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Lemon-Cheesecake Balls

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Lemon-Cheesecake Balls
  • Prep 15 min
  • Total 1 hr 15 min
  • Servings 50
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You won't be able to eat just one of our sunny, bite-sized, lemony cheesecakes. They're perfect summer party treats.
By Jessica Walker
Updated Mar 7, 2013

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

  • 1
    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.
  • 2
    Using 1 1/2-inch scoop, shape mixture into small balls; place on cookie sheet. Refrigerate 1 hour before serving.

Tips from the Betty Crocker Kitchens

  • tip 1
    These freeze great! Just separate layers with waxed or parchment paper in freezer container.
  • tip 2
    Sprinkle with powdered sugar before serving.

Nutrition

Nutrition Facts are not available for this recipe
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