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A ceramic bowl filled with round, coconut-covered Lemon Cheesecake Bliss Balls sits on a table, with two halved lemons in the background.

Lemon Cheesecake Bliss Balls (Vegan)

Lemon Cheesecake Bliss Balls are what I make when I need portable snacks that taste amazing. They're dense and creamy with this incredible lemon tang that wakes up your taste buds. The coconut coating gives them texture while the inside stays soft and rich. I make them for afternoon snacks, summer picnics, and spring gatherings because they're no-bake, portable, and naturally gluten-free.
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Prep Time: 15 minutes
Total Time: 15 minutes
Course: Dessert, Snack
Cuisine: American
Keyword: Lemon Cheesecake Bliss Balls
Servings: 24
Calories: 75kcal
Author: Mandy Applegate

Equipment

Ingredients

  • 3/4 cup almond meal
  • 3/4 cup desiccated coconut
  • 1/2 cup cashews soaked (overnight or quickly in hot water)
  • 2 tablespoons coconut oil
  • Juice and zest of 1 large lemon or two small lemons 1/4 cup juice
  • 2 tablespoons maple syrup more if you like it sweeter
  • 3 tablespoons unsweetened plant-based yogurt I used greek style soy yogurt
  • 1/3 cup desiccated coconut for rolling balls in.
US Customary - Metric

Instructions

  • Add all ingredients to a food processor and process until a smooth, dough-like consistency.
  • Spoon out about a heaped teaspoon worth of mixture and roll between your hands to make a ball. Repeat.
  • Roll balls in desiccated coconut to coat.
  • Place in the refrigerator for at least 30 minutes to set. Preferably longer.

Notes

  • I've made these bliss balls dozens of times, so here are my best tips for getting them just right.
    • Soak the cashews properly: If you skip the soaking or don't soak them long enough, the mixture won't blend smooth and you'll end up with grainy balls instead of creamy ones.
    • Use fresh lemon juice and zest: Bottled lemon juice doesn't have the same bright, tangy flavor, and the zest adds natural oils that make the cheesecake flavor more authentic.
    • Adjust sweetness to taste: Start with 2 tablespoons of maple syrup and taste the mixture before rolling. If you want them sweeter, add another tablespoon and pulse again.
    • Chill before serving: The coconut oil needs time to solidify in the fridge, so don't skip the chilling step or they'll be too soft and won't hold their shape.
    • Press coconut coating firmly: When rolling the balls in desiccated coconut, press gently so the shreds stick well and create an even coating that won't fall off when you handle them.
    • Flash freeze for storage: Freeze the bliss balls on a baking sheet for 1 hour before transferring to a container so they don't stick together and you can grab just one or two at a time.

Nutrition

Calories: 75kcal | Carbohydrates: 4g | Protein: 2g | Fat: 7g | Saturated Fat: 3g | Polyunsaturated Fat: 0.3g | Monounsaturated Fat: 1g | Sodium: 2mg | Potassium: 42mg | Fiber: 1g | Sugar: 2g | Vitamin C: 0.3mg | Calcium: 14mg | Iron: 0.4mg
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