Refrigerator Cheesecake Recipe That Contains Milnot
A light, creamy, no-bake cheesecake made with Milnot evaporated milk — perfect for hot days or holiday gatherings. No cream cheese needed!
Equipment
- Mixing bowls
- Hand or stand mixer
- Saucepan
- 9-inch pie dish or springform pan
- Whisk
- Spatula
Ingredients
- 1½ cups graham cracker crumbs
- ¼ cup sugar for crust
- ⅓ cup melted butter
- 1 tbsp unflavored gelatin
- ¼ cup cold water
- ¼ cup boiling water
- ¾ cup sugar for filling
- ¼ cup lemon juice
- 1 tsp vanilla extract
- 1 can 12 oz Milnot, chilled
- Optional: fruit topping
Instructions
- Make the Crust: Mix crumbs, sugar, and butter. Press into pan. Chill.
- Prepare Gelatin: Bloom gelatin in cold water, then dissolve in boiling water. Let cool.
- Mix Base: Stir sugar, lemon juice, and vanilla together.
- Whip Milnot: Beat cold Milnot until thick and fluffy.
- Combine: Fold gelatin and lemon mix into whipped Milnot.
- Chill: Pour into crust. Refrigerate 6+ hours or overnight. Add topping before serving.
Notes
Keep Milnot very cold for best volume.
Use gluten-free cookies for crust if needed.
Replace gelatin with agar-agar if vegetarian.
Store in fridge up to 4 days. Freeze up to 1 month.