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.

Nutriscore Rating: 41/100

Prep Time:20 mins

Cook Time:0 mins

Total Time:20 mins

Servings: 8

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

Directions

Step 1

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.

Step 2

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.

Step 3

In a large bowl, beat the softened cream cheese with an electric mixer until smooth and creamy, about 2 minutes.

Step 4

Add the powdered sugar and vanilla extract to the cream cheese. Continue to beat until fully combined and smooth.

Step 5

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.

Step 6

Gently fold the whipped Milnot into the cream cheese mixture using a rubber spatula. Be careful not to deflate the whipped milk.

Step 7

Stir in the lemon juice and fold until the mixture is smooth and well incorporated.

Step 8

Pour the cheesecake filling evenly over the prepared crust, spreading it out into an even layer with a spatula.

Step 9

Cover the pie pan with plastic wrap and refrigerate for at least 6 hours or overnight to allow the cheesecake to set.

Step 10

Slice and serve chilled. Store any leftovers in the refrigerator for up to 3 days.

Nutrition Facts

Serving size	874.1 grams (874.1g)

Amount per serving	% Daily Value*
Calories	2939

Total Fat 180.00g	231%
Saturated Fat 104.60g	523%
Polyunsaturated Fat 0.00g
Cholesterol 482mg	161%
Sodium 2101mg	91%
Total Carbohydrate 295.10g	107%
Dietary Fiber 4.60g	16%
Total Sugars 191.80g
Protein 44.70g	89%

Vitamin D 0IU	0%
Calcium 957mg	74%
Iron 7mg	41%
Potassium 1425mg	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.

Source of Calories

Fat: 54.4%

Protein: 6.0%

Carbs: 39.6%