No Bake Lime Cheesecake Balls

These no bake Lime Cheesecake Balls are easy to make with only six ingredients. They're smooth sweet and creamy with a fresh tangy lime flavour, perfect for making ahead for summer parties and BBQ's, or lunchbox fillers.

Why I Love These Cheescake Balls

• They're sweet, tangy and creamy just like a real cheesecake
• They're perfectly portioned to be enjoyed in 2 to 3 bites.
• Way less sugar that store bought cheesecake
• Great for managing after dinner cravings
• They keep for 7 days in the fridge
• Ideal for cheesecake lovers who don't want to make (or eat) a whole cheesecake
• Much easier to make than a big cheesecake

Ingredients

Ingredient Notes

• Cream Cheese: Full fat cream cheese works best for this recipe. If you opt to use a low fat cream cheese, they will be lower in calories and fat, but less creamy and not as flavoursome.
• Powdered Sweetener: When selecting a sweetener, its important to select one that measures like sugar. I like to use either powdered Monkfruit or powdered Stevia which both work well. Alternatively you can buy the granulated Monkfruit or Stevia and grind to a powder in a mortal and pestle.
• Desicated Coconut: This is the finely grated coconut which blends in with the cream cheese to create texture, but not too much texture. If you're using shredded coconut, the texture will be "rougher" and it may not work as well. Using desicated coconut allows the moisture from the cream cheese to soak in and soften, creating a good balanced texture.
• Lime: Make sure to buy limes that are soft and juicy. Press and roll your lime on a board or bench before cutting as this will release more juice. Fresher limes also have zestier skins which adds to the tang and sharpness of flavour.
• Walnuts: these add body and texture to the cheesecake balls and help to balance the creaminess with a hint of nuttiness. You can buy ground walnuts, or buy whole walnuts and ground them in a food processor.
• Vanilla Essence: this is a flavour enhancer that balances the lime and sweetness to give extra depth.

These cheesecake balls are one of my favourite things to make around Christmas time in the Southern Hemisphere where its hot and summer is in full swing. The fresh lime flavour from the cheesecake bites is the perfect accompanimet to a big family Christmas feast.

But don't that stop you from making them to celebrate Christmas in July!

How To Make Cheesecake Balls

1. Mix cream cheese with vanilla extract in a bowl. Note: it will help to have the cream cheese softened at room temperature before mixing it. 

2. Once combined, add powdered sweetener, lime juice, and lime zest. 

3. Add desiccated coconut to the bowl and mix in.  Add ground walnuts and mix through until combined.

4. Refrigerate the mixture for one hour so the coconut absorbs excess moisture.  (Once the mixture is set, it will remain moist but you'll be able to roll the truffles.

5. Roll mixture into 16 balls (If too moist, add an extra tablespoon of coconut and mix through). Once ball is formed, roll in coconut until covered and shake off excess.

6. Refrigerate for another hour in a covered container.

Expert Tips

• Adjusting Sweetness: Before rolling into balls, taste the mixture. If its too tart, add a little bit more powdered sweetener to suit your taste.
• Swap Lime for Lemon: This recipe works just as well when you make Lemon Cheesecake Balls, following all the same steps, swapping the lime for lemon in the same quantities.
• Storage: Cheesecake Balls are best stored in an air tight container in the fridge. They will last for a week in the fridge.
• Quantity: This recipe makes 16 regular sized balls (2 - 3 bites), however you could make mini cheesecake balls (1 bite) by making them smaller.

Ways To Enjoy

• After Dinner as a Dessert: Perfect for keeping after dinner cravings at bay
• With Your Morning Coffee: just the right size to enjoy with your cuppa
• As an Afternoon Pick Me Up: instead of reaching for a chocolate bar, these will hit the spot nicely.
• Take to BBQ's, Afternoon Teas and Birthday Parties: they're easy to make, portable and total crowd pleasers. Serve them on a platter with a toothpick stuck in  - like dessert finger food!

Super easy to make and all the taste and flavour of cheesecake in a perfectly bite sized ball.

More Healthy Sweets:

• Lemon and Blueberry Cheesecake Dessert Cups
• Easy Lemon Cheesecake Slice
• Apricot Bliss Balls
• Chocolate Coconut Date Balls
• Cocao Bliss Balls
• Sugar Free Bliss Balls
• Date Free Bliss Balls

No Bake Lime Cheesecake Balls

Kim MorrisKim

These Cheesecake Balls are sweet, tangy and creamy. They are perfect for after dinner cravings, and with your morning coffee.

4.60 from 22 votes

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Course Dessert

Servings 16 Balls

Calories 85 kcal

Prep Time 40 minutes mins

Fridge Time 1 hour hr 30 minutes mins

Total Time 2 hours hrs 10 minutes mins

Ingredients

 

½x1x2x3x

• ▢ ½ cup cream cheese - 4 oz
• ▢ 1 teaspoon vanilla extract
• ▢ ¼ cup Powdered sweetener that measures like sugar - eg: monkfruit or stevia
• ▢ 1 ½ tablespoon Lime juice
• ▢ Zest of one lime
• ▢ ½ cup Desiccated coconut + an extra ⅓- ½ cup for coating
• ▢ 1 cup ground walnuts - about 1 ½ -2 cups of whole walnuts

Cook ModePrevent your screen from going dark

Instructions

 

• Mix cream cheese with vanilla extract in a bowl. Note: it will help to have the cream cheese softened at room temperature before mixing it. Once combined, add powdered sweetener, lime juice, and lime zest.
• Add desiccated coconut to the bowl and mix in.
• Add ground walnuts and mix through until combined.
• Refrigerate the mixture for one hour so the coconut absorbs excess moisture. (Once the mixture is set, it will remain moist but you'll be able to roll the truffles.
• Roll mixture into 16 balls (If too moist, add an extra tablespoon of coconut and mix through). Once ball is formed, roll in coconut until covered and shake off excess.
• Refrigerate for another hour in a covered container.

Notes

1. Cream Cheese: Full fat cream cheese works best for this recipe. If you opt to use a low fat cream cheese, they will be lower in calories and fat, but less creamy and not as flavoursome.
2. Powdered Sweetener: When selecting a sweetener, its important to select one that measures like sugar. I like to use either powdered Monkfruit or powdered Stevia which both work well. Alternatively you can buy the granulated Monkfruit or Stevia and grind to a powder in a mortal and pestle.
3. Desicated Coconut: This is the finely grated coconut which blends in with the cream cheese to create texture, but not too much texture. If you're using shredded coconut, the texture will be "rougher" and it may not work as well. Using desicated coconut allows the moisture from the cream cheese to soak in and soften, creating a good balanced texture.
4. Lime: Make sure to buy limes that are soft and juicy. Press and roll your lime on a board or bench before cutting as this will release more juice. Fresher limes also have zestier skins which adds to the tang and sharpness of flavour.
5. Walnuts: these add body and texture to the cheesecake balls and help to balance the creaminess with a hint of nuttiness. You can buy ground walnuts, or buy whole walnuts and ground them in a food processor.
6. Vanilla Essence: this is a flavour enhancer that balances the lime and sweetness to give extra depth.
7. Store in a covered air tight container in the fridge for upto 1 week.

Nutrition

Calories: 85kcalCarbohydrates: 7gProtein: 4gFat: 5gSaturated Fat: 3gFiber: 1gSugar: 5g

Note: Sugars contained in this recipe are from naturally occurring sugars in fruits, vegetables or other natural sweeteners. Calories have been calculated for your convenience using My Fitness Pal and are based on the ingredients listed in the recipe card.

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