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Pink Lemonade Cheesecake

Pink Lemonade Cheesecake: Indulge in this sweet and tangy dessert featuring a pink lemonade twist! Bake, chill, and serve with fresh raspberries for a show-stopping treat. Try now!

This Pink Lemonade Cheesecake is the perfect sweet treat for warm weather gatherings! A refreshing twist on a classic dessert, this creamy cheesecake combines the tang of lemon with the sweetness of pink lemonade, all on a crunchy graham cracker crust.

Ready Time

2 hrs


6 servings


  • 1 1/2 cups graham cracker crumbs
  • 1/4 cup granulated sugar
  • 1/2 cup unsalted butter, melted
  • 16 ounces cream cheese, softened
  • 1/2 cup granulated sugar
  • 2 large eggs
  • 1 teaspoon grated lemon zest
  • 2 tablespoons freshly squeezed lemon juice
  • 1/4 cup pink lemonade mix
  • 1 cup sour cream
  • 1 teaspoon vanilla extract
  • 1/4 cup chopped fresh raspberries for garnish


Preheat your oven to 325°F (165°C). In a medium bowl, mix together the graham cracker crumbs and sugar.

Pour in the melted butter, stirring until the crumbs are evenly moistened.

Press the mixture into the bottom of a 9-inch springform pan. Bake the crust for 10-12 minutes, or until lightly browned.

Let it cool completely.

In a large mixing bowl, beat the cream cheese until smooth. Gradually add the granulated sugar, beating until combined.

Beat in the eggs one at a time, followed by the lemon zest, lemon juice, and pink lemonade mix.

In a separate bowl, whisk together the sour cream and vanilla extract. Beat in this mixture until well combined with the cream cheese mixture.

Pour the cheesecake batter into the prepared pan over the cooled crust.

Smooth the top with a spatula. Bake for 45-50 minutes, or until the edges are set and the center is slightly jiggly.

Avoid overbaking! Let the cheesecake cool in the pan for 1 hour before running a knife around the edges and releasing the springform.

Let it cool completely on a wire rack. Once cooled, refrigerate the cheesecake for at least 4 hours or overnight.

Just before serving, garnish with chopped fresh raspberries.

Slice into 6 servings and serve chilled!


For the crust, make sure to press the crumb mixture firmly into the springform pan to prevent it from crumbling during baking. When mixing the cheesecake batter, be gentle to avoid incorporating air, which can cause the cheesecake to crack.

To ensure a smooth cheesecake, make sure to beat the cream cheese until it’s really smooth, and also keep an eye on the baking time, as overbaking can cause it to dry out.

You can adjust the amount of pink lemonade mix to your taste – if you prefer a stronger flavor, add a bit more! If you want a more intense raspberry flavor, you can use fresh raspberries in the cheesecake batter itself, or even make a raspberry sauce to serve on the side. Let the cheesecake cool completely before refrigerating it – this will help it set properly and prevent it from cracking.

You can make the cheesecake ahead of time – just refrigerate or freeze it until you’re ready to serve!

Nutrional Value

  • Calories: 420
  • Total Fat: 27g
  • Saturated Fat: 17g
  • Trans Fat: 0g
  • Cholesterol: 90mg
  • Sodium: 250mg
  • Total Carbohydrates: 34g
  • Dietary Fiber: 2g
  • Sugars: 20g
  • Protein: 7g
Pink Lemonade Cheesecake
Pink Lemonade Cheesecake

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