All the flavors of summer in a perfect handheld bite — these Pink Lemonade Mini Cheesecakes are super fun and easy to make!
Course Dessert
Cuisine American
Keyword cheesecake, Mini Cheesecake, Mini Pink Lemonade Cheesecakes, Pink Lemonade
Prep Time 15 minutesminutes
Cook Time 25 minutesminutes
Cooling Time 3 hourshours
Total Time 3 hourshours40 minutesminutes
Servings 12Mini Cheesecakes
Calories 204kcal
Author Stacey aka the Soccer Mom
Cost $8
Equipment
Stand Mixer or Hand Mixer
Muffin tin
cupcake liners
Mixing bowls
Ingredients
For the Graham Cracker Crust
¾cupgraham crackerscrumbled
1 ½Tablespoonssugar
¼cupbuttermelted
For the Cheesecake Filling
16ozcream cheese(2 bars) softened
½cupsugar
½cupsour cream
¾teaspoonpure lemon extract
1lemonzested
2dropspink food coloring
⅛teaspoonkosher salt
2eggslarge
Fresh whipped cream and lemon wedgesfor topping
Instructions
To Make the Crust
Preheat oven to 325°F and prep muffin tin with cupcake liners.
Combine crust ingredients in mixing bowl, stirring until well mixed.
Scoop about a Tablespoon of crust into each of the cupcake liners and press down. Set aside while you make the filling.
To Make the Cheesecake
In stand mixer or using electric hand mixer, beat together the sugar and cream cheese until smooth.
Mix in the sour cream, lemon extract, lemon zest, and salt.
Beat in 1 egg at a time.
Add the pink food coloring and mix until smooth.
Scoop 3 Tablespoons of the cheesecake batter into each crust.
Bake for 17-22 minutes until edges firm up and start to just turn golden brown. A toothpick inserted into the middle of a cheesecake should come out clean.
Cool to room temperature, then chill in fridge for 2-3 hours.
When ready to serve, top with lemon curd, whipped cream and lemon wheel.
Notes
Nutritional values are an estimate only and do not include toppings.