The one and only thing I love about winter is how amazing the citrus fruit is! I could eat an orange or a grapefruit at every single meal
They are so bright and colorful, so juicy and full of sweet tangy flavor.
I had a few amazing ruby red grapefruits in the fridge and I wanted to make a nice dessert for dinner. I thought what better than a simple creamy no bake cheesecake laced with fresh grapefruit juice and topped with the pretty red fruit and a little mint.
What you need,
1 large grapefruit, segmented
4-5 tbsp. fresh grapefruit juice
8 oz. cream cheese, softened
7oz. sweetened condensed milk (about half a can)
1¼ cups graham cracker crumbs
¼ cup butter, melted
Fresh mint sprigs for topping
In a medium bowl melt the butter, stir in the graham crumbs until moist and crumbly.
Place about 2 heaping tablespoons of the crumb mixture into 4 small bowls. Gently press to flatten the crumbs on the bottom of each bowl, making a crust.
In a large bowl combine the cream cheese and condensed milk. Using a hand mixer whip the cream cheese mixture until light and fluffy.
Segment the grapefruit over a bowl, to catch the juice. Cut each segment into small bite sized pieces and set aside.
Add 4-5 tablespoons of the grapefruit juice to the cream cheese mixture and blend well.
Divide the cheesecake batter evenly into each dish.
Refrigerate the cheesecakes for at least 2 hours or overnight.
When you are ready to serve, spoon some of the reserved grapefruit on the top of each cheesecake and sprinkle on a little chopped mint.
These cheesecakes are so amazing. They are light and creamy combined with the tang of the fruit is fabulous!
This is such a great dessert to make if you are going to be having a heavier dinner; it is really refreshing and tasty!
Enjoy! I know I did!