If you love citrusy desserts but don't have time (or energy) for full cheesecake prep, these lemon cheesecake balls are the answer. They're creamy, zesty, and rolled in coconut for a no-bake snack that comes together in 5 minutes so are perfect for a last minute Christmas treat.
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.
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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.
Citrusy. If you're a fan of my lemon blueberry cookies, these lemon truffles will be your new favourite.
Truffles. Soft and creamy like my Biscoff cheesecake truffles and chocolate coconut balls.
Ingredients and substitutions
Plain, sweet biscuits. I use milk arrowroots, but you could use plain digestives or other plain, sweet biscuits.
Note the texture may change so you may have to adjust the amount slightly.
Cream cheese. I recommend full fat cream cheese as this provides the firmest result.
You can substitute for skim or diary-free alternatives, but the overall texture (and taste) may vary slightly.
Lemon curd. This is like a rich, creamy dessert spread that has the tangy flavor of lemons. I use store-bought, but you can definitely make a homemade lemon curd.
If you don't have it, you could use lemon extract as an alternative, but this may not have the same punch (and you can't add as much)
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
My partner is dairy-free so to adjust this recipe for him, I use a plant-based cream cheese which is softer in texture so I often have to adjust the amount of biscuits I add, or add some rolled oats (like I do in my gingerbread truffles) to help bind the balls.
You'll also need to use a dairy free lemon curd and biscuits that don't have milk listed as an ingredient (some digestives do, some don't)
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
Top Tip
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.
Prepping in advance
As you know, I'm not the best at giving traditional gifts so I'll often give my friends and family homemade food like my Tim Tam cheesecake truffles or red velvet cookies.
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.
If you want more meal prep information, check out my Meal Prep for Beginners post and my Meal Prep Basics E-Book.
FAQs
Yes - simply increase the cream cheese slightly and add extra zest for flavour. The texture will be firmer and less creamy.
This usually happens when the cream cheese is warm or the lemon curd is too runny. Chill the mixture for 20-30 minutes before rolling.
Yes - use dairy-free cream cheese and check the lemon curd and biscuits you choose. The texture will be slightly softer but still delicious
Other delicious sweet recipes
Or, you can have a browse through my desserts and sweets for more delicious eats.
Recipe
Lemon Cheesecake Balls
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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.
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