Lemonade Cheesecake

Lemonade cheesecake has a sweet tart taste with a creamy rich cheesecake base. Using lemonade concentrate and a premade crust makes it quick and easy. It’s the perfect make-ahead summer dessert!

Why this recipe works

Lemonade cheesecake is the epitome of summer. It’s bright, cheery, and refreshingly sweet with the ever-so-slightest tart bite. We go a little crazy with lemonade during the warmer months. I can’t even tell you how many batches of frozen lemonade I’ve made this year. But if you’re looking for a summery dessert to use up a can of frozen lemonade concentrate, I’ve got ya covered.

This lemon cheesecake dessert is light and fluffy, not dense. It sort of reminds me a little of lemon meringue pie. It’s pretty swoonworthy if you ask me, especially if garnished with fresh raspberries and sweet whipped cream.

Ingredients you will need

Get all measurements, ingredients, and instructions in the printable version at the end of this post.

Ingredient Info and Substitution Suggestions

It’s best to take all your chilled ingredients (Cream cheese, ricotta, and eggs) out of the fridge and allow them to reach room temperature before beginning. The lemonade concentrate should be fully thawed as well.

LEMONADE – You’ll need 6 ounces of thawed lemonade concentrate, which means you’ll have to split a 12 ounce can in half. It’s best to use a kitchen scale for the most accurate weight. I used regular lemonade, but pink lemonade would also be great!

CRUST – The recipe calls for a premade graham cracker crust, which tastes great, but I have also made it with Keebler shortbread ready crust (shown in these photos). Both taste amazing!

Tips for the Creamiest Cheesecake

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• Room temperature ingredients are key to creamy cheesecake. Especially when it comes to the cream cheese. If it isn’t room temp, you’ll end up with pockets of cream cheese in your baked cheesecake. It’s best to have all your chilled ingredients at room temperature before beginning (eggs, cream cheese, ricotta).
• Don’t overmix the batter. Overmixing adds excess air to the batter which can lead to your cheesecake cracking. Only mix until creamy and for the time frame mentioned in the instructions.
• Don’t overbake. Cheesecake can look a little deceiving when baking. You can tell it’s done when the edges are set and the center has a slight jiggle. It will continue to bake as it cools, so it’s important to keep an eye on it towards the end of the bake time. It’s totally normal for the cheesecake to rise when baked and relax as it cools.
• Try not to open the oven door when baking. Doing so can cause it to sink in the center.
• When your cheesecake is done cooking, TURN OFF the oven and crack open the door. Leave it in there and let it come to room temp. This helps reduce cracking.

How to Make Lemonade Cheesecake

These step by step photos and instructions are here to help you visualize how to make this recipe. You can Jump to Recipe to get the printable version of this recipe, complete with measurements and instructions at the bottom.

1. Combine ricotta cheese and cream cheese in a food processor. Pulse several times until it starts to combine, then process until creamy.
2. While processing, slowly pour thawed lemonade concentrate through the feeder tube of your processor. While processing, add eggs, slowly pour in sugar, and finally the flour. Process for 2 minutes, scraping down sides of the work bowl once.
3. Place empty pie crust onto a rimmed baking sheet. Pour mixture into pie crust.
4. It will be pretty full, so be careful when you transfer it to the oven. Bake in preheated 350F oven for 47-50 minutes or until the center is set. The cheesecake batter will have risen but will relax as it cools. Once baked, TURN OFF the oven and crack open the door. Leave the cheesecake in there and let it come to room temp. This helps reduce cracking.
5. Cover and chill for 4 hours or longer.
6. In the bowl of a stand mixer fitted with the whisk attachment (or a hand mixer), beat the whipping cream and powdered sugar on medium-high until stiff peaks are formed. You can either top the entire pie with the whipped cream or pipe it onto each slice.

Frequently Asked Questions & Expert Tips

Serving Suggestions

You can serve your lemonade cheesecake completely topped with whipped cream, or pipe it around the perimeter. Optionally garnish with fresh raspberries and lemon wedges for a pretty presentation!

More Lemon Dessert Recipes

• Lemon Icebox Cake
• Pink Lemonade Cake
• Lemon Cheesecake Pudding Dessert
• Instant Pot Lemon Curd Cheesecake

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Lemonade Cheesecake

A light and fluffy baked lemonade cheesecake recipe that begs for a dollop of sweet whipped cream!

5 from 2 votes

IMPORTANT – There are often Frequently Asked Questions within the blog post that you may find helpful. Simply scroll back up to read them!

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Course: Dessert

Cuisine: American

Servings: 8 servings

5 hours hrs 5 minutes mins

Calories: 437

Author: Amanda Davis

Ingredients

• ▢ 1 cup whole milk ricotta cheese at room temp
• ▢ 8 ounces cream cheese cubed and at room temp
• ▢ 6 ounces frozen lemonade concentrate half a can, thawed
• ▢ 2 eggs room temp
• ▢ ½ cup granulated sugar
• ▢ ⅓ cup all-purpose flour
• ▢ 9 ounce prepared graham cracker pie crust

Optional Whipped Cream

• ▢ 8 ounces heavy whipping cream 1 cup
• ▢ 2 tablespoons powdered sugar

Things You’ll Need

• ▢
  Food processor
• ▢
  Rubber spatula
• ▢
  Baking sheet

Before You Begin

• It’s best to take all your chilled ingredients (cream cheese, ricotta, and eggs) out of the fridge and allow them to reach room temperature before beginning. The lemonade concentrate should be fully thawed as well.
• You’ll need 6 ounces of thawed lemonade concentrate, which means you’ll have to split a 12 ounce can in half. It’s best to use a kitchen scale for the most accurate weight. I used regular lemonade, but pink lemonade would also be great!
• The recipe calls for a premade graham cracker crust, which tastes great, but I have also made it with Keebler shortbread ready crust (shown in these photos). Both taste amazing!

Instructions

• Combine ricotta cheese and cream cheese in a food processor. Pulse several times until it starts to combine, then process until creamy.
  1 cup whole milk ricotta cheese, 8 ounces cream cheese
• While processing, slowly pour thawed lemonade concentrate through the feeder tube of your processor. While processing, add eggs, slowly pour in sugar, and finally the flour. Process for 2 minutes, scraping down sides of the work bowl once.
  6 ounces frozen lemonade concentrate, 2 eggs, 1/2 cup granulated sugar, 1/3 cup all-purpose flour
• Place empty pie crust onto a rimmed baking sheet. Pour mixture into pie crust.
  9 ounce prepared graham cracker pie crust
• It will be pretty full, so be careful when you transfer it to the oven. Bake in preheated 350F oven for 47-50 minutes or until the center is set. The cheesecake batter will have risen but will relax as it cools. Once baked, TURN OFF the oven and crack open the door. Leave the cheesecake in there and let it come to room temp. This helps reduce cracking.
• Cover and chill for 4 hours or longer.
• In the bowl of a stand mixer fitted with the whisk attachment (or a hand mixer), beat the whipping cream and powdered sugar on medium-high until stiff peaks are formed. You can either top the entire pie with the whipped cream or pipe it onto each slice.
  8 ounces heavy whipping cream, 2 tablespoons powdered sugar

Expert Tips & FAQs

• The optional whipped topping is not included in the nutrition facts listed below.
• Leftover cheesecake should be stored in an airtight container or covered with a lid. Keep in the refrigerator for up to 5 days. I like to store mine in a cake carrier!
• To freeze, hold off on any whipped cream topping if you plan on freezing it. Allow the cheesecake to fully cool. I would still recommend chilling your cheesecake in the fridge for at minimum an hour or two to help the top set before wrapping. Once set, wrap a few times with plastic wrap followed by aluminum foil. Freeze for up to 2 months. Thaw overnight in the refrigerator. I typically remove the plastic wrap after the cheesecake starts to soften. If you leave it on too long you’ll end up with condensation.

Nutrition

Serving: 1slice | Calories: 437cal | Carbohydrates: 50g | Protein: 9g | Fat: 23g | Saturated Fat: 10g | Polyunsaturated Fat: 1g | Monounsaturated Fat: 9g | Trans Fat: 0.004g | Cholesterol: 85mg | Sodium: 283mg | Potassium: 142mg | Fiber: 1g | Sugar: 29g | Vitamin A: 578IU | Vitamin C: 3mg | Calcium: 109mg | Iron: 1mg

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The recipes on this blog are tested with a conventional gas oven and gas stovetop. It’s important to note that some ovens, especially as they age, can cook and bake inconsistently. Using an inexpensive oven thermometer can assure you that your oven is truly heating to the proper temperature. If you use a toaster oven or countertop oven, please keep in mind that they may not distribute heat the same as a conventional full sized oven and you may need to adjust your cooking/baking times. In the case of recipes made with a pressure cooker, air fryer, slow cooker, or other appliance, a link to the appliances we use is listed within each respective recipe. For baking recipes where measurements are given by weight, please note that results may not be the same if cups are used instead, and we can’t guarantee success with that method.