Gingered Lemon Cheese Balls Recipe

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

Gingered Lemon Cheese Balls Recipe

Be the first to add a review
Publisher Photo
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
MAKES:
24 servings
TOTAL TIME:
Prep: 15 min. + chilling
MAKES:
24 servings
TOTAL TIME:
Prep: 15 min. + chilling

Ingredients

  • 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

Directions

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.
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

Nutritional Facts

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

  • 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
  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

Select the Newsletters that interest you to subscribe

By entering my email and clicking the subscribe button below, I am opting to receive the newsletters I have selected.

Please enter a valid email

You Are successfully subscribed

ERROR! Please try Again

Reviews forGingered Lemon Cheese Balls

My Review
Click stars to rate
Loading Image
Any changes to your rating or review will appear where you originally posted your review