Lemon Cheesecake Cheese Ball

24 Aug

The last of my party recipes for now and, admittedly the second cheesecake recipe in a row, but this one is a great way to have a dessert on the buffet table that takes literally minutes to throw together the night before.  And who doesn’t like cheesecake?  So I think you’ll forgive me for the cheesecake overload this week.  Also, this is a completely different take on cheesecake as it doesn’t have to be dessert–it’s not heavy at all so you can have it as a lightly sweet appetizer on the brunch table or party buffet.

Definitely make this the night before as it needs to chill in the fridge for a few hours first.  Also, make sure that when you’re crushing up the graham cracker crumbs the next day, you’re not rushing to get stuff done before guests arrive–I was (when am I not frantically running around?) and 5 minutes before my guests came, my rolling pin slipped and accidentally flung graham cracker crumbs all over the entire kitchen and the girls showed up to me frantically sweeping up the kitchen floor and counters.

Regardless of the easily avoidable mess, this recipe is practically the opposite of Monday’s recipe–instead of dark strong chocolatey coffee flavors, this one is light and refreshing and perfect for an end of the summer party.

Lemon Cheesecake Cheese Ball
Adapted from Annie’s Eats

  • 10 oz. cream cheese
  • 2½ tbsp. sugar
  • Zest of 1 large lemon
  • 4 tsp. freshly squeezed lemon juice
  • 3 graham crackers
  1. Mix cream cheese and sugar together–though it will be more like mushing together and less like stirring.
  2. Mix in lemon zest and lemon juice
  3. Place a piece of plastic wrap on the counter and spoon the mixture into a little heap in the center.  Fold the wrap over the mound and shape the mixture into a ball shape.
  4. Refrigerate for at least 3 hours, overnight is fine and reshape if necessary when you pull it out.
  5. Crush the graham crackers into fine crumbs and roll the ball in the crumbs until evenly coated.  If necessary, take pinches of the crumbs and gently press them in to any spots that look a little bare.
  6. Serve with sliced fruits (I liked it with green apples and nectarines) and, my personal favorite, Nilla Wafers.
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