake is a no-bake dessert that uses Milnot evaporated filled milk for a light, velvety texture. It’s a simple, flavorful recipe perfect for quick treats or gatherings, featuring a graham cracker crust and creamy filling made with cream cheese, sugar, lemon juice, vanilla, and gelatin.
What ingredients are needed for Milnot Cheesecake?
For the crust, you’ll need graham cracker crumbs, granulated sugar, and melted unsalted butter. The filling requires softened cream cheese, granulated sugar, chilled Milnot evaporated filled milk, fresh lemon juice, vanilla extract, and unflavored gelatin. These ingredients create a creamy, delicious cheesecake.
What equipment is required to make Milnot Cheesecake?
You’ll need mixing bowls, measuring cups and spoons, an electric mixer or hand whisk, a saucepan, and a 9-inch springform pan or pie dish. A spatula helps smooth the filling, and the cheesecake chills in the refrigerator for at least 4 hours to set properly.
How do I prepare the crust for Milnot Cheesecake?
Mix graham cracker crumbs, sugar, and melted butter, then press the mixture into your pan. Bake it briefly for a golden base, or skip baking for a no-bake option. Let it cool before adding the filling to ensure the best texture.
How do I make the filling for Milnot Cheesecake?
Beat softened cream cheese and sugar until smooth. Dissolve unflavored gelatin in water, whip the chilled Milnot evaporated filled milk for fluffiness, then combine everything with lemon juice and vanilla extract. Pour over the cooled crust and smooth the top.
How long should I chill Milnot Cheesecake?
Chill for at least 4 hours for a soft texture, 6-8 hours for firm and creamy results, or overnight for optimal flavor. This allows the ingredients to meld and the cheesecake to set properly.
Can I make Milnot Cheesecake ahead of time?
Yes, prepare the crust and filling up to 48 hours in advance. Assemble and chill as directed to maintain texture. It’s ideal for events, as it keeps well in the fridge for up to 5 days or frozen for up to 3 months.
How do I store Milnot Cheesecake?
Store in the refrigerator for up to 5 days in an airtight container to keep it fresh. For longer storage, freeze for up to 3 months; thaw in the fridge overnight to preserve the fluffy texture. Avoid leaving it at room temperature for extended periods.