Valentine’s Day was always a big deal in my house growing up, not just for the romance, but for the excuse to bake something extra special. That’s how these Pink Lemonade Cheesecake Squares became my go-to treat. They’re like sunshine in dessert form, creamy, tangy, and just sweet enough to make anyone feel loved. Last year, my niece declared them “the prettiest dessert ever” between bites, and honestly? I couldn’t agree more.
Why You’ll Love These Pink Lemonade Cheesecake Squares
Oh my gosh, where do I even start? These little squares are basically happiness in dessert form. First off, they’re ridiculously easy, no water baths, no fancy techniques, just mix, bake, and boom! You’ve got a crowd-pleaser. The texture? Pure creamy dreaminess with that perfect hint of tang from the pink lemonade. And that color? It’s like Valentine’s Day exploded in the best way possible. Trust me, one bite and you’ll be hooked.
Plus, they’re perfect for sharing (or not, no judgment here). Whether it’s a Galentine’s brunch or just because you deserve something sweet, these squares never disappoint. My friends literally beg me to make them every year, and that’s saying something!
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Irresistible Pink Lemonade Cheesecake Squares in 8 Simple Steps
- Total Time: 55 minutes
- Yield: 16 squares 1x
- Diet: Vegetarian
Description
Delicious pink lemonade cheesecake squares perfect for Valentine’s Day or any special occasion.
Ingredients
- 1 1/2 cups graham cracker crumbs
- 1/4 cup sugar
- 6 tbsp melted butter
- 16 oz cream cheese, softened
- 1/2 cup sugar
- 2 tbsp pink lemonade concentrate
- 1 tsp vanilla extract
- 2 eggs
- 1/4 cup heavy cream
- Pink food coloring (optional)
Instructions
- Preheat oven to 325°F.
- Mix graham cracker crumbs, 1/4 cup sugar, and melted butter. Press into a square baking pan.
- Bake crust for 10 minutes. Let cool.
- Beat cream cheese and 1/2 cup sugar until smooth.
- Add lemonade concentrate, vanilla, eggs, and heavy cream. Mix well.
- Add pink food coloring if desired.
- Pour filling over crust. Bake for 35-40 minutes.
- Let cool completely before cutting into squares.
Notes
- Chill for at least 2 hours before serving.
- Store in the refrigerator for up to 5 days.
- Prep Time: 15 minutes
- Cook Time: 40 minutes
- Category: Dessert
- Method: Baking
- Cuisine: American
Nutrition
- Serving Size: 1 square
- Calories: 220
- Sugar: 15g
- Sodium: 180mg
- Fat: 16g
- Saturated Fat: 9g
- Unsaturated Fat: 5g
- Trans Fat: 0g
- Carbohydrates: 18g
- Fiber: 0g
- Protein: 3g
- Cholesterol: 70mg
Ingredients for Pink Lemonade Cheesecake Squares
Okay, let’s gather our goodies! Here’s everything you’ll need to make these dreamy squares come to life:
- 1 1/2 cups graham cracker crumbs (not packed, just lightly spooned into the measuring cup)
- 1/4 cup sugar for the crust (trust me, this little bit makes all the difference)
- 6 tbsp melted butter (I use unsalted, but salted works too, just skip adding extra salt)
- 16 oz cream cheese, softened (that’s two blocks, and yes, it must be room temp or you’ll get lumps)
- 1/2 cup sugar for the filling (perfect balance of sweet and tart)
- 2 tbsp pink lemonade concentrate (this is our secret flavor weapon!)
- 1 tsp vanilla extract (the good stuff, it matters)
- 2 eggs, room temperature (cold eggs can make your filling separate, learned that the hard way!)
- 1/4 cup heavy cream (makes it extra luscious)
- Pink food coloring (optional, but so fun for that Valentine’s vibe)
Ingredient Notes & Substitutions
No pink lemonade concentrate? No problem! You can use 3 tbsp fresh lemon juice + 1 tsp sugar instead, just add a tiny bit more food coloring. For gluten-free folks, gluten-free graham crackers work perfectly. And if you’re out of heavy cream, full-fat sour cream makes a great substitute (though the texture will be slightly denser). Just don’t skimp on that cream cheese, it’s the star of the show!
How to Make Pink Lemonade Cheesecake Squares
Alright, let’s get baking! These squares come together in a snap, just follow these easy steps:
- Preheat your oven to 325°F, this low temp prevents cracks in our cheesecake. Trust me, I learned this after many cracked cheesecakes!
- Mix the crust ingredients, graham crumbs, sugar, and melted butter should look like wet sand. Press firmly into your pan, I use the bottom of a measuring cup to get it nice and even.
- Bake the crust for 10 minutes, this helps it stay crisp under the filling. Let it cool while you make the filling.
- Beat the cream cheese and sugar until smooth, no lumps allowed! Scrape the bowl often, those sneaky lumps hide in the corners.
- Add lemonade concentrate, vanilla, eggs, and cream, mix just until combined. Overmixing = too much air = cracks! (Ask me how I know…)
- Add pink food coloring if using, start with just a drop! You can always add more.
- Pour over crust and bake 35-40 minutes, the edges should be set but the center still slightly jiggly.
- Cool completely before cutting, patience is hard, but rushing leads to messy squares!
Baking and Cooling Tips
Here’s my golden rules for perfect squares every time: First, don’t skip preheating, cold ovens lead to uneven baking. Second, check doneness with a toothpick near the edge, it should come out clean while the center still jiggles slightly. Most importantly, chill for at least 2 hours before cutting, warm cheesecake is a mess waiting to happen! And if you see tiny cracks? No worries, that’s what pretty garnishes are for!
Serving and Storing Pink Lemonade Cheesecake Squares
Now for the best part, serving these beauties! I love cutting them into 16 perfect little squares using a hot, clean knife (just run it under hot water and dry between cuts). For extra Valentine’s flair, top with fresh raspberries, whipped cream rosettes, or even a sprinkle of crushed freeze-dried strawberries. They’ll keep happily in the fridge for up to 5 days in an airtight container, if they last that long! Pro tip: Let them sit at room temp for 10 minutes before serving, that creaminess just melts in your mouth.
Nutritional Information
Each pretty little square packs about 220 calories, totally worth it if you ask me! You’re looking at 16g fat (that creamy goodness has to come from somewhere), 15g sugar (just sweet enough), and 3g protein to balance it all out. Keep in mind these numbers can vary slightly depending on your exact ingredients, especially if you go heavy on that whipped cream topping (no judgment here!).
Frequently Asked Questions
Can I freeze these cheesecake squares? Absolutely! They freeze beautifully for up to 2 months. Just wrap individual squares tightly in plastic wrap, then pop them in a freezer bag. Thaw overnight in the fridge, though I won’t judge if you sneak one straight from the freezer (they taste like cheesecake ice cream that way!).
How pink should the filling be? That’s totally up to you! I usually go for a soft “blush” pink, about 2-3 drops of food coloring. But if you’re making these for Valentine’s Day, go bold with extra drops! Just remember the color deepens slightly after baking.
Why is my filling lumpy? Oh honey, I’ve been there! Two likely culprits: either your cream cheese wasn’t fully softened (leave it out for at least 2 hours), or you didn’t beat it long enough before adding other ingredients. Next time, really cream that cheese and sugar until it’s silky smooth, lumps begone!
Nothing makes me happier than seeing your creations! Snap a pic of those gorgeous pink squares and tag me, I might just feature your masterpiece. And if you tweaked the recipe? Tell me all about it in the comments! Baking is always better when we share the love. For more great baking inspiration, check out Family Tastes.