Lemon Cheesecake Cheese Ball
User Reviews
5
Lemon Cheesecake Cheese Ball
Description
This Lemon Cheesecake Cheese Ball starts with softened full-fat cream cheese combined with powdered sugar, lemon zest, and fresh lemon juice. The citrus elements brighten the creamy base, balancing richness with fresh acidity. Once mixed, the cheese forms into a ball and chills to firm up. Before serving, it is coated in graham cracker crumbs, adding a slight crunch and sweetness that contrasts with the smooth filling. The use of real lemon ingredients is key to the authentic flavor.
The texture is creamy and soft inside while the crumb exterior offers a pleasant texture barrier. This no-bake preparation is quick to assemble and chill, making it a convenient option for parties or casual gatherings. Using full-fat cream cheese ensures proper setting and taste.
Serve this cheese ball with an assortment of crackers, sliced fruits, or fresh vegetables for dipping. It adds a refreshing twist to traditional cheese balls through the bright lemon flavoring.
For best results, use freshly zested lemons and fresh lemon juice rather than substitutes. Store-bought graham cracker crumbs or homemade crumbs are both suitable. Remember to chill the cheese ball sufficiently so it holds its shape when serving.
Ingredients
- 8 oz full-fat cream cheese softened
- 1/4 cup + 2 tbsp powdered sugar also called "confectioners sugar"
- 1 lemon the zest of
- 1 tbsp lemon juice
- 1/3 cup graham cracker crumbs approximately 3 whole sheets
Instructions
- Add softened cream cheese and powdered sugar to a mixing bowl. Zest the lemon into the bowl with the cream cheese. Cut the zested lemon in half and get 1 tablespoon of juice, then add it to the cream cheese.
- Using a hand mixer, beat the mixture until everything is incorporated. I like to use a rubber spatula and scrape the bottom and sides of the bowl to make sure everything is combined well.
- Use the rubber spatula to push the mixture together into a general ball form. We're not going for perfection here, we just want to mold the beginning of the ball while it's soft and malleable. Refrigerate the cheese ball for at least an hour.
- If you are making your own graham cracker crumbs, you can either break 3 sheets of graham crackers into a food processor and pulse them or put them in a plastic bag or go over them with a rolling pin. You need 1/3 cup.
- After the cheese ball has rested in the fridge for at least an hour, pick it up with your hands and roll it into a ball. Some people like to use plastic wrap to do this, but I don't buy plastic wrap, so I do it with my hands. After you have gotten it into a nice ball shape, roll it in the graham cracker crumbs. The longer the cheesecake ball sits out, the softer it will be for serving. Enjoy!
Notes
- Use real lemon zest and juice for authentic lemon flavor; bottled lemon juice will not work the same.
- Full-fat cream cheese is recommended to ensure the cheese ball sets properly and has rich texture.
- You can substitute store-bought graham cracker crumbs or make your own by pulsing graham cracker sheets.
- Chill the cheese ball for at least one hour before rolling and serving to achieve firmness.
User Reviews
Overall Rating
5
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