Lemon Cheese Ball Recipes

GINGERED LEMON CHEESE BALLS

Steps:

• In a large bowl, beat the cream cheese, butter and sugars until smooth. Stir in lemon zest, juice and vanilla. Shape into two balls. Cover and refrigerate for at least 4 hours., Just before serving, place gingersnap crumbs in a shallow bowl. Roll in crumbs. Serve with fruit and crackers.

LEMON CHEESECAKE CHEESE BALL RECIPE - (4/5)

Steps:

• Combine the cream cheese and sugar in a medium bowl. Stir together with a spoon or spatula until well combined and smooth. Mix in the lemon zest and lemon juice until smooth. Transfer the mixture to a piece of plastic wrap and shape into a ball, wrapped tightly. Refrigerate until firm, at least 3 hours. Reshape if necessary once firm. Coarsely crush the graham crackers and transfer the crumbs to a plate or bowl. Roll the cheese ball in the crumbs until evenly coated. Refrigerate until ready to serve.

LEMON-CHEESECAKE BALLS

Steps:

• Line cookie sheet with waxed or parchment paper. In medium bowl, beat cream cheese, lemonade concentrate and powdered sugar with spoon or electric mixer on low speed. Fold in graham cracker crumbs.
• Using 1 1/2-inch scoop, shape mixture into small balls; place on cookie sheet. Refrigerate 1 hour before serving.

LEMON CHEESE BALL

Steps:

• 1. In a medium bowl; mix the cream cheese, butter, sugar and lemonade mix using an electric mixer.
• 2. Refrigerate for 3 hours. When mixture is completely chilled, shape into a ball and roll in graham cracker crumbs. Serve on a platter with you favorite crackers.

LEMON CHEESEBALL

Steps:

• Combine cream cheese and sugar in medium bowl. Stir together with a spoon until well combined and smooth. Mix in zest and juice until smooth. Transfer to a piece of plastic wrap and shape into a ball, wrapped tightly. Refrigerate until firm, at least 3 hours.
• Roll ball in crushed graham crackers until evenly coated.
• Refrigerate until ready to serve.