Print
Pink Lemonade Cheesecake
Pink Lemonade Cheesecake is a super quick no-bake cheesecake recipe, combining cream cheese with pink lemonade powder, and adding fresh lemon zest and juice for extra zing!
Prep Time 10 minutes
Chill Time 4 hours
Total Time 4 hours 10 minutes
Servings 8
Calories 366 kcal
Ingredients
- 8 ounces cream cheese softened
- 1 cup sugar
- 1/2 cup pink lemonade powder
- zest of one lemon
- 1 tablespoon lemon juice
- 8 ounces whipped topping
- red food coloring optional
- 1 9-inch graham cracker pie crust
Instructions
-
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 hour or overnight.
Nutrition Facts
Pink Lemonade Cheesecake
Amount Per Serving
Calories 366
Calories from Fat 171
% Daily Value*
Fat 19g29%
Saturated Fat 10g63%
Polyunsaturated Fat 1g
Monounsaturated Fat 6g
Cholesterol 29mg10%
Sodium 210mg9%
Potassium 92mg3%
Carbohydrates 55g18%
Fiber 0.4g2%
Sugar 37g41%
Protein 4g8%
Vitamin A 402IU8%
Vitamin C 1mg1%
Calcium 54mg5%
Iron 1mg6%
* Percent Daily Values are based on a 2000 calorie diet.
