Light & Luscious No-Bake Cheesecake
This delightful no-bake cheesecake is a treasured family recipe passed down from my grandmother. Its unique texture is both fluffy and airy, making it a refreshing dessert that will please even the most discerning cheesecake lovers. What sets this cheesecake apart is its lightness, achieved by combining fluffy whipped Milnot with a creamy cheese base and a zesty Jell-O flavor. Easily adaptable, this recipe can be halved for smaller gatherings, while still providing an impressive presentation in a 13x9-inch baking dish. Perfect for summer parties, holiday festivities, or whenever you crave a sweet yet light treat, this cheesecake is bound to become a hit with your friends and family.
N/A
Servings
200
Calories
7
Ingredients
Ingredients
lemon Jell-O gelatin
2 packages (3 ounces each) (powder, to be dissolved)
boiling water
2 cups (for dissolving Jell-O)
cream cheese
4 packages (8 ounces each) (softened)
sugar
1 1/2 cups (for mixing)
Milnot Condensed Milk
2 cans (12 ounces each) (chilled)
crushed graham crackers
2 1/2 cups (for crust)
butter or margarine
2/3 cup (melted)
Instructions
1
Start by preparing the graham cracker crust. In a medium bowl, combine the crushed graham crackers with melted butter, mixing until evenly moistened.
2
Reserve 1/2 cup of the crumb mixture to use as a topping, then firmly press the remaining graham cracker mixture into the bottom of a greased 13x9-inch cake pan.
3
Preheat your oven to 350°F (175°C) and bake the crust for 8-10 minutes until lightly golden. Once baked, remove from the oven and let it cool completely.
4
While the crust is cooling, dissolve the two packages of lemon Jell-O in 2 cups of boiling water, stirring until fully dissolved. Set it aside to cool to room temperature.
5
In a large mixing bowl, use a hand mixer to beat together the cream cheese and sugar until smooth and creamy. Ensure there are no lumps.
6
In another large bowl, whip the chilled Milnot until stiff peaks form, similar to whipping cream. This will give the cheesecake its lightness, so use a large bowl to accommodate the volume.
7
Add the cooled Jell-O mixture to the cream cheese mixture and blend thoroughly until combined.
8
Carefully fold the cream cheese-Jell-O mixture into the whipped Milnot, mixing gently but thoroughly until everything is evenly incorporated.
9
Pour the cheesecake filling over the cooled graham cracker crust. Sprinkle the reserved crumb mixture evenly on top.
10
Cover the cheesecake with plastic wrap or a lid and chill in the refrigerator for at least 2 hours, or until set. Serve chilled and enjoy!
Nutrition Information
10.4
Fat
23.8
Carbs
3.3
Protein
Frequently Asked Questions
Frequently Asked Questions
What is the Light & Luscious No-Bake Cheesecake?
It is a treasured family recipe for a fluffy, airy cheesecake that combines a creamy cheese base with whipped Milnot and lemon Jell-O.
What gives this cheesecake its unique airy texture?
The lightness is achieved by whipping chilled Milnot into stiff peaks and folding it into the cream cheese and Jell-O mixture.
What flavor of Jell-O is used in this recipe?
This specific recipe uses two packages of lemon-flavored Jell-O gelatin.
How many packages of cream cheese are required?
The recipe calls for four 8-ounce packages of softened cream cheese.
Can this recipe be made for smaller gatherings?
Yes, the recipe is easily adaptable and can be halved for smaller groups.
What size pan should be used?
The recipe is designed to be prepared in a 13x9-inch baking dish.
Do I need to bake the graham cracker crust?
Yes, the crust should be baked at 350°F (175°C) for 8-10 minutes until lightly golden.
How much graham cracker crumb mixture should be reserved?
You should reserve 1/2 cup of the crumb and butter mixture to use as a topping later.
What is Milnot Condensed Milk?
Milnot is a brand of evaporated milk that can be whipped into stiff peaks, similar to whipping cream, when properly chilled.
How long does the cheesecake need to chill before serving?
The cheesecake needs to be refrigerated for at least 2 hours, or until it is fully set.
How many calories are in a serving?
Each serving contains approximately 200 calories.
What is the fat content per serving?
The fat content is approximately 10.4 grams per serving.
How much sugar is in the recipe?
The recipe requires 1 1/2 cups of sugar.
Can I use a different flavor of gelatin?
Yes, the recipe is adaptable, allowing you to substitute the lemon Jell-O for other flavors if desired.
Does the Milnot need to be chilled before whipping?
Yes, for the Milnot to whip properly into stiff peaks, it must be chilled.
How do I prepare the Jell-O for the filling?
Dissolve two packages of lemon Jell-O in 2 cups of boiling water and let it cool to room temperature before adding it to the cheese.
What is the carbohydrate count per serving?
There are 23.8 grams of carbohydrates per serving.
How much protein is in the cheesecake?
Each serving contains approximately 3.3 grams of protein.
What is the first step in making the crust?
In a medium bowl, combine crushed graham crackers with melted butter until they are evenly moistened.
Is there any fiber in this dessert?
According to the provided data, there is no fiber listed for this recipe.
How do I ensure the cream cheese mixture is smooth?
Use a hand mixer to beat the cream cheese and sugar together until the mixture is creamy and free of lumps.
When do I add the Jell-O mixture to the cream cheese?
Once the dissolved Jell-O has cooled to room temperature, add it to the cream cheese and sugar mixture and blend thoroughly.
What is the best way to combine the Milnot and the cheese mixture?
Carefully fold the cream cheese and Jell-O mixture into the whipped Milnot to maintain the airy volume.
Is this recipe suitable for summer events?
Yes, its light texture and refreshing lemon flavor make it perfect for summer parties.
How should the crust be prepared for baking?
Firmly press the graham cracker mixture into the bottom of a greased 13x9-inch cake pan.
Do I need to grease the pan?
Yes, the instructions recommend using a greased 13x9-inch cake pan for the crust.
How many cans of Milnot are needed?
The recipe requires two 12-ounce cans of Milnot.
What temperature should the boiling water be for the Jell-O?
The water should be boiling to properly dissolve the gelatin powder.
Where did this recipe originate?
This is a grandmother's family recipe that has been passed down through generations.
How should the final dessert be stored?
The cheesecake should be covered with plastic wrap or a lid and kept chilled in the refrigerator.