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Pink Lemonade Cheesecake Bites

These Pink Lemonade Cheesecake Bites are so delicious and perfect for Summer!
Prep Time8 mins
Cook Time22 mins
Total Time30 mins
Course: Dessert
Cuisine: American
Keyword: mini cheesecake recipe
Author: Jill


Graham Cracker Crust

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

Cheesecake Filling

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


  • 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
  • Directions
  • Combine all ingredients into a bowl and mix until combined
  • Set aside

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 coloring
  • 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
  • After the cheesecake has cooled, top with 1 tbsp of lemon curd on top 
  • When ready to serve, top with whipped cream and a lemon wedge
  • Enjoy!