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Mini Strawberry Grapefruit Cheesecakes

These mini strawberry grapefruit cheesecakes are delectable, creamy little morsels crowned with a mixture of sweet and bittersweet fruits
Course Dessert
Servings 12
Author Marisa

Ingredients

  • CRUST
  • 3/4 cup graham cracker crumbs
  • 1 tablespoon sugar
  • 2 tablespoons melted butter
  • CHEESECAKES
  • 2 packages cream cheese softened (250 grams each)
  • 2/3 cup granulated sugar
  • 1/3 cup sour cream
  • 2 large eggs
  • 1/2 teaspoon vanilla extract
  • TOPPING
  • 2 cups sliced strawberries
  • 2 grapefruits peeled and skin removed cut into small pieces
  • 2 tablespoons sugar

Instructions

  • For the Crust
  • Preheat the oven to 350* F (180 *C)
  • Place paper liners in 12 cup muffin tin.
  • For the crust, combine the graham crackers, 1 tablespoon of sugar and 2 tablespoons of melted butter in a small bowl.
  • Divide equally into the 12 cup muffin tin, pressing the mixture down into each muffin cup.
  • Bake for 10 to 12 minutes (on middle oven rack) until light golden brown. Remove from oven and let cool.
  • Meanwhile, lower the oven temperature to 325*F (170*C).
  • For the Cheesecakes
  • In a food processor blend together the cream cheese and sugar until smooth.
  • Add the sour cream, eggs and vanilla extract and process until the mixture is creamy.
  • You will need to scrape down the sides a few times to get the mixture blended well.
  • Divide the mixture equally over the prepared crust.
  • Bake for about 25 minutes or just until the cheesecakes are firm to the touch. Do not over bake the mini cheesecakes.
  • Let the cheesecakes cool and then refrigerate them for 4 hours or until they are well chilled.
  • Top with strawberry, grapefruit mixture just before serving.
  • Strawberry Grapefruit Mixture
  • In a medium size bowl, combine the sliced strawberries, grapefruit and sugar.
  • Set the mixture aside for 5 minutes to macerate and then drain.

Notes

Adapted from Ricardo Magazine