Lemon Coconut Cheesecake Laddoos
Chilli & garlic. Coriander & lime. Cheese & tomato.
Just some of the best pairings of the food world.
Each has their own identity, of course, but they are even better as a duo. The moment you hear them mentioned together, you just know good things are about to happen.
And so it was when I came across a mention of Lemon Coconut Balls on Instagram. I love lemon and I love coconut but I don’t ever remember having them in combination before. I asked if there was a recipe before realising that those were Keto, which was not what I wanted. So I decided to make my own. And that’s how these came about, bearing absolutely no resemblance to the ones that had inspired them.
Cheesecake in portable form – what’s not to love? Besides, they are quick, easy and very adaptable.
- They are not like your regular laddoos. These are softer and need to be refrigerated at all times because of the cream cheese.
- You can also freeze them – in fact, they taste amazing eaten straight out of the freezer.
- Please note that there is a small amount of egg in it due to the fruit curd.
- They may be adapted in a myriad of ways. For example, you could add pistachios instead of the cashews or roll them in biscuit crumbs instead of the coconut for an even better cheesecake experience.
Lemon Coconut Cheesecake Laddoos (Balls)
- 250 g cream cheese at room temperature
- 250 g lemon curd at room temperature
- 100 g cashewnuts chopped coarsely
- 10 tbsp coconut milk powder you could use regular milk powder if you don't have it but the laddoos won't be as coconutty
- 100 g desiccated coconut plus extra for rolling
- 25 g butter, melted and cooled I used salted
- a pinch yellow food colouring optional
- Whisk the cream cheese either by hand or with a mixer until light and fluffy. Add the lemon curd and mix until well combined.
- Add all the other ingredients, mix well. Refrigerate the mixture for 30 - 60 minutes - this will help form the laddoos more easily. Make balls out of about 2 - 3 teaspoon mixture at a time and roll them in desiccated coconut.
- Keep refrigerated and enjoy the mini versions of cheesecake heaven. Or you can freeze them, see notes above.