Um before we start on our 4 ingredient strawberry cheesecake bliss balls….let us dispell some myths around bliss balls. You do not need a thermomix to make them, every food processor should be able to handle it.
If you’ve got a really good blender it will do the trick. Next myth.
Just because it’s called a bliss ball, doesn’t mean it’s healthy. People make them out of tim tams and milo for goodness sakes.
Finally, not all bliss balls taste like dates and cacao. These ones, well they are 4 ingredient strawberry cheesecake bliss balls and pretty special!
Strawberries are at the end of their season right now in Oz, which means, they are good still, but they need to be eaten quickly, no long term refrigeration!
If you’ve got a family that aren’t devouring them at the rate of knots and you bought them on special at the fruit shop…then this could become your go to recipe, because strawberry cheesecake bliss balls are sooooo yummy.
These only contain 4 ingredients and are only sweetened by fruit, you don’t need anything else to make them taste amazing, especially when fresh fruit is in season.
These keep really well in the fridge, but if you’re like me and like to switch around what’s on offer for lunch you will probably want to freeze these. So you’ll be happy to know that they freeze really well.
It’s hard not to eat these all in one go…and they would also make an absolutely perfect afternoon pick me up.
There’s a lot to be said for food that is so fuss-free your kids can make them, and so quick to make they can be whipped up in the morning before school.
You do need a food processor or an amazing blender to get them to the right texture, but aside from that, no other fancy tools are needed except a knife and pair of hands!
Want to try more of my bliss balls recipes? Here are some of them in this blog post:
- Reindeer poop- choco crunch bliss balls
- Lemon coconut bliss balls, nut free!
- Nut free chocolate bliss balls… no desiccated coconut!
4 ingredient strawberry cheesecake bliss balls
Ingredients
- 250 grams cream cheese cubed (I use philadelphia original from the block)
- 250 grams of strawberries tops removed
- 1 tablespoon lemon zest
- 2 cups coconut desiccated + ½ cup extra for rolling
- optional: mykids loved these without sweetener but if yours don't- add a teaspoon of honey to the mix before rolling- I'd get them to try it first without though!
Instructions
- Combine the cream cheese, strawberries, lemon zest and coconut in a food processor.
- Blitz until the strawberries are chopped and through the cream cheese. It should be thick, not runny, imagine playdough consistency. Don't over process.
- Roll teaspoonfuls into balls.
- Roll the balls in the coconut.
- Refrigerate.
Notes
Recipe video
Nutrition
Jaimie says
What an awesome recipe, thanks Kylie!
Chani says
What a great recipe, thank you. My kids loved them! I had a quick question about something in your video. Would you be able to tell me where the little cherry bliss ball holder in the Yumbox is from? 😊
kidgredients says
That one is from Smash from a few years ago but I think they have similar at Little Bento World!
Nicole says
Just made these. Id suggest 2 punnets of strawberries. Mine arent even pink! What did i do wrong?
kidgredients says
AHow ripe were your berries? And if they are the ones that are mostly white with a bit of red…they won’t turn pink!
Morgan says
I put the coconut in too late! I think they are to rough now can this be fixed?
Alana says
Could you change the type of fruit?
kidgredients says
You could, but it might take some experimenting.
Tara says
I made last weekend ones with blueberries I only needed half a punnet to 200grams cream cheese
Tara says
How long can they be left out of the fridge for?
kidgredients says
we only leave them out to eat them!
Tara says
I’m making them for a party that’s all..
Stacy says
My daughter doesn’t care for coconut. What could i use in place of it? Graham Cracker Crumbs?
kidgredients says
It could work, but will increase the sugar content. Let me know how you go!
Sophie Lewis says
Could you substitute the cream cheese for ricotta cheese?
Sam says
Hi! Instead of lemon zest , can i use lemon juice?
kidgredients says
You can, but that will make them more moist so you will need to compensate for that with extra dry ingredients.
Katerina says
I can’t wait to try these – my kids already like date, pecan and coconut balls so this will make a nice change!
Holly says
Is there anything else you could use if you don’t have a food processor?
kidgredients says
A stick blender could do the trick, or even a normal blender.
Kat says
I’ve just made these and the mix is delicious! It’s too soft to mould into balls so I’ve popped it in the fridge to set a bit. Any ideas how I can make them firmer or what might have happened?
kidgredients says
Hi Kat, you might have over blitzed. They will freeze, so maybe freezer for a little bit, then mould together?
Kat says
Ok, I’ll try that! Otherwise I’ll just eat the mix with crumbled biscuits or something haha!
kidgredients says
Yum. That actually sounds amazing…
Sofia Jones says
This happened to me too, should I add cookie crumbs or what do I do?
Danielle says
I added a couple of teddy bear biscuits and a couple of wheatbix 🙂
Jessica says
I found the mix to soft when I made them too but assumed it was due to me using low fat Philadelphia instead of the original stuff. Best to use a small ice cream scoop/melon baller to portion it on to a tray & put in the fridge for a little while (15mins in fast chill section if you have one) before rolling into balls then roll in coconut.
Katie says
Oh yum! Have you ever tried making these with frozen fruit? Or would it make it too wet?
kidgredients says
No, I haven’t as we’ve had fresh fruit on hand when I’ve made them. I think they might end up runny!