Best 4 Lemon Cheesecake Balls Recipes

Indulge in the delightful symphony of flavors that is lemon cheesecake balls. These bite-sized treats are a delightful fusion of tangy lemon and creamy cheesecake, coated in a delicate crumb crust. Each ball bursts with a burst of citrusy freshness, perfectly balanced by the rich and velvety cheesecake filling. With variations such as gluten-free, no-bake, and even a vegan option, these cheesecake balls cater to diverse dietary preferences. Whether you're a fan of classic desserts or seeking a unique twist, this article offers a collection of delectable recipes that will tantalize your taste buds. Embark on a culinary journey and discover the perfect lemon cheesecake ball recipe that suits your palate and dietary needs.

Here are our top 4 tried and tested recipes!

LEMON-GINGER CHEESECAKE BALLS

Lemon-Ginger Cheesecake Balls image

Here's a festive treat that will tantalize your taste buds. The rich no-bake cheesecake balls come together in less than 30 minutes.

Provided by Colleen Weeden

Time 1h55m

Number Of Ingredients 8

Ingredients

2 8 ounce pkg. cream cheese, softened
1 cup powdered sugar
1 cup crushed gingersnaps (5 oz.)
2 tablespoon heavy cream
1 tablespoon finely chopped candied ginger
1 teaspoon lemon zest
9 ounce bittersweet chocolate, chopped
1 tablespoon shortening

Steps:

In a large bowl beat cream cheese with a mixer on medium 30 seconds. Add powdered sugar, 1/2 cup of the crushed gingersnaps, the cream, ginger, and zest. Beat until combined. Cover and chill 1 hour or until dough is easy to handle.
Line a tray or rimmed baking sheet with waxed paper or parchment paper. Shape dough into 1-inch balls. Place on prepared tray. Freeze 15 minutes or until nearly firm.
In a small saucepan heat and stir chocolate and shortening over low until melted. Dip balls in chocolate to coat, allowing excess to drip off. Return to prepared tray. Sprinkle balls with remaining gingersnap crumbs before chocolate sets. Chill until set. Store in an airtight container in the refrigerator up to 2 weeks or freeze up to 3 months.

Nutrition Facts : Calories 91 kcal, Carbohydrate 9 g, Cholesterol 11 mg, Protein 1 g, SaturatedFat 4 g, Sodium 48 mg, Sugar 6 g, Fat 6 g, UnsaturatedFat 2 g

LEMON CHEESECAKE CHEESE BALL RECIPE - (4/5)

Lemon Cheesecake Cheese Ball Recipe - (4/5) image

Provided by Texaschef11

Number Of Ingredients 5

Ingredients

10 ounces cream cheese
2 1/2 tablespoons sugar
Zest of 1 large lemon
4 teaspoons lemon juice, freshly squeezed
3 graham crackers

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

Lemon-Cheesecake Balls image

You won't be able to eat just one of our sunny, bite-sized, lemony cheesecakes. They're perfect summer party treats.

Provided by Jessica Walker

Categories Dessert

Time 1h15m

Yield 50

Number Of Ingredients 4

Ingredients

1 package (8 oz) cream cheese, softened
1 can (6 oz) frozen lemonade concentrate, thawed
1 lb (3 1/2 to 4 cups) powdered sugar
3 cups graham cracker crumbs

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.

Nutrition Facts : ServingSize 1 Serving

LEMON CHEESECAKE BALLS

Lemon Cheesecake Balls image

Discover Lemon Cheesecake Balls made with lemon pudding mix. If you're a fan of cheesecake, you're going to love these Lemon Cheesecake Balls!

Provided by My Food and Family

Categories Home

Time 5h30m

Yield Makes 30 servings

Number Of Ingredients 4

Ingredients

1 pkg. (11.2 oz.) JELL-O No Bake Real Cheesecake Dessert
1 cup cold milk
3 Tbsp. JELL-O Lemon Flavor Instant Pudding
1 tub (7 oz.) BAKER'S Milk Chocolate Dipping Chocolate

Steps:

Beat Filling Mix, milk and dry pudding mix with mixer on low speed just until moistened. Beat on medium speed 3 min. (Filling will be thick.) Stir in Crust Mix. Pour filling mixture into large bowl; cover. Refrigerate 1 hour.
Roll filling mixture into 30 balls with moistened hands, using about 1 Tbsp. filling mixture for each ball. Place in single layer on waxed paper-covered baking sheet. Freeze 2 hours.
Melt dipping chocolate as directed on package. Dip frozen pops into chocolate, turning to coat completely and scraping off excess chocolate on side of tub. Freeze 2 hours or until chocolate is set.

Nutrition Facts : Calories 80, Fat 3 g, SaturatedFat 1.5 g, TransFat 0 g, Cholesterol 0 mg, Sodium 80 mg, Carbohydrate 0 g, Fiber 0.6445 g, Sugar 0 g, Protein 1 g

Tips:

Use high-quality ingredients for the best flavor.
Make sure the cream cheese is softened to room temperature before using to ensure a smooth filling.
Chill the cheesecake balls for at least 1 hour before serving to allow them to firm up.
For a fun and festive presentation, decorate the cheesecake balls with sprinkles, chopped nuts, or grated chocolate.
Store the cheesecake balls in an airtight container in the refrigerator for up to 3 days.

Conclusion:

These Lemon Cheesecake Balls are a delicious and easy-to-make treat that are perfect for any occasion. With a creamy, tangy filling and a sweet, graham cracker crust, these cheesecake balls are sure to be a hit with everyone who tries them. So next time you're looking for a quick and easy dessert, give these Lemon Cheesecake Balls a try!