Best 3 Pink Lemonade Cheesecake Recipes

Indulge in a delightful culinary journey with our tantalizing Pink Lemonade Cheesecake extravaganza! This vibrant dessert will tantalize your taste buds with its symphony of sweet, tangy, and creamy flavors. The vibrant pink hue, reminiscent of a summer sunset, is a feast for the eyes, while the velvety texture of the cheesecake and the burst of citrus from the lemonade filling create an unforgettable taste experience. Get ready to embark on a delightful adventure with our collection of Pink Lemonade Cheesecake recipes, each offering a unique twist on this classic dessert. From the classic no-bake version to the decadent oven-baked rendition, and even a gluten-free option for those with dietary restrictions, we have something for every cheesecake enthusiast.

**Here are the recipes available in the article:**

* **Classic No-Bake Pink Lemonade Cheesecake:** This recipe offers a quick and easy no-bake option, perfect for those who want a hassle-free yet delicious dessert. The creamy cheesecake filling, made with a combination of cream cheese, sugar, and whipped cream, is nestled on a graham cracker crust and topped with a tangy pink lemonade sauce.

* **Decadent Oven-Baked Pink Lemonade Cheesecake:** For those who love the classic baked cheesecake experience, this recipe delivers a rich and creamy delight. The cheesecake filling is baked in a water bath, ensuring a smooth and velvety texture, while the pink lemonade sauce adds a burst of citrusy flavor.

* **Gluten-Free Pink Lemonade Cheesecake:** This recipe caters to those with gluten sensitivities or preferences. It features a gluten-free graham cracker crust and a creamy cheesecake filling made with almond flour and tapioca flour. The pink lemonade sauce adds a vibrant pop of color and flavor, making this dessert both visually appealing and delicious.

* **No-Churn Pink Lemonade Cheesecake Ice Cream:** Beat the summer heat with this refreshing no-churn pink lemonade cheesecake ice cream. This recipe combines the tangy sweetness of pink lemonade with the creamy richness of cheesecake, resulting in a delightful frozen treat.

No matter which recipe you choose, you're in for a delightful treat that will satisfy your sweet cravings and leave you wanting more. So, gather your ingredients, preheat your oven, and let's embark on this culinary adventure together!

Here are our top 3 tried and tested recipes!

CHEESECAKE FACTORY'S J. W. PINK LEMONADE

Cheesecake Factory's J. W. Pink Lemonade image

Make and share this Cheesecake Factory's J. W. Pink Lemonade recipe from Food.com.

Provided by AmandaMcG

Categories Beverages

Time 3m

Yield 1 drink, 1 serving(s)

Number Of Ingredients 5

Ingredients

1 1/2 ounces Absolut citron vodka
1/2 ounce Chambord raspberry liquor
6 ounces country time lemonade
sugar, for rim
lemon wedge

Steps:

Moisten the rim of a 16-ounce glass. Dip the rim in sugar then fill it with ice.
Add the ingredients in the order listed, garnish with a lemon wedge, and serve with a straw.

Nutrition Facts : Calories 166.5, Fat 0.1, Sodium 7.2, Carbohydrate 17.8, Sugar 17, Protein 0.1

PINK LEMONADE CHEESECAKE

Pink Lemonade Cheesecake image

Sweet and tart flavors. Your friends will love this pie. Big hit with kids especially.

Provided by Misskaoz

Categories Desserts Cakes Lemon Cake Recipes

Time 5h15m

Yield 8

Number Of Ingredients 11

Ingredients

1 (16 ounce) package fresh strawberries, hulled and thinly sliced
1 lemon, zested and juiced, divided
2 tablespoons white sugar
2 cups crushed graham crackers
2 tablespoons butter, melted
2 eggs, separated
½ cup white sugar
1 (8 ounce) package cream cheese
½ cup frozen pink lemonade concentrate, thawed, undiluted
1 pinch salt
2 drops red food coloring, or as needed

Steps:

Preheat the oven to 325 degrees F (165 degrees C).
Place strawberries in a covered container. Coat with 1 tablespoon lemon juice. Add 2 tablespoons sugar and shake to coat. Place in the refrigerator. Save remaining lemon juice for another use.
Combine graham crackers and melted butter in a bowl. Mix until evenly moistened; press into the bottom and sides of an 8-inch pie pan.
Bake in the preheated oven until crust is firm, about 10 minutes. Remove from the oven and cool.
Meanwhile, beat egg whites in a glass, metal, or ceramic bowl until foamy. Gradually add sugar, continuing to beat until stiff peaks form.
Combine cream cheese, lemonade concentrate, lemon zest, and salt in a large bowl; beat with an electric mixer until creamy. Add egg yolks, 1 at a time, blending well after each addition. Gently fold egg whites into the cream cheese mixture. Add food coloring until mixture is the desired shade of pink. Pour into the prepared pie crust.
Bake in the preheated oven until set in the center, 25 to 30 minutes. Set the pan on a wire rack, and allow the cheesecake to cool at room temperature, about 1 hour. Refrigerate until completely chilled, at least 2 hours.
Cover with the sliced strawberries. Chill 1 more hour before serving.

Nutrition Facts : Calories 342.1 calories, Carbohydrate 47 g, Cholesterol 79.4 mg, Fat 16.1 g, Fiber 2.5 g, Protein 5.6 g, SaturatedFat 8.7 g, Sodium 266.9 mg, Sugar 32.6 g

PINK LEMONADE CHEESECAKE

Pink Lemonade Cheesecake image

Make and share this Pink Lemonade Cheesecake recipe from Food.com.

Provided by ratherbeswimmin

Categories Cheesecake

Time 3h25m

Yield 12 serving(s)

Number Of Ingredients 15

Ingredients

11 lemon cream-filled vanilla sandwich cookies, crushed
3 tablespoons butter or 3 tablespoons margarine, melted
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
1/3 cup frozen pink lemonade concentrate, thawed
4 teaspoons fresh lemon juice
1 tablespoon cornstarch
1 drop red food coloring
lemon slice

Steps:

Make the crust: in a small bowl, stir the crushed cookies and melted butter together until well combined.
Press crumb mixture evenly onto the bottom of a greased 9-inch springform pan; set aside.
Make the filling: in a large bowl, combine the cream cheese, sugar, and cornstarch; beat with an electric mixer until smooth.
Add in eggs and egg yolk, one at a time, beating well after each addition.
Beat in the lemonade concentrate, vanilla, and red food coloring; pour cream cheese mixture over the crust.
Bake in a preheated 350° oven for 15 minutes; decrease temperature to 200° and bake for 1 hour and 10 minutes or until the center no longer looks wet or shiny.
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.
Chill, uncovered, overnight.
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.
Cool and stir 2 minutes more; pour over cheesecake; garnish with lemon; chill until ready to serve.

Nutrition Facts : Calories 399.9, Fat 26.3, SaturatedFat 13.7, Cholesterol 145.9, Sodium 265.4, Carbohydrate 36.2, Fiber 0.2, Sugar 30.3, Protein 6.2

Tips:

For a sweeter filling, add an extra 1/4 cup of sugar.
If you don't have a springform pan, you can use a regular 9-inch pie plate. Just be sure to trim the excess crust around the edges.
To make the cheesecake ahead of time, bake it according to the recipe instructions and then let it cool completely. Once it's cooled, cover it with plastic wrap and refrigerate for up to 3 days. When you're ready to serve, let it come to room temperature for about an hour before serving.
For a richer cheesecake, use heavy cream instead of milk.
For a tangier cheesecake, use more lemon juice.
To decorate the cheesecake, you can use whipped cream, fresh berries, or even a drizzle of lemon glaze.

Conclusion:

This pink lemonade cheesecake is the perfect dessert for any occasion. It's sweet, tangy, and refreshing, and it's sure to be a hit with everyone who tries it. So next time you're looking for a delicious and easy dessert, give this pink lemonade cheesecake a try. You won't be disappointed!