Description
Lemon Cheesecake Cheese Ball is a no-bake, creamy dessert with the refreshing tang of lemon and the richness of cheesecake. Rolled in crunchy graham cracker crumbs or cookies, it’s a fun and shareable sweet perfect for parties or showers.
Ingredients
- 16 oz cream cheese, softened
- 1 cup powdered sugar
- 2 tbsp fresh lemon juice
- 1 tbsp lemon zest
- 1 tsp vanilla extract
- 1/2 cup white chocolate chips or 3 tbsp melted white chocolate (optional)
- 3/4 cup graham cracker crumbs or crushed vanilla cookies (for coating)
- Optional garnish: crushed freeze-dried raspberries, shredded coconut, or extra lemon zest
Instructions
In a large mixing bowl, beat softened cream cheese until smooth.
- Add powdered sugar, lemon juice, lemon zest, and vanilla extract. Beat until fluffy and well combined.
- Fold in white chocolate chips or melted white chocolate if using.
- Transfer the mixture onto plastic wrap and shape into a rough ball. Wrap tightly and refrigerate for 2–3 hours until firm.
- Unwrap and shape into a smooth ball. Roll in graham cracker crumbs or crushed cookies until fully coated.
- Place on a serving platter. Refrigerate until ready to serve. Let sit at room temperature for 10–15 minutes before serving with dippers.
Notes
- Use full-fat brick-style cream cheese for best results.
- Make up to 2 days in advance; coat just before serving for best texture.
- Serve with graham crackers, vanilla wafers, shortbread, or fresh fruit.
- Do not freeze; the texture may change after thawing.
- For a fruity twist, mix in freeze-dried raspberries or roll in toasted coconut.
- Prep Time: 10 minutes
- Category: Dessert
- Method: No-Bake
- Cuisine: American
Nutrition
- Serving Size: 1/12 of cheese ball
- Calories: 230
- Sugar: 17g
- Sodium: 140mg
- Fat: 16g
- Saturated Fat: 10g
- Unsaturated Fat: 5g
- Trans Fat: 0g
- Carbohydrates: 20g
- Fiber: 0g
- Protein: 3g
- Cholesterol: 35mg
