This easy grapefruit cheesecake with mint is rich yet refreshing. It’s a perfect summer dessert for any occasion. 

Grapefruit cheesecake square, topped with a slice of grapefruit.
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About this Grapefruit Cheesecake Recipe

  • Easy: Does cheesecake intimidate you? Springform pans, cracks, and 4 blocks of cream cheese? In true Rachel Cooks form, this recipe is significantly easier than the traditional version of cheesecake.
  • Simple and Straightforward: This grapefruit cheesecake is made with only one eight ounce package of cream cheese (you can use reduced fat!), and baked in an 8×8 or 9×9 pan lined with parchment paper. After you let the grapefruit cheesecake bars cool, all you need to do is lift that parchment paper out and slice the cheesecake into squares. It’s SO easy.
  • Fresh: I recommend piling a bunch of the fresh grapefruit and mint on top of the grapefruit cheesecake bars – it adds such a bright freshness that is the perfect contrast to the rich filling of the cheesecake.

Tip for Success

This cheesecake will appear alarmingly runny, even after cooking. Trust your gut and the baking instructions and let it cool completely in the fridge. It will set up and be perfect for slicing.

Grapefruit cheesecake square with a bite taken out of it.

More Grapefruit Recipes

I love the the beautiful color, tartness, and juiciness of pink grapefruit! You can enjoy it plain or in these recipes:


Easy Grapefruit Cheesecake Bars with Mint

5 from 2 votes
Prep: 15 minutes
Cook: 35 minutes
Total: 4 hours 50 minutes
Servings: 12 servings
This easy grapefruit cheesecake with mint is rich yet refreshing. It’s a perfect summer dessert for any occasion.
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  • 1 1/2 cups graham cracker crumbs (or 10 full sheets graham crackers)
  • 6 tablespoons unsalted butter, melted
  • 1/3 cup granulated sugar
  • 8 ounces reduced fat cream cheese, room temperature
  • 2 large eggs
  • 1 (14oz.) can sweetened condensed milk
  • ½ cup fresh squeezed grapefruit juice
  • 1 tablespoon grapefruit zest
  • Grapefruit slices and fresh mint for topping


  • Preheat oven to 350°F.
  • Spray an 8 or 9-inch square pan with nonstick cooking spray; line with parchment paper and then spray parchment paper.
  • If you have whole graham crackers, use a food processor to crush crackers into fine crumbs. Stir in sugar and melted butter into the graham cracker crumbs and mix until combined. Press firmly into prepared pan. (I like to use the bottom of a measuring cup to do this.)
  • Bake crust for 7 minutes. Remove from oven.
  • While the crust is baking, beat the cream cheese until fluffy using an electric mixer and then beat in the egg,  sweetened condensed milk, grapefruit juice and the zest until combined. Filling will be very runny.
  • Once combined, pour filling onto your crust and bake until golden brown around the edges and the middle is slightly jiggly, about 35 minutes.
  • Cool bars in refrigerator for at least 4 hours before slicing (they’ll continue to firm up in the fridge).
  • Top with fresh grapefruit slices and fresh mint immediately before serving.


Serving: 1piece, Calories: 197kcal, Carbohydrates: 18g, Protein: 4g, Fat: 12g, Saturated Fat: 7g, Polyunsaturated Fat: 5g, Cholesterol: 61mg, Sodium: 128mg, Fiber: 1g, Sugar: 11g

Nutrition information is automatically calculated, so should only be used as an approximation.

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5 from 2 votes (2 ratings without comment)

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  1. marq says:

    Can this be made a day ahead?

    1. Rachel Gurk says:

      That should be fine – just wait until immediately before serving to add any toppings.

  2. Julie @ Cooks with Cocktails says:

    Yum! This looks delish and I love that its not fussy. This one is going on the list.

  3. Claire Volkman says:

    I’m in love with that juicy grapefruit on top!!

  4. rachel @ athletic avocado says:

    I love the grapefruit and mint combo here, sounds so refreshing and perfect for spring :)

  5. DessertForTwo says:

    I am such a grapefruit lover! And I love how you make these easy :)

  6. Christine @ WRY TOAST says:

    I grow a little urban garden on my NYC terrace, and my Basil + Cilantro grew like WEEDS last year, I could barely keep up! I think the key for those plants is not nearly as much sun as they tell you they need. Mine were grown North-facing, so maybe that will help :)

  7. denise says:

    sounds refreshing

  8. sarah k @ the pajama chef says:

    oh man, what a treat! i love pairing fruit with mint…i bet this combo is spectacular!

  9. cookbook queen says:

    Girl, I have the blackest thumbs in the land. If you figure out how to grow something without killing it, send me your tips!!! Love that these are grapefruit flavored — such a perfect Summer flavor!!