Start a new family tradition with these delicious no-bake ricotta cheesecake balls. 

Rolled in toasted coconut, with a juicy blueberry hidden inside, this tasty recipe will have you coming back for more. 

This incredible recipe includes cream cheese and ricotta, with a touch of lemon zest, all working together to create a mouth-watering flavour. 

They need about two hours to set so prepare them ahead of time and enjoy! 

Ingredients 

• 250g cream cheese, chopped, at room temperature
• 250g fresh ricotta, crumbled
• 2 tbsp pure icing sugar 
• 2 tbsp finely grated lemon zest
• 25 blueberries
• 75g biscuits, crushed (try Arnott’s Granita)
• 20g desiccated coconut, toasted, cooled

Method

1. Place the cream cheese and ricotta in a bowl. 
2. Use a fork to mash until just combined. 
3. Add icing sugar and lemon zest and use fork to mix, until evenly combined. 
4. Roll one tablespoon of the mixture into a ball. 
5. Press a blueberry inside and roll to enclose. 
6. Repeat with remaining ricotta mixture and blueberries. 
7. Combine the biscuits and coconut on a plate and roll the balls in the mixture. 
8. Transfer to a plate and place in the fridge for at least two hours or until firm.