Pink Lemonade Cheesecake

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Pink Lemonade Cheesecake is one of my super quick no-bake cheesecake recipes. I combine cream cheese with pink lemonade powder, adding fresh lemon zest and juice for extra zing! It’s creamy with the perfect burst of citrus, and one of my favorite easy summer desserts.

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Pink Lemonade Cheesecake

This no bake lemonade cheesecake takes only 10 minutes actual hand’s on preparation. For ease, I prefer to use a ready made Graham’s cracker pie crust, but feel free to make your own pie crust if you prefer.

Easy lemonade cheesecake needs at least 4 hours in the refrigerator for the filling to properly set. This makes it a great make ahead dessert for parties or gatherings with family and friends, or to take along to pot luck dinners, as you store it in the refrigerator until you are ready to serve.

My family love a sweet treat after dinner, especially at a weekend. I don’t always want to spend hours preparing dinner, so this easy dessert recipe is one I make on repeat, along with my Key Lime Poke Cake and Jello Pudding 3 Layer Pie.

Pink Lemonade Cheesecake ingredients

• CHEESE: for the cheese element of this cheesecake I used an 8 ounce block of cream cheese.
• SUGAR: you can use regular granulated or superfine sugar in this cheesecake.
• LEMONADE POWDER: I used pink lemonade powder to flavor the filling.
• LEMON: I added the zest of one lemon, plus a further tablespoon of lemon juice to flavor the filling.
• WHIPPED TOPPING: I add whipped topping to the cheesecake filling which adds a great creamy element.
• COLORING: I added a few drops of red food coloring to the filling to get that lovely pink color. This is entirely optional.
• CRUST: for ease I use a ready made 9-inch graham cracker pie crust. Feel free to make your own pie crust if you prefer.

How to make Pink Lemonade Cheesecake

Beat together the cream cheese, sugar, pink lemonade, lemon zest, and lemon juice until well combined and smooth.

For a brighter pink color, add one to two drops of food coloring (optional) and beat to combine.

Fold in the whipped topping.

Spread the filling evenly in the prepared graham cracker crust.

Place in the refrigerator to chill for at least four hours or up to overnight.

Flavor variations

• If you don’t have cream cheese, mascarpone cheese would be the best substitute.
• Substitute the graham cracker crust with a brownie bottom or cookie dough crust. 
• For gluten free diners look for a gluten free pie crust.
• If you can’t find pink lemonade powder, lemonade powder will work just as well.

Serving suggestion

This delicious cheesecake is perfect as it is, although I so like to add a spoon of whipped topping. However, you could also serve the cake with a drizzle of heavy cream, or a scoop of your favorite vanilla or dairy ice cream if you prefer.

Recipe hints & tips

• Take the cream cheese out of the refrigerator 30 minutes before you start making the cheesecake. This will allow the cheese to come to room temperature, making is softer and easier to combine with the other ingredients.
• When zesting the lemon use as fine a grater/zester as you can find.
• When adding food coloring, I recommend adding a few drops at a time, stirring through the filling, until you reach the desired color.
• Use a light touch when making the filling and fold in the whipped topping, rather than beating it, so that you retain the air and ensure the filling is light.
• Make sure to refrigerate the cheesecake for at least 4 hours before serving. This allows time for the filling to set properly.

How to store

Leftovers – Cover and store any leftover cheesecake in the refrigerator for 3-4 days.

Freeze – I don’t recommend freezing the whole cheesecake, as the whipped topping has already been frozen so you cannot refreeze.

FAQs

Try these easy cheesecake recipes here at When is Dinner

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• Instant Pot Peanut Butter Cheesecake
• Keto Lemon Blueberry Cheesecake
• New York Style Cheesecake