Pink Lemonade Cheesecake

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

Prep Time:
40 mins
Cook Time:
35 mins
Additional Time:
4 hrs
Total Time:
5 hrs 15 mins
1 8-inch cheesecake


  • 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


  1. Preheat the oven to 325 degrees F (165 degrees C).

  2. 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.

  3. 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.

  4. Bake in the preheated oven until crust is firm, about 10 minutes. Remove from the oven and cool.

  5. Meanwhile, beat egg whites in a glass, metal, or ceramic bowl until foamy. Gradually add sugar, continuing to beat until stiff peaks form.

  6. 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.

  7. 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.

  8. Cover with the sliced strawberries. Chill 1 more hour before serving.

Cook's Note:

You may use a 9-inch pie pan if you'd like. A cake pan will also work.

Nutrition Facts (per serving)

342 Calories
16g Fat
47g Carbs
6g Protein
Nutrition Facts
Servings Per Recipe 8
Calories 342
% Daily Value *
Total Fat 16g 21%
Saturated Fat 9g 44%
Cholesterol 79mg 26%
Sodium 267mg 12%
Total Carbohydrate 47g 17%
Dietary Fiber 3g 9%
Total Sugars 33g
Protein 6g
Vitamin C 47mg 237%
Calcium 53mg 4%
Iron 2mg 10%
Potassium 197mg 4%

* Percent Daily Values are based on a 2,000 calorie diet. Your daily values may be higher or lower depending on your calorie needs.

** Nutrient information is not available for all ingredients. Amount is based on available nutrient data.

(-) Information is not currently available for this nutrient. If you are following a medically restrictive diet, please consult your doctor or registered dietitian before preparing this recipe for personal consumption.

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