Description
Delight in these Pink Lemonade Cheesecake Bites, featuring a creamy, tangy lemon-infused cheesecake atop a crisp graham cracker crust. Perfectly portioned for easy serving, these cheesecake bites combine the refreshing flavors of lemon zest and pure lemon extract with a hint of sweetness and a charming pink tint. Topped with fresh whipped cream and lemon wedges, they’re a vibrant, elegant treat ideal for parties or a sweet snack.
Ingredients
Scale
Crust
- ¾ cup graham cracker crumbs
- 1 ½ tablespoons sugar
- ¼ cup unsalted butter, melted
Cheesecake Filling
- 2 (8 oz) packages cream cheese, softened
- ½ cup sugar
- ½ cup sour cream
- ¾ teaspoon pure lemon extract
- 1 large lemon, zested
- 2 drops pink food coloring
- â…› teaspoon kosher salt
- 2 large eggs
Toppings
- Fresh whipped cream
- Lemon wedges
Instructions
- Preheat Oven and Prepare Pan: Preheat your oven to 325°F (163°C) and line a cupcake pan with cupcake liners to prevent sticking and make for easy removal of the cheesecake bites.
- Make the Crust: In a medium bowl, combine the graham cracker crumbs, sugar, and melted butter until the mixture resembles wet sand. This will form the base for the cheesecake bites.
- Form the Crust: Spoon approximately one tablespoon of the crust mixture into each cupcake liner. Use a flat-bottomed round cup or the back of a spoon to firmly press the crust into an even layer at the bottom, creating a solid foundation.
- Prepare the Cheesecake Filling: In another medium bowl, blend the softened cream cheese, sugar, sour cream, lemon extract, lemon zest, pink food coloring, kosher salt, and eggs. Mix thoroughly until smooth and fully combined with no lumps.
- Fill the Cupcake Liners: Carefully spoon the cheesecake filling over the prepared crusts in the cupcake liners, filling each about three-quarters full to allow space for rising.
- Bake the Cheesecake Bites: Place the cupcake pan in the preheated oven and bake for about 22 minutes, or until the cheesecake is set around the edges but slightly jiggly in the center.
- Cool and Chill: Remove the cupcakes from oven and allow to cool at room temperature for about 30 minutes. Then refrigerate for at least 4 hours or overnight to fully set and develop flavor.
- Garnish and Serve: Before serving, top each cheesecake bite with a dollop of fresh whipped cream and a small wedge of lemon for a refreshing finish.
Notes
- You can substitute sour cream with Greek yogurt for a lighter option.
- To achieve an even pink hue, add the food coloring gradually until desired color is reached.
- Ensure cream cheese is softened to room temperature for a smoother batter.
- These cheesecake bites can be stored in the refrigerator for up to 3 days.
- If preferred, add lemon curd on top for extra citrus flavor.
