Gingered Lemon Cheese Balls Recipe
Gingered Lemon Cheese Balls Recipe photo by Taste of Home
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Gingered Lemon Cheese Balls Recipe

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Roll your cheese balls in the gingersnap crumbs just before serving to keep the cookie bits crisp and crunchy —a nice contrast to the smooth, creamy spread underneath. —Libby Walp, Chicago, IL
TOTAL TIME: Prep: 15 min. + chilling
MAKES:24 servings
TOTAL TIME: Prep: 15 min. + chilling
MAKES: 24 servings


  • 2 packages (8 ounces each) cream cheese, softened
  • 1/2 cup butter, softened
  • 1/3 cup sugar
  • 3 tablespoons light brown sugar
  • 3 tablespoons grated lemon peel
  • 2 tablespoons lemon juice
  • 1 teaspoon vanilla extract
  • 10 gingersnap cookies, crushed
  • Assorted sliced fresh fruit and graham crackers

Nutritional Facts

2 tablespoons: 130 calories, 11g fat (7g saturated fat), 31mg cholesterol, 103mg sodium, 7g carbohydrate (5g sugars, 0 fiber), 2g protein.


  1. In a large bowl, beat the cream cheese, butter and sugars until smooth. Stir in lemon peel, juice and vanilla. Shape into two balls. Cover and refrigerate for at least 4 hours.
  2. Just before serving, place gingersnap crumbs in a shallow bowl. Roll in crumbs. Serve with fruit and crackers. Yield: 2 cheese balls (1-1/2 cups each).
Originally published as Gingered Lemon Cheese Balls in Taste of Home Christmas Annual Annual 2016, p134

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