Lemon Cheesecake Truffles
Ingredients
- 8 ounces cream cheese softened
- ½ cup powdered sugar
- 1 tablespoon fresh lemon zest
- 2 tablespoons fresh lemon juice
- 1 teaspoon vanilla extract
- 1 cup crushed vanilla wafers or graham crackers
- Coating Options
- White chocolate melted
- Powdered sugar
- Lemon-flavored candy melts
- Optional Garnishes
- Extra lemon zest
- White chocolate drizzle
- Crushed cookies or sprinkles
Instructions
- Beat cream cheese until completely smooth and creamy.
- Add powdered sugar and mix until fully combined.
- Mix in lemon zest, lemon juice, and vanilla extract until fluffy.
- Fold in crushed cookies until the mixture is thick but still creamy.
- Cover and refrigerate for 30–45 minutes until firm enough to roll.
- Scoop tablespoon-sized portions and roll into smooth balls.
- Place truffles on a parchment-lined tray.
- Dip chilled truffles in melted white chocolate or roll in powdered sugar.
- Return to the refrigerator until coating is fully set.
Notes
Zest lemons before juicing for best flavor.
Avoid over-adding lemon juice to keep the filling firm.
White chocolate pairs best with the citrus flavor.
Let truffles sit at room temperature for a few minutes before serving for the creamiest texture.