No-Bake Lemon Pecan Cheesecake Cups

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Dairy Farmers of Canada


1 tsp (5 mL) unflavoured gelatin

2 tbsp (30 mL) water

1/3 cup (75 mL) granulated sugar

4 tsp (20 mL) grated lemon zest, divided

1 cup (250 mL) Canadian Ricotta cheese

3/4 cup (175 mL) 2% plain yogurt

1/4 tsp (1 mL) vanilla extract

3 tbsp (45 mL) chopped pecans, toasted

No-Bake Lemon Pecan Cheesecake Cups

You can create the taste sensation of a cheesecake in this simple dessert that requires no baking! It's special enough for guests yet easy enough for a family treat.

Tip: You'll need about 2 large lemons for the zest in this recipe. Use the fine side of a box cheese grater or a microplane-style grater and finely grate the flavourful yellow portion of zest, avoiding the bitter white pith. After zesting the lemons, squeeze out the juice and refrigerate in an airtight container for up to 3 days or freeze for up to 6 months.

Tip: To toast pecans: in a small, dry skillet, toast chopped pecans over medium heat, stirring constantly, for about 3 minutes or until browned and fragrant. Immediately transfer to a bowl and let cool.

Servings: 4

Preparation time: 15 minutes

Cooking time: 3 minutes

Refrigeration time: 1hr

Nutritional Information

Calories: 238

Protein: 10 g

Carbohydrate: 23 g

Fat: 12 g

Fibre: 0.7 g

Sodium: 86 mg


In a saucepan, sprinkle gelatin over water; let stand for 5 min to soften. Heat over low heat, stirring, for 1 min, just until gelatin is dissolved. Add sugar and 1 tbsp (15 mL) of the lemon zest and heat, stirring, for about 2 min or until sugar dissolves. Remove from heat.

In a food processor, purée Canadian Ricotta cheese until smooth. With motor running, add gelatin mixture through feed tube and process until blended. Add yogurt and vanilla; pulse until combined.

Sprinkle half of the pecans in the bottom of 4 tall glasses or dessert dishes; pour in cheese mixture, then sprinkle with remaining pecans and lemon zest. Cover and refrigerate for at least 1 hour, until set, or for up to 2 days.

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