Maxine’S Milnot Cheesecake

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Servings: 8 Difficulty: Intermediate
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A creamy, no-bake lemon cheesecake with a crunchy graham cracker crust
Maxine's Milnot Cheesecake recipe image

This vintage no-bake cheesecake combines the tangy brightness of lemon Jello with the rich creaminess of cream cheese and whipped topping. The result is a light, airy dessert that sets firmly in the refrigerator without needing an oven. A generous layer of buttery graham cracker crumbs forms a sturdy crust, while the remaining crumbs sprinkled on top add a delightful textural contrast. Perfect for potlucks, summer gatherings, or when you crave a sweet treat without the hassle of baking. It’s a nostalgic favorite thatâÂÂs easy to assemble and freezes beautifully for later enjoyment.

Maxine's Milnot Cheesecake recipe image
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Maxine’S Milnot Cheesecake

Author: chefs-mate Cooking Method: Cuisine: Courses:
Difficulty: Intermediate
Servings: 8 Calories: 1114.4

Description

This vintage no-bake cheesecake combines the tangy brightness of lemon Jello with the rich creaminess of cream cheese and whipped topping. The result is a light, airy dessert that sets firmly in the refrigerator without needing an oven. A generous layer of buttery graham cracker crumbs forms a sturdy crust, while the remaining crumbs sprinkled on top add a delightful textural contrast. Perfect for potlucks, summer gatherings, or when you crave a sweet treat without the hassle of baking. It&# 226;ÂÂs a nostalgic favorite thatâÂÂs easy to assemble and freezes beautifully for later enjoyment.

Ingredients

Directions

  1. Dissolve the Lemon Jello package in 1 cup of boiling water, stirring until completely dissolved.
  2. Refrigerate the Jello mixture for about 15-20 minutes, stirring occasionally, until it is slightly thickened but not set.
  3. In a large bowl, beat the cream cheese, sugar, and vanilla together until smooth and creamy.
  4. Fold the slightly thickened Jello mixture into the cream cheese mixture, blending until well combined.
  5. Gently fold in the whipped Milnot topping until no white streaks remain.
  6. In a separate bowl, mix the graham cracker crumbs with the melted oleo until the crumbs are evenly moistened.
  7. Press about 3 cups of the crumb mixture firmly onto the bottom and up the sides of a 9x12-inch pan.
  8. Pour the cheesecake filling over the crust and spread evenly.
  9. Sprinkle the remaining 1/2 cup of graham cracker crumbs over the top of the filling.
  10. Refrigerate for at least 6 hours or overnight until firm.

Nutrition Facts

Servings 8

Amount Per Serving
Calories 1114.4kcal
% Daily Value *
Total Fat 75.6g117%
Saturated Fat 44.5g223%
Cholesterol 274.8mg92%
Sodium 3385.4mg142%
Total Carbohydrate 41.2g14%
Dietary Fiber 1.0g4%
Sugars 36.6g
Protein 64.7g130%

* Percent Daily Values are based on a 2,000 calorie diet. Your daily value may be higher or lower depending on your calorie needs.

Note

If using Oleo or margarine, melt it in a microwave-safe bowl or on the stovetop before mixing with the crumbs. Butter can be substituted for a richer flavor.

This cheesecake can be garnished with fresh fruit, such as lemon slices or blueberries, just before serving for a pop of color.

Store leftovers in the refrigerator covered with plastic wrap for up to 3 days. For longer storage, freeze the cheesecake for up to 1 month; thaw in the refrigerator before serving.

Keywords: no-bake, cheesecake, lemon, jello, cream cheese, graham cracker, dessert, easy, vintage, summer, chilled, potluck, milnot, whipped topping, crust, make-ahead, freezer-friendly, classic, simple, crowd-pleaser
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