1 1/2cupsgraham cracker crumbs (or 10 full sheets graham crackers)
6tablespoonsunsalted butter, melted
8ouncesreduced fat cream cheese, room temperature
1(14oz.) can sweetened condensed milk
½cupfresh squeezed grapefruit juice
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.