Lemon Cheesecake Ball
- 10 oz. cream cheese
- 2 1/2 tbsp. sugar
- Zest of 1 large lemon
- 4 tsp. freshly squeezed lemon juice
- 3 graham crackers
Adapted from annies-eats.com
Combine the cream cheese and sugar in a medium bowl. Stir together with a spoon or spatula until well combined and smooth. Mix in the lemon zest and lemon juice until smooth. Transfer the mixture to a piece of plastic wrap and shape into a ball, wrapped tightly. Refrigerate until firm, at least 3 hours. Reshape if necessary once firm.
Coarsely crush the graham crackers and transfer the crumbs to a plate or bowl. Roll the cheese ball in the crumbs until evenly coated. Refrigerate until ready to serve.