Lemon Truffles

Creamy, tangy, no-bake lemon truffles made with cream cheese, white chocolate, and fresh lemon. A quick, easy treat that tastes like sunshine in every bite.

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Course: Dessert

Cuisine: American

Keyword: 3 ingredient lemon truffles, Lemon Truffles, Lemon truffles (vegan), Lemon truffles chocolate, Lemon truffles near me, Lemon truffles with condensed milk, Lemon truffles with cream cheese, Lemon truffles with lemon juice

Prep Time: 20

Chill Time: 45

Total Time: 1 5

Servings: truffles

Calories: 120kcal

Cost: $9

Equipment

1 Large mixing bowl (for combining ingredients)
1 Electric mixer (to beat cream cheese smoothly)
1 Microwave-safe bowl (to melt chocolate)
1 small cookie scoop or tablespoon (for portioning truffles)
1 baking sheet lined with parchment paper (for setting truffles)

Ingredients

8 oz (225 g) Cream cheese - Softened, full-fat for best texture
1 ½ cups White chocolate chips - Or chopped white chocolate bar
3 tablespoon Fresh lemon juice - From about 2 lemons
1 tablespoon Lemon zest - Zest before juicing lemons
½ cup Powdered sugar - For rolling the truffles
Extra Lemon zest - For sprinkling on top
½ cup Coconut flakes - Optional, for coating instead of sugar

Instructions

Soften cream cheese, line baking sheet with parchment, zest and juice lemons, and prepare coating bowls.
Microwave white chocolate in 30-second intervals, stirring between each until smooth, then let cool 5 minutes.
Beat cream cheese until smooth, then add cooled chocolate, lemon juice, and zest. Mix until thick and creamy.
Refrigerate mixture 30 minutes, then scoop and roll into smooth balls between your palms.
Roll truffles in powdered sugar (or coconut) and chill another 15 minutes before serving.

Notes

Nutrition information is automatically calculated and should be considered an approximation. Actual values may vary based on specific ingredients used and portion sizes

Nutrition