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Ingredients

250g cream cheese, chopped, at room temperature
250g fresh ricotta, crumbled
2 tablespoons pure icing sugar
2 tablespoons finely grated lemon zest
25 blueberries
75g Arnott's Granita biscuits, crushed
20g (1/4 cup) desiccated coconut, toasted, cooled

Method

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

No bake ricotta cheesecake balls

How to make No bake ricotta cheesecake balls

Ingredients

Method