Mini cheesecakes with grapefruit

Based on 37 ratings
Julie

Julie

Editor-in-Chief

Difficulty

Medium 👍
30
min.
Preparation
0
min.
Baking
120
min.
Resting

Ingredients

Servings:-16+
6 sheets gelatin
150 ml water
150 g butter cookies
100 g butter
1 tbsp poppy seeds
grapefruits (pink)
75 g sugar
525 g cream cheese
300 g yogurt
Metric
Imperial

Utensils

  • small bowl
  • freezer bag
  • rolling pin
  • small pan
  • bowl
  • small baking forms with removable bottoms
  • cutting board
  • knife
  • saucepan
  • cooking spoon
  • large bowl
  • whisk
  • plates for serving

Nutrition per serving

Cal
245
Protein
6 g
Fat
18 g
Carb
14 g
  • Step 1/9

    Add gelatin sheets to a bowl with some water. Leave to soak for approx. 5 – 7 min.
    • 6 sheets gelatin
    • 150 ml water
    • small bowl

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

  • Step 2/9

    Place cookies into a freezer bag. Tightly seal and crush cookies with a rolling pin.
    • 150 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

    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.
    • 100 g butter
    • 1 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

    Spoon cookie mixture into bottom of baking forms and firmly press down to form crust.
    • small baking forms with removable bottoms

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

  • Step 5/9

    Use a sharp knife to peel and fillet grapefruits.
    • grapefruits
    • cutting board
    • knife

    Use a sharp knife to peel and fillet grapefruits.

  • Step 6/9

    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.
    • 75 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

    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.
    • 525 g cream cheese
    • 300 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.

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

  • Step 9/9

    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!
    • 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!