• 1 grapefruit (Winter Sweetz red recommended)

  • 1/2 cup water

  • 1 envelope unflavored gelatin

  • 2 Tbsp + 1 Tsp Truvia

  • 1/4 cup Organic brown sugar

  • 8-ounce package light whipped cream creese

  • 1/2 cup PLAIN Greek yogurt (whole milk yogurt works best)

  • 1/4 cup fresh squeezed grapefruit juice

  • 1-2/3 cups light whipping cream, whipped

  • 9-inch graham cracker crust


  • 6 tablespoons Land O Lakes light butter, melted

  • 1-1/2 cups graham cracker crumbs (about 24 graham crackers)

  • 2 Tbsp + 1 Tsp Truvia

In a medium bowl, combine graham cracker crumbs and Truvia. Stir in butter and mix well. Mixture will resemble coarse sand.

Press the mixture in the bottom and up the sides of a 9-inch springform pan. Bake for 8 to 10 minutes in a preheated 350°F degree oven. Cool completely before adding filling.

Total time: 4 Hrs 30 Minutes


  1. Peel and section grapefruit. Set aside.

  2. In a small saucepan, sprinkle gelatin over water; let stand 1 minute. Cook over low heat 3 minutes or until gelatin is completely dissolved; cool.

  3. In a large bowl, beat the Truvia, brown sugar and cream creese until smooth. (I like to add 1 drop of red food coloring to give it a cute pink “grapefuite” color) Add Greek yogurt, dissolved gelatin and grapefruit juice; beat well.

  4. Stir in whipped cream. Pour into prepared piecrust. Chill until firm, about 4 hours. Top with grapefruit sections.

  5. Makes 1 cheesecake.

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