Lemon Cheesecake Balls
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Made with simple pantry staples, these lemon and coconut balls offer the perfect balance of creamy and zesty flavours. They’re a fun, fuss-free no-bake recipe ideal for Christmas entertaining or a summer grab-and-go snack.note - ingredients can be approximate
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.
Video
Notes
Note 1 - Biscuits
Other sweet, plain biscuits will do the trick (e.g. digestives, Maries), but the overall texture may be slightly different and you may need to adjust the cream cheese.
Note 2 - Cream Cheese
I recommend full-fat but you can use skim or dairy-free if you choose (just note the texture will be slightly softer)
Storing
Store in an airtight container for 7 days
Freezing
Store in an airtight container for 3 months
Nutrition
Serving: 1ballCalories: 106kcalCarbohydrates: 11gProtein: 2gFat: 7gSaturated Fat: 4gPolyunsaturated Fat: 1gMonounsaturated Fat: 1gTrans Fat: 0.01gCholesterol: 11mgSodium: 95mgPotassium: 45mgFiber: 1gSugar: 5gVitamin A: 140IUVitamin C: 0.4mgCalcium: 19mgIron: 0.5mg
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