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Lemon Cheesecake Balls
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Lemon Cheesecake Balls

5 Hours 30 Minutes
30 Min Prep
5 Hr 30 Min Cook
Love lemon cheesecake? Then these luscious, chocolate-dipped cheesecake balls, made lemony with the addition of lemon pudding mix, are right up your alley.
What You Need
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30 servings
Original recipe yields 30 servings
1 pkg. (11.2 oz.) JELL-O No Bake Real Cheesecake Dessert
1 cup cold milk
3 Tbsp. JELL-O Lemon Flavor Instant Pudding
1 tub (7 oz.) BAKER'S Dark Semi-Sweet Dipping Chocolate
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Let's Make It
1
Beat Filling Mix, milk and dry pudding mix with mixer on low speed just until moistened. Beat on medium speed 3 min. (Filling will be thick.) Stir in Crust Mix. Pour filling mixture into large bowl; cover. Refrigerate 1 hour.
2
Roll filling mixture into 30 balls with moistened hands, using about 1 Tbsp. filling mixture for each ball. Place in single layer on waxed paper-covered baking sheet. Freeze 2 hours.
3
Melt dipping chocolate as directed on package. Dip frozen pops into chocolate, turning to coat completely and scraping off excess chocolate on side of tub. Freeze 2 hours or until chocolate is set.
Kitchen Tips
Variation
Substitute BAKER'S Milk Chocolate or White Dipping Chocolate for the Semi-Sweet Dipping Chocolate.
Make Ahead
Pops can be stored, tightly wrapped, in the freezer up to 1 week.
Nutrition
Calories
80
Calories From Fat
0
% Daily Value*
Total Fat 3g
4%
Saturated Fat 2g
10%
Trans Fat 0g
Cholesterol 0mg
Sodium 85mg
4%
Total Carbohydrates 13g
5%
Dietary Fibers 1g
4%
Sugars 9g
18%
Protein 1g
2%
Vitamin A
0%
Vitamin C
0%
Calcium
4%
Iron
4%
* Percent Daily Values are based on a 2,000 calorie diet.
Servings
30 servings
* Nutrition information is estimated based on the ingredients and cooking instructions as described in each recipe and is intended to be used for informational purposes only. Please note that nutrition details may vary based on methods of preparation, origin and freshness of ingredients used.
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