Citrus Brown Butter Cheesecake

Prep time
20 min
Cook time
30 min

Our No-Bake Citrus Brown Butter Cheesecake is as light as air! It’s like eating a fluffy swirl of gently whipped cream on top of a crumbly, buttery crust. Prep is simple. We brown Dinner Bell Unsalted Butter and add it to both the filling and the crust, which gives the cheesecake rich caramel undertones. No baking means no fuss and no mess— all you have to do is allow the cake to set in the fridge overnight, then savor the pure joy of eating the clouds.


  1. Grease a 9-inch springform pan with butter and line the bottom with parchment paper.

  2. In a food processor, pulse the pecans together until they are finely crumbled. Combine the pecan crumbs with the graham cracker crumbs in a medium bowl and set aside.
  3. In a small saucepan, melt the butter over medium heat. Continue to cook the butter, stirring frequently, for 10 to 15 minutes, or until the butter takes on a golden-brown hue and smells nutty and fragrant. Immediately pour the butter into a shallow dish andallow the brown butter solids to settle to the bottom,

    3 minutes.

  4. Slowly pour the melted butter into the bowl of graham cracker and pecan crumbs, reserving the brown butter solids at the bottom of the dish. (It is okay if a little melted butter remains in the dish). Stir everything together until well combined.

  5. Transfer the crumbs to the springform pan, then use the bottom of a drinking glass to firmly press the crust into an even layer. Freeze for 15 to 20 minutes.

  6. In a stand mixer fitted with the paddle attachment, beat the cream cheese, ¾ cup of the sugar, vanilla extract, and reserved brown butter solids on high for about 3 minutes, or until light and fluffy. Transfer the filling to a large bowl and fold in the zest of ½ grapefruit, 1 lemon, and 1 lime.

  7. Wipe the mixing bowl clean with a paper towel and fit the stand mixer with a whisk attachment. Beat 1 ½ cups of the heavy cream on high for 4 to 6 minutes, or until stiff peaks form.

  8. Using a rubber spatula, gently fold the whipped cream into the cream cheese in 2 or 3 editions, folding only until fully incorporated.

  9. Transfer the batter to the springform pan and smooth the top with a rubber spatula. Refrigerate for at least 4 hours or overnight, until the cheesecake is fully set.

  10. When ready to serve, add the remaining 1 cup heavy cream to a stand mixer fitted with the whisk attachment and whip on high speed for 2 to 3 minutes, or until soft peaks form. Add the grapefruit juice and the remaining 2 tablespoons of sugar, and continue to whip the cream until everything is evenly distributed, 1 minute.

  11. Remove the cheesecake from the springform pan, spread the whipped cream on top, and garnish with the remaining zest and the mint leaves. Slice and serve!

  12. Leftovers can be stored in an airtight container in the refrigerator for up to 3 days.

Made with love + simple ingredients