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Lemon Cheesecake Bliss Balls in gold bowl on white plate
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5 from 1 vote

Lemon Cheesecake Bliss Balls

Lemon Cheesecake Bliss Balls are zesty and delicious! These chocolate covered lemon cheesecake balls melt in your mouth.
Prep Time30 mins
Freeze15 mins
Total Time45 mins
Course: Dessert, Snack, Treat
Cuisine: Australian, International
Keyword: Lemon Cheesecake Bliss Balls
Servings: 30
Calories: 59kcal
Author: Adrianne

Equipment

  • Mini Cookie Scoop
  • Baking tray
  • Food processor
  • Baking paper/Parchment paper
  • Wooden skewers
  • Large mixing bowl
  • Large heatproof jug
  • Small heatproof jug

Ingredients

  • 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

Instructions

  • 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.

Notes

  • 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. 

Nutrition

Calories: 59kcal | Carbohydrates: 6g | Protein: 1g | Fat: 4g | Saturated Fat: 2g | Polyunsaturated Fat: 1g | Monounsaturated Fat: 1g | Cholesterol: 9mg | Sodium: 59mg | Potassium: 26mg | Fiber: 1g | Sugar: 2g | Vitamin A: 113IU | Vitamin C: 2mg | Calcium: 11mg | Iron: 1mg