Delicious mini vegan lemon cheesecake balls with just over 100 calories each and only four ingredients. Easy for anyone to make, great to make with kids and the perfect light summer treat.
To make these balls, I used my own vegan lemon curd recipe which will need to be prepped in advance unless you opt for a store bought lemon curd recipe.
Nutritional Information
Each cheesecake ball contains 128 calories, 1g of fibre and 1.5g of fibre. This information is based on 13 balls per recipe, you may end up with one more or less depending on the precise size you roll them.
Ingredient Choices and Substitutions
I used Nush Dairy Free Cream Cheese for this recipe, which is almond based and naturally a little sweeter than some other vegan cream cheese alternatives. You can use any cream cheese alternative but note that they may not be as sweet.
I’m going to let you in on a little secret – my absolute favourite gluten free vegan biscuits are an ASDA own brand product, very affordable and amazing. A free from lemon cream biscuit, they’re about £1.20 a pack, and absolutely perfect for this recipe. However, if you can’t get to an ASDA, opt for a free from custard cream and a few drops of lemon extract or opt for a lemon shortbread and add an extra teaspoon of lemon curd.
How to store and keep
You can store these in the freezer to make them last longer (up to a month) but defrost them for at least 30 minutes before eating. Alternatively, store them in a sealed container in the fridge for up to a week.
Vegan Lemon Cheesecake balls
Delicious vegan lemon cheesecake balls with a gooey lemon curd centre and divine lemon cream cheese biscuit filling.
This recipe is gluten free, dairy free and vegan friendly. It can be nut and soy free depending on your choice of dairy alternatives.
Vegan Lemon Cheesecake Balls
Ingredients
- Approx. 7 tsp of vegan lemon curd
- 150 g GF vegan lemon biscuits
- 150 g vegan cream cheese
- Zest of one lemon
Instructions
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Line a baking tray with greaseproof paper.
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Spoon a third to a half a teaspoon blobs onto the tray until you have a total of about 12-15. Place in the freezer for about half an hour. The curd doesn’t need to be frozen but hard enough to not be sticky and easy to handle for the next step.
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Crush your biscuits then stir through the vegan cream cheese and lemon zest until all the biscuit crumbs are fully covered in the cream cheese mix. The biscuits can be a crumb or still have some chunks, I prefer the texture with a few chunkier bits mixed in.
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When the lemon curd is ready, remove from the freezer, then take roughly a tablespoon of the cream cheese mix and wrap it around the curd, rolling it in your hands to create a smooth ball. Place the balls back on the lined tray.
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Return to the freezer for at least an hour.
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Melt your vegan white chocolate, then roll each ball in your chocolate, carefully covering the entire ball. When all balls are covered in chocolate, sprinkle over the lemon zest, then place in the fridge or freezer to set. If you place them in the freezer, do so for no more than half an hour before returning to the fridge. They need to be chilled, not frozen when served.
Serve and enjoy!
Until tomorrow,
Sophie
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