Savory Cheesecake Bites with Crab, Grapefruit and Avocado

Number of servings


  • 2 tablespoons plain breadcrumbs
  • 1.5 teaspoons melted butter
  • 8 ounces cream cheese
  • 0.25 cup sour cream
  • 2 teaspoons minced fresh garlic
  • 1 tablespoon cornstarch
  • 0.25 teaspoon kosher salt
  • 1 large egg
  • 1 tablespoon minced fresh tarragon
  • 1 Sunkist® grapefruit
  • 1 small ripe avocado, small diced
  • 0.5 cup (about 2 ounces) fresh crab meat
  • 1 tablespoon extra-virgin olive oil
  • 2 teaspoons freshly squeezed Sunkist lemon juice
  • 2 tablespoons chopped fresh tarragon
  • 1 Coarse ground black pepper and flake sea salt (to taste)


Time: 45 minutes


  1. Preheat oven to 350°F.
  2. Pan-spray 12 mini muffin cups (1/8 cup size).
  3. In a small bowl combine the breadcrumbs and butter, then divide among muffin cups and press down.
  4. In a mixer beat the cream cheese until light and fluffy.
  5. Add the sour cream, garlic, cornstarch, salt, egg and tarragon. Mix until smooth.
  6. Divide the cheesecake mixture between muffin cups and bake until set and just puffing, about 12 to 14 minutes.
  7. Let cool for 10 minutes and then loosen sides and un-mold.
  8. In the meantime, cut the peel off the Sunkist® grapefruit and then segment using a small paring knife. Cut up segments into small pieces and place in a bowl.
  9. Add the avocado, crab, olive oil, freshly squeezed Sunkist lemon juice and tarragon. Gently mix to combine.
  10. Top each cheesecake with some of the topping.
  11. Finish each cheesecake with a very light sprinkling of salt and pepper.