Lemon Cheesecake Bliss Balls are full of flavour and delicious! They are chocolate covered lemon cheesecake balls that simply melt in your mouth. With a fresh zesty-ness about them they will fly off the plate as soon as the eaters have them within sight!
🤍 Recipe Highlights
- Citrus ingredient: lemon is such a delicious ingredient to cook with. The aroma, the freshness, the bright yellow colour!
- The citrus tang, the zesty-ness and the zing bring life to the party. Some people think of bliss balls as healthy bites of yum. Some people think of bliss balls as blissful in the delicious sense.
- So you can either think of these as Lemon Cheesecake Bliss Balls or simply Lemon Cheesecake Balls!
- My Orange Cacao Bliss Balls are a more traditional 'healthy' bliss ball, so check them out too if that's your thing!
- We go all out with the lemon theme for this recipe by adding the zest and juice of a lemon as well as food colouring for both the filling of the balls and the coating of the stripes we decorate with.
- It would be a stretch to say that this recipe is quick and easy as you will find that there is a number of steps involved. But they are simple steps and I have been as detailed as I can with you so you can follow along!
The ingredients that you will need to make the recipe are shown in the photo below. Please refer to the printable recipe card for specific ingredient measurements and detailed instructions.
As you can see, the recipe calls for:
- Marie biscuits, (sometimes also called Maria biscuits). These are to give our cheesecake and coconut mix a bit of texture and volume. You can purchase these everywhere! They will be in the biscuit section, where the plain/vanilla biscuits are.
- Cream cheese: you can use either the block or spreadable tub, to the equivalent amount. We use 250grams (8.8in). I take this out of the fridge to start with and cut it into pieces as I find it balances out the ingredients in food processor. You will see this in more detail in the photos below.
- Desiccated coconut: this is the short form of coconut that is usually found with the flours, sugars and other baking ingredients at the store. The combination of crushed biscuits, cream cheese and coconut is simply heavenly!
- Lemon: we use both the zest and juice of one lemon. I use a trick after I have zested the fruit by piercing one end with a skewer and then squeezing in the palm of my hand. This enables you to get plenty of juice from the lemon but not have any pips drop in that you then have to fish out.
Tasty tip: there are 2 amounts of white chocolate shown as we use some to coat the balls and some to decorate.
Here are the step by step instructions to make the recipe. We start by blitzing the biscuits in the food processor.
- Add biscuits to the food processor (Photo 1)
- Blitz for 15 to 20 seconds (Photo 2)
- Add coconut and cream cheese, blitz to combine (Photo 3)
- Add 3-4 drops of yellow food colour and blitz till consistent (Photo 4)
👩🍳 How to Make Lemon Cheesecake Bliss Balls
To make the cheesecake balls, start by adding the biscuits to the bowl of a food processor. They need to be blitzed till they are a fine crumb.
After blitzing if you notice any pieces of biscuits, you can use the pulse function on the food processor to keep blitzing for a bit till they are in powder like form.
We don't need a lot of the food colouring. You will find that 3-4 drops is plenty to give the cheesecake balls a lovely yellow colour!
- Blitz the colour into the mix for 5-10 seconds (Photo 5)
- Zest the lemon and add that in (Photo 6)
- Use a skewer in one end of the lemon and squeeze it in your palm to get the juice out (Photo 7)
- Once combined, I recommend the use of a mini cookie scoop to portion out the cheesecake mix (Photo 8)
The measured amount of the lemon juice is 2 tablespoons. If you are not going to use a fresh lemon, keep this in mind as you will need to know the amount to add.
A mini cookie scoop is so handy for a recipe like this!
It allows to be consistent, predict how many balls you will make each time and keeps your hands somewhat clean!
- Portion out all of the cheesecake mix onto a lined tray (Photo 9)
- Using dry hands, roll each of the portions into smooth balls, then place the tray in the freezer for a maximum of 15 mins (Photo 10)
- Remove the frozen balls, set up with melted chocolate and tray ready. Dip the balls in chocolate to coat (Photo 11)
- Use a skewer to push the balls off the fork and repeat (Photo 12)
The reason that we freeze the balls once they are rolled is to ensure that they stay together when we dip them in the melted chocolate!
But we need to be mindful in that if we freeze them for too long them drop them in the melted chocolate the coating will crack as it sets.
So 10 -15 mins is the best time frame to aim for!
- Melt the white chocolate in the microwave (Photo 13)
- Add 3-4 drops of food colour and then stir to combine (Photo 14)
- Add the yellow chocolate to a zip lock bag (Photo 15)
- Drizzle the yellow chocolate over the cheesecake balls (Photo 16)
I recommend using the microwave to melt the chocolate as it is quick and easy to do so.
As we spoke about earlier, we only need a couple of drops of the colour for vibrant results, so add a few drops and stir, then add a couple more if you want a brighter yellow.
I like the zip lock bag technique for decorating with melted chocolate to make the stripes as you simply add it to the bag, cut a corner off and then decorate away.
If you want to use a fork that works too, I talk about that more in my Tim Tam Cheesecake Balls post where I use that method.
🍽 Serving Suggestions
How to Store
You can store the balls in a sealed air tight container for a week to 10 days in the fridge.
Can I freeze the cheesecake balls?
Yes, you can also freeze the balls for up to 3 months.
This makes them the perfect recipe to make in advance as they can be on hand for when friends drop in or you are in need of a fix for your sweet tooth!
😉 Substitutions and Variations
Here are my sub ins and outs that you might be thinking about as you read the post and I will tell you if I think they will work or why they won't:
- If you don't have plain vanilla biscuits in stores where you live, you can use vanilla oreo biscuits instead.
- You might want to use milk chocolate or dark chocolate to cover the cheesecake balls instead of white and that is perfectly fine to do!
- Coconut is another alternative decorating idea. You can sprinkle this onto the chocolate coating of the balls as an alternative idea to having to have 2 seperate layers of chocolate coating.
- Crushed nuts also work as a decorating idea, they also add great texture and a pop of a contrasting colour.
💡 Tasty Tips
Here are my top tips and tricks that I want to share with you so that you master the recipe from the get go:
- When making the biscuit crumb for decorating, blitz until the biscuits are a fine crumb.
- A mini cookie scoop is super handy to use to portion the wet mixture. This will ensure that each truffle is the same size also 👍😉.
- When decorating the cheesecake balls, it is helpful to shake off the excess chocolate as well as have a toothpick or skewer to slide the ball off the fork onto the baking paper. This will also ensure that you still get an even coating of chocolate on each ball.
🤓 Frequently Asked Questions
Are these cheesecake balls no bake?
Yes! These cheesecake balls are no bake!
We use the freezer at one point to set the balls and the microwave to melt the chocolate, but there is no oven or stove top involved!
How long do these lemon cheesecake balls last?
You can store the cheesecake balls in the fridge for a week to 10 days.
You can also freeze them for up to 3 months.
How do you keep the chocolate coating from cracking?
To ensure that the white chocolate coating surrounding the balls doesn't crack, I don't recommend freezing the balls for any more than 15 mins.
Otherwise the ball is too cold, the chocolate too hot and small cracks will appear.
Another method you can try is adding a small amount (tablespoon) to the chocolate when you are melting it (like in my Chocolate Caramel Slice as this helps to prevent cracking.
😍 More Easy Chocolate Recipes
If you love rolling up a storm or making a slice or 2, I have some baking recipes that I know you are going to love. They are:
- Tim Tam Slice
- Rum Truffles
- Malteser Truffles
- Chocolate Orange Fudge
- Coffee Slice
- Marie Biscuit Fudge
- Microwave Chocolate Fudge
You can also find all of my chocolate recipes in the one spot. Get a roll on my friend!
Lemon Cheesecake Bliss Balls
- Mini Cookie Scoop
- Baking tray
- Food processor
- Baking paper/Parchment paper
- Wooden skewers
- Large mixing bowl
- Large heatproof jug
- Small heatproof jug
- 200g Marie biscuits Note 1
- 250g cream cheese
- 1 cup desiccated coconut Note 2
- 3-4 drops yellow food colouring for the cheesecake filling
- 2 cups white chocolate Note 3
- 1 cup white chocolate Note 4
- 1 lemon juice and zest of Note 5
- 3-4 drops yellow food colouring for decorating
- Line a baking tray with baking paper/parchment paper and set aside
- Add Marie/Maria biscuits to the food processor and blitz for 15- 20 seconds till they are a fine crumb Note 6
- Add coconut and chopped cream cheese to the biscuit crumb and blitz for 25 seconds to combine Note 7
- Add 5-6 drops of yellow food colouring and blitz to 25-30 seconds until the colour is consistently mixed through Note 8
- Use a zester and zest the lemon skin into the mix. Use a skewer and pierce 1 end of the lemon, squeeze as much juice out of the lemon as you can. Blitz for 10- 15 seconds to combine. Note 9
- Transfer the wet batter mix into a large mixing bowl. Use a mini cookie scoop to portion out the mix and place the portions on the lined baking tray
- Roll the portions in the palms of your hands to form round balls. Repeat for all portions.
- Place tray in the freezer for 15 mins to allow the balls to set
- Add white chocolate to a microwave safe jug. Microwave for 1 min and then in 30 seconds intervals, stirring as you go until all chocolate is melted (2 x 30 second periods)
- Remove lemon cheesecake bliss balls from freezer, place in bowl alongside melted white chocolate and place lined baking tray in a line
- Working one by one, place the balls on a fork, dip into the melted chocolate and then hold above the mix to allow any excess chocolate to drip off Note 10
- Add the remaining white chocolate to a smaller microwave safe jug, microwave for 1 minute, then in 2 x 30 seconds intervals.
- Add 3-4 drops of yellow food colouring and stir till it is consistently mixed through
- Add melted yellow colour chocolate to zip lock bag, snip off the end and then drizzle it over the white chocolate covered balls in stripes to decorate.
- Store in a sealed air tight container for 7 to 10 days or freeze for up to 3 months.
- Note 1 Marie Biscuits and Maria biscuits are the same thing. Some brands sell these in a 250g amount and others 200g. If you only need the biscuits for this recipe, the 200g packet will be perfect with no leftover biscuits.
- Note 2 This is the standard form of how coconut is sold. The short version not the long shredded coconut.
- Note 11 If there is any biscuit pieces left, use the blitz function of the food processor to continue to blitz till they are completely broken up.
- Note 11 The mix will come together automatically during this time. After 25 seconds you will have more of a wet batter than in the beginning when the ingredients were separate and not combined.
- Note 11 After adding the colour and blitzing to combine, if the mix is not as 'yellow' as you would like, add a couple more drops and blitz for another couple of seconds till it is the share of yellow you are happy with.
- Note 11 We use both the zest and the juice of the lemon. I recommend the skewer pierced into lemon and squeezed to get the juice as you get no lemon pips (unless you squeeze very hard, which is not needed). I measured the amount of juice to be 2 tbs. If using bottled lemon juice, start with 1 tbs, taste it and then add more, you won't have the zest for texture and flavour but if you want a stronger lemon flavour add the additional 1 tbs.
- Note 11 You can shake the fork slightly, but not too much. Too much shaking means the ball will fall back into the chocolate and then you have to repeat the process. So gently does it.
Recipe published October 2021, updated November 2022 with more tasty tips for you! 😘🥰❤.