Pink Lemonade Cheesecakes Recipe

Introduction

These Pink Lemonade Cheesecakes offer a delightful twist on a classic favorite, combining tangy lemon flavor with a creamy, smooth texture. Perfect for warm days or special occasions, they’re easy to make and sure to impress your guests.

Ingredients

• ¾ cup graham cracker crumbs
• 1 ½ tablespoons sugar (for crust)
• ¼ cup unsalted butter, melted
• 2 – 8 oz cream cheese, softened
• ½ cup sugar (for filling)
• ½ cup sour cream
• ¾ teaspoon pure lemon extract
• 1 large lemon, zested
• 2 drops of pink food coloring
• ⅛ teaspoon kosher salt
• 2 large eggs
• Fresh whipped cream and lemon wedges for topping

Instructions

1. Step 1: Preheat the oven to 325 degrees Fahrenheit and line a cupcake pan with cupcake liners.
2. Step 2: In a medium bowl, combine graham cracker crumbs, 1 ½ tablespoons sugar, and melted butter. Mix until evenly combined.
3. Step 3: Use a tablespoon to scoop the crust mixture into each cupcake liner. Press down firmly with the bottom of a flat-bottomed round cup to create a compact crust.
4. Step 4: In a separate bowl, beat together the cream cheese and ½ cup sugar with a hand mixer until smooth and creamy.
5. Step 5: Add sour cream, lemon extract, lemon zest, and kosher salt to the cream cheese mixture. Mix until combined.
6. Step 6: Beat in the eggs one at a time, mixing well after each addition.
7. Step 7: Stir in the pink food coloring until the mixture is evenly colored.
8. Step 8: Scoop about 3 tablespoons of the cheesecake filling onto each prepared crust.
9. Step 9: Bake in the oven for 17-22 minutes, or until edges are firm and a light golden brown appears.
10. Step 10: Allow the cheesecakes to cool completely, then refrigerate for a few hours before serving.
11. Step 11: When ready to serve, top each cheesecake with fresh whipped cream and a lemon wedge.

Tips & Variations

• For a gluten-free option, use gluten-free graham cracker crumbs for the crust.
• Add a teaspoon of fresh lemon juice to the filling for extra tanginess.
• Substitute the pink food coloring with fresh strawberry puree for natural color and flavor.
• Press the crust firmly to ensure it holds together well during baking and serving.

Storage

Store the cheesecakes covered in the refrigerator for up to 3 days. For best results, add whipped cream and lemon wedges just before serving. You can also freeze the cheesecakes without toppings for up to 1 month; thaw overnight in the refrigerator before serving.

How to Serve

Serve this delicious recipe with your favorite sides.

FAQs

Can I make these cheesecakes without food coloring?

Yes, the food coloring is optional and meant to give the cheesecakes their pink lemonade look. The flavor will remain the same without it.

What can I use if I don’t have lemon extract?

You can substitute lemon extract with 1 to 2 teaspoons of fresh lemon juice for a natural lemon flavor, but avoid adding too much liquid to keep the texture consistent.

Pink Lemonade Cheesecakes Recipe

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★★★★★

4.7 from 81 reviews

These Pink Lemonade Cheesecakes are a delightful twist on the classic cheesecake, featuring a tangy lemon flavor with a beautiful pink hue. A buttery graham cracker crust forms the base for a smooth, creamy filling infused with lemon zest, lemon extract, and just a hint of pink food coloring. Baked to perfection and topped with fresh whipped cream and lemon wedges, these mini cheesecakes make for a refreshing and visually appealing dessert, perfect for spring and summer gatherings or anytime you crave a bright, citrusy treat.

• Author: Sienna
• Prep Time: 15 minutes
• Cook Time: 20 minutes
• Total Time: 3 hours 35 minutes
• Yield: 12 mini cheesecakes 1x
• Category: Dessert
• Method: Baking
• Cuisine: American
• Diet: Vegetarian

Ingredients

Scale 1x2x3x

Graham Crackers Crust Ingredients:

• ¾ cup graham cracker crumbs
• 1 ½ tablespoons sugar
• ¼ cup unsalted butter, melted

Cheesecake Filling Ingredients:

• 2 – 8 oz packages cream cheese, softened
• ½ cup sugar
• ½ cup sour cream
• ¾ teaspoon pure lemon extract
• 1 large lemon, zested
• 2 drops pink food coloring
• ⅛ teaspoon kosher salt
• 2 large eggs
• Fresh whipped cream and lemon wedges for topping

Instructions

1. Preheat and prepare pan: Preheat your oven to 325°F (163°C) and line a cupcake pan with cupcake liners to prepare for baking the cheesecakes.
2. Make graham cracker crust: In a medium bowl, combine graham cracker crumbs, sugar, and melted unsalted butter. Mix until well combined and crumbly.
3. Form crust bases: Using a tablespoon, scoop the crust mixture evenly into the cupcake liners. Press the mixture firmly into the bottom using the flat bottom of a round cup to create a compact and even crust base.
4. Prepare cheesecake filling: In a separate bowl, beat the sugar and softened cream cheese together with a hand mixer until smooth and creamy.
5. Add wet ingredients and flavorings: Beat in sour cream, lemon extract, lemon zest, and kosher salt until well combined.
6. Incorporate eggs: Add the eggs one at a time, beating after each addition until fully incorporated to ensure a smooth batter.
7. Add color: Stir in 2 drops of pink food coloring evenly to achieve the signature pink hue of the filling.
8. Fill crusts: Spoon approximately 3 tablespoons of the cheesecake filling over the pressed crusts in each cupcake liner, distributing evenly.
9. Bake cheesecakes: Bake in the preheated oven for 17-22 minutes, or until the edges are firm and a very light golden brown starts to form, indicating the cheesecakes are set.
10. Cool and chill: Remove from the oven and allow the cheesecakes to cool completely. Then place them in the refrigerator for a few hours to chill and firm up before serving.
11. Serve: When ready to enjoy, top each cheesecake with fresh whipped cream and garnish with a lemon wedge for an appealing presentation and extra lemony flavor.

Notes

• Ensure the cream cheese is softened to room temperature before beginning to avoid lumps in the filling.
• Press the graham cracker crust firmly to help it hold together during baking.
• Do not overbake; watch for the edges to be slightly golden and the center to be just set, as the cheesecakes will firm up more when chilled.
• If you don’t have pink food coloring, a small amount of natural beet juice can be used as a substitute to achieve a gentle pink shade.
• Store leftover cheesecakes covered in the refrigerator and consume within 3 days for optimal freshness.

Keywords: pink lemonade cheesecake, mini cheesecakes, lemon dessert, graham cracker crust, pink desserts, spring dessert, summer dessert