Lemon Cheesecake Balls
Tastes as good as a regular cheesecake without all the fuss of baking, blending or crust making (and without the butter that goes into making the crust!).
1/2 cup dessicated coconut plus extra for coating
1/2 cup almond meal
125g light cream cheese
Juice and zest of half a lemon
2 tbpns honey
2 tspns vanilla extract
1. Leave the cream cheese out of the fridge until it’s soft so it will mix together easily with the other ingredients.
2. In a large bowl combine all ingredients well. Once combined, use clean damp hands to roll the mix into six evenly sized bliss balls.
3. Sprinkle extra coconut on a plate or sheet of baking paper. Lightly roll balls in coconut to coat.
4. Lay on a tray or plate, refrigerate for at least 20 minutes prior to serving. This helps to firm them up a little. These balls are also delicious frozen!
Serving Size: 6 x individual balls (you can double, triple or quadruple the recipe for more)
Prep Time: 10 minutes or so
Tried and tested by Sally at MALC. Thanks also to Sally for the photo of her Lemon Cheesecake Ball results.