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Pink Lemonade Mini Cheesecakes

Pink Lemonade Mini Cheesecakes Recipe, sweet, tangy little bites topped with lemon curd and whipped cream. Perfect for any occasion!

Pink Lemonade Mini Cheesecakes Recipe, sweet, tangy little bites topped with lemon curd and whipped cream. Perfect for any occasion!

If you’re looking for a fun dessert recipe that’s easy to make, then look no further. The hardest part is waiting for them to bake in the oven but trust me when I say they taste delicious!

Pink Lemonade Mini Cheesecakes Recipe, sweet, tangy little bites topped with lemon curd and whipped cream. Perfect for any occasion!
Pink Lemonade Mini Cheesecakes Recipe, sweet, tangy little bites topped with lemon curd and whipped cream. Perfect for any occasion!

How to Store Mini Cheesecakes

Store mini cheesecakes in an airtight container in the refrigerator for up to 1 week.

How to freeze mini cheesecakes:

Store baked and cooked mini cheesecakes in an airtight container or freezer bag for up to 3 months.

Thaw overnight in the refrigerator then top with the toppings.

Pink Lemonade Mini Cheesecakes Recipe, sweet, tangy little bites topped with lemon curd and whipped cream. Perfect for any occasion!

About the Ingredients for Pink Lemonade Mini Cheesecakes

Graham Cracker Crumbs – Buy pre-made graham cracker crumbs rather than crushing graham crackers yourself.

Sugar – Granulated sugar, because this is dessert.

Butter – Use unsalted butter for the crust. Salted works in a pinch too.

Cream Cheese – Use full fat, brick cream cheese softened to room temperature.

Sour Cream – Helps gives the cheesecake a nice smooth consistency. Should be room temperature.

Lemon Extract – Adds more flavour with less moisture than using real lemon juice.

Lemon Zest – Adds loads of fresh citrus flavour, don’t skip it.

Pink Food Colouring – You can skip this, but then it will only be lemonade cheesecakes.

Salt – Makes all the flavours really shine.

Eggs – Make sure they are room temperature.

Lemon Curd – You can use premade lemon curd of your favourite lemon curd recipe.

Whipped Cream – because yum.

Pink Lemonade Mini Cheesecakes Recipe, sweet, tangy little bites topped with lemon curd and whipped cream. Perfect for any occasion!

Looking for more Easy Summer Lemon Desserts?

If you are like me and absolutely ador the tangy sweetness of citrus desserts, check out some of my favourite lemon dessert recipes!

Smooth, custardy, tangy and sweet, this Lemon Chess Pie is made with the classic recipe then topped with lemon curd for the best Chess Pie!

This easy Cherry Lemonade Bars recipe results in a sweet but tart bar smothered in a cherry flavoured glaze. A new favourite dessert bar!

This Easy Lemon Fudge Recipe is a simple and super quick lemon dessert; this quick fudge is bursting with fresh and zesty lemon flavour.

This Lemon Lush dessert recipe is extremely delicious and perfect for serving guests any time of year!

Grab your spoons, and prepare for a pudding indulgence! This Lemon Cream Cheese Pudding is smooth, tangy, light and creamy.  This is one dreamy dessert!

This No Bake Lemon Oreo Cheesecake is full of tangy sweet flavour.  It’s a dessert all lemon lovers are sure to enjoy. It’s a wonderful summer treat!

Pink Lemonade Mini Cheesecakes Recipe, sweet, tangy little bites topped with lemon curd and whipped cream. Perfect for any occasion!

How to Make Pink Lemonade Mini Cheesecakes

Yields: 12 Mini Cheesecakes | Prep Time: 10 Mins | Cook Time: 22 Mins

Ingredients:

For the Graham Cracker Crusts:

¾ C graham cracker crumbs
1 ½ tbsp sugar
¼ C unsalted butter, melted

For the Cheesecake Filling:

2 – 8oz cream cheese, softened
½ C sugar
½ C sour cream
¾ tsp pure lemon extract
1 large lemon, zested
2 drops of pink food colouring
⅛ tsp kosher salt
2 large eggs

Lemon Curd
Fresh whipped cream and lemon wedges for topping

Directions:

For the Graham Cracker Crusts:

Preheat oven to 325 degrees and line a cupcake pan with cupcake liners

Using a medium bowl, combine all ingredients and mix until combined

Using a tablespoon, scoop the crust into the cupcake liners

Using a flat bottomed round cup, press the cup into the crust to make a firm crust

Set aside

For the Cheesecake Filling:

Using a hand mixer, beat together the sugar and cream cheese until combined and smooth

Beat in the sour cream, lemon, lemon zest and salt until combined

Beat in 1 egg at a time until combined

Mix in the pink food colouring

Scoop 3 tbsp of the cheesecake mixture into the crust

Bake in the oven for 17-22 minutes or until the edges are firm and a really light golden brown starts to form

Allow the cheesecakes to cool for a few hours in the fridge

When ready to serve, top with lemon curd, whipped cream and lemon wedge

Enjoy!

Pink Lemonade Mini Cheesecakes
Yield: 12 Mini Cheesecakes

Pink Lemonade Mini Cheesecakes

Prep Time: 10 minutes
Cook Time: 22 minutes
Total Time: 32 minutes

Pink Lemonade Mini Cheesecakes Recipe, sweet, tangy little bites topped with lemon curd and whipped cream. Perfect for any occasion!

Ingredients

For the Graham Cracker Crusts:

  • ¾ C graham cracker crumbs
  • 1 ½ tbsp sugar
  • ¼ C unsalted butter, melted

For the Cheesecake Filling:

  • 2 – 8oz cream cheese, softened
  • ½ C sugar
  • ½ C sour cream
  • ¾ tsp pure lemon extract
  • 1 large lemon, zested
  • 2 drops of pink food colouring
  • ⅛ tsp kosher salt
  • 2 large eggs
  • Lemon Curd
  • Fresh whipped cream and lemon wedges for topping

Instructions

    For the Graham Cracker Crusts:

Preheat oven to 325 degrees and line a cupcake pan with cupcake liners

Using a medium bowl, combine all ingredients and mix until combined

Using a tablespoon, scoop the crust into the cupcake liners

Using a flat bottomed round cup, press the cup into the crust to make a firm crust

Set aside

For the Cheesecake Filling:


Using a hand mixer, beat together the sugar and cream cheese until combined and smooth


Beat in the sour cream, lemon, lemon zest and salt until combined

Beat in 1 egg at a time until combined

Mix in the pink food colouring

Scoop 3 tbsp of the cheesecake mixture into the crust

Bake in the oven for 17-22 minutes or until the edges are firm and a really light golden brown starts to form

Allow the cheesecakes to cool for a few hours in the fridge

When ready to serve, top with lemon curd, whipped cream and lemon wedge

Enjoy!

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Nutrition Information:

Yield:

12

Serving Size:

1 Mini Cheesecake

Amount Per Serving: Calories: 327Total Fat: 23gSaturated Fat: 13gTrans Fat: 0gUnsaturated Fat: 8gCholesterol: 112mgSodium: 210mgCarbohydrates: 26gFiber: 0gSugar: 22gProtein: 5g

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Pink Lemonade Mini Cheesecakes Recipe, sweet, tangy little bites topped with lemon curd and whipped cream. Perfect for any occasion!
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