cake dessert food

Mini Grapefruit Cheesecakes

It’s getting old to say things like, “Hey everybody! It’s been a long time. I’m back,” every time I have a serious lapse in posting. It’s just not possible for me to post on an uber regular basis with a full time job and such. I commend those bloggers that do and still manage to produce beautiful, well-curated content! One day, Jackie, one day.

For now, we have these mini cakes. And yes, I primarily picked this recipe because they are cute and small and I have an affinity for all these mini (thanks M Loves M!) I’m actually not a huge cheesecake fan but I do know plenty of folks who are! And let’s be honest, I’m always trying to pawn off my blog creations on others (I can’t eat all this sugar, flour and butter on the reg)!

PS – these puppies are currently sitting in the kitchen at my office, waiting for unsuspecting coffee lovers to come in, grab their morning brew and gobble up my cakes so I don’t have to!

These little cakes pack a rich, creamy punch. The grapefruit is pretty subtle (much to my dismay). But the small sections for garnish are still a fun way to display my favorite winter fruit!

I don’t think people at work will be mad.

Mini Grapefruit Cheesecakes


2 cups graham cracker crumbs
6 tbsp unsalted butter, melted
1/4 cup sugar

24 ounces cream cheese
1 cup sugar
1/4 cup flour
1/2 cup sour cream
6 tbsp grapefruit juice
1 tsp vanilla extract
3 eggs

1 16 ounce container sour cream
1/2 tbsp sugar
1 tsp vanilla


Preheat oven to 350 degrees
Line cupcake tins with liners sprayed with nonstick cooking spray
In a small bowl, mix together graham cracker crumbs and sugar. Stir in melted butter until incorporated. Spoon in to bottom layers of liners and press with fingers to create crust
With an electric mixer, beat cream cheese in separate bowl until fluffy
In another bowl, mix together flour and sugar. Add gradually to cream cheese with mixer on low. Once combined and smooth, add sour cream, grapefruit juice and vanilla, mix until smooth
Spoon mixture evenly in to cupcake liners
Bake for 15-18 minutes
Remove and allow to cool slightly until cupcakes sink slightly in the middle
In another bowl, stir together sour cream, sugar and vanilla (for topping)
Spoon on top of cheesecake cupcakes in center and push out gently to cover the entire top
Return to the oven and bake for another ten minutes
Remove from oven, cool to room temperature and then chill (about 2 hours in the refrigerator)

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