Mini cheesecakes with grapefruit

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!

Enjoy your meal!