Mini Strawberry Grapefruit Cheesecakes
Preparation
40 MIN
Cooking
35 MIN
Chilling
4 H
Output
12
Freezes

Mini Strawberry Grapefruit Cheesecakes

Ingredients

    Crust

  • ¾ cup (95 g) graham cracker crumbs
  • 1 tbsp sugar
  • 2 tbsp (30 ml) melted butter

    Cheesecakes

  • 2 blocks (8 oz/250 g each) cream cheese, softened
  • 2/3 cup (140 g) sugar
  • 1/3 cup (75 ml) sour cream
  • 2 eggs
  • ½ tsp (2.5 ml) vanilla extract

    Topping

  • 2 cups (270 g) sliced strawberries
  • 2 grapefruits, peeled raw and cut into skinless segments, then halved (see note)
  • 2 tbsp (30 g) sugar

Preparation

Crust

  1. With the rack in the middle position, preheat the oven to 350°F (180°C). Line 12 muffin cups with paper liners.
  2. In a bowl, combine all the ingredients. Press lightly at the bottom of each muffin cup. Bake for 10 to 12 minutes or until lightly golden brown. Let cool.
  3. Adjust the oven temperature to 325°F (170°C).

Cheesecakes

  1. In a food processor, purée the cream cheese and sugar until smooth. Add the remaining ingredients and process until creamy. With a spatula, scrape the sides a few times during the process. Spoon the mixture onto each crust.
  2. Bake for about 25 minutes or until the cheesecakes are firm and slightly puffed. Do not over bake. Let cool and refrigerate for 4 hours or until completely chilled.

Topping

  1. In a bowl, combine the fruit and sugar. Let macerate for 5 minutes. Drain.
  2. Remove the paper liners, if desired. Top the cheesecakes with the fruit mixture.