Mini cheesecakes with grapefruit

Nutrition per serving

• Step 1/9

  
  • ¾ sheets gelatin
  • 18¾ ml water
  • small bowl

  Add gelatin sheets to a bowl with some water. Leave to soak for approx. 5 – 7 min.

• Step 2/9

  
  • 18¾ g butter cookies
  • freezer bag
  • rolling pin

  Place cookies into a freezer bag. Tightly seal and crush cookies with a rolling pin.

• Step 3/9

  
  • 12½ g butter
  • ⅛ tbsp poppy seeds
  • small pan
  • bowl

  Melt butter in a small pan over medium-low heat. Transfer cookie crumbs to a bowl, add poppy seeds, pour in melted butter, and stir to combine.

• Step 4/9

  
  • small baking forms with removable bottoms

  Spoon cookie mixture into bottom of baking forms and firmly press down to form crust.

• Step 5/9

  
  • ¼ grapefruits
  • cutting board
  • knife

  Use a sharp knife to peel and fillet grapefruits.

• Step 6/9

  
  • 9⅜ g sugar
  • saucepan
  • cooking spoon

  Add soaked gelatin along with water and sugar to a saucepan. Slowly heat mixture over medium-low heat, stirring constantly. Be careful not to overheat. Once the gelatin and sugar have completely dissolved, remove from heat and set aside.

• Step 7/9

  
  • 65⅝ g cream cheese
  • 37½ g yogurt
  • large bowl
  • whisk

  In a large bowl, combine cream cheese and yogurt. Stir well to combine. Pour gelatin mixture into the cream cheese mixture and whisk to combine.

• Step 8/9

  

  To assemble, layer grapefruit slices in baking forms on top of cookie crust. Cover with the cream cheese mixture.

• Step 9/9

  
  • plates for serving
  • knife

  Then arrange several grapefruit slices on top. Transfer baking forms to refrigerator and allow to set for approx. 2 hours. Remove from refrigerator and run a knife around the edges. To serve, press on bottoms of baking forms to separate from edges. Then remove bottoms of baking forms and transfer to plates to serve. Enjoy as a fresh treat!