Pink lemonade cheesecake is a vibrant, tangy twist on classic cheesecake, blending citrus brightness with creamy richness in every bite. It’s a dessert that’s both nostalgic and refreshingly modern.
This bold yet elegant treat features a buttery lemon cookie crust, luscious lemonade-infused filling, and a glossy pink glaze for a show-stopping finish. It’s sunshine and indulgence on a single plate.
Zesty Essentials for Pink Lemonade Cheesecake
- Lemon cream-filled vanilla sandwich cookies – These crushed cookies form a fragrant, citrusy base, adding texture and depth with every buttery bite.
- Butter – Melted into the crust, it binds the cookie crumbs and adds a rich, golden finish.
- Cream cheese – The creamy heart of the cheesecake, providing structure and that unmistakable tangy-sweet base.
- Sugar – Balances the tartness of the lemonade and highlights the cheesecake’s creamy sweetness.
- Cornstarch – A stabilizer that keeps the filling smooth and prevents cracking during baking.
- Eggs & egg yolk – Essential for setting the filling while maintaining a velvety texture.
- Pink lemonade concentrate – The bold, tangy flavor star that gives the cheesecake its signature zing and rosy hue.
- Vanilla extract – A warm, aromatic contrast to the tart lemon flavors, rounding out the flavor profile.
- Red food coloring – Just a drop or two enhances the pastel pink hue for irresistible visual appeal.
Let’s Make It! A Sweet Step-by-Step for Pink Lemonade Cheesecake
Start by combining crushed lemon cookies and melted butter, pressing them firmly into a springform pan to create the crust. Set it aside while you prepare the creamy filling.
Blend cream cheese, sugar, and cornstarch until smooth. Add eggs one at a time, then mix in pink lemonade concentrate, vanilla, and food coloring. Pour the mixture over your crust.
Bake initially at 350°F, then reduce the heat and continue baking low and slow until the center is just set. After baking, let it rest in the oven with the door closed, then chill overnight for best results.
For the glaze, simmer lemonade concentrate, lemon juice, cornstarch, and food coloring until thickened. Cool slightly, then pour over the chilled cheesecake for a glossy finish.
Bright Ideas & Tangy Twists
To amplify the citrus profile, consider adding fresh lemon zest to the filling or crust. For a lighter variation, swap out part of the cream cheese for Greek yogurt. If you’re craving extra texture, a handful of crushed raspberries stirred into the glaze gives it a fruity flair and deep pink tone.
For those preferring a no-bake version, the same crust and filling flavors can be transformed into parfaits using whipped cream folded into the lemonade cream cheese base.
Chill Smart: Storing Your Pink Lemonade Masterpiece
Store leftover cheesecake in the fridge, tightly covered, for up to five days. For longer storage, freeze individual slices wrapped in plastic and foil. Thaw overnight in the fridge, and the texture remains remarkably creamy. To preserve the glaze’s shine, apply it just before serving if freezing in advance.
Pink Lemonade Cheesecake
Ingredients
Lemon Cookie Crust
- 3 tablespoons melted butter or margarine
- 11 lemon cream-filled vanilla sandwich cookies crushed
Lemonade Filling
- 4 eggs
- 2 drops red food coloring
- 24 ounces cream cheese
- 1 egg yolk
- 3/4 cup frozen pink lemonade concentrate thawed
- 2 teaspoons vanilla extract
- 5 teaspoons cornstarch
- 3/4 cup sugar
Lemonade Glaze
- 1 tablespoon cornstarch
- 4 teaspoons fresh lemon juice
- 1 drop red food coloring
- 1/3 cup frozen pink lemonade concentrate thawed
- Lemon slice for garnish
Instructions
- Combine the crushed sandwich cookies with melted butter in a small bowl, stirring until the mixture is evenly moistened. Firmly press the crumb mixture into the base of a greased 9-inch springform pan and set it aside.
- In a large mixing bowl, blend the cream cheese, granulated sugar, and cornstarch with an electric mixer until the texture is creamy and smooth. One at a time, incorporate the eggs and then the additional egg yolk, beating thoroughly after each addition. Add the thawed pink lemonade concentrate, vanilla extract, and red food coloring; continue mixing until fully integrated. Pour the prepared filling over the cookie crust.
- Preheat the oven to 350°F (175°C) and bake for 15 minutes. Without removing the cheesecake, reduce the oven temperature to 200°F (93°C) and bake for another 1 hour and 10 minutes, or until the surface no longer appears glossy or unset. Remove the cheesecake from the oven, carefully run a knife along the inner edge of the pan to loosen the sides, then switch off the oven and return the cake to rest inside for 1 hour with the door closed. Transfer the cake to the refrigerator and chill uncovered overnight.
- For the glaze, combine the lemonade concentrate, fresh lemon juice, cornstarch, and red food coloring in a small saucepan. Stir continuously over medium heat until the mixture thickens and begins to bubble. Continue cooking and stirring for 2 additional minutes, then remove from heat and allow to cool slightly. Spread the glaze over the chilled cheesecake and top with a lemon slice for garnish. Keep refrigerated until ready to serve.
