Soften the cream cheese. Let it sit at room temperature for 10–15 minutes so it mixes smoothly. Cold cream cheese can create lumps and make the dough crumbly.

Prep the lemon. Wash and dry the lemon, zest it finely, and then juice it. You’ll need about 1 tablespoon of zest and 1–2 tablespoons of juice. Avoid the white pith—it’s bitter.

Pulse the oats (optional). For a smoother, more cheesecake-like texture, pulse the rolled oats in a food processor 3–5 times. You want smaller pieces, not flour.

Mix the wet ingredients. In a medium bowl, stir together cream cheese, honey or maple syrup, lemon zest, lemon juice, and vanilla until creamy. A fork or small whisk works well.

Add the dry ingredients. Fold in almond flour, oats, a pinch of salt, and chia or ground flaxseed if using. If adding white chocolate chips, stir them in now.

Adjust texture. The mixture should be soft but hold its shape when pressed. If too sticky, add 1–2 tablespoons more almond flour or oats. If too dry, add 1–2 teaspoons more lemon juice or honey.

Chill briefly (optional but helpful). Cover and refrigerate for 10–15 minutes. This makes rolling cleaner and reduces sticking.

Roll into balls. Scoop about 1 to 1.5 tablespoons of dough per ball. Roll between your palms until smooth.

Coat if desired. Roll the balls in desiccated coconut or finely crushed graham crackers for a cheesecake “crust” vibe and a non-sticky finish.

Set and store. Place on a parchment-lined plate, then chill for 20 minutes to firm up. Enjoy right away or transfer to an airtight container.