No-Bake Pink Lemonade Cheesecake

By lihui

12 Person

300 Minutes

0 Calories

No-bake cheesecake is the best thing to serve at summer parties to avoid the dreadful heat of the oven. This version has an extra kick from a pink lemonade that makes it a little tart and extra fruity. We love it piled high with whipped cream! It’s absolutely delicious!

Ingredients

Filling

Halved strawberries, for garnish
Pink food coloring (optional)
1/4 c. Pink lemonade mix
Juice of 1 lemon
Pinch of kosher salt
1 teaspoon Pure vanilla extract
1 c. Powdered sugar
1/4 c. Sour cream
8 ounces Cream cheese, softened
1 1/3 c. Heavy cream

Crust

Pinch of kosher salt
1/4 c. Granulated sugar
5 tablespoons Melted butter
1 1/4 c. Graham crackers, crushed

Method

01

Make crust: In a large bowl, mix together graham cracker crumbs, melted butter, sugar, and salt. Press into the bottom of an 8" springform pan and up the sides.
02

Make the filling: In a large bowl using a hand mixer (or in the bowl of a stand mixer), beat heavy cream until stiff peaks form, 5 minutes. Reserve 1/2 cup of whipped cream for garnish.
03

In another large bowl, beat cream cheese and sour cream until smooth, then add powdered sugar, vanilla, and salt.
04

In a small bowl, combine lemon juice and pink lemonade until powder is dissolved; add to cream cheese mixture and mix until well incorporated. Add pink food coloring, if using, until the desired color is reached. Fold whipped cream into cream cheese mixture, then pour mixture over crust and smooth top with an offset spatula.
05

Cover and refrigerate until set, at least 4 hours.
06

When ready to serve, pipe reserved whipped cream around edges of cheesecake and top with strawberries.

Related Tags

Dessert Recipes

Cake Recipes

Cheesecake Recipes

No-Bake Pink Lemonade Cheesecake

4.5

( By lihui )

01 Information

Grade medium
Serving 12 servings
Prep Time 15 Mins
Total Time 300 Mins

02 Ingredients

Filling

Halved strawberries, for garnish

Pink food coloring (optional)

1/4 c. Pink lemonade mix

Juice of 1 lemon

Pinch of kosher salt

1 teaspoon Pure vanilla extract

1 c. Powdered sugar

1/4 c. Sour cream

8 ounces Cream cheese, softened

1 1/3 c. Heavy cream

Crust

Pinch of kosher salt

1/4 c. Granulated sugar

5 tablespoons Melted butter

1 1/4 c. Graham crackers, crushed

03 Method

Step 1

Make crust: In a large bowl, mix together graham cracker crumbs, melted butter, sugar, and salt. Press into the bottom of an 8" springform pan and up the sides.

Step 2

Make the filling: In a large bowl using a hand mixer (or in the bowl of a stand mixer), beat heavy cream until stiff peaks form, 5 minutes. Reserve 1/2 cup of whipped cream for garnish.

Step 3

In another large bowl, beat cream cheese and sour cream until smooth, then add powdered sugar, vanilla, and salt.

Step 4

In a small bowl, combine lemon juice and pink lemonade until powder is dissolved; add to cream cheese mixture and mix until well incorporated. Add pink food coloring, if using, until the desired color is reached. Fold whipped cream into cream cheese mixture, then pour mixture over crust and smooth top with an offset spatula.

Step 5

Cover and refrigerate until set, at least 4 hours.

Step 6

When ready to serve, pipe reserved whipped cream around edges of cheesecake and top with strawberries.

04 Author