There are some days when you just want to create something sweet, delicious, and comforting—without spending hours in the kitchen or turning on the oven. That’s exactly how I felt the day I made these little no-bake bites. These curd and white chocolate balls with strawberries are the kind of treat that feels both nostalgic and fresh at the same time. They remind me of warm summer days, childhood snacks, and that lovely mix of tart and sweet that only berries and creamy dairy can offer.
This recipe is especially close to my heart because it combines simple ingredients—tea biscuits, curd and white chocolate. The magic happens when you mix them together and add a few vibrant extras like finely chopped strawberries and lemon zest. It’s the kind of dessert that feels like a little celebration, even if you're just making it for yourself.
I first made these on a rainy afternoon when I needed a pick-me-up. The strawberries were slightly overripe, perfect for chopping finely and using in something soft and rich. I didn’t want anything too sugary, just something creamy with a natural fruity kick. That’s when I remembered a recipe I had written down months ago in my notebook. I adjusted it slightly with what I had in my fridge—and it turned out so well that I had to share it.
The inspiration here was my Cottage Cheese & White Chocolate Lazy Cake and I wanted to make balls similar to cheesecake, fresh, easy and somewhat healthy.
These little balls are so easy to make, and that’s one of the reasons I love them. You don’t need a mixer, fancy molds, or much experience in the kitchen. It’s a great recipe for beginner cooks or even for making with kids. All you need to do is mix, roll, chill, and enjoy. They also store beautifully in the fridge and taste even better the next day when the flavors have had time to blend together.
The key to this recipe is texture. You want the base to be soft but not too wet—so drying the strawberries and using the right amount of biscuits is important. I use 9% fat cottage cheese (curd), which has a creamy but thick texture, perfect for no-bake desserts. White chocolate adds just enough sweetness and richness, while lemon zest brightens the whole thing up. And then, of course, there are the coconut flakes—not only do they add texture, but they also make the balls look like little snowballs, especially if you roll them generously.
They’re perfect for summer gatherings, small celebrations, or simply as a sweet treat to keep in the fridge. You can serve them as they are or dress them up in small paper cups for a more festive presentation.
It is best to keep them in the fridge at all times and only take them out when eating or serving to others as I found they become a bit more soft when kept in room temperature. Or you can simply add more hard ingredients such as tea biscuits or more shredded coconut!
So if you’re looking for something easy, fresh, and just a little different—give these curd and white chocolate balls a try. You’ll only need a few ingredients, a bit of time, and a fridge to let them chill. But the result is something soft, fruity, and absolutely satisfying. Trust me—one won’t be enough.
You will need:
- 200 g tea biscuits
- 180 g curd (used 9% fat)
- 70 g white chocolate
- 30 g butter
- 2 tablespoons sugar
- 150 g very finely chopped, drained strawberries
- 0.5 teaspoon grated lemon zest
- 2 tablespoons desiccated (shredded) coconut (plus 3–4 extra tablespoons for coating)
Instructions:
- Break the tea biscuits into small pieces. I sometimes smash them instead of breaking with my bare hands.
- Chop the strawberries into small pieces. Drain them well if they’ve released too much juice.
- Mix the curd with the sugar.
- Melt the white chocolate with the butter using a water bath or microwave. Let it cool slightly, then mix it with the sweetened curd and grated lemon zest.
- Add the finely chopped strawberries (try to use only the pieces, not the juice) and 2 tablespoons of coconut.
- Combine the curd mixture with the broken biscuit pieces. Check the consistency – if it’s too soft to form balls, add more biscuit pieces or extra coconut.
- Shape the mixture into balls of your preferred size. Roll them in the extra desiccated coconut.
- Chill in the refrigerator for 3–4 hours or overnight. It is also best to keep them in the fridge at all times and only take them out when eating or serving to others as I found they become a bit more soft when kept in room temperature.
Enjoy!
