Description
Creamy no-bake lemon truffles with a smooth cream cheese and white chocolate center, infused with fresh lemon zest and juice, and coated in a silky white chocolate shell.
Ingredients
8 oz cream cheese, softened
3 cups powdered sugar
1 tablespoon lemon zest
2 tablespoons fresh lemon juice
1 teaspoon vanilla extract
2 cups white chocolate chips, melted
1 cup white chocolate chips (for coating)
Extra powdered sugar or lemon zest for garnish (optional)
Instructions
- Beat the softened cream cheese in a large mixing bowl until smooth and creamy.
- Gradually add the powdered sugar, mixing until thick and well combined.
- Stir in the lemon zest, lemon juice, and vanilla extract until evenly incorporated.
- Fold in the melted white chocolate chips and mix until smooth.
- Cover and refrigerate for 1 to 2 hours, or until firm enough to scoop.
- Scoop mixture into bite-sized balls and place on a parchment-lined baking sheet.
- Freeze for 20 to 30 minutes to help them hold their shape.
- Melt the remaining white chocolate chips.
- Dip each truffle into the melted chocolate, coating completely, and return to parchment paper.
- Garnish with powdered sugar or lemon zest if desired.
- Refrigerate for 15 to 20 minutes until the coating is fully set.
Notes
Refrigerate longer if the mixture is too soft to scoop.
Store in an airtight container in the refrigerator for up to 1 week.
Freeze for up to 2 months and thaw overnight in the refrigerator before serving.
Let sit at room temperature for 10–15 minutes before serving for a softer texture.
Fresh lemon juice provides the best flavor, but bottled can be used if needed.
- Prep Time: 20 minutes
- Cook Time: 0 minutes
- Category: Dessert
- Method: No-Bake
- Cuisine: American
Nutrition
- Serving Size: 1 truffle
- Calories: 165 kcal
- Sugar: 18 g
- Sodium: 35 mg
- Fat: 8 g
- Saturated Fat: 5 g
- Unsaturated Fat: 2.5 g
- Trans Fat: 0 g
- Carbohydrates: 22 g
- Fiber: 0 g
- Protein: 2 g
- Cholesterol: 15 mg
