Lemon Cheesecake Balls

Today I am in the mood to bake. What to bake, however, remains to be seen. I thought I knew... I was going to make a Pampered Chef cookbook recipe for a layered dessert that includes a pound cake, layers of a lemony filling, with kiwi and blueberries and a cream cheese frosting piped around. However, I then saw my recipe for the Easy Cheesecake Bars I made a few weeks ago that my family almost inhaled, they were so good. Just when I thought my mind was made up I came across a recipe for lemon cheesecake balls that sound so good as well. The only thing I know for sure is that I must be craving 'lemon' as all three recipes have a lemon flavor. What to do, what to do? I'm going to add this recipe to my collection and if I don't make it today I know I'll be making it in the near future... it sounds too yummy to pass up!

Lemon Cheesecake Balls

1 (8 oz) pkg cream cheese, softened
1 (6 oz) can frozen lemonade, thawed
1 lb powdered sugar
1 (13 1/2 oz) box graham cracker crumbs
1/4 c finely chopped pecans

Cream the lemonade, cream cheese,and sugar by hand. Add crumbs and nuts. Shape into balls just smaller than a golf ball. Chill. These can be frozen.Print Friendly and PDF