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Lemon Cheesecake Truffles

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These easy, no-bake lemon cheesecake truffles feature a creamy, tangy lemon cheesecake filling wrapped in a crunchy graham cracker shell and dipped in white chocolate. Perfect for parties or a quick sweet treat, they come together in under 30 minutes and require no oven.

Ingredients

Scale
  • 8 oz (225 g) cream cheese, softened
  • 1 cup (120 g) powdered sugar, sifted
  • Zest from 1 large lemon
  • 2 tbsp (30 ml) fresh lemon juice
  • 1/2 tsp (2.5 ml) pure vanilla extract
  • Pinch of salt
  • 1 1/2 cups (270 g) white chocolate chips or melting wafers
  • 6 sheets (90 g) graham crackers, finely crushed
  • Optional: 1-2 tbsp coconut flour (if filling is too soft)
  • Optional: yellow sanding sugar or sprinkles for garnish

Instructions

  1. Place cream cheese in a medium mixing bowl and let it sit at room temperature for 30 minutes to soften.
  2. Zest one large lemon directly over the cream cheese and add the fresh lemon juice.
  3. Add powdered sugar, vanilla extract, and a pinch of salt. Beat with a hand mixer, stand mixer, or whisk until smooth and creamy, about 2 minutes.
  4. Cover the bowl and refrigerate the mixture for 30-45 minutes to firm up. If the filling is too soft, add up to 2 tbsp coconut flour or more powdered sugar.
  5. While the filling chills, crush graham crackers into fine crumbs and pour into a shallow bowl.
  6. Once chilled, use a small cookie scoop or tablespoon to portion out the filling and roll into 1-inch balls (about 18-22 truffles). Dust hands with powdered sugar if sticky.
  7. Roll each ball in graham cracker crumbs, pressing gently so the coating sticks. Set truffles on a parchment-lined tray.
  8. Melt white chocolate chips or wafers in a microwave-safe bowl in 20-second bursts, stirring each time, until smooth (or use a double boiler).
  9. Using two forks or dipping tools, dip each truffle into the melted white chocolate, letting excess drip off. Return to the tray and garnish with lemon zest or sprinkles if desired.
  10. Chill the tray in the fridge for 20-30 minutes, or until the chocolate shell is firm. Serve chilled.

Notes

For best results, use room temperature cream cheese and sifted powdered sugar. If the filling is too soft, chill longer or add coconut flour. Use good quality white chocolate for smooth coating. Truffles can be made gluten-free or dairy-free with simple swaps. Store in the fridge for up to 5 days or freeze undipped truffles for up to 1 month.

Nutrition

Keywords: lemon cheesecake truffles, no bake dessert, lemon truffles, cheesecake bites, party dessert, easy truffles, graham cracker, white chocolate, spring dessert, summer dessert

Find it online: https://jodierecipes.com/lemon-cheesecake-truffles-recipe-easy-no-bake-dessert-with-graham-cracker-crunch/