Pink Lemonade Cheesecake

It only takes a few minutes to put together this Pink Lemonade Cheesecake, and it is so refreshing! Cheesecake Extraordinaire!


Lemon Cookie Crust

  • 11 lemon cream-filled vanilla sandwich cookies, crushed
  • 3 tablespoons butter or 3 tablespoons margarine, melted

Lemonade Filling

  • 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

Lemonade Glaze

  • 1/3 cup frozen pink lemonade concentrate, thawed
  • 4 teaspoons fresh lemon juice
  • 1 tablespoon cornstarch
  • 1 drop red food coloring
  • lemon slice


  1. Make the crust: in a small bowl, stir the crushed cookies and melted butter together until well combined.
  2. Press crumb mixture evenly onto the bottom of a greased 9-inch springform pan; set aside.
  3. Make the filling: in a large bowl, combine the cream cheese, sugar, and cornstarch; beat with an electric mixer until smooth.
  4. Add in eggs and egg yolk, one at a time, beating well after each addition.
  5. Beat in the lemonade concentrate, vanilla, and red food coloring; pour cream cheese mixture over the crust.
  6. 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.
  7. 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.
  8. Chill, uncovered, overnight.
  9. 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.
  10. Cool and stir 2 minutes more; pour over cheesecake; garnish with lemon; chill until ready to serve.