• Prep Time 20 minutes
  • Makes 6 servings


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  • Crust Mixture
  • 3/4 cup graham cracker crumbs
  • 1/2 cup chopped pecans
  • 1/3 cup butter, melted
  • ¼ cup Sugar In The Raw® Natural Turbinado Sugar
  • Cheesecake
  • 1 pkg cream cheese, softened
  • 1 can Eagle Brand® Regular or Low Fat Sweetened Condensed Milk
  • 1/3 cup lemon juice
  • 1 tsp vanilla extract

Serving Size: 6 servings


Serving Size: 6 servings

  • Crust: Combine ingredients for crust mixture. Set aside.
  • Beat cream cheese until fluffy. Gradually beat in sweetened condensed milk until well combined. Add lemon juice and vanilla. Mixture will thicken from the lemon juice.
  • Assembly: Pack down 2 tbsp (30 mL) crust mixture on bottom of 6 mason jars or dessert glasses. Top with 3 tbsp (45 mL) cheese mixture, another 2 tbsp (30 mL) crust mixture, another 3 tbsp (45 mL) cheese mixture and sprinkle remaining crust mixture over the cheese cakes.
  • Cover and refrigerate 3 hours.


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