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.