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No-bake ricotta cheesecake balls
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Prep Time:
140 minutes
Cook Time:
25 minutes
Total Time:
165 minutes
Toasted coconut-covered ricotta cheesecake balls with a surprise blueberry center - perfect for any party!
Ingredients:
  • 250g cream cheese, chopped, at room temperature
  • 250g fresh ricotta, crumbled
  • 24.00 gm pure icing sugar
  • 40.00 ml finely grated lemon zest
  • 25 blueberries
  • 75g Granita biscuits, crushed
  • 20g (1/4 cup) desiccated coconut, toasted, cooled
Instructions:
  • Combine the cream cheese and ricotta in a bowl, then mash with a fork until mixed. Mix in the icing sugar and lemon zest until evenly combined using the fork.
  • Roll a tablespoon of the soft mixture into a ball. Insert a blueberry inside and roll to seal. Repeat with the rest of the ricotta mixture and blueberries.
  • Combine the biscuits and coconut, then roll the mixture into balls before chilling in the fridge for a minimum of 2 hours until firm.

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