mini grapefruit cheesecakes

January 20, 2015


mini grapefruit cheesecakes M Loves M @marmar
I’m trying to be a little bit healthier these days but to be honest I need a sweet treat every now and then. Something about cheesecake seems a little bit safer to me. Sure, it’s rich and decadent, but it’s the type of dessert that you won’t overdo. A bite is sometimes just enough to satisfy your sweet tooth. {It’s not like these chocolate chip peanut butter cookies that I will eat until I’m sick!} When you put cheesecakes in a cupcake form, it’s even easier to portion control. Add in some fruit and this could qualify as breakfast. Ok, not really…but maybe!
graham cracker crust M Loves M @marmar
mini grapefruit cheesecakes M Loves M @marmar
mini grapefruit cheesecakes with sour cream topping M Loves M @marmar
mini grapefruit cheesecakes M Loves M @marmar
mini grapefruit cheesecakes M Loves M @marmar

Grapefruit Cupcakes Cheesecakes
makes 24 cupcakes

for crust
2 cups graham crackers crumbs
6 Tbsp unsalted butter, melted
1/4 cup sugar

for filling
24 ounces cream cheese, room temperature
1 cup sugar
1/4 cup all-purpose flour
1/2 cup sour cream, room temperature
3 Tablespoons grapefruit juice
1 teaspoons pure vanilla extract
3 large eggs, room temperature

for sour cream topping
1 16-ounce container sour cream
1/2 Tablespoon sugar
1 teaspoon vanilla

for garnish
grapefruit sections

Preheat oven to 350 degrees. Line 2 12-cup cupcakes tins with liners and spray with nonstick cooking spray.

In a small bowl mix together graham cracker crumbs and sugar. Stir in melted butter until incorporated. Fill bottom layers of papers with graham cracker mix and press to form a crust.

In an electric mixer bowl fitted with a paddle attachment, beat cream cheese on medium speed until fluffy, about 3 minutes. Scrap down sides if necessary.

In a separate bowl, mix together sugar and flour. Then, with the mixer on low speed, gradually add sugar mixture to cream cheese and mix until smooth. Add sour cream, grapefruit juice and vanilla; mix until smooth. Then add the the eggs, one at a time, beating until just combined.

Divide batter evenly among cupcake liners. Bake for 15-18 minutes. Cool slightly until cupcakes become concave.

In a medium bowl, stir together the sour cream, sugar and vanilla to make sour cream topping.

Place about a tablespoon of the sour cream topping in the center of each cupcake and spread to the edges of the liner. Return to the oven and bake for an additional 10 minutes.

Remove from oven, place on a wire rack, and cool to room temperature. Then chill in the refrigerator until cold, about 2 hours. Add slices of grapefruit on top and enjoy!

The taste of grapefruit is subtle on the inside of the cheesecakes, which I like but if you want to add an extra tablespoon that would be good too. I topped it with sectioned grapefruit pieces for a decorative, and tasty, touch! Have you tried making non-traditional cheesecakes before? What did you think? It’s hard to beat a classic, but different additions are a nice change. I’m excited to play around with this recipe some more!

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