Description
Indulge in the perfect blend of creamy, zesty, and sweet with these no-bake Lemon Cheesecake Truffles. Featuring a rich cheesecake filling, a burst of tangy lemon, and a smooth white chocolate coating, these bite-sized treats are as easy to make as they are to enjoy. Perfect for parties, gifts, or just a personal indulgence.
Ingredients
1 cup crushed graham crackers
1 cup cream cheese, softened
1/2 cup powdered sugar
Zest of 1 lemon
1 tbsp lemon juice
8 oz white chocolate, melted
Extra lemon zest (for garnish)
Instructions
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Mix the Ingredients: Combine crushed graham crackers, softened cream cheese, powdered sugar, lemon zest, and lemon juice in a bowl. Mix until smooth and creamy.
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Form Truffle Balls: Scoop out 1 tablespoon of the mixture and roll into 1-inch balls. Place them on a parchment-lined baking sheet.
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Freeze: Freeze the truffle balls for 30 minutes until firm.
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Coat with Chocolate: Melt white chocolate in the microwave in 30-second intervals. Dip each frozen truffle into the melted chocolate, ensuring an even coating.
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Garnish: Sprinkle extra lemon zest on top while the chocolate is still wet.
Chill: Refrigerate the coated truffles for 15-20 minutes to set the chocolate.
Notes
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Use gluten-free graham crackers for a gluten-free option.
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Substitute dairy-free cream cheese and white chocolate for a vegan version.
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Store in an airtight container in the refrigerator for up to 5 days or freeze for up to 2 months.
- Prep Time: 15 minutes
- Cook Time: 0 minutes
- Category: Dessert
- Method: No-Bake
- Cuisine: American