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–+ servings
A slice of creamy pink pie with a crumbly crust on a white plate, showcasing the essence of a Pink Lemonade Cheesecake. A fork is partially inserted into the slice, and its garnished with small lime zest strips. A full pie in a tin sits in the background on a pink striped cloth.
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Pink Lemonade Cheesecake Recipe

This Pink Lemonade Cheesecake Recipe is a fun and simple dessert. No baking needed!
Course Dessert
Cuisine American
Method No Cook/Assemble
Main Ingredient Dairy
Prep Time 10 minutes
Additional Time 3 hours
Total Time 3 hours 10 minutes
Servings 6
Calories 367kcal
Author Kelli Miller

Equipment

Ingredients

  • 8 Ounce(s) of room temperature cream cheese
  • 1 14 ounces can sweetened condensed milk
  • 6 Ounce(s) of thawed pink lemonade concentrate 1/2 a can
  • 1 8 ounce tub of thawed Cool Whip
  • 1 graham cracker crust

Instructions

  • Cream the condensed milk, cream cheese, and pink lemonade concentrate in a bowl with a mixer on low for 30 seconds. Turn to medium speed and cream for 1-2 minutes until smooth.
  • Add the Cool Whip and beat until smooth. This will take 2-3 minutes. It will thicken as well.
  • Pour the mixture into the crust and set it in the freezer. Do this for 3 hours to overnight.
  • Take out of the freezer and let come to room temperature for 5 minutes. Slice and serve.

Nutrition

Serving: 1g | Calories: 367kcal | Carbohydrates: 40g | Protein: 5g | Fat: 22g | Saturated Fat: 10g | Polyunsaturated Fat: 10g | Cholesterol: 40mg | Sodium: 272mg | Fiber: 1g | Sugar: 21g
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