Description
These lemon cream cheese truffles are creamy, refreshing, and incredibly easy to make. With no baking required, they’re the perfect treat for warm days, parties, or anytime you’re craving a quick and tangy dessert. They can also be made dairy-free and sugar-free with a few simple swaps.
Ingredients
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4 oz cream cheese (or coconut butter for dairy-free)
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2 tbsp butter (or more coconut butter)
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3 tbsp powdered sugar (or erythritol for sugar-free)
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Zest of 1 lemon
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3 oz white chocolate chips (optional, for coating)
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Optional: natural yellow food coloring or a pinch of turmeric
Instructions
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Let cream cheese and butter soften at room temperature.
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In a bowl, mix all ingredients (except chocolate) using a hand mixer or fork until smooth.
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Choose shaping method:
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Bar Method: Spread in container, freeze, cut into bars.
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Scoop Method: Freeze mix, scoop into balls, freeze again.
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Optional: Melt chocolate and dip truffles to coat. Let set.
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Store in an airtight container in the fridge for up to 2 weeks or freeze for up to 3 months.
Notes
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For best flavor, serve slightly chilled.
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You can flavor with vanilla or almond extract.
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Use powdered erythritol to keep texture smooth in sugar-free versions.
- Prep Time: 15 minutes
- Cook Time: 60 minutes
- Category: Dessert
- Method: No-Bake
- Cuisine: American