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Layered Pink Grapefruit Cheesecake

A stunning, refreshing no-bake layered cake featuring a double graham cracker crust, airy vanilla cheesecake filling, and a tangy pink grapefruit glaze.
Print Recipe
Prep Time 45 minutes
Cook Time 15 minutes
Total Time 1 hour
Servings: 10 slices
Course: Cake, Dessert
Cuisine: American, French Inspired
Calories: 610
Ingredients Equipment Method Notes

Ingredients
  

Double Graham Crust
  • 2.5 cups graham cracker crumbs finely crushed
  • 0.5 cup granulated sugar
  • 0.75 cup unsalted butter melted
  • 1 pinch sea salt
Creamy No-Bake Filling
  • 24 oz cream cheese softened
  • 1.25 cups powdered sugar
  • 1 tbsp vanilla extract
  • 1.5 cups heavy whipping cream cold
Grapefruit Glaze & Garnish
  • 1 cup pink grapefruit juice freshly squeezed and strained
  • 1 tbsp grapefruit zest
  • 0.5 cup granulated sugar
  • 2 tbsp cornstarch
  • 1 tbsp unflavored gelatin powder bloomed in 2 tbsp water
  • 0.5 cup heavy whipping cream whipped to stiff peaks for garnish
  • 1 handful fresh mint and grapefruit segments for garnish

Equipment

  • 9-inch springform pan
  • Hand mixer or stand mixer
  • Medium saucepan
  • Mixing bowls

Method
 

  1. Mix graham cracker crumbs, sugar, salt, and melted butter. Press half the mixture into the bottom of a 9-inch springform pan. Freeze for 15 minutes.
  2. Whip 1.5 cups of heavy cream to stiff peaks. In a separate bowl, beat cream cheese, powdered sugar, and vanilla until smooth.
  3. Gently fold the whipped cream into the cream cheese mixture. Spread half of this filling over the chilled crust. Freeze for 20 minutes.
  4. Sprinkle the remaining graham cracker mixture evenly over the chilled filling. Do not press hard. Return to freezer for 10 minutes.
  5. Spread the remaining cream cheese filling over the middle crust. Chill in the refrigerator for at least 4 hours to set completely.
  6. In a saucepan, whisk grapefruit juice, zest, sugar, and cornstarch. Cook over medium heat until thickened. Remove from heat and stir in the bloomed gelatin until melted.
  7. Let the glaze cool slightly, then pour over the chilled cheesecake. Refrigerate for 1 hour to set.
  8. Remove from pan, pipe whipped cream rosettes around the edge, and garnish with fresh grapefruit segments and mint before slicing.

Notes

Total time does not include the minimum 5 hours of chilling time required to set the cake. Use a hot, clean knife to slice for perfectly clean layers.