As part of lemonade week, I was inspired to create a lemonade version of the recent mini no-bake nutella cheesecakes I shared. The result was a light and lemony cheesecake – perfect for summer! I used raspberry lemonade to make mine, but you could always swap it out for regular lemonade or pink lemonade.
I also made this with a graham cracker crust but next time, I think I will follow the same formula for the nutella cheesecake crust but try it with vanilla oreos. This bit of inspiration came after. The regular graham crust is great but I would love to experiment with the vanilla oreos.
Now this recipe uses a small amount of raspberry lemonade concentrate. Don’t let the remainder go to waste. Just mix up what is left and just reduce the water appropriately.
If you want to make life easier you can make a regular pie with a store bought graham cracker crust. I love the individual servings though.
FYI, for you locals, I will be appearing on Studio 5 tomorrow. You will be able to see an upcoming recipe first on the show. I will be sharing the perfect salad for your 4th of July bbq! Be sure to tune in!
- 1 cup graham cracker crumbs
- 2 Tbsp sugar
- 4 Tbsp melted butter
- ½ cup sugar
- 1 (8 oz) pkg of light cream cheese
- 3 Tbsp raspberry lemonade concentrate
- zest of one lemon
- 1 Tbsp vanilla extract
- pink or red food coloring (I used 3 drops of pink)
- 2¼ cups of whipping cream
- ⅓ cup powdered sugar
- 6 raspberries, optional for garnish
- Combine the graham cracker crumbs, 2 Tbsp sugar, and melted butter.
- Divide the crumbs between 6 (8 oz sized) individual serving dishes such as – mini trifle or dessert dishes, glass custard dishes, etc.
- Press the crumbs into the bottom of the dishes using the back side of a spoon. Place crusts in the fridge while you prepare the filling.
- In large bowl, beat the ½ cup sugar and cream cheese until fluffy. Add the raspberry lemonade concentrate, lemon zest, and vanilla; beat until smooth and well combined.
- Add food coloring to get it to a nice pink color. (You want it to be a little on the darker side because it will lighten up when you fold in the whipping cream)
- In another bowl, beat the whipped cream and powdered sugar until medium or firm peaks form.
- Set aside 1½ cups of the whipped cream for topping the cheesecakes. Cover and refrigerate.
- Add ⅓ of the remaining whipped cream to the cream cheese mixture and fold until combined. Add the remaining ⅔ of the whipped cream and fold until blended well.
- Remove crusts from the fridge and divide the cream cheese mixture between the 6 dishes using a spoon.
- Cover the dishes with plastic wrap and refrigerate for 2 to 8 hours.
- Pipe or spoon some of the reserved 1½ cups of whipping cream onto the top of each cheesecake. Top each with a raspberry.