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Milnot Cheesecake

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  • 1 small box lemon gelatin
  • 1 cup boiling water
  • 8 ounces cream cheese
  • 1/2 cup granulated sugar
  • 1 teaspoon vanilla extract
  • 1 can Milnot, whipped
  • 3 1/2 cups Graham cracker crumbs
  • 2/3 cup butter, melted


  1. Dissolve gelatin in boiling water. Chill until slightly thickened.
  2. Cream together cream cheese, sugar and vanilla extract. Add to gelatin and blend well.
  3. Fold in stiffly whipped Milnot.
  4. Mix Graham cracker crumbs and melted butter together. Put on bottom and sides of 9 x 12-inch pan, saving 1/2 cup for top.
  5. Add filling and sprinkle the 1/2 cup crumbs on top.
  6. Chill overnight.
  7. Garnish with fruit if desired.

Freezes beautifully.