These lemon cheesecake balls are a no-bake treat made with crushed biscuits, cream cheese, lemon zest and lemon curd, then rolled in desiccated coconut. The lemon curd gives the filling a proper cheesecake-style tang without needing to bake, chill or slice an entire cheesecake.
I make these when I want something that feels more like dessert than a traditional bliss ball, but still comes together quickly and can be prepared ahead for Christmas gifting, parties or freezer prep.
I gift my truffles recipes - like my gingerbread balls and oreo truffles - alongside these lemon cheesecake ones and I don't know what it is (well, I do) but these are an absolute favourite amongst my friends and family!
TL;DR
- Prep time: 5 minutes
- Makes: 24 balls
- Fridge storage: 7 days
- Freezer storage: 3 months
- Customise flavor with extra lemon, swap the coconut coating for chocolate and change the cream cheese for a dairy-free version.
Jump to:
Why you'll love this recipe
No bake. These balls come together without turning the oven on, making them perfect for warm weather or busy Christmas period like my cherry ripe slice.
Cheesecake-style filling. Cream cheese, lemon curd and crushed biscuits give them more of a dessert-truffle texture than a traditional bliss ball.
Citrusy. If you're a fan of my lemon blueberry cookies, these lemon truffles will be your new favourite.
Easy to customise. Keep the coconut coating, add white chocolate or adjust the lemon curd depending on how tangy you want them.
Ingredients and substitutions
Milk Arrowroot biscuits. These provide the structure that turns the cream cheese and lemon curd into a rollable mixture - I used these based on my experiments with Grandma's rum balls and baileys truffles. Digestives or Marie biscuits also work, but different biscuits absorb moisture differently, so you may need a little more or less depending on the brand.
Cream cheese. Full-fat block cream cheese gives the firmest filling and easiest rolling texture. Reduced-fat, spreadable or plant-based cream cheese can work, but they are usually softer, so you may need extra biscuit crumbs or a short chill before rolling.
Lemon curd. Lemon curd adds concentrated lemon flavour, sweetness and creaminess without adding too much extra liquid. Store-bought works well for convenience, but homemade lemon curd can also be used if it has a similarly thick consistency.
Lemon extract is not a direct substitute because it adds flavour without the sweetness or moisture, so the cream cheese or biscuit ratio may need adjusting.
Lemon juice makes the mixture too wet and you lose too much of the lemony flavour once you correct it.
Desiccated coconut. I use this for rolling, similar to my white chocolate Tim Tam cheesecake balls, but you could drizzle in white chocolate for something different.
Please check the recipe card for full list of ingredients and quantity.
Make them dairy-free
When I make these dairy-free for Zak, I use plant-based cream cheese, but I've found it is usually softer than full-fat dairy cream cheese. I either add a little more crushed biscuit or a small amount of rolled oats until the mixture is firm enough to roll.
You'll also need a dairy-free lemon curd and biscuits without milk ingredients. Check the actual packet rather than assuming digestives or similar biscuits are automatically dairy-free, because brands vary.
How to make lemon balls
Step 1: Add biscuits, cream cheese, lemon zest and lemon curd to a food processor and blitz until combined.
If you want more consistent texture, blitz the biscuits first to make fine crumbs and then add the rest of the ingredients into the mix.
Step 2: Roll tablespoon-sized portions into smooth balls.
If the mixture is too soft, add it to the fridge for 20-30 minutes to firm up so you can roll.
Step 3: Place desiccated coconut in a bowl and roll each ball to coat evenly.
Step 4: Chill in the fridge for at least 20-30 minutes (or freeze briefly) to firm up
Lauren's Top Tips
No food processor? Crush biscuits in a bag with a rolling pin, then mix everything by hand in a large bowl. Dough may be slightly chunkier but still delicious.
Adjust lemon curd to taste. More curd = creamier, softer lemon balls. Less = firmer, more biscuit-forward texture.
Mixture texture. The mixture should be soft and slightly sticky but firm enough to hold together when pressed. If it sticks too heavily, refrigerate for 20-30 minutes. If it's still too soft, add crushed biscuits one tablespoon at a time. If it's too dry or crumbly, mix through a small amount of cream cheese or lemon cured until it holds together again.
Different coating options
Desiccated coconut. The easiest coating and the best fit with lemon.
White chocolate drizzle. Sweeter and more dessert-like.
White chocolate coating. Gives a proper truffle finish but requires more chocolate and more setting time.
Crushed biscuits. Adds cheesecake-base flavour and keeps the recipe less sweet than a full chocolate coating.
Freeze-dried raspberries. A good lemon-raspberry variation if you want more colour.
Extra lemon zest. Best added just before serving so it stays fresh rather than drying out in the fridge.
Prepping in advance
These are easy to prepare ahead for Christmas gifts because they firm up well once chilled and can be packed into mini paper cases or small airtight boxes.
Keep them refrigerated until close to gifting because of the cream cheese. If you're transporting them in Australian summer weather, use an insulated bag or ice pack rather than leaving them sitting in a warm car.
Refrigerating and Freezing
You can store these in the fridge for 7 days by keeping them in an airtight container.
If you're worried about the coconut coating rubbing off, stack them separated by parchment paper but it's not necessary.
These can also be frozen for up to 3 months. They'll harden slightly so I recommend thawing in the fridge overnight before you want to eat them. Freeze in a single layer until firm before transferring to a freezer-safe container or bag so they do not stick together.
Because the batch makes around 24 balls, I usually keep a few accessible in the fridge and freeze the rest rather than trying to work through the entire batch in one week. They are already portioned, so you can take out only what you need rather than defrosting a whole dessert.
They also work well in a snack box with fruit, although I'd keep them cold because of the cream cheese.
If you want more meal prep information, check out my Meal Prep for Beginners post and my Meal Prep Basics E-Book.
FAQs
Yes, but it is not a direct omission because the curd contributes flavour, sweetness and moisture. Use extra zest and a small amount of cream cheese or another tested sweetener, then adjust the biscuit crumbs as needed.
The cream cheese or lemon curd may be softer than the products I used. Chill the mixture first, then add crushed biscuits one tablespoon at a time only if it is still too sticky to roll.
The mixture is probably too dry. Add a small amount of cream cheese or lemon curd and mix again until it holds together when pressed.
Other delicious sweet recipes
Or, you can have a browse through my desserts and sweets for more delicious eats.
Recipe
Lemon Cheesecake Balls
Save Recipe
Equipment
Ingredients
- 250 g (9 oz) Milk arrowroot, approx.1, subs note 1
- 250 g (9 oz) Cream cheese, approx.1, subs note 2
- 1 lemon zest
- 60 g (¼ cups) lemon curd
- 60 g (1 cups) desiccated coconut
Instructions
- Add 250 g (9 oz) Milk arrowroot, 250 g (9 oz) Cream cheese, 1 lemon zest, 60 g (¼ cups) lemon curd to a food processor and blitz until combined.Note - If you want more consistent texture, blitz the biscuits first to make fine crumbs and then add the rest of the ingredients into the mix.You can also do this by adding biscuits to plastic ziplock, rolling with a pin then mixing with the rest of the ingredients
- Roll tablespoon-sized portions into smooth balls.If the mixture is too soft, add it to the fridge for 20-30 minutes to firm up so you can roll.
- Place 60 g (1 cups) desiccated coconut in a bowl and roll each ball to coat evenly.
- Chill in the fridge for at least 20-30 minutes (or freeze briefly) to firm up.
Leave a Reply