Mini Strawberry Grapefruit Cheesecakes
With its flaky, buttery pastry and stewed strawberry centre, our rustic tartlet is already a summer smash hit. Add the duo of vibrant, fresh berry slices and the pop of crumbled meringue, and you’ll knock dessert right out of the park!
Ingredients
- ¾ cup (95 g) graham cracker crumbs
- 1 tbsp sugar
- 2 tbsp (30 ml) melted butter
- 2 blocks (8 oz/250 g each) cream cheese, softened
- 2/3 cup (140 g) sugar
- 1/3 cup (75 ml) sour cream
- 2 eggs
- ½ tsp (2.5 ml) vanilla extract
- 2 cups (270 g) sliced strawberries
- 2 grapefruits, peeled raw and cut into skinless segments, then halved (see note)
- 2 tbsp (30 g) sugar
Instructions
- With the rack in the middle position, preheat the oven to 350°F (180°C). Line 12 muffin cups with paper liners.
- In a bowl, combine all the ingredients. Press lightly at the bottom of each muffin cup. Bake for 10 to 12 minutes or until lightly golden brown. Let cool.
- Adjust the oven temperature to 325°F (170°C).
With its flaky, buttery pastry and stewed strawberry centre, our rustic tartlet is already a summer smash hit. Add the duo of vibrant, fresh berry slices and the pop of crumbled meringue, and you’ll knock dessert right out of the park!