I’ve made many cheesecakes in my life, and I’ve never seen a cheesecake recipe quite like this. You may have had New York style cheesecake before, but this dessert completely revolutionizes the game. This Milnot No-Bake Cheesecake simplifies the baking process so much. In fact, there’s no baking involved at all! Simply mix the ingredients, spread it into a pan, and refrigerate! The secret ingredient of Milnot makes the cheesecake filling so light and fluffy. It’s so light, in fact, that you could probably eat the entire dessert in one sitting! I’ll never go back to regular cheesecake ever again, thanks to this creamy, soft, and lemony dessert.

 

Ingredients:

• 1 small package of lemon Jell-o
• 1 cup boiling water
• 16 oz. of cream cheese (2 packages)
• 1/3 cup sugar
• 1 teaspoon vanilla
• 1 12 oz. can Milnot, chilled
• 2 1/2 cups graham cracker crumbs
• 1/2 cup plus 2 tablespoons butter

Instructions:

Dissolve Jell-o in boiling water and chill in the refrigerator until slightly thickened, about 20 minutes.

Meanwhile, cream the cream cheese, sugar and vanilla in a large bowl. Set aside.

Melt butter and stir into graham cracker crumbs, mixing until completely combined. Press crumbs into an 13×9 inch baking pan. Set aside.

Beat the chilled Jell-o into the cream cheese mixture until completely combined and smooth.

In a large bowl, whip the chilled Milnot until it forms soft peaks. Fold the whipped Milnot into the cream cheese mixture.

Pour Milnot filling evenly onto the graham cracker crust. Refrigerate for 8 hours.

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Quick Tip: Crush graham crackers quickly by using a rolling pin and a Ziploc bag.

Recipe and Image courtesy of Recipes for Laughter