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Maxine’S Milnot Cheesecake

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&# 226;ÂÂs a nostalgic favorite thatâÂÂs easy to assemble and freezes beautifully for later enjoyment.
Cooking Method:
Cuisine:
Courses:
Difficulty: Intermediate
Servings: 8
Calories: 1114.4
Dietary: Gluten-free
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
  • 1 package Lemon Jello
  • 1 cup Boiling water
  • 8 ounce Cream cheese
  • 1/2 cup Sugar
  • 1 teaspoon Vanilla
  • 1 can Milnot, whipped
  • 3 1/2 cup Graham cracker crumbs
  • 2/3 cup Oleo, melted
Directions
  1. 1
    Dissolve the Lemon Jello package in 1 cup of boiling water, stirring until completely dissolved.
  2. 2
    Refrigerate the Jello mixture for about 15-20 minutes, stirring occasionally, until it is slightly thickened but not set.
  3. 3
    In a large bowl, beat the cream cheese, sugar, and vanilla together until smooth and creamy.
  4. 4
    Fold the slightly thickened Jello mixture into the cream cheese mixture, blending until well combined.
  5. 5
    Gently fold in the whipped Milnot topping until no white streaks remain.
  6. 6
    In a separate bowl, mix the graham cracker crumbs with the melted oleo until the crumbs are evenly moistened.
  7. 7
    Press about 3 cups of the crumb mixture firmly onto the bottom and up the sides of a 9x12-inch pan.
  8. 8
    Pour the cheesecake filling over the crust and spread evenly.
  9. 9
    Sprinkle the remaining 1/2 cup of graham cracker crumbs over the top of the filling.
  10. 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
Read it online: https://www.chefs-mate.com/recipe/maxines-milnot-cheesecake/