Print

Pink Lemonade Cheesecakes Recipe

Print Recipe

★★★★★

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.

Ingredients

Scale

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

Find it online: https://todayquickmeals.com/pink-lemonade-cheesecakes-recipe/