Pink Lemonade Cheesecake Recipe

Name: Pink Lemonade Cheesecake
Prep time: 15 min
Cook time: 30 min
Total time: 45 min
Yield: 4 servings
Ingredients: Lemon Cookie Crust; 11 lemon cream-filled vanilla sandwich cookies, crushed; 3 tablespoons butter or 3 tablespoons margarine, melted; Lemonade Filling; 24 ounces cream cheese; 3/4 cup sugar; 5 teaspoons cornstarch; 4 eggs; 1 egg yolk; 3/4 cup frozen pink lemonade concentrate, thawed; 2 teaspoons vanilla extract; 2 drops red food coloring; Lemonade Glaze; 1/3 cup frozen pink lemonade concentrate, thawed; 4 teaspoons fresh lemon juice; 1 tablespoon cornstarch; 1 drop red food coloring; lemon slice

Servings: persons

Lemon Cookie Crust
11 lemon cream-filled vanilla sandwich cookies, crushed
3 tablespoons butter or 3 tablespoons margarine, melted
Lemonade Filling
24 ounces cream cheese
3/4 cup sugar
5 teaspoons cornstarch
4 eggs
1 egg yolk
3/4 cup frozen pink lemonade concentrate, thawed
2 teaspoons vanilla extract
2 drops red food coloring
Lemonade Glaze
1/3 cup frozen pink lemonade concentrate, thawed
4 teaspoons fresh lemon juice
1 tablespoon cornstarch
1 drop red food coloring
lemon slice

1
Make the crust: in a small bowl, stir the crushed cookies and melted butter together until well combined.
2
Press crumb mixture evenly onto the bottom of a greased 9-inch springform pan; set aside.
3
Make the filling: in a large bowl, combine the cream cheese, sugar, and cornstarch; beat with an electric mixer until smooth.
4
Add in eggs and egg yolk, one at a time, beating well after each addition.
5
Beat in the lemonade concentrate, vanilla, and red food coloring; pour cream cheese mixture over the crust.
6
Bake in a preheated 350u00b0 oven for 15 minutes; decrease temperature to 200u00b0 and bake for 1 hour and 10 minutes or until the center no longer looks wet or shiny.
7
Remove the cake from the oven and run a knife around the inside edge of the pan; turn the oven off; return the cake to the oven for an additional 1 hour.
8
Chill, uncovered, overnight.
9
Make the glaze: in a small saucepan, stir the lemonade concentrate, lemon juice, cornstarch, and food coloring together; cook and stir until thickened and bubbly.
10
Cool and stir 2 minutes more; pour over cheesecake; garnish with lemon; chill until ready to serve.

1839

kcal

Calories

Fat

Carbs

Protein

Fat Carbs Protein

* Per serving · 4 servings · Values may vary.

Tips for the best results

Read through all the steps once before you start and measure out your ingredients first — it makes everything go more smoothly.
Taste as you go and adjust the seasoning before serving.
Avoid overcrowding the pan — cook in batches if needed for the best texture.
Let the dish rest for a few minutes before serving so the flavors settle.
Store leftovers in an airtight container in the fridge and enjoy within a few days.

Variations & substitutions

Use a neutral oil or a plant-based spread in place of butter for a dairy-free version.
Brown sugar instead of white sugar adds a deeper, more caramel-like flavor.
Coconut cream is a reliable plant-based alternative to dairy cream.

No specific allergen information. Please check the ingredient list for possible allergens.

My Personal Notes

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How did you like this recipe?

This recipe makes 4 servings. You can adjust the portion size directly on this page.

You need 18 ingredients. The key ingredients include: Lemon Cookie Crust, 11 lemon cream-filled vanilla sandwich cookies, crushed, 3 tablespoons butter or 3 tablespoons margarine, melted, Lemonade Filling, and more.

Yes, Pink Lemonade Cheesecake falls under the Drinks & Smoothies category and is a great choice for this type of meal.

Keep refrigerated in an airtight container and enjoy within 1–2 days for the best freshness. Best served cold — no reheating needed.

That's it — enjoy your meal!

Pink Lemonade Cheesecake

Tips for the best results

Variations & substitutions

My Personal Notes

How did you like this recipe?

Frequently Asked Questions