LEMON-CHEESECAKE BALLS
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
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 CHEESE BALL RECIPE - (4/5)
Provided by Texaschef11
Number Of Ingredients 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
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
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
LOVELY LEMON CHEESECAKE
Wait for the oohs and aahs when you present this luxurious lemon cheesecake recipe. The lemon flavor gives it a bright, tangy flavor. -Margaret Allen, Abingdon, Virginia
Provided by Taste of Home
Categories Desserts
Time 1h35m
Yield 14 servings.
Number Of Ingredients 12
Steps:
- Preheat oven to 325°. Place a greased 10-in. springform pan on a double thickness of heavy-duty foil (about 18 in. square). Wrap foil securely around pan., In a small bowl, mix cracker crumbs, sugar and cinnamon; stir in butter. Press onto bottom of prepared pan; refrigerate while preparing filling., In a large bowl, beat cream cheese, sugar and salt until smooth. Beat in lemon juice and vanilla. Add eggs; beat on low speed just until blended. Pour over crust. Place springform pan in a larger baking pan; add 1 in. of hot water to larger pan., Bake 70-80 minutes or until center is just set and top appears dull. Remove springform pan from water bath. Cool cheesecake on a wire rack 10 minutes. Loosen sides from pan with a knife; remove foil. Cool 1 hour longer. Refrigerate overnight, covering when completely cooled., Remove rim from pan. If desired, top cheesecake with lemon slices.
Nutrition Facts : Calories 444 calories, Fat 32g fat (19g saturated fat), Cholesterol 169mg cholesterol, Sodium 325mg sodium, Carbohydrate 32g carbohydrate (27g sugars, Fiber 0 fiber), Protein 9g protein.
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