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Last Updated on October 16, 2019
I never liked grapefruit until a friend pointed out that you’re not supposed to eat the membranes of the fruit. Hello! I fell in grapefruit love. I started imagining all types of grapefruit recipes and after ruining several pounds of grapefruit I landing on creating a cheesecake recipe. When getting into the nitty-gritty the grapefruit needed to be paired with something and after digging through my cupboard I found some dried figs and thought, what the heck? Sometimes magic comes from the forgotten item in the pantry. That magic turned itself into this luscious Grapefruit and Fig Cheesecake recipe.
There are a couple of steps to this recipe but it’s well worth it. With the amount of fig spread the recipe creates you will have some left over. I put a dabble on the top of the cheesecake and then I love pairing it with some soft goat cheese on a grain-free bread. If you’d like you can probably cut the amount of figs by half and have enough.
This cheesecake recipe is gluten-free, grain-free and nut-free. I love enjoying it with a small bite of dark chocolate.
- 1/2 cup raw Sunflower Seeds
- 1/2 cup unsweetened coconut flakes
- 1/2 teaspoon ground cinnamon power
- 1/4 teaspoon sea salt
- 1 Tablespoon coconut oil, melted
- 1 lb of cream cheese at room temperature
- 3 large eggs
- 1/2 teaspoon pure vanilla extract
- 2 Tablespoons B grade Maple Syrup
- 1 lb dried black misson figs
- enough water to over the figs
- 1/2 tsp ground cinnamon power
- 1 large grapefruit - peel and remove pulp.
- 1/4 cup B grade maple syrup
- 1/4 teaspoon Arrowroot
- 12 cupcake papers
- First, place the figs in a medium sauce pan and cover with water. Bring the water to a boil and turn the heat down to low and simmer for 10 minutes.
- Let the figs rest for 2 hours to rehyrdrate.
- Strain the figs but reserve the water. Remove the stems from the figs and place them in a food processor and pulse. Start adding the reserved water and continue to pulse until you have a smooth paste.
- Remove the paste and set aside.
- Next prepare the crust by putting the sunflower seeds, coconut flakes, 1/4 teaspoon of sea salt, 1/2 teaspoon of cinnamon, 1 Tablespoon of coconut oil and 1 Tablespoon of the fig spread in the food processor and pulse for 2 minutes. You do not want a nut butter just a rough crumble. Put 1 spoonful of the crust in each cupcake paper.
- In another medium sauce pan add the grapefruit pieces, 1/4 cup of maple syrup and 1/4 teaspoon of arrowroot. Bring to a boil and turn the heat to medium and low boil for 10 minutes. The mixture will reduce and darken into a syrup. Set aside to cool.
- To prepare the cheesecake combine the cream cheese, eggs and vanilla and mix with a hand blender until smooth. Add in the grapefruit syrup and the 2 tablespoons of maple syrup blend for 1 more minute. Next fold in 1 cup of the fig paste.
- Pour the mixture into the individual cupcake papers and place in the oven at 350 degrees for 30 - 35 minutes. The centers should still be wobbly. Chill for at least 6 hours and garnish with one teaspoon of fig spread and a sliver of grapefruit.
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