Lemon Cheesecake Snow Balls

Lemon Cheesecake Snow Balls

One of the very first bliss balls I came up with, and definitely still a favourite. I was never big on chocolate flavoured things growing up – don’t get me wrong, I loved chocolate! Just not really chocolate cake, milk, ice cream etc. I saw so many healthy bliss balls but all using cacao, and so I was desperate to come up with a non-chocolate creation. Voila! These are the perfect solution. Vanilly, zesty, and credit to the creamy cashews, taste just like cheesecake! Roll in your favourite toppings or do a pick ‘n mix like me! Remember with all my bliss balls, you don’t absolutely have to add protein, and perhaps for a dessert you might not, but as snacks for morning or afternoon tea I like to, to increase their satiety.


For: 12 snow balls
  • 1 lemon rind
  • 1 cup raw cashews
  • 1 cup desiccated coconut
  • 1 tbsp stevia
  • 1 tsp vanilla extract/powder
  • 1 tsp optional
  • 1 Serving protein powder I love NuZest Vanilla for these
  • pinch sea salt
  • 1/4 cup coconut water (variations: cold green tea or filtered water)


  1. Scatter about ¼ cup coconut onto a plate, for rolling the snow balls in.
  2. In a food processor, blend all ingredients (except coconut water) for 10-20 seconds, until crumb-like.
  3. Add the coconut water and blend for a further 10 seconds.
  4. Once a doughy consistency is formed, take about 1 tbsp worth and roll into a ping-pong sized ball.
  5. Roll the ball in the coconut covered plate until well coated. Repeat until all dough is used.
  6. Refrigerate snow balls immediately. Store in the fridge for up to 1 week.
  7. Variation – add some fresh grated ginger for cashew ginger balls! Variation 2 – use 1/2 cup almonds half cashews + add nutmeg and cinnamon. Delicious!