These No-Bake Lemon Cheesecake Blossoms are delightful little bites of creamy, zingy goodness! They’re a keto-friendly treat that combines the tangy flavor of lemon cheesecake with tropical coconut, all in an incredibly easy no-bake format. I love making treats like these Lemon Cheesecake Blossoms because they’re super quick, require zero oven time (perfect for warmer days!), and satisfy sweet cravings the healthy way. Topped with a chocolate kiss, they look like little blossoms – so cute for parties or just a simple, delicious snack! They feel especially right for the bright days of spring we’re enjoying around April 17, 2025!

Why You’ll Love These Lemon Cheesecake Blossoms

Keto & Low-Carb Friendly: Made with almond/coconut flour, cream cheese, and keto sweetener.
Easy No-Bake Recipe: No oven needed – just mix, shape, chill!
Refreshing Lemon Coconut Flavor: A bright and tangy combination that’s incredibly delicious.
Quick Prep: Takes only about 10 minutes of active time before chilling.
Cute “Blossom” Look: Pressing a chocolate kiss on top makes them look adorable.

Ingredients for Lemon Cheesecake Blossoms, including cream cheese, coconut flour, lemon, keto sweetener, coconut oil, and chocolate kisses.

Ingredients for Lemon Cheesecake Blossoms {No Bake}

Here’s what you’ll need for these easy keto treats. The full list with measurements is in the recipe card below.

Cheesecake Base

Cream cheese (Dairy)
Coconut oil or unsalted butter (Fat)
Coconut flour, super fine (Low-Carb Flour)
Swerve (or other keto-friendly powdered sweetener) (Sweetener) Specific brand mentioned
Fresh lemon juice (Acid/Flavoring)
Lemon zest (optional but recommended) (Flavoring)
Vanilla extract (optional) (Flavoring)

Coating

Shredded unsweetened coconut (Coating)
Swerve (or other keto-friendly powdered sweetener) (Sweetener)

Topping

Keto dark chocolate kisses (or sugar-free chocolate chips/chunks) (Chocolate) (Milk chocolate if not low-carb/keto)

(Note: the full ingredients list, including measurements, is provided in the recipe card below.)

Variations

I love the bright lemon-coconut flavor of these Lemon Cheesecake Blossoms, but here are some tasty variations:

Lime Coconut: Use lime juice and zest instead of lemon for a different citrus twist.
Berry Lemon: Add a few finely crushed freeze-dried raspberries or strawberries to the dough for color and flavor.
Different Coating: Roll the balls in finely chopped nuts (like almonds or macadamia nuts) or hemp seeds instead of coconut.
Add Chocolate to Dough: Mix in a tablespoon of unsweetened cocoa powder for a chocolate-lemon flavor.
Different Topping: Instead of a kiss, top with a fresh blueberry or raspberry before chilling, or drizzle with melted sugar-free white chocolate after chilling.

Rolling the cream cheese balls in shredded coconut for Lemon Cheesecake Blossoms.

How to Make No-Bake Lemon Cheesecake Blossoms

Let me show you how incredibly simple it is to make these No-Bake Lemon Cheesecake Blossoms:

Prep

First, I allow the cream cheese and the coconut oil (or butter) to sit at room temperature for a bit to soften thoroughly. This is crucial for a smooth, easy-to-mix dough.
I line a baking sheet or large plate with parchment paper or wax paper. This will prevent sticking when chilling.

Make the Dough & Chill Briefly

In a medium bowl, I combine all the ingredients for the cheesecake base except the shredded coconut: the softened cream cheese, softened coconut oil/butter, coconut flour, Swerve (or other sweetener), fresh lemon juice, lemon zest (if using), and vanilla extract (if using).
I mix these ingredients together well (using a hand mixer on low or a sturdy spatula) until a thick, cohesive dough forms.
I place this bowl in the freezer for about 10 minutes. This quick chill makes the dough much easier to handle and roll.

Shape and Coat the Blossoms

While the dough chills, I prepare the coating. I sift or simply mix the shredded unsweetened coconut and 1 teaspoon of sweetener together on a shallow plate.
I remove the chilled dough from the freezer.
Using a small cookie scoop or my hands, I roll the dough into small, one-inch balls.
I roll each cream cheese coconut ball in the shredded coconut mixture until it’s nicely coated all over.
I place the coated balls onto the prepared parchment-lined baking sheet.

Add Kiss and Chill to Set

Gently, I press a keto dark chocolate kiss (or a sugar-free chocolate chip) into the center of each coated lemon coconut cheesecake ball. Slight cracks around the kiss are perfectly fine!
I place the baking sheet with the finished Lemon Cheesecake Blossoms into the refrigerator.
I chill them for 10 to 30 minutes (if enjoying soon) or longer, until they are firm and ready to serve.

Tips and Tricks for the BEST Keto Blossoms

Here are my secrets for making these Lemon Cheesecake Blossoms truly exceptional:

Use Softened Ingredients: Fully softened cream cheese and coconut oil/butter are essential for a smooth, non-lumpy dough.
Coconut Flour Note: Coconut flour is very absorbent. Start with the amount called for; don’t substitute almond flour 1:1 without adjusting other ingredients.
Powdered Sweetener: Use a powdered keto sweetener (like Swerve Confectioners) for the smoothest texture, as granular sweeteners might feel gritty in no-bake recipes.
Brief Chill Before Rolling: The 10-minute freezer chill makes the slightly sticky dough much easier to roll into neat balls.
Unsweetened Coconut: Ensure you use unsweetened shredded coconut to keep the recipe keto and low-carb.

How to Serve

These Lemon Cheesecake Blossoms are perfect served chilled as:

A Keto Snack: A satisfying bite to curb sweet cravings and boost fat intake.
A Light Dessert: A refreshing end to a low-carb meal.
Party Treats: An easy and elegant no-bake treat for gatherings.
With Coffee or Tea: A delightful little accompaniment.

Serve straight from the refrigerator or freezer (they soften at room temperature).

Close-up of Lemon Cheesecake Blossoms showing the creamy texture and coconut coating.

Make Ahead and Storage

These fat bombs are ideal for making ahead! Store the finished Lemon Cheesecake Blossoms in an airtight container:

Refrigerator: Keep them in the fridge for up to 1 week.
Freezer: For longer storage, keep them in the freezer for up to 1-2 months. They are delicious frozen!

FAQs about No-Bake Lemon Cheesecake Blossoms

Can I use almond flour instead of coconut flour?
- No, coconut flour is much more absorbent than almond flour. Substituting requires significant changes to the liquid/fat ratios. If you prefer almond flour, look for a fat bomb recipe specifically designed for it (like the previous Peanut Butter one).
What if I can’t find keto chocolate kisses?
- Use sugar-free chocolate chips (like Lily’s) or chop up a keto-friendly chocolate bar into small chunks to press on top.
Can I make these without a keto sweetener?
- You could substitute powdered sugar if you’re not following a keto/low-carb diet, but the nutritional profile will change significantly.

Enjoy these bright, tangy, creamy, and easy No-Bake Lemon Cheesecake Blossoms! They’re a perfect keto-friendly treat.

Why You’ll Love These Lemon Cheesecake Blossoms